I've been cooking Maryland Eastern Shore Barbeque Chicken for many years, as well as whole pig with a
sprayed vinegar mixture which will remain secret. However, the pressure fried chicken at Ken's local barbeque joint (not really a barbeque joint, but a local treasure with a varied menu) is all I will ever eat when visiting that particular area. Ken has imported a few sides of pig from close by sources that may lure me away from the pressure fried chicken, but the pig takes way too much time to eat when there are guns to mess with.