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17 results for "Barbecue cookery"
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Record #:
8447
Author(s):
Abstract:
Most North Carolinians do not need to be told what a pig pickin' or a pig pull is. Because state citizens love pork and an outdoor shindig so much, former Governor Robert Scott in 1972 declared the state the Pig Pickin' Capital of the World. Sargent describes what is involved in a traditional pig pickin': selecting the pig, building the barbecue pit, building the fire, and placing the pig on the grill.
Source:
Carolina Country (NoCar HD 9688 N8 C38x), Vol. 6 Issue 9, Sept 1974, p12-13, il Periodical Website
Subject(s):
Record #:
10810
Author(s):
Abstract:
In California, barbecue is considered a verb, or something that one would do. In North Carolina, the author's home state, barbecue is a noun, or something that one would eat. In California, and other places outside of the South, barbecue is a flavor, a smoke, or a sauce; barbecuing is something done on a spit or over open coals. Down South, barbecue is a thing, a finished product ready to be eaten: crisp bits of pork that have been slow roasted over an open fire, basted with sauce, and usually served with cole slaw and corn bread.
Source:
The State (NoCar F 251 S77), Vol. 36 Issue 19, Mar 1969, p14, il
Subject(s):
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