#skylight inn

[barbecuebros]

Check out Capital Q, a short film by Joe York on the history of Ayden, NC's Skylight Inn and the Jones family commissioned by the Southern Foodways Alliance. Its 16 minutes long but is a quick watc...

[cleaverfever]

The Skylight Inn (Pete Jones' BBQ) in Ayden, NC

[barbecuebros]

A short documentary entitled Skylight Inn's Whole Hog BBQ about the Skylight Inn and Sam Jones.

Sam Jones is the seventh generation pitmaster of his family’s BBQ restaurant, the Skylight Inn. Since 1947, the restaurant has become an icon in the BBQ world for selling one thing and one thing only: chopped Eastern-style North Carolina whole hog pork—served only on a bun or in a tray with corn bread. As Sam Jones says, when the customers arrive at Skylight Inn, “they’ve already made the decision of what they’re gonna be eating for lunch, it’s just a matter of how much of it they’re gonna have.”

[munchies]

MUNCHIES Presents: Whole Hog BBQ with Sam Jones

Once you go whole hog, there’s no going back. Watch our new documentary on Sam Jones, a seventh generation pitmaster at the iconic BBQ joint, the Skylight Inn.

[barbecuebros]

"What's Your History? Project - Skylight Inn Restaurant"

A Pitt County, NC-produced video history of Skylight Inn in Ayden.

[barbecuebros]

"NC Barbecue Trail (part 2)"

Part 2 of the video from USA Today and Joshua T. Hatch. Part 1 was posted last week.

[barbecuebros]

"North Carolina Barbecue Trail (part 1)"

Why makes North Carolina barbecue so special? The wood? The sauce? The cut of pork? This video takes you on a tour of the "barbecue trail" and shows the secrets of great barbecue. Video by Joshua T. Hatch

A YouTube find from 2007 by USA Today. Part 2 will be posted next week.

[barbecuebros]

Linkdown: 11/20/13

So pumped to attend tonight's Southern Supper at Midwood Smokehouse with guest pitmaster Sam Jones

- Some write ups on the event from Creative Loafing and Charlotte Magazine

Jones and Barry plan to engineer a 3-course "throwback" barbecue dinner which will include local brews and beers from NoDa Brewing Company, southern hors d'oeuvres of pimiento cheese and smoke jalapeno dip, house salad, the whole hog (of course), old-fashioned warm apple cobbler with cinnamon ice cream, and other sides (hush puppies, collard greens, mac&cheese, etc.).

- In somewhat hilarious news considering the reputation of Cary (aka Concentrated Area of Relocated Yankees), the Ohio barbecue chain City Barbeque is opening a location there (via)

- Engineering consulting firm WK Dickson has turned the site of the former Melton's Barbecue in Rocky Mount into a park, fittingly named Barbecue Park   

- Why was the BBQ sandwich not named NC's best sandwich? Instead, BusinessInsider.com picked the Carolina burger

- More deets on True 'Cue courtesy of TMBBQ; also they have started to add content to the official site

TrueCue.org seeks to educate people about real barbecue—meat slow-cooked over wood or charcoal alone, without the assistance of gas, electricity or any other heat source—by certifying and promoting businesses that produce it.  Why do we care?  Because real barbecue is rooted in taste, tradition and a sense of place, three things increasingly lacking in today’s world.  We think the world will be a better place when there is more real barbecue in it.

- Speaking of cooking real barbecue over wood, The Pit Durham opens next Tuesday

Y'all, we're in hog heaven! Our sister @thePitBBQDurham opens at 11am on Tues, Nov. 26th! pic.twitter.com/971i3wEc3r

— The Pit Barbecue (@ThePitBBQ)

November 15, 2013