This method of BBQing is by far the oldest in the americas, originating in the 1500s when the Spanish brought over pigs. The Indians, in turn, introduced the Spanish to the concept of slow-cooking with smoke.
For several reasons, the pig became an omnipresent food staple in the South. Pigs were a low-maintenance and convenient food source for Southerners. In the pre-Civil War period, Southerners ate, on average, five pounds of pork for every one pound of beef. Pigs could be put out to root in the forest and caught when food supply became low. In fact now in some places they're considered a pest and can be shot on site, no permit or limit required. Pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largesse. The traditional Southern barbecue grew out of these gatherings.
Scottish families who settled primarily in the South Carolina low country were the first and most famous South Carolina preparers of Vinegar and Pepper sauces, the original barbecue sauce.
And now I'm frickin starving! So when're you going to put a cow in the pit?
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There is a very fine line between "hobby" and "mental illness."
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