John Wayne’s Barbecue Riding Into the Sunset

Posted on February 22, 2010 by Porky LeSwine

Sad news from the heart (or at least one of the kidneys) of North Carolina barbecue country.  John Wayne’s Barbecue in Lexington is going out of business today after more than 25 years of serving up ‘cue, BBQ chicken, and much more.  See the full story in The Dispatch or on the WFMY News website. 

The Dispatch article notes that John Wayne’s is one of seven restaurants that sponsors the annual Barbecue Festival.  It will be interesting to see if another restaurant steps in to fill the void. 

I never had the pleasure of dining at John Wayne’s so I can’t comment on how much of a loss this is for barbetourists like me, but it sure is a sign of the times.  It always seemed like barbecue joints in Lexington succeeded no matter what.  The town has 20-some joints despite a population of just a shade over 20,000.  Given how hard hit the economy of the Lexington area has been over the years, dating back well before the current recession, it’s a wonder more joints haven’t closed their doors.  Tim Myers, the owner of John Wayne’s, says business is down about 30% from mid-2008.  Let’s hope John Wayne’s loyal customers find a new local joint to support.

Filed under: Restaurants & Reviews | Tagged: , , , | 1 Comment »

First Toyotas, Now Pork

Posted on February 8, 2010 by Porky LeSwine

Achtung baby!

A North Carolina company is following in Toyota’s footsteps with a massive recall of a life endangering product.  In this case, the recall has nothing to do with defective gas pedals and isn’t actually that massive.  According to this article, The Murphy House of Louisburg is recalling roughly 2,850 pounds of pork barbecue.  The company’s pre-packaged five-pound buckets o’ ‘cue “may contain an undeclared allergen, soy flour,” according to findings by the U.S. Department of Agriculture’s Food Safety and Inspection Service.

Consider this recall further proof that soy has no business within 25 yards of barbecue.

As a slight aside, you should sleep easier knowing that U.S. Department of Agriculture staff–when not gorging on five-pound buckets of pork–have created a food safety website called Ask Karen.  The website features a “virtual representative ” named (can you guess?) Karen who “is a knowledge base with information for consumers about preventing foodborne illness, safe food handling and storage, and safe preparation of meat, poultry, and egg products.”

Not only is Karen incredibly knowledgeable about food safety, but she is a looker too.  Nothing is hotter than pillow talk about the safe preparation of meat, poultry, and egg produucts, right?  More from me another day, I’ve got an e-date with Karen to get to…

Filed under: BBQ in the News | Tagged: , , | Leave a comment »

Porky’s Pulpit: Barbecue “Evolution”

Posted on February 5, 2010 by Porky LeSwine

When the Private Equity Beat blog of the Wall Street Journal features a post about barbecue, it’s worth reading.  And they posted a good one toward the end of 2009.  In “Debating Evolution – Barbecue Evolution, That Is,” WSJ blogger Josh Beckerman, who admits he is no dyed-in-the-pig-wool barbecue fundamentalist, nonetheless takes a creationist-worthy stand against the so-called “evolution” of ‘cue. 

What has Beckerman riled up?  This press release entitled “The Barbecue Evolution” that was put out by a large company called Sadler’s.  The press release says, in part: “BBQ isn’t just for backyard parties anymore. Sophisticated barbecue was named a Top 10 Flavor Trend in 2009 by Flavor & The Menu and is predicted to go even more upscale with ethnic and regional flavors in 2010… .”

Beckerman responds to Sadler’s slick press release with fire and brimstone worthy of, well, a BBQ Jew, writing that he has no problem with the concept of mass-produced pit-smoked ‘cue but he’s “not so sure about brisket bow-tie pasta, one of the recipes – along with pulled pork Asian wraps and shaved pork quesadillas – that the company offers to ‘customers who want to experiment with upscale barbecue trends.'”  

He continues his sermon, offering, “Nor do we completely agree that ‘mango salsa or chipotle sauces are ideal compliments to the hardwood flavors of authentic, pit-smoked barbecue meats.’  Although fusion has its place in the world of food, we think barbecue may not be that place.” 

Preach it, Beckerman!

Filed under: Porky's Pulpit | Tagged: , , , | 3 Comments »

Blue Ridge BBQ Festival Kaput?

Posted on January 18, 2010 by Porky LeSwine

GOOD NEWS (1/28/10 update to the original post, which is below): The Blue Ridge Barbecue Festival will be held this year after all!  See details here.

If you hear squeals coming from the western part of North Carolina, they might be the sound of the Blue Ridge Barbecue Festival dying.  The event, which has been held annually in Tryon, NC since 1994, may soon be no more.

According to the Asheville Citizen-Times, the Carolina Foothills Chamber of Commerce recently announced their plans to let the festival they organize disappear like the fat off a slow-cooked pork shoulder.  Ironically, it seems that part of the festival’s problem is that it became too successful over the years.  The festival requires countless hours of planning, hundreds of volunteers and a nearly $300,000 budget. 

There are some ongoing attempts to save the festival, but no savior has appeared yet.  Have  a couple hundred thousand bucks to lend to the cause?  This could be the opportunity of a lifetime.  As shaky as the economy is right now, investing in pork might be a good move…

Filed under: Hog Happenings | Tagged: , , | 1 Comment »

What Men Will Do for BBQ

Posted on December 4, 2009 by Porky LeSwine

I'm keeping this in mind for next Halloween...

Filed under: Miscellaneous | Tagged: | Leave a comment »

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