RALEIGH, N.C. — It’s an impossible question but Wyatt Dickson has an answer.
The best bite of barbecue in his barbecue-filled life happened to be a pig he smoked himself. It was a heritage breed from down the road at Chapel Hill Creamery, its diet consisting of leftover whey from cheesemaking and served pig-picking style.
With his fingers Dickson grabbed a hunk from the side where it was browned and caramelized and tinged with smoke and dunked it in a pool of fat and juices that had pooled in the curvature of the ribs.
