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A Vinegar Barbecue |
| Section: LIFE / FOOD |
| Author: Text and photos by Linda Joyce Forristal |
| Publication: The world & I online |
| Issue Date: 4/1/2003 |
| Size: 1,820 Words, 11,260 Characters |
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It was perfect barbecuing weather in eastern North Carolina. The frost was in the air and on my breath. At dusk, I had to return to my car to put on some warm socks. Back in Newport=s city park, eighty teams of barbecue experts and enthusiasts were getting ready for action. At 10 p.m., 110-pound, freshly slaughtered and dressed pigs would be distributed for overnight barbecuing, with judging to begin at 8 a.m. In this part of the world, barbecuing is both serious business and a cultural experience. Contestants don=t just show up to compete but to socialize under the tall pines, close enough to the heat of the barbecue rig to stay warm.
Held the first weekend of April, the Newport Pig Cooking contest is coordinated by Jim Ferrell. "We attract teams of contestants from a cross section of ...
. . .
...Parkway Hollysprings, NC 27540 (919) 557-2001 Fax: (919) 557-3230 Toll free: 800-880-9766
www.hollandgrill.com
Newport Pig Cooking / Jim Ferrell
(252) 223-PIGS
Bob Garner, North Carolina Barbecue: Flavored by Time, John F. Blair, Publisher, Winston-Salem, North Carolina, 1996.
--, Bob Garner's Guide to North Carolina Barbecue, John F. Blair, Publisher, Winston-Salem, North Carolina, 2002.
(806 of 11,260 characters)
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