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That whole hog cook in Lexington made me rethink my rub game
Drove down to Lexington last weekend to watch a local guy do a whole hog in a cinder block pit he built himself. He didn't use any fancy rub, just salt and pepper with a splash of apple cider vinegar spray every hour. The skin came out like cracklin and the meat was so juicy I almost forgot my sauce at the table. Made me wonder if I'm overcomplicating my own cooks with all those 10 ingredient blends. Has anyone else tasted a simple cook that beat their usual recipe?
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