Growing up in Texas doesn’t afford many opportunities to sample pulled pork. In fact, I can’t remember ever coming across it in 29 years along the Gulf Coast. Well, it’s Texas’ loss because as many people will proclaim (and we have quickly learned), BBQ pulled pork is outstanding. But North Carolina folk have known that for centuries. Some even lay claim to it being the “true original” BBQ. However, the meat cuts and sauce they choose to use are still a debating point. We’ve chosen to side with the western half of the state and cook whole shoulder, boston butt, and picnic cuts with a tomato-based sauce to finish. Our pulled pork rides in the pit for up to 18 hours and literally “pulls apart” with gloved hands. Piled high on a sandwich roll and you have some of the best eating west of the Atlantic Ocean!

Who doesn’t like ribs? If I could eat one food item for the rest of my life, BBQ ribs would probably be it. Nothing comes close to hickory and mesquite smoked ribs that come right off the bone – not falling off, though! The meat has just a hint of cling to the bone to make you work just a little bit to get that last piece. Our ribs are trimmed down Kansas City style and slow smoked for 5 hours and glazed with honey (or maple syrup sometimes for a change) and a few secret ingredients I might be willing to share someday if you’re nice. Some folks keep licking their fingers half an hour after they’ve finished a rack!

True story I kid you not – Jeannine and I were competing in a BBQ contest a few years back and I boldly announced, “I am doing the chicken! Because, as you know, I used to work at Ron’s Crispy Fried Chicken while I was in high school in Port Lavaca, TX back in 1982, therefore, I KNOW CHICKEN.” Well, after picking the best looking 24 raw pieces out of the box (we only had to turn in 6 for the judges), Jeannine asked if she could “do something” with the leftovers. I said, “Sure, as long as it doesn’t get in the way of cooking my masterpiece chicken.” Long story short, 10 minutes prior to judge turn-in and we discover my chicken tastes like rock salt drudged through a mud bath. Jeannine offered up her ‘leftovers’ – (you can see where this is going) – and voila! 3rd place out of 25 cooking teams – our first BBQ winner ever. I’ve, errr, make that We’ve decided I don’t do chicken anymore and you’ll taste why when you sample Jeannine’s award winning offering.