A NC Barbecue Primer Video

Here’s a neat new video by Bob Garner and The Pit restaurant: http://www.youtube.com/watch?v=80m1Od3Gvco.  (You can see the Spanish language version here, if you’d like to replace Bob’s narration with that of a Spanish speaking woman.) The four minute long video gives all the background on NC barbecue that anyone really needs, and will surely make you salivate while you watch.

In addition, there’s a companion video about barbecue sauce, with an emphasis on NC and SC.  This is Bob’s “grad school seminar” companion to his above “NC BBQ 101 lecture”.  It’s an excellent account of BBQ sauce’s variations and history, well worth the nearly 8 minutes.

A BBQ Break: Pepperoni Rolls

From time to time, Porky LeSwine likes a diversion from blogging about North Carolina barbecue.  And he likes it even more when said diversion is courtesy of a BBQJew.com reader.  Thus, we thank reader Steve for the following note, which he agreed to let us share with the world.  

PepperoniRollDear Porky,  If I may let me talk about something that is not North Carolina Pork BBQ: the West Virginia Pepperoni Roll. I have family in the Clarksburg, WV area and one time while visiting, I found this snack in the local gas stations. Take a few sticks of pepperoni, encase it in bread dough, and bake. The spicy grease from the pepperoni soaks into the bread as it bakes. Deliciousness.

The only place that I have seen them here in NC is Yosties, a bakery and eatery in Faith, NC, right down the road from Wink’s King BBQ and Seafood in Salisbury.Pepperoni Rolls were invented in the Fairmont, WV area some years ago. I have heard and read a couple of different stories. One I was told by an Aunt who lived in the area related that they were invented by Italian mothers as a treat for their children. Another account is that they were invented as something to sell to the Sicilian miners in the area. There is a very large Italian community in the area.

The next time that you are near Salisbury, you might want to go a few miles down Faith Road and pick up a few pepperoni rolls at Yosties. They also have great cinnamon rolls and cheese straws.

Yosties’s website: http://www.yosties.com/

A website about Pepperoni Rolls: http://www.bobheffner.com/pepperoniroll/index.htm

Take care,

Steve

Thanks for sharing, Steve. This is definitely the first I’ve ever heard of pepperoni rolls, and for all I know I may never hear of them again.  But hopefully someday I will eat one.  Now back to our regularly scheduled barbecue programming.

 

The Best Sandwich in NC

Surely everyone agrees that there is no better sandwich in North Carolina than a barbecue sandwich. Wait, what?  Not everyone agrees?  Well, I guess not…

131104_bi_sandwichmapWe Tarheels can at least take solace, as we often do on a number of subjects, that we are not from South Carolina, where apparently the best sandwich is a tuna melt.

Don’t Mess with Carolina, Texas

There is a new sheriff in town, and he appears to be drunk: or so it seems for the business plan of Curly’s Carolina, TX barbecue restaurant.  According to the website of the confusingly named restaurant in Round Rock, Texas:

Every region has its own spin on BBQ. The reality of Carolina Style BBQ in Austin, TX arose from residing in the Kentucky, Tennessee and Carolina regions for more than 40 years. After moving from Raleigh, NC to Austin in 2011, Jay Yates quickly realized he could not find the BBQ taste he grew up on and loved. Thereby the idea of Curly’s Perfect Pig was born.

Curly’s Perfect Pig proudly served the perfect combination of a tangy, spicy vinegar based sauce of North Carolina, in addition to the zesty South Carolina style mustard sauce on perfectly smoked pulled pork. In 2012 Jay met Texas pitmaster, John Brotherton, who was smoking some of the finest Texas BBQ in the state at his trailer, Hall Of Flame BBQ. The two quickly realized several synergies between them and became close friends.

In 2013, the two pitmasters joined forces to form Curly’s Carolina, TX… Got a hankerin’ for some delicious BBQ? Take a road trip to Carolina, TX…Y’all!

I’m not sure who should be more offended, Tar Heels or Texans.

The BBQ State

There is a nicely written, fairly comprehensive article on North Carolina barbecue in Elon University’s The Pendulum. An excerpt: “it’s as important to Carolina culture as the Wright brothers.”  I’d say that is a gross understatement, and perhaps we need to replace the junky little Ohioan-engineered plane that appears on our license plates with a whole hog. Now that’s a thought.  Anyway, read the article in full at http://www.elonpendulum.com/2013/11/the-bbq-state-unique-origins-of-barbecue-define-north-carolina-history-culture/

Thanksgiving Day at The Pit

In case you want to dine out for T Day…
http://www.newsobserver.com/2013/11/26/3409450/the-pit-opens-today-in-durham.html

International House of Barbecue Comes to Cary

City Barbeque, an Ohio-based chain, has announced plans to open its first restaurant in North Carolina.  According to this account, the new restaurant will be in “one of the hearts of barbecue country.”  If you guessed that the heart of barbecue country means Cary, then I suspect you’ve been drinking too much Kool-Aid from a Dickey’s Big Yellow Cup.

Based on browsing City Barbeque’s website, it looks like the restaurant is yet another “International House of Barbecue”, as my barbecue brother-in-arms John Shelton Reed likes to say.  City Barbeque serves pork shoulder, brisket, ribs, etc., with no regional, let alone local, emphasis.  (“OUR PORK SHOULDER IS REMINISCENT OF THE SOUTHEASTERN UNITED STATES, THE BRISKET AND SAUSAGE TAKE YOU TO TEXAS, AND THE RIBS EXUDE A BLEND OF THE MEMPHIS AND KANSAS CITY STYLES.”)  In other words, they offer a little something for everyone; everyone except for those of us who believe that at its best barbecue is locally distinct.  Also, some of us are awfully wary of ribs that “exude” anything!

In fairness, Ohio has no barbecue tradition so the IHOB model makes some sense there.  Yet in North Carolina, where the barbecue tradition is strong, it’d be awfully nice if we politely declined to visit IHOBs and instead focused our limited energies (and caloric capacity) on True ‘Cue.

 

The Fog of War (aka Eating BK BBQ)

Burger King '13 (2)Sometimes the BBQ Jew lifestyle, such as it is, involves supreme sacrifice in the name of research. Recently I stumbled into just such a situation.

I was returning home from a long day–and part of the night–at the office and was in desperate need of nourishment. Almost without thinking, and with utter disregard for my need for nourishment, I steered into a Burger King looking for a quick burger.

The poster outside advertised the new BBQ Rib Sandwich, and for only a dollar. Despite my best intentions to play to BK’s strengths and order a Whopper, I had no real choice.  It was BBQ Rib Sandwich time–I had to try it and report back to the huddled barbecue masses (you).

Although the BBQ Rib Sandwich didn’t contain anything I would describe as inclusive of barbecue or rib, it was indeed a sandwich.  And not a bad sandwich at that.  The BBQ Rib Sandwich is basically a pork burger, with ground pork shaped into a patty, and a reasonably tasty one at that.  I could have done without the sweet barbecue sauce, but my low expectations were exceeded.

The BBQ Rib Sandwich is a different animal (maybe literally?) than the McRib, and for that I was thankful.  Don’t get me wrong, I have no plans to ever eat a BBQ Rib Sandwich again but then again I never planned to in the first place.

Burger King '13

 

Porky’s Pulpit: Take The Pledge

True ‘Cue and its Campaign for Real Barbecue are shaping up nicely.  Learn more at TrueCue.org or dive right in by taking The Pledge at http://truecue.org/the-pledge/

Although BBQ Jews aren’t known for being evangelists, we need you to evangelize about the Campaign for Real Barbecue.  I promise there’s a large tray and an iced tea waiting for you–either in the after life or your local BBQ joint–if you help spread the good word.  And maybe 72 virgins too, who knows.  Happy evangelizing. Shalom!

Two Rights Can Make a Wrong Part 2: Cackalacky & Cheerwine

I enjoy Cackalacky sauce and Cheerwine quite a bit as individual products, but I am more than dubious about putting the two together.  One need only remember the Cheerwine Krispy Kreme donut fiasco of 2010 to think twice about these sorts of experiments.  But perhaps I’ll be proven wrong.  Until then, here’s the official press release:

Cheerwine® And Cackalacky® Join Forces to Create a New Zesty-Sweet Sauce

Images available at http://bit.ly/CackCheer

Chapel Hill, NC – Cackalacky, Inc. announced today that a new Cackalacky® Sweet Cheerwine® Sauce is now available to consumers. The spicy sauce with a note of downhome sweetness was developed in collaboration with Salisbury, NC-based Cheerwine.

A unique glaze and marinade that lends itself particularly well to barbecue, chicken wings and grilled morsels, the new product is destined to become an indispensible dipping sauce and tableside condiment. Designed to compliment Cheerwine soft drinks and the bounty of the Southern table, the new blend also serves as the perfect “bookend” to the Cackalacky company’s piquant flagship Spice Sauce. The product comes in 16-ounce jars.

While Facebook friends of the two Carolina companies have heard about the product via social media since Nov. 1, the first public roll out of the sauce was hosted at the Cheerwine and The Avett Brothers “Legendary Giveback™ II” Concert in Charleston, S.C. on Nov. 14. Fans attending the benefit concert for three organizations, Operation Homefront, Big Brothers Big Sisters and MUSC Children’s Hospital were able to sample the product prior to the show.

The sauce’s next public appearance was held as a part of “A Legendary Thanks! Giving!” food drive & local music event hosted on behalf of the Food Bank of Central & Eastern NC at Fullsteam Brewery in Durham, N.C. on Nov. 16.

“The folks at Cheerwine have been an absolute joy to work with on this project!” says Page Skelton, creator of the Cackalacky brand. “We are both family-owned North Carolina businesses who share a passion for creating happy moments and ‘doing some good’ in our community.”

Tom Barbitta Senior Vice president of Marketing & Sales for Cheerwine says, “Consumers across the heartland know that Cheerwine makes a great sauce for BBQ and for cooking in general. By now teaming up with Cackalacky, we make it easy for fans everywhere to enjoy a taste of what we like to call ‘the southern handshake,’ Cheerwine and BBQ, a match made in heaven!”

Cackalacky Sweet Cheerwine Sauce can be found at Harris Teeter stores in the Greensboro, NC area in late November, just in time for the holidays. Look for it in the “Meet Your Local Neighbor” section.

The sauce is available nationally at Cackalacky.com.