Roger Mooking finds two chefs in Texas who are pushing the boundaries of whole hog barbecue, where pigs are roasted low and slow over coals before the meat is chopped or pulled and seasoned with sauce. At Banger's Sausage House and Beer Garden in Austin, Texas, Roger and pitmaster Ted Prater season a whole hog simply with salt and smoke it for 10 hours for Carolina-style sandwiches. In San Antonio, Roger helps Chef Pieter Sypesteyn stuff a wild hog with chaurice, a spicy pork sausage typically used in Creole and Cajun cooking. After roasting the hog, they add the meat to a spicy tomato-based stew.