– Daniel Vaughn, barbecue editor of Texas Monthly, is definitely the right man to write an article about being “meat drunk”
You’re experiencing a rapid heartbeat, flush cheeks, and a sweaty brow. All are symptoms of overindulgence, but not of the alcoholic kind. Rather than an elevated BAC, the cause might be a high that even a teetotaler can get. You’re getting meat drunk.
– The title says it all: “For traditional Carolina barbecue, a trip to Lexington, NC is a must”
A tanked economy winnowed down the joints, but not the residents’ passion for barbecue shoulders. That’s what makes Lexington barbecue different: Many pit masters have tried the typical ribs, beef briskets, turkey and chicken, but few now offer them except on a few days a week and on special occasions.
“Ribs never caught on in Lexington,” Yountz said, adding that he also tried beef brisket but found it too wasteful and the novelty soon wore off for his customers.
– Elizabeth Karmel (aka Grill Girl) has left Hill Country to start Carolina Cue To-Go, an “online barbecue shack” that will offer whole mail order whole hog barbecue; it goes live on 11/1 (via @BBQsnob)
But after more than a decade focused on Texas-style food, it is time for me to go back to my North Carolina roots. I have partnered with a childhood friend to form an online “Barbecue Shack” that will sell traditionally smoked Eastern Carolina whole hog barbecue nationwide. My whole hog is inspired by my long-time barbecue buddy, Ed Mitchell, and it will be sauced with my signature Lexington-Style Vinegar Sauce. In my opinion, it will be the best of what North Carolina has to offer.
– More coverage on the Great NC BBQ Map
– The Carolina/Texas barbecue joint Curly’s Carolina, TX Barbecue in Round Rock, TX closed last Sunday
– Barbecue Rankings made his way back through NC last week
— barbecuerankings (@barbecueranking) September 12, 2014
– Sports Illustrated’s Andy Staples visits Skylight Inn
This is eastern North Carolina, so the hogs started whole and then got chopped into hunks. At the Skylight Inn, cracklins intermingle with the meat.The occasional crunch is entirely intentional. The pork doesn’t need accompaniment, but a bath in the thin, vinegar-based sauce produces an entirely different flavor explosion.