– Tyson Ho of Arrogant Swine writes a post about creating a menu at his upcoming whole hog joint in Bushwick and has this great quote:
“Every time brisket shows up on a Carolina menu, God runs over a basket of sweet fluffy kittens with a Mack truck.”
– Marie, Let’s Eat! returns to Fox Brothers Bar-B-Q and provides some great perspective on Atlanta barbecue in the process; also, Grant, I’ll take you up on that offer next time I’m in town!
– Sounds like crowds weren’t quite as good as hoped for at last week’s RibFest in Raleigh due to competing activities in downtown
– Carolina Barbecue off Business I-85 in Spartanburg gets some good marks
– “Valley BBQ tradition involves caring” includes a little bit of history
“Virginians don’t have a barbecue tradition,” Matthew Poteat, a Stauntonian from eastern North Carolina, starts to say, then rights himself before setting off a small war.
The nationally renowned North Carolina-barbecue style came from Tidewater Virginia, the Carolina Q Pig Pickers owner admits.
Pig done Poteat’s way involves pulling pieces of pork off the roast, chopping it coarse with a cleaver, and mixing the dark and white meat together, crispy skin and all. His sauce is “vinegar and red pepper sauce, real thin.”
While Texas and other states prefer red sauces, the vinegar-based sauce is the oldest and first in the country according to Poteat, who’s also a history professor at Lynchburg College.
– Look for The Great NC BBQ Map folks on Charlotte Today next Friday
— Amanda Aileen (@ncbbqmap) August 26, 2014
– More from Buxton Hall:
— mxeat (@mxeat) August 24, 2014