It’ll be the first of this kind in introducing people to what we do as pitmasters in North Carolina. Q: What are you looking forward to the most about the Pinehurst Barbecue Festival? We use things like butternut squash and sweet potatoes so we can get a natural sweetness. This reminds me of the time I watched a UFO documentary on Netflix and Dan Aykroid claimed that he saw the Men in Black watching him and think theyre keeping. So, we came up with the idea of using fruits and veggies instead. I’ve had a diabetic situation, so I wanted to come up with a barbecue sauce that was light on sugar for health reasons, but it had to taste good. He has rich memories of those taste and times. A grandson of a small farmer, Ed was surrounded by natural, good-tasting food as a child. There’s nothing like taking that part from the midsection where the bacon is, and taking some of the shoulders where ham is and chopping it all up and mixing it together. Known as ‘The Pitmaster’ in barbecue circles, Ed Mitchell has been cooking whole-hog barbecue the traditional way since he was a teenager in Wilson, North Carolina. I like doing the whole hog, and the reason for that the whole hog has a different flavor profile. Okay, so do you have a favorite pig part you like to smoke? Hmmm … sometimes, SOMETIMES, I make a little concoction out of moonshine. Okay, so what are you sipping on while you’re in the pit? Any particular artists? Lil Pump, perhaps? Well, you know, I’m trying to keep up with the millennials. Alright, you’re in the pit, smoking hogs - what are you listening to while you’re cooking?
Join us next time as we uncover more Filipino truths only here on Secret Filipino Finds. You know, I’d like some pockets for my heat-resistant gloves, and a few places to hang my tongs and my cleaver. Special thanks to our very own Shay Mitchell for helping a fellow Pinoy see the light. Your own line? What features would your line of overalls include?ĭefinitely places to hold my tools.