Steven Raichlen's Barbecue! Bible

Posts Tagged ‘North Carolina’

Hot Stuff

5 Stellar Pork Recipes for the Grill

5 Stellar Pork Recipes for the Grill

October is a month of celebrations, with Halloween and Columbus Day marking calendars across the country. What you may not realize is that it is also one of the most crowded months for food holidays. From National Taco Day to National Pumpkin Day (and everything in between!), this month is a veritable bonanza of food celebrations. We're excited that one of our favorite proteins is one of the foods being lauded this month: October is National Pork Month. To help you properly honor The...

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Planet Barbecue

The American Barbecue Specialties You Need to Know About

The American Barbecue Specialties You Need to Know About

America is blessed with an incredibly rich barbecue culture. Many countries grill. Some smoke. But only one—the United States—has a deep, rich, and highly evolved tradition of both barbecuing (smoking) and grilling. Long before the United States was a country (before there were even states to be united!), its inhabitants loved barbecue. Indians of the Pacific Northwest butterflied whole salmon through the belly, pinned them to cedar stakes, and roasted the fish in front of bonfires. Early settlers found a land teaming with game, with rivers and bays brimming with...

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Hot Stuff

The Campaign for Real Barbecue

The Campaign for Real Barbecue

A spectre is haunting the South—the spectre of smokeless “barbecue.” Consider the case of North Carolina, where the situation is particularly grave. Ever since early colonial days “barbecuing” has meant cooking meat over hardwood coals, and in North Carolina “barbecue,” as a noun, eventually came to mean whole hogs or pork shoulders cooked that way. By the middle of the twentieth century North Carolina was recognized as the center of one of the nation’s...

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Eat Your Words

Two “Must Have” Books for Your Barbecue Library

Two “Must Have” Books for Your Barbecue Library

Pitmaster: Recipes, Techniques & Barbecue Wisdom (Voyageur Press, 2017) Most winning competition-level pitmasters keep their cards close to their vests, seldom revealing the secret strategies that consistently propel them to center stage (a “walk”) once the scoring’s complete. Not these guys. They seem determined to spill the beans (barbecued, of course). I first met the co-authors of Pitmaster, restaurateurs Andy Husbands and Chris Hall, in 2010 when they...

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Raichlen’s Top 10 Meat Cities in the U.S.

Raichlen’s Top 10 Meat Cities in the U.S.

Ribs at Q39 in Kansas City, Missouri What are the best cities in North America in which to eat meat? A reporter from a major American newspaper asked me this in an interview recently, and it got me to thinking. Where should the unrepentant carnivore go to eat his/her fill of red meat? Herewith, Raichlen’s Top 10 Meat Cities in the U.S.: Austin, Texas: Where else do people start lining up at 8 a.m. at Franklin, La Barbecue, Micklethwait Craft Meats and other great barbecue joints that won't open until 11 a.m.? Doesn't...

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Barbecue University™

Boston Butt Basics, Part 2

Boston Butt Basics, Part 2

In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder. So now you know the difference between a Boston butt and a picnic. You know what to look for when buying pork shoulder and you read how to season it with a mustard rub, smoke it, and serve it, South Carolina-style with Mustard Sauce. So it’s time to, er, bone up on pork shoulder grilling and smoking techniques and some basic prep before you fire up the grill. Prepping a pork shoulder: Keep...

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Planet Barbecue

8 Must-Try Regional Barbecue Sauces

8 Must-Try Regional Barbecue Sauces

A few years ago, I was discussing barbecue with uber chef Thomas Keller of French Laundry and Per Se fame. “Where I come from,” he said, “the sauce is the barbecue.” Sorry, Chef, but in this barbecue community a lot of folks would beg to differ. For most smoke fanatics, barbecue is the long, slow, smoky cooking of meat in a pit and the sauce is a supporting player. But supporting actors play a major roll, too. (Just watch the Oscars.) As you travel America’s barbecue trail, you’ll find some pretty formidable sauces. This lip-licking...

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LEGENDS OF BARBECUE NC

LEGENDS OF BARBECUE: NORTH CAROLINA When it comes to pulled pork, restaurants that still burn wood in their pits are becoming an endangered species. So imagine my delight recently when I met pit masters Vernon Carver and Donald Cozart at Backyard BBQ Pit in Durham, North Carolina. Here's the first thing you see when you park behind Backyard BBQ. And here's the second thing--meats smoked low and slow in pits darkened with age and wood...

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DUELING PENS

Dueling Pens  When Steven gave a grilling demonstration at the Charlotte Shout last month, he was in righteous company. Here Steven and Martin Yan autograph a copy of Indoor Grilling at the Johnson & Wales Bookstore in Charlotte, North Carolina. Steven prepared rum glazed shrimp grilled on sugar cane (How to Grill), dry rub ribs (Barbecue Bible), and Cinnamon Grilled Peaches (BBQ USA), while Martin sent flames leaping high into the...

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update

August 21 Steven will do a book-signing at Barbeques Galore: 8046 Provice Road Charlotte, North Carolina August 20 Cooking class and wine dinner at Phillips Place Courtyard in Charlotte, North Carolina. Dinner starts at 7 p.m. For tickets call (704) 556-7730. August 14 Meet Steven at his first appearance in Indiana. The Woodbridge Winery presents: Marsh Supermarket 14450 Mundy Drive, Noblesville, IN 11 a.m., Demo with Samples 12-12:45...

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