Too much info to even know where to begin. I grill EVERY Saturday and Sunday that I am home. During the summer I do a lot of pork butts, stuffed loins/tenderloins, brisket, all the veggies, fish, whole chickens, rabbit, ducks, potatoes--I grill everything. I have viking outdoor kitchen, but do all my grilling (unless for a party) on a Weber 21" kettle with hardwood charcoal. I am moving near the middle of July and am not even taking the viking grill--it stays with the house. Twice during the summer I cook a whole or split hog--once during the 4th of July at the beach house and once at a friends annual summer party where I cook the pig in a clawfoot bathtub.

I think I should refrain from commenting on NC and VA bbq restaurants for fear of possible family retribution