Pig pickin'
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A pig pickin' (Also known as rolling a pig, pig roast or as the true Cajuns say, a "Boucherie") is a type of party or gathering held in the American South which involves the barbecuing of a whole hog (the castrated male pig or boar, bred for consumption at about 12 months old). Historically most pig-pickin's were gatherings of family and friends when the weather became cool enough to butcher without flies. Many families traditionally have a pig pickin' for Thanksgiving or Christmas. In recent times many communities hold cook-offs during festivals, where chefs pit their passed-down sauce recipes and techniques against other chefs for prize money. Often the cooks have very sophisticated cookers on trailers for such events.
[edit] Cooking
A hog/pig, often around 80-120 pounds dressed weight, is split in half and spread onto a large charcoal or propane[1] grill. Some practitioners use a separate stove filled with hardwood to produce coals which are then transferred under the charcoal grill by shovel; others use charcoal with chunks of either blackjack oak, hickory wood or some other hardwood added for flavor. The style of these grills are as varied as the methods of producing them, some being homemade while others are custom made. A good natured and long running debate still continues between many barbecue enthusiasts over the merits of the fuel used. Propane often being cited as preferable to maintain a consistent temperature, while Charcoal or Charwood are usually touted as having the better taste.
The cooking process is communal and usually done by men; the host is helped by friends or family. It usually takes 8 to 9 hours (generally all night) to cook the hog completely; the hog is initially started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. Some practitioners clean ashes from the skin with paper towels or a small whisk broom before flipping the hog to help produce high quality cracklings from the skin.
Often the hog is basted while cooking, though the method and sauce used differs according to region. For instance a typical South Carolina Piedmont area baste would be a mustard based sauce[2], whereas an Eastern North Carolina baste is usually a very light vinegar based sauce.[3]
When the cooking is complete, the meat falls off the bone. The meat is then either chopped or pulled into traditional Carolina-style pork barbecue or it is picked off the hog itself by the guests. It is from the latter that the gathering gains its name. The barbecue is most often eaten with hushpuppies (fried cornbread, occasionally flavored with onions), coleslaw, Baked beans or sometimes Brunswick stew. In South Carolina, it is common to serve pilaf (pronounced pearl-ow) or hash as a side dish. Hash is a blend of leftover pork mixed with barbecue sauce and usually served over rice.
The beverages of choice are sweet tea or beer (both favorites in the South), as well as soft drinks.
[edit] Culture
The pig pickin' is an important part of the culture of the Deep South; the necessary work and time needed to cook the hog makes it ideal for church gatherings ("dinner on the grounds") or family reunions, and they can be held year-round (thanks in part to the Carolinas' mild winters). The pig pickin' has been long associated with politics; many local political parties and politicians still use the pig pickin' to attract people to meetings and campaign rallies. In 1984, Rufus Edmisten, running for Governor of North Carolina at the time, was overheard stating that he was "sick of eating barbecue"; he lost the election and partially blames that comment for his defeat.[citation needed]
