In an interview with Alton Brown, he discussed the cultural importance and decline of whole-hog barbecue in the U.S., particularly contrasting it with North Carolina's Lexington-style barbecue. He emphasized the need to uphold traditional practices, as whole-hog cooking is becoming less common due to the time and skill required. Brown highlighted that while shoulder barbecue is thriving, the essence of whole-hog cooking should be preserved. The Eastern-style barbecue, with its unique vinegar sauce and entire pig cooking method, showcases a rich culinary heritage worth maintaining.
"Whole-hog cooking needs to be protected and passed down more fervently. The shoulder school is going great guns, but I fear whole-hog is starting to decline."
"Barbecuing in this manner does result in considerable waste - you pay for everything (ribs and all), but the meat yield is fractional compared to that of basic cuts."
"It's a cultural culinary practice that needs protecting. The Eastern approach to meat cut is maximalist - albeit with a slower cooking process."
"Eastern-style barbecues rely on just vinegar for flavoring, creating a significant difference from Lexington-style which uses pork shoulder."
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