Pulled pork is quintessential barbecue fare. Regional distinctions dictating the use of different sauces and cooking methods exist, but in the southern US there are two things in common with nearly all barbecues: time and smoke.
Time is essential because barbecue is slow cooked to dissolve and soften the connective tissues and fats in the tougher [...]
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Categories: Main Dish
Sticky Fingers is a barbecue chain that was started outside of Charleston by three high school friends in 1992. Originally focusing on bringing Memphis style barbecue to the Charleston area, they have since added chicken wings, side dishes and desserts to their pulled pork and rib beginnings. Since 1992, there has been enough demand for [...] Inspired by recent events, I wanted to have a go at making my own barbecue. Around here, pulled pork seems to be king, but I wanted something that I can’t seem to get enough of in North Carolina: Memphis-style dry ribs.
Categories: Main Dish
It certainly is Spring now; when it’s not raining, it’s wonderful outside. The sun invites you outside to have a few drinks, listen to some music, and light up the grill. Over the weekend, Raleigh worked all three into its first Cuegrass festival: a potent mixture of beers, bluegrass, and barbecue.
Categories: Food Musings
While BBQ purists may scoff at this version, it’s actually very good. Yes, I know it’s not authentic but dammit, it’s VERY easy. So stop complaining and shove some BBQ into your mouth instead. |
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