North Carolina Pit Cooked Bar B Que

[cfelton]

Franco, Ive got the Hobbsville Vol. Fire Dept. recipe thats really really good. We cooked 30 hogs every year up until a couple a years ago. We cooked them over Kingsford charcoal for about 12 hours. Then we clean all the fat and scrapes off and chop all the meat by hand. Next we cover a few barrel grills with alum. foil and pile on the meat. We sauce it down good and keep just enough coals under it to simmer it for about 6 more hours, sauceing it and rolling it over about once or twice an hour. Im at work now but ill post that sauce for ya tommorrow. Its really the best Ive ever had. Its supposed to be a secret but Ill let youall in on it.