Record #:

17284

Author(s):

Garner, Bob

Abstract:

Garner describes the method by which Keith Allen of Allen & Son Barbecue prepares his barbecue. Hickory is the best wood to cook pork to perfection; however, it is becoming scarce, and Allen has to search for it, bring it to the restaurant, split it by hand, and reduce it to hot coals for the cooking.

Source:

Our State (NoCar F 251 S77), Vol. 80 Issue 4, Sept 2012, p80-83, il

Subject(s):

Barbecue cookery--Chapel Hill; Barbecue restaurants--Chapel Hill