Born into a rural North Carolina farming family, Ed Mitchell started slow-cooking whole hog pit-cooked barbeque at his family's store to help support his widowed mother. It became Mitchell’s Ribs, Chicken & B-B-Q. Mitchell is one of the nation's leading whole hog BBQ pitmasters and an inductee into the Barbeque Hall of Fame.” The family's story and recipes are documented in the book, “Ed Mitchell’s Barbeque” (2023, HarperCollins) written by Ed with his son, partner and pitmaster, Ryan Mitchell.

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