Southern Culture on the Skids (or “SCOTS” for short) are a band from Chapel Hill, NC who while I was in high school were best known (to me at least) for their live shows where at various points they would pass around a large aluminum pan of banana pudding (during their song “Banana Puddin'”, naturally) and buckets of fried chicken. This song appears on their 1994 album Ditch Diggin’ as well as the 2013 re-recording of the album called Dig This.
Lyrics: I got too much pork for just one fork Won’t you pass that apple pie I got a-too much pork for just one fork Oh won’t you pass that apple pie
I said hey mister rhythm, mister rhythm is king He killed the pig with a tambourine Everybody got happy, everybody got glad Till the weather turned warm And that pig went bad
I got too much pork for just one fork Won’tcha pass that apple pie I got too much pork for just one fork Won’tcha pass that apple pie
Now don’t you worry Everybody here’s gonna get paid Ah don’t you worry That’s what the boss man say I gotta too much pork for just one fork Too much pork
I said, hey mister rhythm, mister rhythm is king He killed the pig with a tambourine Everybody got happy, everybody got glad Till the weather turned warm And that pig went bad
I got too much pork for just one fork Won’tcha pass that apple pie? I got too much pork for just one fork Won’tcha pass that apple pie Hey don’t you worry Everybody here’s gonna get paid Yeah don’t you worry Everybody here’s gonna get laid I got too much pork for just one fork Too much ham for just one jam I got too much sow for just one bow Hey babe I’m talkin’ pig oh honey can you dig I got too much, too much, too much, too much Too much pork I got too much, too much, too much, too much Too much pork
Host (and from the looks of in, relative newcomer to barbecue) Frank Pinello spends a Friday night at Snow’s BBQ with the legendary Miss Tootsie, pitmaster Clay Cowgill, and owner Kerry Bexley. From basting pork steaks, chicken, and ribs to picking out the done briskets to taking orders in line, he tries just about every task at Snow’s, even if very briefly. He even gets scolded by Miss Tootsie for slamming the smoker door too heavily.
Description: Frank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ.
Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84 year-old pit master Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8am for proper Texas BBQ.
In the video above, we also get to meet head pitmaster of Noble Smoke, Kelly O’Bryan. He’s a new face (for me at least) for Noble Smoke that I haven’t gotten a chance to meet yet but I hope to soon.
In addition to the video above, a separate Q&A with Noble is at the following link, which contains a tidbit about Noble Smoke starting to use skin-on pork butts from Cheshire Pork because “[t]he skin helps retain moisture and the size of them allows us to provide an even, smoky flavor.”
Description: We’re pretty excited about this Q&A blog post with none-other than Jim Noble of Noble Smoke in Charlotte, NC. Noble Smoke proudly serves #CheshirePork and as their Head Pitmaster, Kelly O’Bryan, says in the video below, “Cheshire Pork is the Rolls Royce of pork.“ Check out the video our team captured of what distinguishes Noble Smoke from other barbecue restaurants in the South East and then read about Jim’s barbecue style and why he chooses Cheshire Pork in the Q&A below.
The NC F&B talks with Jerry Stephenson, who along with his sister Roxane runs The Redneck BBQ Lab in Benson in Johnston County in eastern NC. During the discussion, he discusses how he got started in the restaurant business, his philosophy and approach to barbecue, as well as his appearance on Chopped earlier this year.
Why go to Johnston County for BBQ? Redneck BBQ is scientific, it’s for “people who were picked last at dodgeball.” It doesn’t matter how it’s supposed to taste, what matters is how does it taste?
Jerry Stephenson isn’t scared of anything, except for maybe his Momma’s opinion of his food, listen into find out if she likes his BBQ.