Whole Hog BBQ

The Gospel of Carolina Barbecue

For Sam Jones, BBQ is a legacy. His grandfather opened the Skylight Inn in a tiny town called Ayden in North Carolina in 1947. It still exists today, run by the family, still serving the same whole hog bbq, smoked over wood coals, and a very small list of sides. He's opened his own restaurant near Greenville, and is working on one in Raleigh.

Daniel Vaughn is the Barbecue Editor at Texas Monthly. Previously an architect, he turned his love for barbecue into his profession in 2013, the same year he published The Prophets of Smoked Meat: A Journey Through Texas Barbecue. Texas barbecue differs a lot from the Eastern NC style, but they both are founded on meat slow-cooked over wood.

Cabbage Collards

Collards are a staple winter side here in the south. This recipe is for a very specific variety of collards, apparently developed here in North Carolina, but if you can't find them it should work fine with any sturdy green. Collards, kale, mustard or turnip greens -- whatever you like!