State Fair food & Q

I have been attending the North Carolina State Fair for at least 25 years straight and to my recollection I have never eaten a barbecue sandwich there. I know. Weird, right?

Maybe it's because I always eat the same foods every year while I am there and I enjoy our traditional "March of the Midway Munchies," so throwing something new into the mix could set off a chain reaction of epic proportions. The oceans may rise. The stars may fall. My beloved Wolfpack may get back to the NCAA tournament. No one know what chaos would ensue.

But this visit to the fair was already thrown by our letting the boys head off on their own to explore the wonders before them. For the first time in 13 years the wife and I were on our own, free to do what we wanted. Without the limitations of the children in tow we set off on our usual jaunt, fully intent on keeping our dining tradition.

First was Al's Fries. A little spritz of malted vinegar and a cup of ketchup cooled the just out of the fryer super hot strings of tater matter. We snacked while "enjoying" a ventriloquist entertain the families encircling his sidewalk stage.

Second was the wonderful Howling Cow ice cream from NC State. I shot my usual pix in the back of the students dipping the creamy frozen goodness while Sarah waited in line with the other 50 or so devotees. The line moved quickly and before I was finished shooting she had her cup of Wolf Tracks in hand, spoon dug in deeply.

We always tend to follow the salty-sweet-salty rule, so next in line was the roasted corn. That has always been one of our favorites. Even though I grill a pretty decent ear of corn at home, there's something about the roasted flavor of a State Fair ear that makes it just that much more scrumptious. Maybe it's the sounds and smells. Maybe it's sitting in the shade of the giant oaks by the Holshouser Building. Maybe it's the butter running down my arm and slight char of a few rows of kernels. It's just that special.

At this point in our dietary walk of shame, we will scanarf another sweetie - usually an elephant ear, but this year (and trying to keep somewhat to the diet), we elected to tour an area of the fair we'd never visited: the gardens. Wow! What we have been missing! It's an oasis of serenity among the State Fair madness. We enjoyed finding a shady spot beside a waterfall, relaxing and getting in some serious people watching. We stayed there an hour or so before we got the call that the boys were out of cash and ready to head home. Time to head back to reality and leave the peaceful gardens.

One thing I had wanted to try new was a barbecue sandwich. Having downloaded the State Fair app to my iPhone I searched for BBQ on the route back to meet the kids. There are about a dozen locations offering barbecue but most, if not almost all, specialize in other grilled goodies. Hot dogs. Italian sausages. Ham biscuits. Piiiiiiiiiiie. Only one place had BBQ as the featured act: NC Pork Council's Pork Chop Shop.

From the outset the BBQ sandwich I got looked perfect. The meat appeared moist, chopped perfectly and piled high (reminded me of some good old Buck Overton's BBQ back in the day). The slaw, green and creamy, was just like mom's. I was even more pleased to see that the sandwich was a traditional Eastern NC style barbecue and slaw. No ketchup or mustard anywhere. Yes! (But does this mean that the NC Pork Council endorses Eastern BBQ as THE official barbecue? Hmmmmm.)

Taking a big first bite, I enjoyed that initial burst of flavors. Equal parts bun, Q and slaw, the mouthful was quite delicious. The slaw was just sweet enough to not overpower the barbecue. While the flavor of the Q could have a tad more heat, it's understandable that they attempt to please a wide palate by offering a milder taste. Not my favorite BBQ ever and not the worst I have ever had - right in the middle I guess, but maybe on the better side of the fence.

(On a side note, my semi-vegetarian wife thought the sandwich looked so good that she asked to have a bite and did so. She liked it, but declared it not worth the guilt of eating meat. I am still thrown by her even thinking about taking a bite, much less than actually taking one.)

I did not get my First United Methodist Church of Cary ham biscuit. I did not get my Santillo's Italian sausage. No elephant ear. No peanuts nor kettle corn. Passed on the fried onion. I did a good job of sorta, kinda sticking to my diet - but still enjoyed my State Fair faves and added a new one in the form of a rather tasty barbecue sandwich.

Grill simple, my friends...

From garden to grill...

Two of the things I love about summer are my garden and my grill. And I really love it when I can combine the two. So being a backyard farmer, I harvest just enough veggies to keep my grilling meats company upon occasion. And when I can load up the grate with items that came just five steps away, well, you just can't get any fresher, or better, than that.

Last weekend I had that opportunity and it was more awesome that I expected. With a platter full of marinated steak tips and sun-dried tomato chicken breasts from The Meat House ready for the fire, I headed out to the back forty (aka my 150 square foot raised garden next to the screened porch) to see what I could harvest before the sun set for the day.

Besides my over abundance of various and sundry tomatoes, I had the final fruit of my straight neck squash and zucchini ready to be plucked and a totally new guest making it's first appearance at The Big Dance - okra.

I have never grown okra in all my gardening years and this was a total wild hair planting those seeds. In years past, I have experimented with new crops without much success (corn and such), but now, staring right back at me from three-foot high spindly stalks were the largest, greenest, most beautiful okra pods I have ever seen. Like pointy Wicked Witch of the West fingers reaching towards heaven, the pods snapped off easily in my hand and I snagged a half-dozen that I deemed ready for consumption.

With my Char-Broil banging out some heat, I prepped the okra for the flames and kept it as simple as I could. I brushed a tiny bit of olive oil on each casing to hold onto a few splashes of sea salt and cranks of fresh cracked black pepper. I was pretty sure that was all I wanted, but since this was an experiment, I decided to add a something else to three of the six: The Meat House's Original Camp Mix.

Many folks avoid okra because of the sliminess that comes from cutting the pods, but by using a method I picked up from Steven Raichlen and his BBQ University TV show, I kept the pods nice and slime free by making okra popsicles. I soaked some wooden skewers for a few minutes, snapped them in two and poked them into the stem end of the pods. And just so you know, I prepared the zucchini, squash and Roma tomatoes the same way - olive oil, black pepper, a light dusting of Camp Mix and a dash of sea salt. I skewered the tomatoes and sliced my squash/zucchini lengthwise.

Never having grilled okra before, I was a little hesitant to take them off the fire too soon. Some had a little better char than others, but I think I like the less cooked best. The okra that came off earlier seemed to "pop" a little more than the well-done versions. I think in the future I will pull from the heat a tad sooner and serve hot from the grate.

The rest of the meal was stellar (if I do say so myself), but with great protein from my favorite butcher and veggies from only steps from the grill - how could it not be wonderful?

Grill Simple, my friends...

The Barbecue Song!

BBQ can be many different things to many different people. But in the end, the ultimate definition of the perfect BBQ comes down to one person's opinion being the correct one for that exact person. Confused?

I define the perfect BBQ as being a hog slow roasted over wood smoke and lovingly sprinkled with a red pepper and vinegar concoction. To others, it can be mustard or molasses or mayo based sauces slathered over beef or chicken or pork after being cooked over coal or gas or electric heat sources. To each his own. And to each region of the South - their own.

That said, the comedy duo of Rhett & Link (along with musical back-up by The Homestead Pickers) have delivered a wonderful little ditty about BBQ in their new music video: The Barbecue Song, which skewers each Southern state's take on their own version of barbecue. From the briskets of Texas to the dry rubs of Tennessee, the NC based funnymen really do know their 'Q. I don't think anyone's feelings will be too hurt by the gentle pickin's at the territorial BBQ differences, but Floridians may have to forgive them for the state's lack of Southern consideration and presentation of California in the orange peninsula's iconic stead.

The video and song are a delicious hoot, bringing a smile and chuckle to this hot, humid day in the South. And of course, my fellow NC State alumni Rhett McLaughlin and Link Neal are 100% correct in their desire to be buried in the most perfect variation - good old Eastern NC vinegar based 'cue - "cause you know that slows decay."

Oh, and by the way, there's no mention of Western NC style ketchup-based BBQ anywhere in this song. Perfect, I'd say.

Been There, Ate That

During my 12 years working as a photojournalist at The News & Observer, I made a concerted effort during my travels across the state to eat local barbecue (ie sandwiches) as much as I could in lieu of fast food. Some sandwiches I sampled during that time are not even worth mentioning, so they do not appear here because the joint ceased to exist or it was so bad I forced their existence from my memory. I included a couple of all-time faves that closed up years ago, just because I miss them so much. And just because you may not see your favorite listed does not mean I am dissing it - I just have not been to all of them (yet). I will have my "Q To-Do List" post in the near future.

That said, here's my official BBQ sandwich* list of all the North Carolina Q joints I have sampled over the years of traveling the roads of my home state:

THE BEST:
Wilber's - Goldsboro

THE BETTER:
Allen & Sons - Chapel Hill
B's Barbecue - Greenville
Parker's - Wilson
Skylight Inn - Ayden
Smithfield's - Various
Bill's Barbecue & Chicken - Wilson
Lexington Barbecue - Lexington
Bunn's Barbecue - Windsor
The Pit - Raleigh

THE GOOD:
Hursey's - Burlington
Danny's - Cary
Stamey's - Greensboro
Clyde Cooper's - Raleigh
Stephenson's Bar-B-Q - Willow Springs
Ole Time Barbecue - Raleigh
Woodlands Barbecue - Blowing Rock
Phil's BBQ Pit - Black Mountain
Red, Hot & Blue - Raleigh
Knightdale Seafood & BBQ - Knightdale
Doug Saul's BBQ & Seafood - Nashville

THE REST:
Ole NC Barbecue - Durham
King's - Kinston
White Swan - Smithfield
Blue Mist - Asheboro
Log Cabin Barbecue - Albemarle
McCall's - Goldsboro
Barbecue Lodge - Raleigh
Bulluck's Bar-B-Cue - Durham
Deano's Barbecue - Mocksville
Whispering Pines Barbecue - Albemarle
Gardner's - Rocky Mount
Evans Famous Bar-B-Cue - Henderson
Abrams Bar-B-Q & Seafood - Tarboro
Wink's - Salisbury
Jackson Brother's - Sanford
The Q-Shack - Raleigh

THE DEARLY DEPARTED & VERY MUCH MISSED:
Buck Overton's - Rocky Mount
Mitchell's - Wilson
A&M - Mebane
Bob Melton's - Rocky Mount
Dillard's - Durham


*And by sandwich, I mean just that - a sandwich. Barbecue on a hamburger bun with slaw, as God intended. Judging based on overall experience: aroma, chop/cut, heat and flavor of the barbecue right off the block (with no sauce added by me), amount of meat served and taste of the slaw (crisp and sweet - oh, and green in color, not red or yellow).

Fall BBQ events...

Summer is 2/3 over and it's time to start thinking about cooler temps, football, Fall and BBQ!

Here's a list of upcoming BBQ events and competitions across the great state of North Carolina for September through November (much appreciation to The North Carolina Barbecue Society for the list). Hopefully there will be one in a town near you.

And to remind everyone, I will be sending out Twitter reminders throughout the Summer and Fall.

September 9 - 10, 2011
Blues, Brews & BBQ
Charlotte, NC
www.bluesbrewsandbbq.com

September 23 - 24, 2011
Tilley Harley-Davidson Biker Blues & BBQ Rally
Salisbury, NC
Contact Gary Moss @ 704-857-6874 or garymoss@windstream.net
www.bikerbluesbbqrally.com

September 30 - October 1, 2011
NCBS Coastal BBQ Boot Camp & Judges School
New Hanover County Law Enforcement Officers Assoc. Club
Castle Hayne, NC
Register Here

October 7 - 8, 2011
Eastern Carolina BBQ Throw Down
Rocky Mount, NC
www.bbqthrowdown.net

October 14 - 15, 2011
8th Annual Vander Pig Cook-Off
Fayetteville, NC
Contact Dennis or Julie Byrd @ 910-483-2858 or byrdsunshine2010@aol.com

October 22, 2011
28th Annual Lexington Barbecue Festival
Lexington, NC
www.barbecuefestival.com

October 27, 2011
Annual Mallard Creek BBQ
Charlotte, NC
www.mallardcreekpresbyterian.org

November 4 - 5, 2011
Hog Happnin’
Shelby, NC
www.hoghappnin.com

GrillSimple: The Beginning

Thus begins another foray into the Blogosphere, this time with meat.

I love grilling. I love smoking. I love barbecue. So I figured why not try something a bit different from my usual blogging. Why not the grill? And why not do things as simple as possible? Why complicate something so pure like cooking meat. Grill. Simple.

So to be up front, here's a little bit about me and my grills:

I'm an 80% gas man, meaning I will stray over into the charcoal, smoke and live fire cooking from time to time when the mood is right. My neighbor across the street is 100% charcoal and I must admit to being jealous of the wafting aroma of the coals. I'm trying more and more to make the time to use my Weber charcoal grill, but with two hungry teenage boys to feed, I sometimes feel the need for speed - so I gas it up with my Char-Broil Commercial 3-burner baby.

I got a Brinkmann smoker last Christmas and while I enjoy the finished product, I find it hard to make the time commitment to doing it right. The day has to be perfect (meaning no errands to run or chauffeuring the boys from place to place) and I can enjoy my smoke time. I have smoked shoulders, ribs, chickens, briskets, wings and even some - gasp - vegetables with much success.

I will crank the Weber charcoal grill up when I can sit, relax, enjoy a beer (or two or three). I love the flavor and being made to "relax" while the coals start their glow. And I will add some wood once in a while to mix it up a bit. I just always feel cheated when I'm done grilling over coals and they continue to glow so perfectly. I want to grill some more!

From time to time, I hope to use this space to wax philosophical about grilling and barbecue in general - whether it's cooking myself, what's friends are grilling, recipes or just my thoughts on where the best BBQ joints may be.

In the mean time, Grill Simple my friends...