Professor John Beeler at UA would be proud of you at his Annual Porkorama event in his backyard. You ought to see the eyes light up when we pull the pork out of the fridge and start to pull 3 or 4 butts at once. He is from Western NC, so it is right tasty BBQ. I always take a quart of my grandmother's homemade preserved hot slaw: she makes vingear slaw with cabbage and carrots and then uses vinegar soaked in hot peppers several weeks to finish it when canned. I bring a gallon or so of Bishop's vinegar sauce for those afflicted with the red disease. A few years ago a friend from Canada got into severe trouble when he asked for some ketchup for his sandwich. Everyone from North Alabama and NC jumped on him, and even a feller from SC and another gal from Pensacola. I think the trauma set his dissetation back a few months, adjusting to all that vinegary goodness.