Butt Stains

Butt Stains #3, Durham, NC, 2008

As mentioned in the previous post, I've recently taken up the fine Art (note the capital A) of North Carolina barbecue - slow and low, smoked to pieces, tender as a mother's love, aw hell yeah. The preferred cut of pork for barbecue is called a Boston Butt, hence the title, though it actually comes from the shoulder region of a pig. Thanks to the generous donation of a Weber smoker by my former housemate Mr. Jason Alexander Bissey (Chef at Rue Cler), I'm able to spend upwards of 14 hours at a time devoted to craft of creating perfectly pulled pork to pile high on a bun and smother in cole slaw. Sweet Jesus is it good.

UNC Press recently published a facinating book on the subjet Holy Smoke: The Big Book of North Carolina Barbecue if you'd like to learn more.