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From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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Mexican recipe: Carnitas (mexican-pulled-pork) served with salsa, guacamole and my addition of fried potatoes.
Tortillas from:
Carnitas recipe courtesy of:
'Mexican Mama's Kitchen' by Sofia Craxton
Fat matts rib shack has one of the best pulled pork sandwiches ever. The baked beans might be too heavy with sweetness for some but i like the beans and the coleslaw. Its not out of the world place for ribs and what not. but def worth a visit if ever in atlanta.
This is the pork butt near completion. Some people think this is burnt, but one taste of it, and you'll know it isn't.
For National BBQ Day in 2018, Firefly's BBQ Restaurant provided free lunch for first responders and also hosted a lunch and an evening party for anyone who loves authentic BBQ.
Slow cooked fall-off-the-bone meltingly tender shredded Boston Butt. We compiled our BBQ wisdom together for a crowdsourced pulled pork recipe.
The Canteen at work - Blue Apple - occasionally have Recipe Cards available - This one for Slow Cooked Honey & Ginger Pulled Pork is one of theirs, and looks to be both tasty and well within my culinary abilities - I even have most of the ingredients - oh, except for the pork - Beans on Toast it is then...