North Carolina barbeque legend Ed Mitchell and his son Ryan Mitchell have just published " Ed Mitchell's Barbeque " - and that's 'q-u-e,' not 'c-u-e.' Barbeque is neither ribs, pulled pork nor brisket. The Mitchell family's story in rural North Carolina connects to what's called whole-hog barbeque, an African American tradition that entails roasting an entire animal from whiskers to tail in a pit. "The hog is what survived the test of time as far as cooking barbeque," Ryan Mitchell says.