A Quote by Dale Earnhardt Jr.
I'm not a huge fan of North Carolina barbecue. I like Memphis style barbecue and Kansas City.
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I have spent a good part of my life looking for the perfect barbecue. There is no point in looking in places like Texas, where they put some kind of ketchup on beef and call it barbecue. Barbecue is pork, which narrows the search to the South, and if it's really good pork barbecue you are looking for, to North Carolina.
I have opinions about the differences between Memphis barbecue and Texas barbecue. Put me in the kitchen and you'll see how Southern I can be.
Although I grew up in Kansas City, ... I have always kept more or less au courant of Texas barbecue, like a sports fan who is almost monomaniacally obsessed with basketball but glances over at the N.H.L. standings now and then.
Barbecue is the third rail of North Carolina politics.
Barbecue is to North Carolina as the hot dog is to New York.
Marriage is like a barbecue. When you light a barbecue, it's very exciting to see the flames. That's lovely, but you have to wait until the flames have died down. Everything that you want from a barbecue happens on the hot embers. You can't cook on those flames.
It has long been acknowledged that the single best restaurant in the world is Arthur Bryant's Barbecue at Eighteenth and Booklyn in Kansas city.
Facinating." He broke into a wide grin. "I've discovered something, Khufu. This is not Memphis, Egypt." Khufu gave me a sideways look, and I could swear his expression meant, Duh. "I've also discovered a new form of magic called blues music," the man continued. "And barbecue. Yes, you must try barbecue.
Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.
Barbecue chips, Lay's in particular are my favorite. If you have anything barbecue around me, I'm pretty much nibblin' on 'em.
Southern barbecue is the closest thing we have in the US to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes.
Live fire cooking and barbecue have been so intimately linked with human evolution and history and politics. Everything we do, barbecue informs it in some way.
When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.
Barbecue is an incredibly democratic food. It's cheaper than McDonald's in many places and far more delicious. On the other hand, the only reason it can be that cheap is they use commodity hogs, the worst of the worst, which is - you know, it's an industry kind of ruining North Carolina.
I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - there's tremendous traditions; there's secrecy.
We don't really want to work for a corporation; however, we do aspire to one day make a barbecue sauce that doubles as a cologne, and we would like to promote that ourselves. We would like to create a cologne barbecue sauce benchmark of success.
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