Lewis Marien • Daily Egyptian Alan Elliott, of West Frankfort, wraps a hog in foil Monday at 17th Street Bar and Grill in Marion. Elliott is a pit master and said he has enjoyed the experience since moving to the area three years ago. “I’ve learned a lot aboutbarbecue since I started working with Mike ,” Elliott said. “I’ve worked in restaurants since I was 15, but never any to do with barbecue.” The restaurant cooks a whole hog for a weekly event known as “High on the Hog”from 5 to 9 p.m on Tuesdays at its Marion location, and on Thursdays at its Murphysboro location. Owner Mike Mills and his daughter Amy started the event to introduce customers to the tradition, which is common in easternNorth Carolina, South Carolina, and western Tennessee.