SoFAB Demonstration and Talk
- Nov 8, 2015
- 1 min read
I had the amazing opportunity to cook for, and speak to, participants of a special event at the Southern Food & Beverage Museum.
I barbecued a whole hog.
I also had an opportunity to discuss my method and background.
Fascinating! Barbecuing a whole hog for the SoFAB event sounds incredible. I'm curious about your method and background – could you elaborate on any specific techniques you shared?
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