Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for "Barbecue cookery"
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Record #:
29079
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Daniel Solis is the creator of Belle of the Ball and other non-digital games. Solis is also part of Game Designers of North Carolina, a group that meets regularly at game stores, such as Atomic Empire in Durham and The Gamer’s Armory in Cary. The group hopes to bring greater awareness of gaming to the mainstream.
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27324
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Little Pigs Bar-B-Q is Asheville’s oldest continuously operating restaurant. It has been open 53 years and stands out among Asheville’s diverse cuisine due to its simple philosophy.
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27445
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Brunswick stew is a common dish in North Carolina barbecue and often served at church events. Traditionally made with squirrel or possum, today’s versions usually stick to chicken and sometimes pork. Hillsborough BBQ Company adds rabbit to the poultry and pig.
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Record #:
10366
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BUSINESS NORTH CAROLINA presents an excerpt from the authors' new book, Holy Smoke: The Big Book of North Carolina Barbecue, which explores the past, present, and the endangered future of traditional barbecue restaurants.
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Business North Carolina
(NoCar HF 5001 B8x), Vol. 28 Issue 10, Oct 2008,
p64-71, il
Periodical Website
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Record #:
10510
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The Starlight Inn in Ayden is one of the featured barbecue restaurants in a new book, HOLY SMOKE: THE BIG BOOK OF NORTH CAROLINA BARBECUE. The almost 75-year-old business has garnered many national awards during the years, the latest being the prestigious 2003 James Beard Foundation America's Classics award.
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Record #:
7987
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In this ongoing series of favorite Southern dishes, Garner discusses the delights of barbecue and the distinct styles of preparing and serving it that developed in the Coastal Plain and in the Piedmont. He lists several eating establishments that serve good barbecue: Grady's Barbecue (Dudley); Cook's Barbecue (Lexington); and Troutman's Barbecue (Denton).
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Record #:
6414
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Barbecue is the holy grub in North Carolina. Lovers of this delicacy differ over which type is better--vinegar-base barbecue or tomato-base barbecue. Whatever an individual's preference, there are a number of restaurants to satisfy any palate. Early describes a number of these including the Pink Supper House (Wallace); B's Barbecue (Greenville); Barbecue Inn (Asheville); and the Carolina Bar-B-Q (Statesville).
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Record #:
6648
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Caviness discusses Kepley's Pit-Cooked Barbecue, which was founded by Hayden Odell Kepley. Kepley opened his restaurant on June 10, 1948, in High Point. It has remained virtually unchanged since its opening and is the city's oldest restaurant conducting business at its original location.
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Record #:
5916
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Ayden in Pitt County is the home of Pete Jones's famous barbecue joint, the Starlight Inn. The 70-year-old business has garnered many national awards during the years, the latest being the 2003 James Beard Foundation America's Classics award, which was only given to five restaurants nationwide.
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Record #:
5224
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How you like your barbecue depends on where you live in the state, east or west of Raleigh. Easterners like it chopped, vinegary-sauced, and whole-hog used. Westerners prefer it from the shoulder, tomato-sauced, and sliced. Tomlin discusses the two sides and their passionate supporters.
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5366
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When Clyde Cooper opened Cooper's Barbecue on East Davis Street in Raleigh in 1938, he proclaimed it \"a good place to eat.\" Sixty-four years later that's still true. Jackson takes the reader inside the restaurant which still maintains the look and feel of an old-time barbecue joint in the shadow of modern, downtown Raleigh buildings.
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Record #:
4062
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Lexington has always been famous for its old-fashioned southern barbecue, and during the annual Barbecue Festival in October, over 120,000 people fill its eighteen barbecue restaurants. Now two additional attractions have come to town, the Bob Timberlake Gallery and the Richard Childress Racing Museum. Both attract over 100,000 yearly.
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Record #:
1923
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On one Saturday every October, residents of Lexington welcome visitors around the nation to the Lexington Barbecue Festival, which celebrates the beauty of tomato-based barbecue.
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Record #:
13676
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Lee extols the virtues of eastern-style BBQ over the western tomato-based style.
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Record #:
9313
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North Carolina barbeque is made of pork while Texas barbeque is made a beef, a difference marked by what sort of livestock is raised in each area. Another difference is North Carolina uses a vinegar based sauce while Texas prefers tomato.\r\n
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