Because the more you know: a short 4-minute explainer on NC barbecue from North Carolina’s own “barbecue man” himself, Bob Garner. For more from Garner, you can check out NC Weekend’s YouTube Channel.
This is my Third stop in North Carolina along the BBQ Tour. Parkers’ BBQ is located in Wilson. If you are in the vicinity, definitely stop by. Their family style is the best way to go, so bring lots of friends and a big appetite.
The Pork (as served) was fantastic – 9/10
The Vinegar BBQ Sauces weren’t needed IMO – 7/10
The Cole Slaw was very nice; loved the zing the mustard provided- 9/10
The Potatoes were OK, but I don’t care for Boiled potatoes- 6/10
The Corn Sticks – I did not care for these – 5/10
The Hush Puppies tasted like a plain donut/dessert =8/10
Overall Value = 9.9/10
And while Wilber Shirley didn’t take Kevin’s bait on eastern vs Lexington-style, Ed Mitchell answers the question by claiming that smoking a whole hog is the “true heart of barbecue,” albeit after diplomatically saying he’s “never had bad barbecue.”
Another video from former Chicago Tribune food writer Kevin Pang during his BBQ Road Trip ’10, this time speaking with Wilber Shirley at Wilber’s Barbecue in Goldsboro. Not the highest audio quality with the background noise of customers and ringing phones, but if you concentrate and focus a little you do get to hear Wilber’s philosophy on whole hog barbecue.
I was glad to see that Shirley doesn’t fan the flames of the Lexington vs eastern NC barbecue wars by diplomatically saying that it really just depends on where you are raised. In these divisive times, it’s good to see people reaching across the aisle when it comes to barbecue.
The co-founder of True Cue joins the Kevin’s BBQ Joints podcast to give a “city guide” for the entire state of NC.
John Shelton Reed, sociologist and essayist, author or editor of twenty books, most of them dealing with the contemporary American South, guides us through North Carolina for BBQ spots in the major cities as well as way off the beaten path for incredible finds.
BBQ Joints discussed:
Lexington Barbecue: http://www.lexbbq.com
Smiley’s Lexington BBQ: https://bit.ly/2GwQajp
Bridges BBQ Lodge: http://www.bridgesbbq.com
Stamey’s Barbecue: http://stameys.com
Skylight Inn BBQ: http://www.skylightinnbbq.com
Sam Jones BBQ: http://www.samjonesbbq.com
B’s Barbecue: https://bit.ly/2Gu7PrN
Wilber’s Barbecue: http://www.wilbersbarbecue.com
Picnic Durham: http://www.picnicdurham.com
Buxton Hall BBQ: http://www.buxtonhall.com
Southern Smoke BBQ: http://southernsmokebbqnc.com
The Campaign for Real Barbecue: http://www.truecue.org
Contact True Cue: http://www.truecue.org/contact
Holy Smoke: The Big Book of North Carolina Barbecue: https://www.amazon.com/Holy-Smoke-Nor…
NC BBQ Society Trail: http://www.ncbbqsociety.com/bbqmap/tr…
Dan the Pig Man is a York, South Carolina-based caterer specializing in outdoor feasts (which just so happens to be the name of his catering company) such as whole hog barbecues, oyster roasts, and shrimp boils utilizing custom-welded grilling and smoking rigs. Check out this video from a recent trip to Tuscaloosa, AL from the Food and Stuff YouTube Channel.
The time we decided to drive to Tuscaloosa, #Alabama to hang out with Dan the Pig Man! We had a lot of fun and can’t wait to hangout again and grill some awesome eats!
From Food Insider’s YouTube channel:
Terry Black’s Barbecue in Austin, Texas is known for serving giant beef ribs that are larger than your face. Each day, the restaurant cooks nearly 130 briskets “low and slow” for hours. In addition to the massive beef ribs, you can get an assortment of side dishes all made by hand.
From the description on Vimeo:
This fun, 9 min short-film chronicles 24 hours of preparation by Dr. Howard Conyers, rocket scientist and BBQ Pitt Master as he roasts a whole cow for his Gumbo Jubilee celebration.
Gumbo Jubilee was a community-wide celebration of African-American culinary heritage and foodways, hosted by Dr. Conyers as a part of the 300th commemoration of the city of New Orleans. The event was held on Saturday, October 20th. Many notable African-American chefs, historians and food writers traveled to New Orleans to support the event.
Dr. Conyers, a South Carolina native, has received national attention for his whole pig roasts and lectures on black foodways. However, this was the first time he ever endeavored to roast a 300-pound cow–and it has not been done in the city of New Orleans in over a century.
See science, technology, engineering and great taste collide on a hot plate of fabulous eats from across the Diaspora!
The folks at Redneck BBQ Lab in Benson, NC – Jerry Stephenson and his sister Roxanne Manley – don’t strictly adhere to eastern or western NC barbecue disciplines and instead pull from all barbecue cultures. Bob Garner visited for North Carolina Weekend on UNC-TV.
I previously posted a video of the Prime Time guys smoking ribs with Rodney Scott in New York. In this video, they visit a farm in Oregon, where pigs are fed a diet containing up to 25% cannabis leaves and stems.
Then the Prime Time guys help cook the secreto muscle of a 14 month old pig (doble the average lifespan of a pig) in a “planking” method over open flame at nearby restaurant Imperial. No, there is not a weed taste to the pig, but what the guys do find is that the pig tastes good because it has led a generally healthier life compared with most commodity pigs.
On today’s episode of Prime Time, Ben and Brent visit Moto Perpetuo Farm, where pigs are fed a diet that includes cannabis.