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New York Times BBQ article

Charleston DaveCharleston Dave Posts: 571
edited 6:06AM in EggHead Forum
This weekend features the Big Apple Barbecue event in Madison Square Park, New York City.

In a preview feature, the New York Times online has a detailed story about a traditional whole-pig pit BBQ joint, Scott's Pit Cook BBQ in Hemingway, SC:

Pig, Smoke, Pit: This Food Is Seriously Slow

There is a very cool multi-media feature with a tour of the cookhouse, narrated by the pitmaster:

The Whole Hog

The article also has a whizzy interactive Flash animation that illustrates just how Big Bob Gibson Bar-B-Q from Decatur, AL will cook 360 butts on their trailer:

Drive 900 Miles, Cook a Ton of Pork (Literally), Drive Home

The writing tone is a tiny bit patronizing in that The-Times-goes-to-an-exotic-country-where-they-don't-have-$4-bagels way, but the photographs are gorgeous. Well worth a read.

Free registration for the Times may be required.


  • FidelFidel Posts: 10,172
    Very nice group of articles. Thanks for sharing. South Carolina is full of little BBQ joints where the only things on the menu are pulled pork, hash, and rice.

    Who would expect condescension from the Times? :unsure:
  • We are VERY stoked to be attending the Big Apple BBQ Event in NY this weekend ... we'll post a few pics/memos of the experience? I know Dr. BBQ will be there ... anyone else?
  • Thanks for the link. Was a little disappointed to read about the SC place using MSG. I used to work at a restaurant that used it too. It's cheatin'!!!

    Glad you are posting again Dave, your posts are always a good read.
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