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?

2 comments

2 Comments

grant.kevin22d agoMost Upvoted

Ed Mitchell's whole hog operation in North Carolina had to be up there too.

barbara42922d 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.