This might be a story in the affirmative and while I never made it there myself, by all accounts Bill Ellis Barbecue in Wilson was an eastern NC institution. It unfortunately closed quietly last week after 55 years in business and follows an unfortunate trend after closures at Allen & Son in Chapel Hill and Q Shack in Raleigh
More on NC barbecue; I’m not sure what prompted this but Stamey’s Barbecue in Greensboro with a mini-thread laying down the truth:
Can someone explain where this whole myth of “western barbecue” that is tomato based comes from? Firstly, what barbecue restaurants identify with “western style” as one of the original restaurants in Lexington, NC starting in 1930 “Lexington Style” barbecue is cooked with ……
Most people think the best thing about writing about barbecue is getting to eat a lot of barbecue. That's a plus, but for me the best part is digging deep into #HouBBQ history & discovering whatever nuggets of the past I can turn up. h/t @DavidLeftwich68https://t.co/2cdVnwxtpDpic.twitter.com/C2dMNZbx7M
Dan the Pig Man is a York, South Carolina-based caterer specializing in outdoor feasts (which just so happens to be the name of his catering company) such as whole hog barbecues, oyster roasts, and shrimp boils utilizing custom-welded grilling and smoking rigs. Check out this video from a recent trip to Tuscaloosa, AL from the Food and Stuff YouTube Channel.
The time we decided to drive to Tuscaloosa, #Alabama to hang out with Dan the Pig Man! We had a lot of fun and can’t wait to hangout again and grill some awesome eats!
Daniel Vaughn’s best Texas barbecue bites from joints outside of the TMBBQ Top 50
.@bbqsnob eats and writes about a lot of top-notch Texas barbecue—it’s literally his job. Check out his favorite bites of 2018, from pork belly burnt ends in Bryan to smoked oxtails in Houston. https://t.co/FnmugEJuil
Speaking of Kansas City, I was recently pointed to a new-to-me barbecue blog by BBQ Tourist called Joe’s Barbecue Quest who recently published a review of Jones Bar-B-Que
More Sweet Lew’s coverage, this time from new alt-weekly upstart QC Nerve
Lewis Donald is so proud of the work he's doing in the kitchen at @sweetlewsbbq in the Belmont neighborhood that he wants customers to come back and watch him do it. @CourtneyMiho took him up on that for this week's food feature: https://t.co/FNusiwus6Z
Justin Timberlake joins the ranks of Obama, Hillary, and Bill Murray as patrons of Midwood Smokehouse while in Charlotte. His reported order was burnt ends, collards and beans
Monk: Chicken Bog is a South Carolina Pee Dee regional dish with Gullah Geechee roots that’s at least 300 years old but if you were to ask someone outside of that small region, chances are they have never heard of it. Per DiscoverSC.com, it’s most popular in the stretch of SC between Horry County (think Myrtle Beach) to Florence in the eastern part of the state. Loris, SC (30 miles inland from Myrtle Beach towards the NC border) has been home to the Loris Bog-Off Festival since 1979. Personally, it wasn’t until a little over 2 years ago that I first encountered and tried it at Buxton Hall Barbecue (in the mountains of NC no less). Though if you know Buxton Hall, that’s not so far-fetched because pitmaster Elliott Moss is originally from Florence and has brought his family’s recipe for the dish to western NC.
I liken chicken bog to a SC version of jambalaya. It’s base ingredients are rice, chicken, and sausage and from there its anyone’s call. In that way, its a bit like Brunswick stew where everyone has their own version – some have various veggies while others are pretty simple with just the main ingredients and everyone’s spice mix is a well-kept secret. The version I made with my neighbor for an oyster roast this past weekend was on the simpler end of the spectrum. My neighbors have been having oyster roasts for a while now and initially would cook a chili to accompany the steamed oysters. A few years back, they made the switch to chicken bog and it was such a fan favorite that they haven’t done chili since.
I don’t have the recipe but the version we made was pretty simple (check the Discover SC page above for a more exact recipe). In two large pots, we placed 3 whole chickens, chopped smoked sausage, and spices into water and brought to a boil which both cooked the chickens and also created the stock we would later cook the rice in.
Then, the chickens were taken out of the stock and pulled into coarse chunks and set aside. Combining the stock into one pot, the rice was boiled and once cooked we added the pulled chicken back in and stirred the entire pot up. Spoon that mixture into bowls, add some hot sauce if you prefer, and its done – simple as that. It was a huge hit, and its so easy that you should do it too at your next oyster or even pig roast.
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