14-Hour Hog Cook at the #1 New BBQ in N.C.

Byamazingfoodstv


From sourcing the pig to cooking it on a live coal bed, this is the full experience of a North Carolina Hog Cook at Dampf Good BBQ.

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Music Credits (in order of appearance):

Tracks not listed were Created by @ChrisDoughtyMusic check him out here!

Chris Doughty Music – Ant’s BBQ Intro
Digimon World OST – Gear Savanah (Night)
Chris Doughty Music – S.O.R. Remix
Digimon World OST – File City (Night)

All other tracks were licensed through Epidemic Sound.

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#dampfgoodbbq #antsbbqcookout

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33 Comments

  5. So, info to help you next time you cook a whole hog. Personally, I would have bought a smaller one to make as you and your team tried to turn it and it basically started falling apart. Next time also since you don't have a grill with a rotating surface incase the hog in heavy chicken wire. Make some handles on the ends of the chicken wire so when its time to turn it you have something to hold on. Lastly, next time rub olive oil on the skin first, mix a bowl of baking powder and kosher salt. The oil will make your skin cook beautifully, rub the kosher salt and baking powder over the skin. This will draw out the moister and you'll have a beautifully cooked hog with crispy skin:).

  8. Thanks Ant for coming to the Carolina's and sharing the way I learned. Every Saturday, after Thanksgiving, my uncle would always cook a whole hog and me wanting to learn, I was with him from start to finish. Of course my job was the wood splitter. Just me and an ax. The memories from my childhood until adulthood are wonderful from this experience. Unfortunately, he passed away about 20 years ago, so there have not been anymore pig pickings…. Last year, I was able to go to Myron Mixon's house for his memories class, and this was part of it… The emotions and memories came flooding back.. Nothing beats a taste of whole hog!

  11. Ant,
    Very cool! Plus you even captured the lifting up and flipping of the pig. I still wonder if cooking the whole animal can still be as good and as accurate a cook as cooking it in parts. Just like any whole animal, all the different parts cook differently. Obviously, there is direct heat cooking of all the parts separately, so I’m not sure what is gained. Certainly, the whole hog looks spectacular, but in the end is it the best method?
    Any reason why they use that steel pit as opposed to the traditional cinder block pit?
    How could you forget the Cherry wine after all that?😂
    Keep up the great work!

  27. I grew up cooking whole hogs on a homemade pit with my Dad and Papa in Centerpoint GA. It was a before daylight till after dark job. Everyone we knew from 3 county's around would come eat. We make our own sauce,Brunswick stew and everything. It's a labor of love. I sure do miss it.

  32. Love the channel! An idea for a future episode could be to find a bbq joint that looks at the animal’s history and how it reflects in the meat. So many like Rodney Scott say “whole hog” this, and that – without even mentioning the diet the pig had and conditions it was reared in. From the Uk – where the animals live outside, eating green grass without hormones added.

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