I was skeptical when I learned Rodney Scott was opening a restaurant in downtown Nashville. It's no surprise that the accomplished pitmaster would want to expand his growing barbecue empire to ...

In the immortal words of Hank Williams Jr.: “We cooked the pig in the ground, got some beer on ice, and all my rowdy friends are comin' over tonight.” Sounds like a party that’s just waiting for ...

At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious ...

For years, high-profile Texas chef Jesse Griffiths has promoted the most sustainable and environmentally-friendly solution to America’s invasive and proliferative feral hog population: Eat them. In ...

On a winter day a couple of years ago, I got a call from Karen Bates at the Apple Farm in Philo, asking me if I'd like to join her, her family and a few friends for a weekend centered on a pig. The ...

1. Clear an area of level ground of any combustible leaves or sticks. Lay out a two-layer base of blocks as shown. Build a fire inside the pit. After the coals have burned down, divide them into ...

Jesse Griffiths is a man with a mission. As anyone who has eaten at his Austin restaurant Dai Due, taken one of his wild-hog hunting classes, signed up for his wild-hog meat subscription box, or ...

We’re back with even more pig parts to explore in the second half of our Lost Recipes look at all things hog, or at least all things besides the normal stuff like bacon, pork chops and ham. Last week, ...

Cooking meat en masse generally warrants a party, so it’s no surprise that in five years a ‘friendly’ pig cooking competition ballooned into a daylong event that last year brought out more than 1,000 ...

NEWPORT, N.C. (WITN) - Cooks rolled up their sleeves in one Eastern Carolina county with hopes to be crowned the pig cooking champion. Who would be crowned number one? That was the question on ...