Is it worth the wait? Continue reading
Category Archives: The BBQ Chronicles
The Meat of Central Texas BBQ: No Sauce, No Forks, No Sides
It is all about the meat and there is nothing to hide in Central Texas Continue reading
The BBQ Chronicles: East Texas BBQ from Houston to the Piney Woods
Jim Carter finds miles of brisket and links of smoked boudin in the Piney Woods of Deep East Texas and beyond. Continue reading
The BBQ Chronicles: Eastern North Carolina Style BBQ (What it is and Where to Get the Best)
From Wilber’s to Skylight Inn, we’ve been eating our fill so that you can zone in on the best. Continue reading
The BBQ Chronicles: Lexington Style BBQ or Extra Bark Please
Lexington, North Carolina puts its barbeque on display late each October, during hog killing season, with its Barbeque Festival and calls itself the “Barbeque Capital of the World.” Hog killing time in the South is when temperatures hover in the 40s. Then one can work with the hog without risk of spoilage. I recall the first time I actually was allowed to kill the hog on our South Carolina farm; what a proud moment, still seared in my mind. Continue reading
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