More voices to the BBQ story

Just read the recent article regarding “The Changing Face of North Carolina Barbecue,” June 4, Xpress]

It did have some good points, and enjoyed reading the viewpoints of others but, it’s only the points from the “usual” cast of BBQ people in the area that get mentioned. There ARE others in the area besides “the usual names” that are doing and have been doing BBQ. The article repeatedly mentions the lack of BBQ in the area… Thats true if you only mention a couple of places and only talk to a couple of people. I know that last statement was a bit exaggerated, but yes, I’m one of those adamant and arrogant BBQ people.

I cook Q every day for a living and grow tired of hearing of the lack of good BBQ in our area. True, I don’t have an open pit, I work and cook in a mobile food trailer. I have to use a “modern” smoker.  Practicality and regulations require I do so.

The comments stating all you have to do is throw a few pieces of wood in the cooker, set your temp, throw on some meat, wait a few hours, and out comes perfect no effort BBQ –that’s insulting, I say BS on that. I use a “modern” smoker for my trailer and an offset wood-burning cooker for contests, catering and festivals. I work just as hard with both. Both require diligence in turning out a good product.

I’d love to have a pit and do it the old-fashioned way, but my understanding is that no new open pits are allowed to be built in North Carolina. Has to be an existing restaurant that had a pit and was grandfathered in before the new rule took affect.

I guess I said all of the above to say….Yes, there is good BBQ in WNC. You just gotta get out and look for those of us that aren’t ever mentioned. We take just as much pride in the product we turn out and our part in preserving North Carolina’s BBQ tradition.

J D Medford
Asheville

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