A journey begins.
We are one week away from the road trip jump off. My Dad and I are solidifying a logical trajectory, with a departure date of October 31. I’m telling you this is going to be Epic. I have collected recommendations from a diverse group of friends, chefs, native southerners, travelers, and experts in hopes of finding everything from the most famous smokehouses to the least known hole-in-the-wall joints. For those of you who aren’t familiar with the guiding principle of this trip I will lay it out for you. Doug (father) and I are embarking on a 3 week road trip which will take us from Virginia to North Carolina, South Carolina, Georgia, Alabama, Mississippi, Louisiana, Texas, Tennessee and Kentucky. The route has been designed solely based upon a desire to seek out all forms of American BBQ cookery. Most of you are aware of my ferocious obsession with pork, and its pork that we are after. Pork of all cuts and preparations. Obviously some beef brisket, fried chicken, and biscuits will make their way into the daily roster of barbecue consumption as well. We want to learn what differentiates each town’s barbecue from the next, because from what I understand it’s not even a matter of North Carolina vs South Carolina barbecue, but one of eastern vs. western North Carolina traditions. The variations are that specific.
I’m approaching this trip with no biases. It’s going to take the juiciest, most tender rack of ribs, with the perfect proportion of smoke, spice, sweetness and porky flavor and the perfect bark to meat ratio, to determine where my personal preference lies. Having just left my job as a line cook at Picholine, I will spend a few days at each stop, working alongside pit masters to learn their craft. Doug will photograph the entire trip, and the photos, discovered treasures, and recipes will all show up here. So please stay in touch and follow us as we leave the northeast and head south to explore Barbecue Amuuurica.
