Carolina BBQ Feast for 10-12

Ed Mitchell has teamed up with his son to smoke free range, grass-fed hogs, believing that by raising hogs naturally, he can get close to how barbecue was done 100 years ago. Exclusively smoking hogs for events and festivals, the only way to experience Ed Mitchell’s legendary barbecue is to have Ed send it directly to you.

Ed Mitchell’s famous chopped BBQ pork starts with North Carolina pastured-raised pork that’s butterflied over a smoker filled with oak wood and charcoal, for 12 hours. Once cooked, the hog is de-boned by hand, use a 150-year old “pig picking” method to pull out tender parts, and chopped and seasoned by the pitmaster himself with an apple cider vinegar-based seasoning, red pepper flakes,salt, freshly ground black pepper and a little bit of paprika and sage that’s true to Eastern North Carolina style BBQ.

This Carolina BBQ feast is perfect for large gatherings. It features the very best of Ed and Ryan Mitchell’s slow-cooked meats, straight from the smoker, and includes BBQ pork, Pork Spare ribs — longer and meatier than baby back ribs — BBQ sauce, and rolls.

$189

Ed Mitchell has teamed up with his son to smoke free range, grass-fed hogs, believing that by raising hogs naturally, he can get close to how barbecue was done 100 years ago. Exclusively smoking hogs for events and festivals, the only way to experience Ed Mitchell’s legendary barbecue is to have Ed send it directly to you.

Ed Mitchell’s famous chopped BBQ pork starts with North Carolina pastured-raised pork that’s butterflied over a smoker filled with oak wood and charcoal, for 12 hours. Once cooked, the hog is de-boned by hand, use a 150-year old “pig picking” method to pull out tender parts, and chopped and seasoned by the pitmaster himself with an apple cider vinegar-based seasoning, red pepper flakes,salt, freshly ground black pepper and a little bit of paprika and sage that’s true to Eastern North Carolina style BBQ.

This Carolina BBQ feast is perfect for large gatherings. It features the very best of Ed and Ryan Mitchell’s slow-cooked meats, straight from the smoker, and includes BBQ pork, Pork Spare ribs — longer and meatier than baby back ribs — BBQ sauce, and rolls.

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More Details

Each pack serves 10-12 people and includes:

  • 4 lbs. chopped BBQ pork
  • 2 racks of Pork Spare Ribs (approximately 6 lbs. total)
  • 8 Potato rolls
  • 18 oz. bottle of Ed Mitchell’s vegetable-based BBQ sauce
  • Choose to add an additional 2 lbs. of Chopped BBQ Pork (can be kept in freezer)

Use And Care

  • All meats are fully cooked, vacuum-sealed and flash frozen to preserve peak flavor and moisture. Although each box is carefully packed with ice packs and picked up for immediate transportation, it is normal for the meat and ice packs to partially or fully thaw during shipment
  • Upon arrival, place the BBQ in the refrigerator if you plan to serve within 4 days. If you plan to serve it later, place it in the freezer for up to 6 months
  • To serve, follow the prep instructions below
  • Once heated, we do not recommend re-freezing
  • We do not recommend using the microwave to reheat

Prep Instructions – Ribs

  • To cook from thawed state, allow meat to thaw in the refrigerator overnight for approximately 10 hours and choose from the methods below
  • We recommend reheating ribs in oven or on grill for best results

OVEN METHOD – Remove ribs from plastic. Place in a covered pan and heat on low until hot enough to serve (approximately 15 minutes)

GRILL METHOD – Remove ribs from plastic. Place on grill above hot coals, turning occasionally until heated through (approximately 15 minutes). If desired, keep grill lid covered

MICROWAVE METHOD- Not the ideal re-heat method. Remove ribs from plastic. Place on a plate, cover. Cook on medium heat, approximately for 2-3 minutes per rib

Prep Instructions – Chopped BBQ

  • To cook from frozen, remove from plastic, heat oven to 300 degrees F. Place meat in a covered casserole container or an aluminum pan covered with foil. Warm approximately 45 minutes until heated through and steaming
  • To cook from thawed state, allow meat to thaw in the refrigerator overnight for approximately 10 hours and choose from the methods below
  • We recommend reheating BBQ in slow cooker for best results

SLOW COOKER METHOD – Remove thawed meat from plastic and heat on low for approximately 30 minutes.

STOVE TOP METHOD – Remove thawed meat from plastic. In a heavy-bottomed skillet with a well-fitting lid, heat a tiny bit of oil or non-stick spray on low. Add meat. Keep covered but stir frequently until heated, approximately 20 minutes

GRILL METHOD – Remove from plastic and place ’que in a covered aluminum foil pan or other grill-safe container, and reheat over medium low heat until hot and steaming, approximately 30 minutes. (Larger amounts of food may take longer to re-heat.)

OVEN METHOD – Remove from plastic, heat oven to 300 degrees F. Place meat in a covered casserole container or an aluminum pan covered with foil. Warm approximately 30 minutes until heated through and steaming

Please note that chopped and pulled ’que is already seasoned with vinegar sauce and seasonings. Add extra sauce only to taste.