I just saw this on Facebook —
This Saturday, Taste Virginia barbecue history as Pitmasters Alex Bazemore, Sam Clayton and Southern Grit will be cooking two whole hogs the Virginia way- pit dug over wood fired coals. Live stream from Big House Farm in Chesapeake, Virginia of the cook, followed by the pickup of the barbecue by the pound at friends, Now You’re Cooking Culinary Studio also in Chesapeake. For more info, see the link below-
Portion of the proceeds benefitting the Hickory Ruritan Club
Southern Grit magazine is making a big effort to spread the word about and encourage traditional Virginia barbecue. There’s a lot to celebrate and encourage. See my post on Stafford’s in Middletown, and stay tuned for the results of my recent Virginia barbecue eating trip.
And if you can, head to Chesapeake and buy some of that barbecue.
And while you’re at it, click “follow” on our front page to receive blog posts in your email box. Or bookmark us and check in from time to time. If you’re planning a trip, you can “Search” the name of the destination city, state, or country for good restaurants (in Europe, often close to sites,like the Louvre or the Van Gogh Museum, that you’ll want to visit in any event). Comments, questions, and suggestions of places to eat or stories to cover are very welcome. And check out our Instagram page, johntannerbbq.