[Sorry if you had trouble viewing this podcast. I initially posted the wrong media file, and also, I think libsyn doesn't support video on its player in the right hand column of this blog. So, here's a link directly to the podcast download.]In this edition I follow pitmaster Adam Protter of Big Smoke Mountain Barbecue in Whistler, B.C. as he prepares, cooks and serves a whole hog at a special event at Dusty's Bar & Barbecue, home of the Canadian National Barbecue Championships. VIEWER ADVISORY: This podcast contains graphic scenes of raw hog preparation and is not for the squeamish.Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor, and Barbecue Secrets: Unbeatable

Recipes, Tips & Tricks from a Barbecue Champion, published by

Whitecap Books. Find him, and tasty barbecue recipes, at www.ronshewchuk.com.