In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit out of concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes, including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.
Sam Jones is the owner of Sam Jones BBQ and the grandson of Pete Jones, founder of the Skylight Inn in Ayden, North Carolina, which won a James Beard Award and has been open since 1947—and which is where Sam started honing his chops as a boy. He returned to the family business after rediscovering barbecue through writing a 15-page essay on the topic for a college assignment.
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