Tags
101 Asian Recipes 44 & X 5-8 Club A Super Upsetting Cookbook About Sandwiches Agave airline miles Al Forno Aleksandra Crapanzao alfajores Amaro Amber India Amy's Bread Anya Fernald Arizona Biltmore resort & spa Arkansas Arlington National Cemetery Around the Fire Atlanta Baldoria balsamic vinegar banana bread Bannock Bar Centrale Bar LaGrassa BBQ Festival Bees Ben's Chili Bowl Big Gay Ice Cream biscuit Bitters BLT Steak Bond 45 Bongo's Cuban Cafe Bottega Louie Brad Thomas Parsons butter butter tart Camino ceviche Charlotte cheese toast Chef Boyardee chefs cherimoya chicken & dumplings chili chimichurri chips chocolate-banana bread Chrissy Teigen Christmas Christmas Carol cilantro Citrus Classic German Baking cocktails cookbooks cookies Cooking Uptown cotton candy country fried steak crab crack pie Cravings cucumber salad dairy free dates Delta Denver Broncos deviled egg Disaronno Dish Einkorn wheat Elway's fall farmers market filet mignon Flank Steak Flowers Fontina cheese Food52 football Freedom Tower fries garden garlic ggarlic bread Ghostbusters gluten free Good + Simple grain free Grinch Guest blog Halaal Harlee Hell's Kitchen Henry's Hi-Life High Tide Harry's Hilton Resort Holeman & Finch home Home Cooked honey hot dog ice cream Indian Industrial iPhone Iran Jake's Good Eats Jewel of the Desert Joe's Stone Crab John's Pizza Jucy Lucy Juicy Lucy Krispy Kreme lemon lemonade Lemon-Chile Vinaigrette Lenny's Liam Helsmworth local hot spot lomo saltado Los Angeles Lucky Peach Luisa Weiss Magnolia Bakery Mahmoud Ahmadinejad Mamaw Man v. Food Matt's meatballs meatloaf Mermaid Sundae Mia Dona Minetta Tavern Miraflores Mission American Kitchen & Bar Mollie Katzen Moosewood Momofuku Mooo Mr. K's mustard nibbles Nick's Family Diner NYC One Travel onions Osteria Al Doge Osteria Marco Papa John's Papaw Pappy's parsley pasta sauce Pellegrino pesto Peter Luger Phoenix Claws and Jade Trees Pig Pickin' pizza potato toe Rao's Ray Ray Red Cat Red Eye Grill restaurant rhubarb ribs Rice Krispy treats Rioja Road Food Rosebud rosemary Rustic Canyon Salami Salsa Salty Pimp Salut Bar Americain Schnippers Sean's wedding Seasons 52 Shake Shack shrimp slog Slow Foods smoothies juices Sparks Spider-Man Turn Off the Dark Spritz squash casserole St. Louis steak Stir STK Miami Stollen Strawberry Fields Sugan and Spice Sur Swine Wine Table Mesa Tacos Tate's Bake Shop The London Cookbook The Parker House The Radio City Christmas Spectacular The River Cottage The Wednesday Chef thyme Times Square tomato salad tomato soup Torched Cherry Limeade travel Vegetarian Vesta Dipping Grill Vibrant India Victor's Cafe Wall Street Wildfire Wolfgang wontons XX Dinners Zelo

Entries in football (1)

Monday
Oct112010

A Southern Tradition

This past weekend, my parents took part in a Southern tradition.  Actually, it has become an annual Hunt family tradition.  My parents throw a pig pickin', where many family and friends join in the celebration of the pig and eat some really good barbeque.  

Now, I have friends and co-workers from the northern states.  Often times, I hear them using 'certain' words in an incorrect form - especially, now that they live in the southern states. ;)  I feign mock horror as one such co-worker often comes into work on Monday mornings discussing how he barbequed over the weekend.  Friends...a little lesson in Southern culture.  In North Carolina, barbeque is a noun - pork, to be specific, that has been pit cooked, long and slow, most likely over hickory wood.  Grilling (a verb) is the use of a gas or charcoal grill apparatus that my co-worker is using to grill his steaks, hamburgers, and chicken.  Barbeque is also known as Bar-B-Q, BBQ, or Bar-B-Que.  Now that we have that straight, let's talk about the pig pickin' (an event)!

We picked up the 130ish lb. pig (dressed and split in half) on Friday afternoon.  My daddy and my brother-in-law cover the pig in ice so that all is well until it gets pit cooked.  In fact, the pig was so large, that it would barely fit into the long plastic barrel my parents have for such events.  My brother-in-law (Nat) had to get on top of the lid and shove the pig hooves down as he pried the lid over the pig.  Bungie cords did the final trick.  But it was sight to see! Daddy and Nat got up pretty early on Saturday morning, slung the pig over their shoulders, and headed out back to put it on the pit.  They spent Saturday watching the temperature of the pit and burning logs to keep a steady supply of hot coals.  My sister, mommy, and I poured a bunch of spices and herbs together to create a rub which was rubbed into both sides of the pig. My mommy also made the famous Lexington-style BBQ sauce that would be poured over the meat.  After 7 hours of stoking the fires, we had BBQ!! Daddy and Nat worked on pulling the meat from the bone.  Nat, man-handling the cleaver, turned the meat into course-chopped BBQ, which he then poured the BBQ sauce over.  O.M.G.  there is nothing like it!  Several people commented that this was the most flavorful yet - that it was the best they had eaten.  Now, let me tell you!  This is high praise for my daddy and Nat!! as Lexington is known as the BBQ Capital of the World!  

Several of us stood around the pig as Nat and daddy were pulling meat from the bones.  We had one thing in mind - pig skin.  Get your mind out of the gutter - this is not the air-fluffed stuff called pig skin that you can pick up in any convenience store across the South.  This is real deal.  The skin side that has been against the pit grate all day was dark and thin and crisp.  Underneath was a thin layer of fat, which was almost to the point of dissolving.  So when you take a bite, your teeth first feel the crisp of the thin layer and then the velvety smoothness of the fat.  And the juiciness dribbles down your chin...Heaven from a pig pit!!  (I beg you, if you ever have the chance to be where a pig is being cooked, you must try fresh pig skin)

The Quarter Turn band played cover tunes while the old folks sat around and talked about life and such.  The younger crowd milled around the back, played football (along with the two Goldens, Tuck and Hattie), and sat around the fire pits as dusk turned to darkness.  One walking by could overhear talk of the football games (TN lost to LSU, NCState won), children, some girl that my brother-in-law is casually seeing, MB complaining about being tackled and doing a mid-air flip after Tuck or Hattie knocked his legs out from under him, and more talk of how good the food and the band was.  My little niece, Adah, really liked the band.  When she wasn't sticking her hands in the tin tubs holding cold soft drinks to find ice to eat, she could be found dancing in front of the band.  She's too much!

 

P.S.  Saturday, October 23rd, is the Barbeque Festival in downtown Lexington, NC.  Several hundred thousand people will visit my small hometown and will bite into a succulent BBQ sandwich (my mouth is drooling just thinking about it!)  Come visit!  It is something to see and loads of fun

BBQ Festival Website

Click images to see full size