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 ...

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 ...

In the woods of New York state, pitmaster Norberto Piattoni roasts whole pigs on a handmade spit to sell at his Catskills pop-up, the Modestos. “We’re cooking a pig that was raised on the land, and we ...

Bill Eason, owner of The Little Red Pig Championship Barbecue in Marshville, N.C., loves roasting hogs, but says the sight of them is a turnoff to many of his customers. Most want the meat, but "don't ...

Seth samples a traditional Puerto Rican lechón at Lechonera DMV in Woodbridge, VA. Seth Tillman heads LECHONERA DMV, a Puerto Rican food truck in Woodbridge, VA, to watch co-owners Richard Torres and ...

When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters ...

Whole hog is the little engine that could of Houston barbecue. Even though this Carolina-style dish lacks a widespread following here, area pitmasters continue to experiment with increasingly ...