Wyatt Dickson is the “Barbecue Man” behind PICNIC in Durham, NC. His devotion to authentic wood-smoked barbecue has political roots. The son of a Fayetteville, NC judge and North Carolina Senator, Dickson’s youth was spent at pig pickin’s, where he learned to love barbecue and appreciate the art of whole-hog – that’s pulled, never chopped. It’s a revival of the pig pickin, ’once a fixture of community and backyard gatherings across the state, where the butt, hams, loin, belly, cheeks, skin and ribs are all blended together to a smoky bliss. Dickson partnered with Chef Ben Adams and heritage hog farmer Ryan Butler to open PICNIC in 2016. There, they serve Dickson’s whole hog barbecue made exclusively from Butler’s pastured heritage breed pigs from Green Button Farm, raised on squash, pumpkins and acorns, developing rich flavors from their well-marbled fat, making them ideal for whole-hog barbecue.