Tyson Ho is the type of guy who invites his pals over to hang out in his front yard for a pig picking. Not such an unusual occurence in the South, but you can be damn sure he’s the only Yankee in Flushing cooking whole hog in his driveway. When it comes to Carolina barbecue, the man is no slouch. He learned the art of cooking the entire animal slowly over hardwood embers and then chopping it up, including the crispy skin so that every bite contains a little bit of the entire pig, at the hands of the master, Ed Mitchell. He’s got big plans for New York City including the Hog Days of Summer. He and I are taking a short trip to North Carolina later this week to pick up his new hog cooker. Before we hit the road he was kind enough to answer Seven Questions
What made you get into Carolina whole hog barbecue? Why not brisket?
I actually expected to hate Carolina whole hog the first time I tried it in the middle-of-nowhere town of Ayden. Seriously who wants to eat pork drenched in vinegar? The first bite was a message from God, by the last bite my mandate was set. I have seen the path of righteousness, now it’s just matter of converting everyone else.
Back when I got into barbecue, no one [in New York] was really doing brisket and all the restaurants serving brisket sucked. I also tried my hand cooking brisket and it came out horrible. Thus I concluded that brisket intrinsically sucked for barbecue. Obviously I’ve been proven wrong, but by the time Hill Country, Bowen, Mangum, and Delaney came to town I was already too deep in this whole hog thing to hop on the trend. (more…)