Chasing the Perfect ABT-The Finale! (many pics)

You have a good eye, Stike. Frankly, it was the best ham I've tasted outside of Italy.

It was made by Sean Brock, the fellow shown cutting it and wearing the "Make Cornbread, Not War" hat. He's a James Beard nominee for best chef under 30, winner of the Food Network's "America's Next Top Chef" contest broadcast this fall, and executive chef for McCrady's here in Charleston. His style combines modern molecular gastronomy techniques with country cooking. The farm where the pig roast was done is his main produce supplier for the restaurant; he grows many heirloom vegetables and they're transitioning to full organic.

Sean started raising pigs about a year ago to supply meat for his restaurant.

They're pretty slick, and Tom at Ceramic Grill Store did an awesome job in a phone consult helping me figure out what I should order, and getting it shipped to me quickly.

Two caveats, though:

(1) If you use all three grids, remember that only the top two are accessible to slide out when the rig is inside the Egg. The top two, you can slide out, but the bottom one requires you to lift the entire rig out of the Egg and carry it to a separate heat-safe work surface (you'll see the ceramic tiles atop the folding table in my pics). This means that you need to be prepared with a large work surface next to the egg (big enough for the rig plus a rack on the side of the rig as you rotate), have practiced your rotation technique when things are cold, and generally be comfortable with what Tom calls a "busy" cook. Obviously, gloves are required.

(2) The heat diffusion I used was a BGE pizza stone sitting on a spider, with a foil-lined pizza pan atop that as a grease tray. This worked OK, but so much of the airflow is blocked that it's tricky to hold heat. I wanted to cook at 350º and it was a battle despite full open lower vent and almost full open top daisy. Next time I might use a Guru or switch to a smaller diffuser, perhaps a rectangular pan that is sized to fit under the oval racks.

On the plus side, my fears about excessive grease did not materialize. Maybe that's because I used only 1/4 strip of bacon per ABT. Nevertheless, there was 1.2 lbs of bacon per oval rack. The drip pan had about 1/2 cup of grease at the end.

Thanks, Rod. I think McCrady's would be a fine choice.

Charleston has a huge selection of really excellent restaurants in all price ranges, although the downtown tourist/historic district runs pricey. McCrady's is one of my favorites for special occasions, although I think it is rather inexpensive for the quality, creativity, and growing national reputation. The building was the scene of a famous 3-day party that George Washington threw for his officers. Back then, the cathouses were just 'round the corner, so one wonders... Nowdays, those cathouses are million-dollar homes.

I suggest you call André Guillet, the general manager for McCrady's, if you'd like to arrange something special. He's at 577-0025, x 4. Use my name if you'd like. he's the Frenchman holding the cake in my pictures. They're on 2 Unity Alley, a few blocks' walk (or quick pedicab ride) from Charleston Place. Website is here, so you can look over the menu. The service is worthy of mention. They have a warm and sophisticated style, but they are not fussy at all. Clint, the sommelier, has the highest ratings in that career and he can set something special up for you in that area as well.

If you want to savor a smoke afterwards, there's a cigar shop with an upstairs lounge close by. They got grandfathered in when the city went nonsmoking.

As far as hotels, Charleston Place is the big convention hotel, full services and perfect location but perhaps not as much traditional Charleston personality. Harborview Inn faces the Cooper River and our stunning new bridge. Mills House in an older property in the Holiday Inn family.

You might also consider the Wentworth Mansion (incredible woodwork in a historic building), or 2 Meeting Street (bed and breakfast on The Battery), for such a special occasion. There's also a small B&B right next to McCrady's that I do not know personally but has good rep. Other options: French Quarter Inn, and the Market Pavilion hotel (where Grill 225 is, so you are likely already familiar with that).

Give me a call if you'd like to discuss specifics. There's also another high-end steakhouse on Broad Street that Brett McKee has been running, called The Oak Steakhouse. I can go on about Charleston for days...LOL...call if I can be of any help.

Couldn't have done it without you, buddy!

Half of cooking is shopping well, and having Carnivore on my side made it easy.