The Knight Life by Keith Knight for April 19, 2024

The first week I started graduate studies in Chapel Hill, my department had a “Welcome new students” barbecue. It was quite a production. A pit was dug in the ground and logs were burned in it to provide the coals for cooking. A pig was cut open and sort of splayed out between two frames of box wire, then put over the coals and turned over from time to time. While the pig was cooking, hush puppies and Brunswick Stew were prepared, and the pig was brushed with vinegar-and-spice-based sauce. When the pig was cooked a butcher was brought in to chop up the pig and apply more sauce.

The barbecue ribs available here in British Columbia is mostly tomato-based, but I still try to get the North Carolina BBQ whenever or wherever I can.