Happy Birthday, Mrs. LeSwine

My wife of eight years, Mrs. Prosciutto LeSwine, is turning ever so slightly older today. Needless to say, I have a big day planned for her, and also needless to say it will be 100% barbecue-free. (Our prenuptial agreement requires that I celebrate Mrs. LeSwine’s birthday “with neither barbecue nor swine of any form.”) At any rate, if you see Mrs. LeSwine  today tell her happy birthday and that her husband loves her even if she rarely ever reads his barbecue blog.

Porky’s Pulpit: There Oughta Be a Law

I will vote for any candidate for national office who proposes a law banning use of the word “barbecue” in contexts like this:

Porky’s Pulpit: Pignorance is Bliss

It’s a new year and the perfect time for a little bit of reflection on 2010.  Without a doubt, my favorite new dining experiences over the past year had one thing in common: I had to drive an extra mile (or 50) to seek out traditional, wood-cooked barbecue at places like Grady’s in Dudley, Wink’s in Salisbury and The Skylight Inn in Ayden.  Unfortunately, I also ate a lot of mediocre ‘cue, and almost all of it was made in electric or gas-fired cookers. 

There was a time when mediocre barbecue was good enough for me; I suppose that pignorance is bliss. But the more barbecue I eat the less tolerant I am for so-so swine. Unless it is doused with a terrific sauce and served with outstanding sides, in my experience electric/gas-cooked pork is rarely better than okay.  After a year of eating more than my share of forgettable barbecue, I am looking forward to focusing on eating at the traditional pit-cooked ‘cue joints as time allows, while passing over most of the faux ‘cue. Consider that my first BBQ Jew Year’s resolution. My other resolutions include:

-Finally write reviews of several restaurants that I dined at awhile back and still haven’t reviewed, in large part because I really don’t enjoy writing negatives things about someone’s livelihood.

-Continue to interview interesting folks for the BBQ&A section of this site, as that has been my favorite part of running this site for the past two years.  Look for a BBQ&A with NC barbecue legend Bob Garner, as well as others, soon. If you have any suggestions for BBQ&A interviewees, let me know.

-Convince some friends and strangers to contribute guest posts to mix things up. After all, it’s hard work reading your own words three times a week.

-Most of all, enjoy another year of rambling on about the incredible, edible world of North Carolina barbecue.

Best wishes for the year ahead,

Porky LeSwine