Late last year Carl Eugene McBride, Jr. provided me with a re-revised history of barbecue in Goldsboro, NC. Alas, I managed to bury his email in my inbox and just came across it again recently. With apologies for the delay, here is Mr. McBride, Jr.’s new and improved essay. As I said when I posted the original version, this document ought to be required reading for public school students in Wayne County!
To the naked eye, the below picture might look simply like four pale guys grinning like idiots. In fact, it’s a veritable barbecue all-star team grinning like idiots (and a couple of cute kids who are blessed to look more like my wife than me).
Pictured from left to right (excluding the kids): your very own Porky LeSwine, Daniel Vaughn (@bbqsnob), John Shelton Reed (@smartlyavoidstwitter), and Nicholas McWhirter (@redblank).
Mr. Reed, of Holy Smoke fame, should need no introduction to North Carolina barbecue enthusiasts. Daniel (author) and Nicholas (photographer) are the talented team behind the soon-to-be-released book, The Prophets of Smoked Meat. Good folk everyone of them, and it was a pleasure to “break hush puppies” with them.
If I was looking for a new name for this blog, it’d surely be Judas Pig. That turn of phrase alone would make this article on the war on feral hogs worth reading. What exactly is a Judas pig? According to the article, “Essentially, after capturing and killing a hog family, hunters will leave a sow alive and outfit her with a microchip or tracking collar. Then, when she finds a new group of pigs to join, hunters can use the GPS data and descend on the unsuspecting creatures.” Sounds more like Catholic crusade pigs to me, but I digress…
Being a member of the bloggerati has its perks–samples of barbecue sauce, newly published cookbooks and other goodies sent for free through the mail. And now, completely resetting the bar, this press release directed to my BBQJew at gmail.com account…
Do you own your own establishment? Are you the creative mind or part of a team behind the restroom design inside of one? Or have you patronized a particularly memorable facility?
I used to regularly travel to Goldsboro for work and was always curious about the vacant but tidy Guy Parker’s Barbeque Restaurant near the edge of downtown. I never did figure out the story behind the restaurant until seeing this interesting article. Between Guy Parker’s and Scott’s, Goldsboro is becoming a barbecue town known as much for its ghosts (and their sauce) as for its existing restaurants.
In case you haven’t heard, Texas Monthly magazine has hired its first barbecue editor, the only such position in the nation, or so they say. Media from far and wide have covered the news, with the coverage perhaps highlighted by a reverent piece in Texans’ favorite local rag, the New York Times.
With Texas Monthly’s decision, Daniel Vaughn–aka @BBQSnob of the Full Custom Gospel Barbecue blog–instantly became the envy of millions of red-blooded, meat-eating Americans (and probably more than a handful of New Yorkers too). How does the barbecue editor job compare with other enviable positions? Working at an architecture firm? Cool, but Vaughn left that gig for Texas Monthly. Founding your own start-up, Facebook? Lots of press but a money loser in the long run (wait for it, you’ll see). POTUS? Too much stress and too little time eating. You get the picture: this is a pretty good gig and if the job doesn’t cause Vaughn a coronary then he may well be the luckiest man on the face of this earth since Lou Gehrig himself.
The NYT article notes that Vaughn will be, “the only full-time barbecue critic on the staff of a major newspaper or magazine” in the country. Surely true, but redolent of Texan braggadocio. If Texas Monthly elevated BBQ writing to celebrity status, then North Carolina certainly deserves credit for starting the world down this path. See the well-articulated details on the North Carolina Miscellany blog. Among the blog post’s best points: “Not to pick on our friends in Texas, but the barbecue editor position at Texas Monthly, at least as described by the Times, sounds more like a barbecue critic, charged with seeking out and reviewing restaurants around the state. In other words, the same thing that Bob Garner has been doing for WUNC-TV and in print for nearly twenty years.” And thus, as with the origin of barbecue itself, North Carolina led the way.