Thursday, May 29, 2008

A Belly-Busting Frugal Outing

A little self promotion here, so please forgive me.

If you live in North Carolina, please pick up a copy of the June issue of Our State magazine, which features an article I wrote about the North Carolina Barbecue Society.

For those of you who aren't aware, North Carolina is the cradle of 'cue -- no place on the planet serves better pork barbecue than my home state. Yes, those are fighting words, I know, but truer works have never been spoken or written.

I interviewed Jim Early for the article on the North Carolina Barbecue Society, a group dedicated to preserving the history and traditions of slow-cooked pork barbecue. In researching the story, I had the opportunity to scarf down quite a few plates of barbecue and the accompanying fixins'.

Barbecue is good eating -- and pretty thrifty too. Most barbecue restaurants are mom-and-pop joints that serve great food at great prices.

If you're looking for some cheap but downright tasty food and an inexpensive roadtrip, visit a few spots on the North Carolina Barbecue Trail, the 25 tastiest barbecue restaurants in North Carolina, according to the Barbecue Society.

You can also hear me talking about the article and the North Carolina Barbecue Society in this interview from 1360 WCHL in Chapel Hill, N.C. Check out the replay of the May 22 show. I appear in the last 10 to 15 minutes of the broadcast.

1 comment:

  1. North Carolina barbecue absolutely is the best!

    Of course, we have our own division within the state between Western N.C.-style (a ketchup-based sauce, pork shoulder only) versus Eastern, N.C.-style (vinegar-based sauce and uses the whole pig).

    I grew up on the Western N.C. style, but both are quite wonderful and there are plenty of places throughout the Tarheel State that do it right.

    One bit of advice: Look for a pile of wood outside a barbecue restaurant. Barbecue cooked over a real hickory wood pit is the way to go.