Roger Mooking heads to North and South Carolina to visit a couple of old school restaurants that have upheld a long tradition of mouthwatering barbecue for several generations. At Sweatman's in Holly Hill, S.C., whole hogs are cooked low and slow and then pulled and chopped into juicy, meaty perfection. In North Carolina, Roger visits Stamey's Barbecue in Greensboro for their Lexington-style barbecue. Succulent pork shoulders are chopped and piled high on a bun, kissed with vinegar sauce and crowned with slaw. |
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Title: | Carolina 'Cue | |
Air Date: | June 24, 2014 | |
Runtime: | 30 min | |
Piglet : I remember this and watched it unfold on tv and even though I was in Junior high, it was s...