Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. We've been sharing dispatches live from their 15th annual Symposium "Barbecue: An Exploration of Pitmaster, Places, Smoke, and Sauce" in Oxford, Mississippi, over the past few days. Dig in.
North Carolina writer Randall Kenan delivers the opening keynote address at the 2012 SFA symposium, a literary meditation on the importance of the hog in Southern culture. Kenan is introduced by Ted Ownby of the University of Mississippi. It's saucy.
Previously - Alton Brown on the science of cooking whole hogs
I am sad to say as the weather grows cold and the days short pork pork barbecue becomes only a delicious memory until warmer climes are visited...
Man I smoke all year around. As for grilling, to me it makes more sense to stand next to a 500 degree fire when it's cold outside versus when it is 110 degrees.
I am ashamed to say I go to ole miss....
This looks like a photo of the Prohhet Mo-HAM-med !!!!
Ur mom is the biggest sharmooooota, in universe mr Richard jones
Not funny, just ignorant and shows what a horrible human being you truly are, such a sad and pathetic remark.
Ignorant is just a too kind of word for you.
Than's the kind of comment that does not encourage peace among people.
AMERICA FAIL TOO LAZY
MONEY WE HAVE YOU GET BILL
CHINA ETERNAL VICTORY HA HA HA HA
Never type "Fail" ,, it makes you seem like a teenager.
Please do the needful and go back to China. HA HA HA HA
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