Start large grill with coals of oak and hickory. Use 130-135 pound pig, split. Start with meat side down, skin up. Do not cook too fast. Cook meat side down about 8 hours or until browned.

Turn over with meat side up and skin side down. Apply sauce to meat side. During cooking continue to keep coals live, but not hot, under the pig.

Cook skin side down about 4 hours or until ham bones and shoulder bones are loose. Apply more sauce at regular intervals, will take 1 gallon sauce per pig.

Secret: Just don't be in a big hurry!

HICKS' BARBECUE SAUCE:

1 gal. apple cider vinegar
1 lb. butter
Salt to taste
3 or 4 tbsp. crushed red pepper (or to taste)
1 bottle Scott's barbecue sauce
2 tbsp. A-1 sauce
1/2 c. corn oil

Bring to a boil ONLY, then put on very low heat to keep warm. (Hicks also used this sauce on barbecued chicken).