The HOG DAYS OF SUMMER!!!

Featured

Hog Days of Summer!!!!

JBS

John Brown Smokehouse & Arrogant Swine Presents

cropped-hds.png

An NYC Summer Celebration of Traditional North Carolina Whole Hog BBQ, Craft Beer Brewing & Heritage Pig Farming

  • Tamarack Hollow Farm Glocestershire Old Spot slow-smoked over hardwood embers
  • All the Proper Carolina Pig Pickin’ Garnishes AND Dessert
  • All You Can Drink Craft Beer
  • Live Bluegrass Band!!!

2 Sessions Per Event Noon (12pm – 4pm) & Evening Sessions (5pm – 9pm)

June 22nd in Long Island City, QUEENS – Purchase Tickets HERE 

June 29th in Greenpoint, BROOKLYN – Purchase Tickets HERE 

A Portion of all Proceeds donated to support Just Food NYC

Advertisements

Twitter Contest!

SOURCE: BOUSEL.COM

Hi All

I’ve been away from blogging because of my ongoing summer BBQ series the NYC HOG DAYS OF SUMMER.

I’m hoping to get back to posting fairing soon. For now I’m announcing an ongoing twitter contest.

The rules are simple.

#1 Copy this text: Join me for BBQ & unlimited @foundersbrewing BEER! http://bit.ly/17IO8Wf #hogdaysofsummer

#2 Tweet it to all your followers on twitter.

Done!  I will choose one winner on 7/21 who will recieve 2 VIP tickets for the August and September events. Where you will drink unlimited pourings of Founders Brewery beer and my North Carolina BBQ HOG!!!

While you’re at it. Follow me on Twitter at @ArrogantSwine

and like MY PAGE on Facebook

Win some free hog!!

 

 

 

 

BBQ ROADTRIP!!! : Bum Restaurant – Ayden, NC

Bum's_BBQ_02[1]

Quick! Name one of the top 3 greatest Heavy-weight boxers in history. You might mention Mike Tyson, or Evander Holyfield, and you’ll definitely mention Muhammad Ali. Especially the latter as he spent most of his career calling himself the greatest. Poor Joe Louis. 12 years reigning as world champion. 25 successful title defenses (Ali had a mere 19). To this day there has not been a similar dominance in any weight division.

Unfortunately for Joe he was neither as well spoken or good looking as Ali.  Hence why none of us know about him. I feel the same way about Bum’s Restaurant in Ayden, NC.

Ayden is a mecca for whole hog lovers. For decades the Skylight Inn has held the platonic ideal of swine cookery. Their familial cousin Lathan “Bum” Dennis cooks hogs in the exact same fashion and fails to get the same cred for no other reason than Skylight Inn exists in the same town. For God’s sake they’re not even on the North Carolina BBQ Society Trail!!! This last part is particularly irksome to me because Bum’s barbecue is really really good and there’s plenty of other joints on the Trail list that taste like ass and are coasting on their reputations.

Aside from my urge to root for the underdog, Bum’s really is very good. The pork is not hacked to a tuna fish consistency, juicy, and lightly smokey with lots of little nuggets of crispy skin. Their side dishes are easily the best in the state. No exaggeration there. This is real country eating here filled with soul feeding vegetables. Eastern Carolina corn sticks and pork rinds are available to add just enough crunch.

And the fried chicken. Oh the FRIED CHICKEN! Eastern Carolina whole hog BBQ is usually paired with fried chicken. Traditional giants like Wilbur’s, Parker’s both serve fried chicken with their hogs. Bum’s chicken beats them both. I’m all down for great whole hog, but when you got great whole hog and finger licking fried chicken – oh my….

A proper banana pudding topped with warm southern meringue finishes off the meal.

As you can see I have a particular affection for Bum’s. As practitioner of the art and as a traveled eater, I find it an utter travesty that Bum’s is never mentioned when talking about top BBQ joints in North Carolina. The NC BBQ Society Trail list is a wonderful tool and there’s other sources which basically name the same big name spots. But do yourself a favor, many of those big names are for tourists – Bum’s is for those in the know.

Bum's_BBQ_01[1]
Bum's_BBQ_03[1] Bum's_BBQ_04[1] Bum's_BBQ_11[1] Bum's_BBQ_12[1]

 

Meet My New Smoker!!

20130518_104651

As you all remember, my long time smoker was stolen while prepping for a whole hog event. If you’re a Carolina whole hog stylist, your smoker is very specific. I’ve cooked on a whole variety of smokers but none of them will do a proper Carolina whole hog. To do Carolina BBQ you need a specialized Carolina PIT.

My new smoker is designed to take hardwood embers and slowly smoke the meats til tender. While it’s direct heat, the coals are very far away from the meat leaving the cooking temperature still very low.

We gave her a test run by getting my buddies to bring over a massive amount of meat as I burn down logs to fire the pit. We had 4 pork shoulders, 2 slabs of ribs, 6 slabs of beef short ribs and 2 chickens! Oh and a handful of rib tips to snack on.

She burned beautifully. Came to temperature with very little effort and held steady between refirings. I had mine specially customized with bar AND diamond grates to make the ultimate Carolina crackling on the pork. If your pit can’t make crackling, it might be a good smoker but it ain’t North Carolina BBQ.

I’m so happy to have my new member of the BBQ family. My wife and friends named her Fat Sally. Say hi Fat Sally!

20130518_090453

IMG_20130518_141408

20130517_235356 20130517_191923 20130517_154115

20130518_171454_20130520113001436

 

IMG_20130518_220048

News from around the BBQ Blogsphere

Remember the HOG DAYS OF SUMMER!!

BBQ Jew comments on Stephen Colbert’s latest mockery of North Carolina BBQ.

Big Wayner BBQ reviews the Shizzle Jerk Marinade. Make sure to smoke something appropriately Jamaican while using this sauce!

The MEATWAVE brings us a little bit regional grilling. Behold the CORNELL Chicken. I’m always a sucker for food with a story. “Cornell chicken was born in the 1940s when a request was made by the governor of Pennsylvanian to food scientist and Cornell professor Dr. Bob Baker to develop a new chicken recipe. What Dr. Baker came up with was then brought to his home state of New York, where it has been used as a means to cook a lot of chicken quickly at Baker’s Chicken Coop at the New York State Fair for over half a century.”

BBQ Sauce Reviews takes a look at the “Buttula”. “The BBQ Buttula is a spatula designed for moving, flipping, and handling of large chunks of meat such as pork butts, briskets and ribs.”

Marie, let’s eat reviews Hog Wild Barbecue in Douglasville, GA. This is one of the few places serving a Georgian regional dressing called “Hudson’s Sauce”. I’m down for some right now!

Texas BBQ Posse comments on the new top 50 BBQ joint list release by Texas Monthly Magazine.

Patrons of the Pit smokes up some sloppy joes on the grill. No you did not read that wrong! ” Ever had a hickory smoked Sloppy Joe? If not, well, you’re missing out.  And you probably should finish reading this too , lest your Sloppy Joe’s reign ever smokeless. A sad plight indeed.”

Man Up Texas BBQ visits his first lechonera in Puerto Rico. Ah how I love spinning pigs over fires so…..

Cowgirl Country Life documents the epic battle between a Red Angus and a Black Angus steer for burger dominance!

 

News from around the BBQ Blogsphere

Obsessive Compulsive BBQ found a 1906 ad for BBQ sold by the bucket. Colonel Sanders wasn’t as pioneering as we thought.

Texas BBQ Posse knows that everyone is tired of hearing about Austin BBQ over and over again. Good thing for us, there’s plenty of exciting things happening in Dallas right now which is giving Austin a run for its money.

Blue Ribbon BBQ shares a recipe for a hoppin’ John Salad. Celebrate the new year right!

Patrons of the Pit makes some Country Rib BBQ Sandwiches! As you all know country ribs are not actually ribs and have no bones in them. But POP here gives us the greatest idea ever!! “This sandwich is something of an expedient pulled pork affair, for when you’re in the mood for a savory pulled pork sandwich, but you lack the time and fancy to smoke the big Boston butts for half the day long. In some ways, they are better even. A fraction of the time, and because the pieces are small to start with, you get an elevated smoke-to-meat-ratio. Every bite is not unlike the outer, most savory sections of a traditional butt, loaded with seasoning, bark, and smoke. Oh buddy!”

The MEATWAVE shares a recipe for Chorizo stuffed Poblano peppers. Oh man…. Happy Cinco de Mayo!!

Memphis Que finds a BBQ pulled pork empanada at a food truck!! “It was basically the classier cousin of the fried barbecue pie I tried recently at the A&R Bar-B-Q on Elvis Presley Boulevard. Having cole slaw inside the crust added a nice extra element of texture and I liked that the sauce was served on the side so that I was able to decide how much to use instead of having a large quantity of it included in the filling the way it was at A&R. It was cheap, convenient and portable comfort food; perfect for a quick snack while strolling through an outdoor festival.”

Man Up Texas BBQ shares a video tour of Austin’s LA Barbecue’s pit. Word has it that there are engineering secrets involved with this pit. Watch closely!

SFA’s  Joe York remembers Ricky Parker who passed this week. A massive loss to the whole hog cookery world. “I paused over him and noticed that in his right hand someone had placed a single cigar between his index and bird fingers. His thumb rested, anticipatory, on the business end of the Swisher Sweet and in that moment I couldn’t help but imagine a scene in which Ricky saunters up to St. Peter, looks him up and down and says, “Well, Pete, you got a light for me or what?””

OUR STATE reports on Sims Country BBQ in Granite Falls, NC. The joint features the best in bluegrass and BBQ. “With a smirk on his face, Keith shares one more story, about a reporter who came to write a piece on the restaurant when it opened.“The lady said, ‘I’m going to give you 10 reasons why you’ll never make it: You’re on a dirt road, you don’t allow any alcoholic beverages,’ and this, that, and the other. And I said, ‘Well, that’s fine. If I won’t make it because of that, I don’t want to make it.’ ”Two years later, Keith says, the same reporter came back for another story and apologized.

Big Wayner BBQ reviews Southern Spicy Sweet Shed Spread by THE SHED. “This sauce works very nicely as a finishing sauce on chicken, and I suspect it would do the same on pork chops and ribs as well.  The sauce thickened up very nicely when used as a finishing sauce, giving the chicken a great color.  The heat was definitely more noticeable when the sauce was used as a dipping sauce, and the heat level toned down a bit when the sauce was used as a finishing sauce.  I could use this as my ketchup replacement for French fries.  It’s that tasty!”