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Old 08-28-2013, 08:31 PM   #4
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
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Salt and pepper on the butts, that's it. For the sauce, at most backyard pigpickins, nobody really measures. I start with some apple cider vinegar, then add salt, black pepper, cayanne, crushed red pepper flakes(you can stop there and be fine) then I add some worsetoshire, and depending on the crowd that's eating I may add a little brown sugar. Most folks will cook direct too( straight over the coals).
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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