Dillard’s Departs

The news hit hard this week: We’re losing Dillard’s. Sad days for the Durham barbecue community.

The institution of an eatery, in business since 1953, will open its doors today for the last time. Dillard’s may not have cooked the state’s best barbecue (see the propane smoker in the rear), but it oozed community and served some just-like-you-wished-your-grandma-did cooking (see Porky’s past review).

Those who’ve never been can get a sense of Dillard’s through these moving pictures, courtesy of ABC-11. The segment confirms that part of the reason for the restaurant’s closing was that owner Wilma Dillard, daughter of founder Samuel, didn’t want to raise prices on folks in these hard times.

That reminded me of the recent ‘cue community rallying around Bullock’s when it became known that Durham’s oldest (1952) ‘cue shack was teetering on the edge. With Dillard’s, we never got the chance. And while I can’t help but wish Wilma had tried raising prices, I respect the heck out of why she didn’t.

Instead of mourning the restaurant’s closing, today is a day to celebrate Dillard’s fabulous greens, fluffy hushpuppies and solid barbecue. And did we mention the fried chicken? If you do head over to Fayetteville Rd., tip your cap (and leave a healthy retirement bonus) to a family that has fed all comers for decades, sometimes for free.

Here’s one quick story from a posting on the Downtown Durham listserv:

When I came to Durham in 1972, I noticed a large display ad in the Durham Morning Herald. It showed Sam Dillard dressed in a white suit with a gold-headed cane. The caption said, “I may not be a colonel, but I do make good chicken.”

Then a few weeks later there was piece saying that Kentucky Fried had sued him, on the grounds that use of the colonel’s trademark suit might cause confusion. [While] Sam Dillard is large and African American, [and] it wasn’t clear [what] the confusion was, KFC won. Then a few weeks after that came another ad, showing Mr. Dillard dressed in overalls. He was standing next to a fallen tree, and on the log was a neatly folded stack of white clothes with the cane leaning against it. The caption said, “Well, they took my colonel suit away from me, but I still make good chicken.”

The ad in question

Finally, we’ll leave you with the verse from Deuteronomy that Wilma and the crew have long had on their message board:

He humbled you, causing you to hunger and then feeding you with manna, which neither you nor your ancestors had known, to teach you that man does not live on bread alone but on every word that comes from the mouth of the LORD.

Inspired Farewell to “The Other White Meat”

A tip of the snout to alert reader John “Shave That Swine” Shaver, who tipped me off to the latest news from the National Pork Board.  Gone is the two and a half decade “The Other White Meat” ad campaign, which focused on comparing pork to chicken.  The Board’s new, improved slogan? “Pork: Be Inspired.”
An Associated Press article on the inspirational new campaign notes that the average American eats roughly 50 pounds of pork per year (I have always thought of myself as above average and this statistic does nothing to dissuade me).  That’s about half a hog’s worth of pork.  
Almost 70 percent of the pork consumed at home in the U.S. can be attributed to just 28% of households, undoubtedly many of which are located in North Carolina and other southern states.  
Ceci Snyder, the National Pork Board’s vice president of marketing, is quoted by the article saying: “The overall goal is to move sales of our product.  We want to increase pork sales by 10% by 2014. To do that, we needed to make a stronger connection, a more emotional connection to our product.”  Snyder goes on to say that targeting existing pork eaters is the strategy for increasing pork sales.  In case you are reading this article, Ms. Snyder, I am already doing my part but I promise to redouble my efforts.

Obamas Bring Dems to BBQ Mecca (Well, Near It)

As you have probably heard by now, the 2012 Democratic National Convention will be held in Charlotte, NC.  Here’s what the First Lady had to say about the selection in a letter to supporters, which is excerpted below:

I am thrilled to make sure you are the first to hear some very exciting news. Charlotte, North Carolina will host the 46th Democratic National Convention in 2012.

Charlotte is a city marked by its southern charm, warm hospitality, and an “up by the bootstraps” mentality that has propelled the city forward as one of the fastest-growing in the South. Vibrant, diverse, and full of opportunity, the Queen City is home to innovative, hardworking folks with big hearts and open minds. And of course, great barbecue.

Barack and I spent a lot of time in North Carolina during the campaign—from the Atlantic Coast to the Research Triangle to the Smoky Mountains and everywhere in between. Barack enjoyed Asheville so much when he spent several days preparing for the second Presidential debate that our family vacationed there in 2009…

We hope many of you can join us in Charlotte the week of September 3rd, 2012. But if you can’t, we intend to bring the spirit of the convention—as well as actual, related events to your community and even your own backyard [Editor’s note: Is the First Lady hinting at good old fashioned political pig pickin’s?]

Looking forward to sharing this together,

Michelle

Fox News, not exactly supporters of the Prez, ran this story reporting on Michelle Obama’s letter.  The story includes an oh-so-classy dig at the First Lady’s work to prevent childhood obesity but is notable mostly for its misinformed stock photo of someone eating ribs, meant to portray NC barbecue. Fair and balanced? No comment. But certainly ill informed on the important matter of North Carolina barbecue.

As to whether the First Lady is right in her assertion that Charlotte has “great barbecue”?  Debatable, even among the most likely defenders, such as Charlotte Observer readers and staff (and yet again).

Old Hickory Barbecue Plant Closes

Yet another going out of business story in the NC barbecue world, this time from the town of Godwin in Sampson County, about 20 miles west of Fayetteville.  According to the Fayetteville Observer, long-time barbecue wholesaler Old Hickory Barbecue is closing its doors after 60 years.  The Old Hickory plant produced packaged barbecue and coleslaw for sale direct to individual customers and to supermarkets, restaurants and other businesses and organizations.

BBQ, Jews and the Law

According to a January 10th article in the International Business Times, “A company suing Cisco systems for patent infringement got a new trial because Cisco’s attorney made remarks about a plaintiff’s religion, drawing attention to the fact that he is Jewish.”

What does this story have to do with BBQ you ask (no, really, you do)? The IBT article continues: “The remarks, by one of Cisco’s attorneys, Otis Carroll, were in a cross examination of Jonathan David, one of [the plaintiff’s] principals. According to the filing, Carroll said, ‘Well, did you eat dinner with him? Did you talk to him? Did you say hi to him?’ David answered yes, they had had dinner at Bodacious Barbeque and Carroll said, ‘I bet not pork.'”

The moral of this story? Never make not-so-veiled references to other people’s religious beliefs. Also, never assume a Jew doesn’t like pork barbecue. Or else we may just sue you.

Happy New Year (and some old news)

Egads, the new year is nearly upon us! Thanks for reading this blog in 2010 and I hope to see your smiling face IP address back here again in 2011.

As my year end gift to you, instead of rambling on about who knows what I am simply going to link to someone else’s writing. A few months ago the Chicago Tribune’s food blog featured a great series of posts on barbecue, including several stories set in North Carolina, so check out the summary of the NC portion of the trip here.

Have a terrific New Year’s Eve and a prosperous and healthy 2011. In other words, may the new year be filled with as many plates of barbecue as your heart desires and as few trips to the cardiologist as your heart allows.

The Economist on Barbecue: A Bit of Culture for the Cultured

When The Economist, a highly respected and intelligent international news magazine that I read*, takes on the subject of barbecue it is worth a gander.  The December 16th issue features an article that explains the predominant styles of barbecue and then delves into barbecue culture.  It’s definitely worth a read whether you are a pipe smoking member of the intelligentsia or just an ordinary Joe.

If you don’t have time to read the full article, here is The Economist’s take on North Carolina barbecue: “[The] pork, either whole hog or shoulder, is seasoned minimally if at all. The sauce, applied at table, varies. In the eastern part of the state it is usually nothing more than cider vinegar, salt and red pepper flakes. In the west it may include a bit of tomato. North Carolina barbecue at its best is as austere and perfect as a bowl of properly cooked Japanese rice. As with rice, however, perfection is exceptionally difficult to achieve, whereas mediocrity is easy. Mediocre Carolina pork will bring back memories of school dinners and premonitions of the nursing home.”  Well said for a London-based magazine.

*Okay, not very often, but I do enjoy it from time to time.

But We’re Dumb and Ugly Too!

A recent poll conducted by Travel + Leisure magazine ranked Memphis the top city in the nation for barbecue.  The Bluff City didn’t do so well in other categories, placing last in attractiveness, intelligence and several other unbarbecue categories.  Better yet, according to Memphis’ The Commercial Appeal, “In almost all categories, Memphians assigned lower rankings than did visitors.”  (There is no word on how Memphis residents ranked their fair city on ‘cue.) 

Unfortunately (?), there were no North Carolina cities among Travel + Leisure’s 35 places ranked.  That means we didn’t have a chance to win the best barbecue category (competing with BBQ powerhouses like Boston and Santa Fe), but at least we don’t have to look at ourselves in the nation’s mirror each morning…

Bacon is the New Bran

Remember the days of health nuts eating wheat bran for breakfast?  Well, healthy living just got a whole lot tastier thanks to researchers at the University of North Carolina.  A tip of the snout to John Shelton Reed, who alerted us to this article on the Republic of Bacon website.  The article reports on a study published in the FASEB Journal showing that choline is important for the brain development of fetuses.  What foods are high in choline?  Well, bacon for one.  Thus, pregnant women may benefit from eating bacon and other choline-rich foods.

What does this news mean for BBQ Jews?  Well, we’ve established that high choline diets are good for pregnant women.  Bacon is loaded with choline.  Choline-rich bacon, for those of you who have the IQ of a 8-ounce package of extra firm tofu, is made from pig.  Pigs are the key ingredient in barbecue.  Thus, based on the transitive property, barbecue is good for unborn babies (and their mothers).  Now if only I could figure out how to become a pregnant woman…

Total (BBQ) Recall

Bad news for those of you who like your barbecue with a side of salmonella: The Louisburg-based company The Murphy House has recalled over 4,900 pounds of barbecue due to possible salmonella contamination, so you’ll have to look elsewhere for your ‘cue and ‘nella fix. (Earlier this year the same company had to recall a bad batch of Brunswick stew.)

It’s a shame to see so much barbecue go to waste, but if barbecue is going to be thrown away I prefer it be the pre-packaged pork from the big plastic tubs than succulent swine from independent restaurants.  More details on the recall are available from WTVD news, including the interesting note that products from The Murphy House had been served at the North Carolina State Fair.  Here’s to hoping that any sickness related to the Fair is caused by pairing fried foods and roller coasters, not by salmonella…