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Posts Tagged ‘john shelton reed’

“For some years, I’m now prepared to admit, I somehow labored under the impression that Rocky Mount is the line of demarcation that separates the two principal schools of North Carolina barbecue. Wrong. The line of demarcation is….” — From “In Defense of the True ’Cue: Keeping pork pure in North Carolina” by Calvin Trillin […]

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“Even if they cook over wood [rather than gas], some new places’ inclusion of ribs (not traditional in old-line barbecue joints) and brisket (from Texas, whose barbecue North Carolinians profess to despise) has created what [John Shelton] Reed dubs the International House of Barbecue. Even if they cook over wood, will new places serve a […]

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“The carvers splash the pulled pork with the house barbecue sauce, which balances sugar with vinegar and mustard; [restaurant owner Hugh]  Mangum calls it Texalina because it blends the styles of Texas and North Carolina….” –– From “Big League BBQ Arrives,” restaurant review by Pete Wells in the New York Times (March 5) Not unexpectedly, […]

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Unsettling news indeed: The “well-being” of North Carolinians reportedly ranks 36th in the nation. Gallup’s composite index weighs 20 factors, such as stress, obesity, job satisfaction, nighttime safety, happiness…. Happiness? Tar Heels come up short in happiness? Why, it hasn’t been that long ago — the ’70s, actually — that John Shelton Reed was explaining […]

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“When John dropped out of high school to join the Navy, my father hunted him down and shipped him north [from Kingsport, Tenn.] to Deerfield and then to MIT, where he… orchestrated such pranks as planting a large cardboard missile from a military recruitment display nose-first in the floodlit MIT dome and then painting a […]

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