Last weekend I had the pleasure of being invited to Edisto Island in South Carolina to take part cooking a whole Berkshire pig with Jim Hagood from Blackjack BBQ in Charleston. While the highlight of the weekend was definitely learning how to cook a whole pig, the dinner the evening before – which we hope inaugurated an annual tradition – was definitely something to write home about.
We started with dry-rubbing and marinating the pig, and while it began slow-cooking I prepared lobster rolls for lunch (and ate my first whole …