Volunteer for a good cause: the Blue Ridge BBQ & Music Festival in Tryon. Learn about volunteering at http://www.blueridgenow.com/article/20140517/ARTICLES/140519905
Thanks to a reader from Garner for sending me the following note, advertising/testifying about a church BBQ on Friday in Raleigh:
Hot off the presses from our friends at the newly formed North Carolina BBQ Association…
NCBBQA Cooking School & Judges Training
Saturday, March 15, 20014
Mac’s Speed Shop – 2511 South Blvd – Charlotte NC 28203
The NCBBQA Cooking School will run from 8am until 1pm & includes lunch. Bill Eason, NC barbecue legend, Alex Ranucci, 2013 Q-City BBQ Championship Grand Champion, & Kevin Kuruc, Executive Chef for Mac’s Speed Shop will demonstrate everything you must know and more about preparing, smoking, and presenting NC-style Whole Hog, Whole Pork Shoulders, & Whole Chicken.
Cost for the school is only $200 & includes a two-year NCBBQA Individual or Family Membership. For current members, paid dues will be credited to the cost of the school.
Cooking school spots are limited. Please contact us ASAP to reserve your seat.
The NCBBQA Judges Training will run from 2pm until 5pm. You will learn the NCBBQA method for judging competitive barbecue entries & will receive top priority for judging at our upcoming competitions. Cost is only $40 & includes a two-year NCBBQA Individual Membership.
We certainly hope you will join us. For questions or additional information, please contact us at firstname.lastname@example.org or message us on our Facebook Page. Thank you for your interest in NC barbecue and NCBBQA.
Good news barbecue festival lovers: Hillsborough Hog Day has been revived. As you may recall, just last month the Orange County Chamber of Commerce announced it was cancelling Hog(g) Day. They said at the time that they would welcome help from others who wanted to carry on the tradition. I’ve not heard the full story yet, but it sounds like people heeded the calland rescued the 31-year old tradition. And thus Hog Day will happen this year after all, with the event set for June 21. Stay tuned to the official website for more details: http://hogday.org/
It would’ve been more useful if I’d found out about this event before it happened, but better late than never… There is a new barbecue event in Fayettevilled called, “When Pigs Fly,” which took place on Saturday. As Chicago Cubs fans say toward the end (or much earlier) of each season, maybe next year.
One of Chapel Hill’s most venerable fine dining restaurants, Crook’s Corner, may be your new source for authentic North Carolina barbecue. Starting this week, Crook’s begins a series called Carolina ‘Cue Wednesdays. Here’s the announcement from their newsletter:
Inspired by Our State magazine’s monthly BBQ explorations and education, I’m taking off from Chapel Hill each week on a road trip-to pick up BBQ from one of our state’s tastiest BBQ joints. Next Wednesday, October 30, we’re kicking off the Carolina ‘Cue Wednesdays Series with The Skylight Inn BBQ from Ayden. Come to Crook’s to taste, for the first time or revisit, Sam Jones’ family’s unmistakably great hand-chopped BBQ-and the Skylight signature sauce. Choose cornbread or buns, our slaw. Bill Smith has great additional sides & desserts to go with (think collards, seasonal veggies, unusual things too like fried beet pies, and banana pudding for after). If you love all sorts of NC Barbecue, mark your Wednesday nights for Crook’s. You can think: Gene’s doing the driving, so you don’t have to. Please call for reservations.
It’s a great concept and a convenient way for people to experience great North Carolina barbecue without driving too far from home (though, for the record, everyone in the Chapel Hill area should first visit their own great BBQ restaurant, Allen & Son, or I’ll be angry).
Crook’s became famous many years ago when the kitchen was run by the legendary, late Bill Neal, The restaurant continues to be known for classic southern dishes like shrimp and grits as well as the magnificently named “Cheese Pork!” Crook’s has had barbecue on the menu for years, but it’s never been worth eating, in my over-educated opinion. As I understand it, their ‘cue typically came from a nearby purveyor of gas-roasted pork (i.e., not actual barbecue in my wood-centric definition). Let’s hope this new approach of importing their BBQ from far and wide is a success–the more people eating real BBQ the better!
Nice article in Lexington’s Dispatch newspaper on the upcoming Barbecue Festival and those who make it happen: http://www.the-dispatch.com/article/20131011/COLUMNISTS/310119984/1052/living02?Title=Lexington-takes-care-of-barbecue-8212-and-people The article’s best excerpt: “From the day old Simon Peter had his vision on the rooftop in Joppa and God announced: ‘Q is good for you! Take and eat with a little red slaw’ (Lexington Standard Version), to barbecue pioneers Jesse Swicegood and Sid Weaver, and to today’s plethora of barbecue establishments in and around town, that simmering, delectable, slow-cooked pork shoulder just gets better and better.”