John Delpha of the Belted Cow Bistro in Essex Junction, Vermont, is one of the finest chefs I know. His skill in the kitchen is matched only by the depth of his restaurant and catering business knowledge. Having him as part of an OnCue event is a bonus. In addition to his cheffing skills, he’s a barbecue guy as well. As a member of the IQue team, the first New England team to ever win The Jack, he’s mastered barbecue as well. At the Whole Hog Extravaganza, he did a detailed porchetta demo using a 30-lb. suckling pig. 
Brined and stuffed with homemade sausage, seasonings and pork tenderloins, the end result was a riot of crispy skin, spicy sausage, and delicate pork flavor.
Read more about the Brisket Bonanza and BBQ MBA portions of this event here and here.
The next Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA will be held January 19-21, 2014. For a gallery of 2013 event photos, taken by the great Ken Goodman, click here.
