In 1971, when Keith was 19, he quit his butchering job at the A&P, sold his landscaping equipment, and borrowed $3,000 to open a restaurant. He gave it the same name as the one his father owned in Chatham County, where Keith worked the barbecue pit from the age of 10. Ever since, he’s gotten to his Allen & Son at 2:30 a.m. five days a week — splitting every piece of hickory, roasting every shoulder, chopping and seasoning every serving. “Nobody’s hands but mine touch my barbecue,” he likes to boast, “until the customer’s do.”
A recipe for collard chowder from Matthew Register of Southern Smoke BBQ in Garland; his cookbook comes out in May but is available for preorder now
The latest from J.C. Reid explores the barbecue explosion in Houston from a geographic standpoint:
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
Monk: Bob Garner’s latest book, published in 2014, isn’t strictly a barbecue book per se. Instead it focuses on various favorite foods and drinks of North Carolina, though naturally barbecue is featured being that it is the state’s most popular food.
The barbecue chapter of the book covers the basics in terms of the history of barbecue in the state and how the two dominant styles of barbecue came to be. Where it does cover some new territory compared with previous barbecue books from Garner is the introduction of different styles of smokers into NC, comparing offset and rotisserie smokers imported from the midwest and Texas to the traditional NC brick barbecue pits with its direct heat method. Instead of an exhaustive list of all barbecue restaurants (which Garner previously covered in his Big Book of Barbecue), he instead showcases just four restaurants – one from the east (Skylight Inn), one from the piedmont (Lexington Barbecue), a new-style joint that serves beer while still smoking over wood (Hillsborough BBQ Company), and a regional chain (Smithfield’s Chicken and BBQ).
The book does contain recipes as well, and I particularly like that the recipe for “charcoal cooked pulled pork” is for a Lexington-style barbecue recipe smoked on a Weber charcoal grill.
The subsequent chapters of the book cover foods often eaten with barbecue like brunswick stew and collards as well as desserts such as banana pudding and peach cobbler. This is smartly done by Garner.
As for other barbecue-related items, the book also has later chapters on barbecue sauces found in stores, Texas Pete hot sauce, as well as soft drinks created in NC. Longtime readers and followers will note how much I love Cheerwine or Sun Drop with barbecue, and of course the history of those are featured.
“Foods That Make You Say Mmm-mmm” lovingly explores the food and drinks of North Carolina in a way that only a native North Carolinian can. It is very much a Bob Garner book – and that’s a very good thing.