One of the nice things about having a barbecue blog is that people bring you barbecue. The other night, two of Nancy’s Mah Jongg buddies, Ellen Buchanan and Ann Owens, who came up together in Winnsboro, South Carolina, brought me some barbecue from Gardner’s in Rocky Mount, North Carolina — Eastern North Carolina chopped barbecue. I waited until the next evening to eat it, already … Continue reading Re-heating Chopped Barbecue in a Hurry
A while back, I gave a favorable review of Bill’s Barbecue in Wilson, North Carolina. I was enchanted by the whole hog on the buffet every day and the fact that no one else seemed to understand the excellence of pork cheeks, so I could help myself to them. The main problem with Bill’s, in my view, was the fact that the huge buffet made … Continue reading Update on Bill’s, Wilson, North Carolina
Parker’s has come up a good bit in this blog, usually in terms of its rivalry with Bill’s Barbecue, but I don’t think I’ve ever actually reviewed it. I had a sad occasion to go there recently. My Aunt Ann Griffin passed on far too soon, and Liza and I went to Wilson for the funeral. Aunt Ann was the matriarch of the Wilson Griffins, … Continue reading Parker’s Barbecue, Wilson, North Carolina
Lexington #1 was a highlight of my North Carolina Piedmont Tour de Barbecue summer before last, and it also was the subject of a recent post at Coach4aday. That’s Dan Kenney’s blog, and it’s a good one. It first caught my interest a couple of years ago. Dan posts every day on a given theme, such as “A Friend of a Friend,” or “Colleges and … Continue reading Guest Blog: John Rancke on Lexington #1
It has come to my attention that not everyone saves and stores bacon drippings for later use in cooking. Unless you are bound by religious convictions or have a health issue that’s beyond the reach of modern medicine (in which case, what were doing cooking bacon in the first place?), you’re making a big mistake. A really big mistake. Bacon, of course, is delicious. We … Continue reading Public Service Announcement: Bacon Grease
Shakespeare observed that a rose by any other name would smell as sweet, and Alfred Korzybski, the great semanticist, coined the apothegm, “Words don’t taste, food tastes.” Something like that. So let’s not be put off by the name of cullen skink, one of the highlights of Scottish cuisine. And let’s not be put off by the term “Scottish cuisine.” Regular readers will remember Sam Cohn … Continue reading Recipe Time: Cullen Skink
John Tanner's Barbecue Blog 