Going Whole Hog is one of the best books on barbecue I own (and I own over two dozen featuring recipes from North Carolina, Texas, Alabama, and many other southern states). By design, this book concentrates on barbecue originating in South Carolina almost exclusively; the notable exception being John Lewis’ much appreciated Texas invasion of South Carolina! However, it is more than a recipe book, even though the recipes are outstanding. Full disclosure, I, along with many others, assisted the author, Jim Roller, in testing several of the included recipes.
Going Whole Hog is a collection of recipes from barbecue pitmasters and cooks around the state of South Carolina. What makes this book special is it is more than a collection of recipes. It includes not only recipes, but an explanation of the history, traditions, and development of barbecue techniques in South Carolina. Jim includes interviews with the recipe developers, collectors and inheritors that document the evolution of barbecue history in South Carolina. Many of these are special to me, as they came from pitmasters I knew personally, Jackie Hite, for example, from my hometown of Leesville.
The book is beautifully presented and the photographs are amazing. As a former certified barbecue judge I can assure you this is the real deal! It includes recipes I could never locate myself such as Red Gravy!
Do yourself a favor and pick up a copy!!