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The Edge Epicure
Bring on the Barbecue!



A fair amount of us Outer Bankers are here by choice, and not by birthright; although we call ourselves “locals,” only people who have been born here can lay claim to the distinction of being “native.” Furthermore, most of us at Outer Banks Press aren’t even native North Carolinians, and are hardly qualified to write of barbecue with any degree of authority. A broad variety of barbecue styles and flavors are available throughout the state, and you’re invited to argue the virtues of vinegar-based sauces versus tomato-based sauces, and pit-cooked versus charcoal-grilled to your heart’s content. We’re not even going to attempt to compete with the wonderful authentic barbecue traditions of this state.

Instead, we bring you four recipes for out-of-the-ordinary barbecue, along with recommendations for different beers and wines to accompany each offering. We tried ’em all – sampling the suggested wines and beers with each type of barbecue – and weren’t disappointed with any of them. In fact, thanks to Chip Sellarole and Tammy Kennon of Chip’s Wine & Beer Market, each beer and wine enhanced its intended dish, just as a well executed pairing should.

Click Below for this year's recipes in the Epicure:
Pork BarbecueDuck Barbecue
Tempeh BarbecueTuna Barbecue


Prepared Barbecue Sauces: What’s a Girl to Choose?

Until I lived in North Carolina, barbecue and barbecue sauce were not important members of my refrigerator’s inventory. Now however, barbecue sauce is one of my favorite condiments – it’s become a culinary must-have.

In walking through any grocery store, I find that the barbecue sauce shelves have become as mind boggling as the orange juice, milk, cereal and bread aisles. A shopping list that used to take up 15 minutes of our so-called valuable time now requires 45 minutes just to mull through all those choices.

In addition to all the different types and flavors, I noticed different spellings of barbecue: BBQ, bbq, Bar-BQ, bar-b-que, barbecue, and barbeque. How is one expected to make a decision, and what do we base it on? Are those names on the labels a claim to true barbecue’dness? The names include such notables as Bubba’s, Stubs, Jack Daniels, Johnny Ham’s, Hoboken Eddie’s, Annie’s Naturals, Malbon Bros., Virginia Gentleman, Sweet Baby Ray’s, Uncle Yammys, Sam Dillard’s, Smokin’ Joe Jones, George’s, Scotts, and Carolina Treet.

How do we as consumers determine if “Sticky Fingers” is the taste we’re looking for, rather than “Bone Suckin’” or “Tongue Tinglin’?” Should we just cave in, follow the latest trend and buy the organic, low calorie, sugar free or low carb sauce? No refrigerator door I have ever seen has enough compartments to hold all the magnificent barbecue sauces available to us. Once you’ve wallowed through all the brand names, you then have to decide among styles and flavors: Genuine Hog Wild (“for the bbq purist”), Guinness Draft Beer Blend, smokey maple, smokey mesquite, hickory smoke, hickory and brown sugar, honey hickory, spicy original, hot/spicy, thick/spicy, honey chipotle, habanero hot, original, Memphis original, classic sweet, Carolina sweet, sweet homestyle, sweet/sticky, steakhouse, char grill, bold, hot, light, golden, teriyaki, and the latest from our old familiar brand name? Kraft Sesame Ginger.




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