Much like politics, barbecue stirs passionate, absolute, unshakable, on-the-spot opinions from North Carolinians. Folks here argue over:
What all North Carolinians do agree on however is that their state has the best-tasting barbecue on the planet. Of course, the Cowboy Crew jumped at the chance to put this theory to the test.
We asked some of the experts from the Whole Hog Barbecue Series to share their tips for hosting the perfect pig pickin’, whole-hog barbecue, complete with sauces and sides. We found their insights led to some delectable, legit barbecue that certainly did not disappoint.
Yield: 70 servings
Ingredients
Note: Cooked meat may be stored frozen for up to 3 months
Enjoy the flavors of the open range. Across the western frontier, chuck wagon chefs grilled over aromatic wood fires and created “cowboy cuisine.” Our sauces descend from those heritage recipes. They enhance grilled food rather than overpower it. Pair with beef, pork, and poultry, and everything in between.
Cowboy Hardwood Lump Charcoal lights quickly and burns long. It’s a favorite for barbecue fans because of the authentic smoky flavor it gives to your meals.
Cowboy® Range Style blends oak, hickory and apple woods add a unique, smoky flavor to your grilled foods. Chips burn more quickly than chunks, so they’re perfect for shorter barbecue cook times. These chips work great with gas or charcoal grills and smokers.
Cowboy All Natural Range Style Hardwood Briquets provide long-lasting, even heat while adding the authentic, smoky flavor of hardwood. They are all natural – no fillers, chemicals, or additives. Other standard briquets contain “coal and chemical” ingredients, as well as fillers like limestone. Discover the natural difference of Cowboy All Natural Hardwood Briquets!
