Ahhh, live hardwood coals used to cook the meat. It's not enough to burn actual hardwoods to create beds of red-hot coals just below the racks where the pig parts slowly bask in the warmth of their destiny, any fool can cook anything over coals, but it takes a true Master BBQ Chef such as Lloyd Lewis to know exactly how thick the coal bed should be and exactly how long and when to turn the pigs before bringing them off the heat and then how to not just prepare but scrupulously groom the meat of all "nasty bits" of extra fat and burned edges of skin and things that you don't want in your mouth and then top the meat off with a plain but flavor-enhancing Eastern-NC-Style vinegar-based sauce that is so good it has to be tasted to be believed.
Buildings - Retail and Dining
Links: www.amazon.com
By: Parabellum
