On the Origin of Brunswick Stew Species

For those of you who believe in evolution, I thought you might be interested to learn about the origin of Brunswick Stew, that classic accompaniment to Eastern North Carolina barbecue.  But then it seems Brunswick Stew’s story is as much a creationist one as it is a story of evolution.

As served today in North Carolina barbecue joints, Brunswick Stew’s recipe varies significantly from place to place.  Common ingredients include chicken, pork, corn, lima beans, tomatoes and more.  The consistency ranges from quite soupy to rather thick, and the texture from chunky to almost baby-food soft.  Even the color ranges from bright tomato red to a sickly brownish-gray.

Although present day species of Brunswick Stew have evolved over the years to adapt to whatever niche they fill, with ingredients varying widely from region to region and cook to cook, all the Brunswick Stews seem to have a common ancestor.  Or maybe two.  The origin of Brunswick Stew remains in dispute roughly a century and a half after it emerged from the primordial soup of southern culture.  Read more »

BBQ Book Review: Smokestack Lightning

I recently read Smokestack Lightning and strongly recommend you drop whatever you are doing to buy a copy right now.  Although this book only includes one chapter on North Carolina barbecue (and it is a chapter shared with–gasp–South Carolina), it is one of the best books on barbecue ever written.  Smokestack Lightning–the title taken from the classic Howlin’ Wolf song–is in small part a barbecue guide book, in even smaller part a cookbook and in large part a sociological treatise on American culture.  Whichever part you’re most interested in, all parts of Smokestack Lighting are well worth reading.   

Author Lolis Eric Elie, who when he set out to write the book was the road manager for the Winton Marsalis Septet, writes in the preface: “Our thesis was this. Barbecue reflects and embodies all the important themes in American history and culture–region, race, migration, immigration, religion, politics.  Yet this art, so vital to our national identity was dying or at least endangered.  We were half right…  we were also half wrong.” 

In the introduction, Elie continues to explain the underlying purpose of the book.  ”We know that barbecue is a metaphor for American culture in a broad sense,” he writes, ”and that it is a more appropriate metaphor than any other American food.  Barbecue alone encompasses the high- and lowbrows, the sacred and the profane, the urban and the rural, the learned and the unlettered, the blacks, the browns, the yellows, the reds, and the whites.  Barbecue, then, is a fitting barometer for the changes, good and bad, that have taken place in the country, and this book, ostensibly about that food, is really about the people and places and consistencies and changes that produce it.”

As the quotes above indicate, there are some pretty heady themes in Smokestack Lightning.  It’s a refreshing change to read a barbecue book that goes so deep into its subject–well past the hickory and mesquite smoke, well past the pork and beef, and straight into the marrow of American culture, history and race relations.  But despite all the serious themes that help carry the book forward, Smokestack Lightning stops short of being too serious for its own good and certainly is never dull.  Quite the opposite, it is full of rich storytelling and humor.  One funny anecdote has a relative of notoriously surly jazz legend Miles Davis’ trying to impress him by bringing him barbecue from his hometown of East St. Louis, where snoots are the specialty.  After traveling by plane with this carefully packaged barbecue treat for Miles, the only response the relative gets from him is, “Motherf*&ker, why you f%*k up my snoots?”

Smokestack Lightning was first published in 1996 and the second edition was printed in 2005.  It is not currently in print but it is available used on Amazon.com and other sites.  The fact that the book is a few years out of date only adds to the timeless nature of the stories, the people featured, and the splendid black and white photography by Frank Stewart.

Guest Post: Brookwood Farms Carolina Pit BBQ

[BBQ Jew's note: Today's post was written by Holy Smoke author and intrepid airplane passenger/swine taster John Shelton Reed.]

Yes. I know that both Porky LeSwine and H. Kent Craig have knocked Brookwood Farms grocery store barbecue, but when Dale and I found ourselves in the Delta terminal at RDU, waiting for a noon flight that served no lunch, we weighed the options and went for the stand that says “Brookwood Farms Carolina Pit BBQ,” and I’m here to tell you about it. (By the way, I gather that they’re also in the Charlotte airport.)

First, let me say that, to my mind, Brookwood is missing a great opportunity to educate outlanders, the way the Salt Lick outpost in the Austin airport introduces folks to the Texas product. I guess they’ve done the numbers, though, and decided that catering to travelers whose ideas of barbecue vary wildly requires them to take what I’ve come to think of as the “International House of Barbecue” approach: some of this, some of that, something for everyone, none of it great, but all of it, I guess, OK. For our part, we passed up the “Santa Maria tri-tip,” the barbecued chicken, and barbecued turkey, and went for the barbecue – that is, for the pork. Here the choice comes down to a $7.00 sandwich or a $10.00 plate. (Yes, those prices are steep, but this is airport food, after all.)

We decided to split a plate, which comes with hushpuppies and a choice of two side dishes. Since slaw and Brunswick stew were on offer, naturally those had to be the sides. Read more »

BBQ Jew’s View: Mr. Barbecue

1381 Peters Creek Parkway, Winston-Salem, NC
336.725.7827
No Website
2nd location at 5954 University Parkway in Winston-Salem
BBQ Jew’s Grade: B
Porky Says: ”No mas tortillas, por favor, Señor Barbecue.”

The most elaborate barbecue sign in NC?

Fast Food Name, Slow-Cooked Taste
The generic “Mr. Barbecue” name sure didn’t make me confident about the food.  And the chain restaurant vibe–flat screen TVs on the walls, fancy sign out front, 2nd location not far away, decor of the restaurant–made me even more wary.  But the large woodpile outside and the smell of grease hitting hot hickory coals gave me all the motivation I needed to head toward the entrance.  Read more »

BBQ Jew Merchandise On Sale

With Christmas and Hanukkah fast approaching, there is no better time than now to order BBQ Jew merch.  Wouldn’t your newborn niece look nice in an “I’m Fine with the Swine” onesie?  Wouldn’t your husband love a “Devout from Tail to Snout” BBQ apron?  Don’t you crave a “Pork is Kosher, Right?” coffee mug?  These are rhetorical questions but feel free to answer them with your credit card at the BBQ Jew Store.

We sell through Zazzle.com, which is having a “12 Deals of Christmas” sale right now with a different deal announced each day.  Free shipping, 30% off discounts and more.  Just visit the BBQ Jew Store and follow the “Click for code” link near the top of the page to see the deal of the day and other coupons available. 

Order now while supplies last.  Some restrictions may apply.  Offer void where prohibited by kosher law.  Your newborn niece doesn’t care what her onesie says. 

What Men Will Do for BBQ

I'm keeping this in mind for next Halloween...

Fortunate Pig

Notwithstanding that darkest of dark period in German history that Jews try in vain to forget (i.e., David Hasselhoff’s chart-topping singing career, which some call the “Hoffocaust”), the Germans do have a proud culture.  Although native Germans have no history of preparing chopped pork barbecue–at least until they emigrated to the United States and settled in Lexington, NC–they do know a thing or two about cooking pig (knockwurst anyone?). 

The Hoff making German women swoon.

Germans’ fondness for pig finds its way into their language.  The word “Glücksschwein” translates to “good fortune pig,” a symbol of good luck that has its origins in another phrase.  The German phrase “Du hast Schwein gehabt” is said when someone has had good luck.  It means, literally, “you have had pig.”  According to completely unreliable sources on the Interweb, the saying dates back to scarcer times, when having a pig to eat meant you were lucky.  What does this have to do with barbecue?  Not a heckuva lot.

Defining the Styles

“People who would put ketchup in the sauce they feed to innocent children are capable of most anything… [W]e, the Eastern North Carolina purveyors of pure barbecue, will not be roadkill for our western kin.” - Former Raleigh News & Observer columnist Dennis Rogers reflecting on a legislative proposal to make Lexington’s Barbecue Festival the state’s official celebration of BBQ (see more quotables here).

Back when he wrote for the N&O, Rogers carried on a funny, long-lasting intrastate feud with fellow journalist Jerry Bledsoe, who used to write for the now-defunct Greensboro Daily News.  Bledsoe took every opportunity to extoll the virtues of the Lexington-style barbecue served in towns like Greensboro, Salisbury, Lexington (of course) and other parts of the Piedmont.  Rogers, on the other hand, denigrated Lexington-style ‘cue any chance he got, instead singing the praises of the Eastern-style ‘cue served in Wilson, Greenville, Goldsboro and other towns east of Raleigh. 

But is the chasm between Eastern- and Lexington-style ‘cue really that large?  Although I will make neither side of the state happy by saying this, I think not.   I can claim to be fairly neutral on the debate, having grown up on the edge of the tectonic BBQ plate where Eastern- and Lexington-styles collide.  Now perhaps that just makes me totally unqualified to judge, but nonetheless below is a short summary of the two styles.  You’ll note that the differences are pretty minor outside of the cut of meat used.  Furthermore, it is not uncommon for joints to incorporate elements of both styles (e.g., Allen & Son in Chapel Hill cooks shoulders but serves them with a quintessential Eastern-style sauce).

  LEXINGTON-STYLE EASTERN-STYLE
Geography Burlington and west Raleigh and east
Origin of style Circa 1910s Colonial times
Meat Pork shoulders chopped, sliced, coarse-chopped Whole hog chopped
The Sauce/Dip “Dip” made w/ vinegar, hot pepper, salt, other spices, a bit of ketchup “Sauce” made w/ vinegar, hot pepper, salt, other spices, NO ketchup
Cooking Method Traditionally, slow-cooked over hickory/oak coals. This method is dying off but is more prevalent than down east. Traditionally, slow-cooked over hickory/oak coals. Gas and electric cookers are all too common, but a proud few still cook over wood.
Typical Sides Hush puppies or rolls, red slaw, fries. Hush puppies or corn bread, white slaw, boiled potatoes, Brunswick stew, greens, more.
Beverage Iced tea (sweet, of course) Iced tea (sweet, of course)
Best Virtue Orders of “outside brown” are divine Whole hog is the original American BBQ
Famous Joints Hursey’s, Lexington #1, Stamey’s B’s, Skylight Inn, Wilber’s

Big Apple Pig

Check out this cartoon from a recent issue of The New Yorker.  It’s probably not worth the $445 price they are asking for a deluxe print, but is easily worth the couple of seconds it’ll take you to click the link.

Happy Thanksgiving

Happy Thanksgiving, readers.  In honor of the holiday, I’d like take a few minutes to consider all the things for which I am thankful this year.  Here’s my list, which I present in no particular order yet numbered to give the appearance that significant time went into preparing it.

  1. I give thanks that swine flu is not transmitted via barbecue.
  2. I am thankful there are still a few dozen barbecue joints in NC that cook the traditional way over wood coals (alas, there are many hundreds more that do not).
  3. I give thanks that a couple of the wood-cooked barbecue joints are run by young guys who I hope will be in business for a long time.
  4. I am thankful that, after tasting barbecue all over North Carolina, I still think my local joint ranks among the state’s best.
  5. I am thankful that there are people out there–like you–who think reading about barbecue is interesting (at least relative to preparing TPS reports, or whatever you are supposed to be doing when you visit this website).
  6. I give thanks that The Rib Rabbi’s family will be joining my family for Thanksgiving.
  7. I am thankful that the out of town guests joining us for Thanksgiving have requested that barbecue be served alongside the turkey (though this may indicate nothing more than a distrust of our ability to cook turkey).
  8. I am thankful that Steve Raichlen’s Up in Smoke newsletter this month featured a recipe for barbecuing turkey.
  9. I am thankful that my wife is willing to let me risk ruining Thanksgiving by barbecuing a turkey for the first time.
  10. I give thanks that my 2-year old daughter is not old enough to physically restrain me from eating two barbecue lunches in one day.
  11. I am thankful that the makers of Tofurkey, still reeling from the soy flu epidemic, have yet to produce soy barbecue. 

Thanks for reading and have a wonderful Thanksgiving, whether your meal features turkey, tofu, or barbecue.