sundance

Duke's Whipped Salad Dressing 2 cups
Sugar 1 tablespoon
White vinegar 1 tablespoon
French's yellow mustard 1 teaspoon
Red wine vinegar 3/4 tablespoon
Salt and pepper dash
Shredded green cabbage 2 lbs.
Shredded red cabbage 2 1/2 ounces
Shredded carrots 2 ounces

Mix together well. Chill before serving.



Cooking an Eastern North Carolina-style whole hog

80-pound pig, head and feet cut off, gutted and butterflied
One gallon Eastern North Carolina-style barbecue sauce
40 pounds or two big bags of charcoal.

Pour charcoal in a circle in the base of the pig cooker. Light coals. Once the charcoal has turned white, add six to eight small logs of hickory or oak, 6 inches in diameter and 18 inches long. Put the pig on the grill, inside up.
Shut the pig cooker.

Leave enough space inside to let air to flow in and out but not too much space. Cook 8-10 hours. Don’t open. Coals should last the entire time. After the cooking time, open grill and allow pig to cool a few minutes. Use thick gloves to pull the skin off pig (save to chop into barbecue, if desired) and debone the pig. All the meat should fall right off the bones.

Eat and enjoy, or chop the pig and season with Eastern North Carolina-style barbecue sauce to taste.

Eastern North Carolina-style, vinegar-based barbecue sauce

Cider vinegar 1 1/2 gallon
Hot sauce 2 1/2 cups
Chilli Pepper 5 tablespoons
Black pepper 1 1/2 tablespoon
Sugar 3 tablespoon
Water 2 cups

Mix together in a container to pour over chopped barbecue to taste.