Whole Hog in Chesapeake, Virginia

I just saw this on Facebook —

This Saturday, Taste Virginia barbecue history as Pitmasters Alex Bazemore, Sam Clayton and Southern Grit will be cooking two whole hogs the Virginia way- pit dug over wood fired coals. Live stream from Big House Farm in Chesapeake, Virginia of the cook, followed by the pickup of the barbecue by the pound at friends, Now You’re Cooking Culinary Studio also in Chesapeake. For more info, see the link below-Portion of the proceeds benefitting the Hickory Ruritan Club

Southern Grit magazine is making a big effort to spread the word about and encourage traditional Virginia barbecue. There’s a lot to celebrate and encourage. See my post on Stafford’s in Middletown, and stay tuned for the results of my recent Virginia barbecue eating trip.

And if you can, head to Chesapeake and buy some of that barbecue.

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