Collard greens are a common side dish at barbecue joints in Eastern North Carolina, and winter is prime collard green season. Cooking collards is surprisingly easy so stay away from the nasty canned stuff at the grocery store and cook ‘em up yourself. It takes a little more than an hour start to finish, but most of that time is spent [...]
Filed under: Cooking | Tagged: BBQ-related foods, Collards, Eastern style, Recipes | 2 Comments »
I’ve had a lot of different drinks with barbecue over the years: beer, water, lemonade, Cheerwine, Pepsi and yes, of course, ice tea, to name a few. But I’d never thought seriously about pairing wine and barbecue. Somehow it just didn’t seem right: humble barbecue and that snooty vino stuff. As far as I was concerned wine [...]
Filed under: Cooking | Tagged: BBQ-related foods, Cheerwine, Wine | 2 Comments »
Check this link out, a fountain full of barbecue sauce–not the good, thin vinegar stuff we prefer here in NC (inset) but pretty darn cool anyway. Thanks to burgeoningfoodie for telling me about it. Oh, and since this post is only three sentences long you should have plenty of time to read the post from [...]
Filed under: Miscellaneous | Tagged: BBQ-related foods, Odds & ends | Leave a Comment »
I thought I’d seen it all until I saw this: the barbecue sundae. Rest assured, this sundae doesn’t involve any chocolate syrup or chopped walnuts. This sundae involves chopped pork and looks pretty damn good. The sundae includes beans, ‘cue and slaw, and is served layered in a plastic cup. I’m not sure how I [...]
Filed under: 'Cue Culture | Tagged: BBQ-related foods, Recipes | 5 Comments »
If you frequent barbecue joints in Lexington, Salisbury or other parts of the state where the barbecue tradition is closely linked to German settlers, sooner or later you are likely to run into something called livermush. Although it sounds like a Dr. Seuss-invented food, livermush is very real. Heck, it exists on Wikipedia so it must be real. [...]
Filed under: 'Cue Culture | Tagged: BBQ-related foods, Lexington style | 14 Comments »
Happy ‘Cue Year! And what better way to start 2010 than by talking about one of our favorites–the original Allen & Son. You may recall Porky’s post from the previous decade lamenting two changes at Allen and Son–cost and cole slaw. The price increase was indisputable, but the cole question was downright subjective. Given the special [...]
Filed under: Restaurants & Reviews | Tagged: BBQ-related foods | 2 Comments »
Do any of you BBQ Jew readers speak Portuguese? If so, your help is needed in figuring out what the heck is going on in this video about a Portuguese pig pizza. According to the website Boing Boing (surely a reliable source judging from the name), the video “documents the creation of the revolting Porco Pizza, [...]
Filed under: Cooking | Tagged: Outside NC, Recipes, BBQ-related foods, International | Leave a Comment »
Just a quick update for any Allen & Son’s devotees out there. (I’m talking about the Chapel Hill location, of course.) I visited for the first time in close to a year and discovered that their prices have gone up yet again. Allen’s is now pushing $10 for a barbecue plate, which is a bit [...]
Filed under: Restaurants & Reviews | Tagged: BBQ-related foods, Chapel Hill, Orange County | 6 Comments »
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 [...]
Filed under: 'Cue Culture | Tagged: BBQ-related foods, Eastern style, History | 5 Comments »
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