Pig Pickins’ to celebrate PICNIC’s 1st year anniversary

Durham, NC – In February 2016, a barbecue man, chef and hog farmer opened their first restaurant, PICNIC, to serve North Carolina’s most iconic food – wood-smoked, whole hog barbecue.

PICNICReverence for Wyatt Dickson’s pastured barbecue followed. John Shelton Reed awarded it “True ‘Cue” status, Garden & Gun heralded it as “Pen-to-Plate,” Southern Living praised it as “Next Generation ‘Cue” and Bon Appetit recognized PICNIC for its devotion to sustainably raised heritage breed hogs, smoked just 12 miles from the farm. Also in their first year, Chef Ben Adams received rave reviews for his southern sides, Pig Whistle-brined deviled eggs and Buttermilk Smoked Fried Chicken. And PICNIC gathered whole hog devotees from near and far in honor of reviving and upholding the whole hog barbecue tradition at the NC Barbecue Revival.

After cooking countless Green Button Farm pigs and serving more than 15,000 barbecue sandwiches, PICNIC proudly celebrates its first year as one of the “8 Best BBQ Spots in the Carolina’s,” according to Time Magazine.

As PICNIC moves into its second year, look for an expanded menu. “Whole hog is and will always be my first love, but I’ve taken the same meticulous approach to brisket and ribs as I do to my barbecue, and I’m excited about what’s coming out of the smokers these days,” explained Dickson. “I’m a big believer in barbecue as regional cuisine, and I think it is terribly important to distinguish what is from and what isn’t of this place, so we’ve labeled it ‘non-native’ barbecue.” There’s spice-rubbed, 10-hour smoked and sliced Texas-style beef brisket and spare ribs with “Aunt Perry’s sauce. And there’s still more to come from those custom-built smokers.

Hungry yet? Follow the smoke this February…
Pig Pickins’ will take place in February around the Triangle:

Saturday, Feb 4 – PICNIC kicks off its second year with an outdoor pig pickin’, Counterclockwise String Band and Ponysaurus Brewing from 11am to 3pm.
Sunday, Feb 5 – On Super Bowl Sunday, plan on PICNIC’s wings, BBQ & sides to eat-in or take-out.
Sunday, Feb 12 – Pig Pickin’ at Fullsteam Brewery, 4pm to 7pm
Sunday, Feb 19 – Pig Pickin’ at Steel String Brewery, 3pm to 7pm
Sunday, Feb 26 – Pig Pickin’ at Ponysaurus Brewing, 12 to 4pm

Want more whole hog from PICNIC? Follow the smoke to…

The Chef’s Kitchen at Duke University February 28th…
Charleston Wine & Food Festival’s Nassau Street Carnival and Toasted March 3rd & 5th…
Southern Season for a class in the Chef & Farmer series April 12th …
Green Button Farm for a whole hog class with TASTE the Event April 21st…

Follow PICNIC on Twitter and Instagram @picnicdurham & PICNIC on Facebook; Follow Wyatt Dickson @ThePigWhistle.

ABOUT PICNIC: Wyatt Dickson – known by many as “The Pig Whistle” – and chef/partner Ben Adams teamed up with Green Button Farm’s Ryan Butler to open PICNIC, a modern roadside barbecue joint in Durham, NC. Recognized by Bon Appetit, Time Magazine and Southern Living, as “Next Generation ‘Cue,” heritage breed hogs from Green Button – cooked whole over oak – share the plate with Adams’ Southern sides and desserts. PICNIC serves as an inspired meat-and-three destination where the whole hog – picked to order – is available as well as smoked buttermilk fried chicken, bacon-braised collards, craft cocktails, beer and bubbly. PICNIC – which opened in February 2016 – is located at 1647 Cole Mill Road, Durham, NC; 919-908-9128. www.picnicdurham.com @picnicdurham

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