In today's Oregonian, I've contributed a FoodDay story about my adventures cooking a whole pig in my Caja China, a Cuban roasting box that can do 70 pounds of meat in less than four hours. Exciting, ...

When Alex Bazemore was growing up in Ahoskie — just south of the Virginia border — whole-hog barbecue was nothing but a way of life. “I grew up in the country, and that’s how my grandparents used to ...

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 ...

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 ...

Just a couple of years ago I wondered if Carolina-style, pork-based barbecue could thrive in Texas, where beef is king. But the whole-hog trend is flourishing these days, and Houston has joined Austin ...

Rodney Scott's Whole Hog BBQ is growing fast, with five locations in four states and three more planned. The restaurant smokes a minimum of 15-18 hogs per week, and each takes up to 14 hours to reach ...