Whole Hog BBQ

The definitive guide to Carolina-style barbecue from Sam Jones, barbecue scion and third-generation pitmaster of the legendary Skylight Inn in Ayden, North Carolina, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.

In the world of barbecue, Eastern North Carolina-style whole hog is among the most delicious and obsessed-over. Yet no one has provided a fully detailed process for recreating that magic at home-until now. In Whole Hog BBQ, Sam Jones and renowned barbecue editor Daniel Vaughn recount the history of barbecue in Eastern North Carolina and share the origin story of Skylight Inn-the legendary barbecue spot that Jones's grandfather opened in 1947. The book shares the story of the Jones family legacy and features the coveted recipes from Skylight Inn and Sam Jones BBQ, showcasing the step-by-step method for Skylight Inn's unique whole hog (serves 180!) along with all the classic accompaniments. Every detail of whole hog cooking is covered, including plans for constructing a pit from concrete blocks and instructions for building a burn barrel. There's more than just the hog too, with favorites from both restaurants, plus Jones family recipes that have never been shared until now, all adapted for the home kitchen and grill: country cornbread, sweet slaw, spare ribs, smoked turkey, fried catfish, the signature burger, pig pickin' cake, and more.