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Just found out how many whole hogs Myron Mixon cooked in a single year
I was reading an old interview from 2010 and he said he went through over 400 hogs that year for competitions and his restaurant. That's more than one a day, which really puts the scale of his operation into perspective. Did any other pitmasters from that era work at that kind of volume?
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grant.kevin6mo ago
Ed Mitchell's whole hog operation in North Carolina had to be up there too.
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mitchell.shane5mo ago
What about the wood supply for a cook that big? @barbara429 mentioned the festival volume, and that's what gets me. Sourcing enough good oak or hickory to run those pits for days is a huge job itself. It's not just about cooking skill, it's a full time logistics fight. Finding, cutting, and storing that much wood without it going green is a nightmare. You think anyone else was dealing with that scale of fuel problem?
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barbara4296mo ago
Yeah, Ed Mitchell's crew was definitely in that league. They were cooking for thousands of people at events and running a busy restaurant. I remember reading they'd do 30 hogs just for a single festival weekend. That kind of volume is a whole different ball game from your average backyard cook.
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