Entries tagged with 'North Carolina'
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"The West Coast has hoppy IPAs, the Midwest has a strong tradition of pilsners and lagers, but the South has no real (craft) beer tradition." [Photograph: Carolyn Lilly Wilson] Sean Wilson has a vision for the beer scene in the American South. Using heirloom grains and other ingredients from North Carolina farms, he and his collaborator, Chris Davis, hope to create a distinctly Southern style of beer. They will open Fullsteam Brewery in Durham late this winter or early next spring. I chatted with Sean about the challenges he's faced and his plans for the brewery. Name: Sean Wilson Location: Durham, North Carolina Occupation: President of Fullsteam Brewery Tell us a little about Fullsteam and what you envision for your...
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Note: It's time for another edition of Street Food Profiles. This week we scoot to North Carolina, not necessarily known as a street food hotspot but this burger truck is changing that. Name: Only Burger Vendors: Brian Bottger and Tom Ferguson Location and hours? Durham, North Carolina for lunch, dinner, and late night. Twitter: @onlyburger What's on the menu? Hamburgers, cheeseburgers, veggie burgers, turkey burgers and fries of course! (With occasional specials for special events.) How long have you been street fooding? Just one year. How has Twitter affected business? We have recently started tweeting our locations and specials. It has done wonders for our business and we have recently hit our 1,000th follower....
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Serious Eats contributor Nick Kindelsperger, in his guise as The Paupered Chef, embarks on an impressive tour of North Carolina barbecue—with enough pulled pork close-ups to make any stomach grumble....
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Barbecue chicken from The Pit in Raleigh, North Carolina. Photograph from Off the Broiler Food blogger and tech journalist Jason Perlow blogs about five barbecue joints in the Carolinas that he visited while on several business trips there over the summer. Knowing Jason, I suspect that he visited more than these five. ;) Jason's blog post is amazing, so do click through. Ed Levine here at SE points out that Jason repeatedly refers to overcooked green beans. "Southerners and Italians would beg to differ," Ed says. "That's the way they cook beans in the South and in Italy." Jason also visits Maurice's BBQ in Columbia, South Carolina. Maurice Bessinger is an infamous segregationist, and Jason comes back with some...
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Fried pickles from Wintzell's Oyster House in Mobile, Alabama. When visiting a couple weeks ago, I was more excited for these than the actual oysters. To save a half-second, just call them "frickles." Snackable like French fries or popcorn shrimp, these deep-fried discs have the briney flavor of salt and vinegar chips and the addictive quality of, well, anything deep-fried. Apparently pickle spears can get too soggy, so most restaurants serve the bread-and-butter kind usually found on hamburgers. To cut the vinegary punch, orders are usually served with a creamy dipping sauce. See what restaurant kitchens are sizzling pickles, not just potatoes and onions, after the jump. Note: Frickle-making is especially common in a certain region of the country....
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At
Causeway Cafe in Wrightsville Beach Island, North Carolina, Eggs Neptune have all the Benedictine ingredients (poached egg, English muffin and golden hollandaise), except the star ingredient here is crab meat.
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Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine By John T. Edge | Thinly battered, well-salted deep-fried chicken, dumped unceremoniously from cook baskets and served with hushpuppies, coleslaw, a marshmallowy white bread roll, and a jumble of so-called Tater Rounds. That's what you get when you quit the more well-traveled and gentrified precincts of Charlotte's Uptown neighborhood for this South End favorite, in business since 1948 as a chicken market, since 1952...
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"Vel's pulled pork sandwich, the result of 12 hours of loving labor and 50 years of practice, ought to replace the saguaro cactus as emblem of the Old Pueblo." Bon Appétit profiles Art's BBQ Restaurant in Tuscon, Arizona....
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Photograph taken by Margaret Maron Barbecue lovers, this is the church for you! While Barbecue Church may not be a haven of smoked porky goodness—the church is named after its location in Barbecue, North Carolina—good barbecue shouldn't be hard to find after worship is over....
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Photo by Jeremy M. Lange The Independent Weekly on Franklin County's MAE Farm, home to 220 free-range hogs as well as cattle, goats and chicken. MAE Farm's owner and operator, Mike Jones, also works as an extension agent teaching other North Carolina farmers to operate small, low-impact hog farms. "By legal definition, a small-scale hog farmer is one with no more than 250 pigs. North Carolina has about 100 of these farmers, and Jones has helped almost half of them get into business since 2001, when he started working at N.C. A&T." The biggest challenge for these farmers is marketing, as most are naturally more inclined to focus on raising their animals than seek out new sales channels. "Accessing new...
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