The N.C. Pork Council is offering a bunch of opportunities to eat barbecue during the World of Bluegrass festivities in a few weeks in downtown Raleigh.
For barbecue fans, the first stop may be the whole hog barbecue contest. Teams will be setting up Friday afternoon (Oct. 3) and their showmanship displays are a sight to behold. Wander around and talk to the competitors set up in the parking lot on East Lenoir Street near the Marriot hotel.
From there, head over to the corner of Cabarrus and Gale streets for a ticketed barbecue event. From 5-9 p.m. Oct. 3, Matthew Register of Southern Smoke BBQ in Garland will be serving an authentic Eastern North Carolina dinner. The meal will include lightly hand-chopped pork barbecue, both Eastern North Carolina vinegar and Memphis-style sauces, barbecued potatoes, mayonnaise-dressed coleslaw, pork belly baked beans and rolls. (A copy of Register’s menu is posted below.)
This event is also an opportunity to meet chef Vivian Howard, who with her husband, Ben Knight, owns Chef and the Farmer in Kinston, N.C. Howard is the star and host of “ A Chef’s Life,” a PBS show that documents her life as a chef, mother, wife and restaurant owner, as well as Eastern North Carolina food traditions.
On Oct. 4, Raleigh’s Inter-Faith Food Shuttle will be serving up the competition barbecue that was cooked all night. Sandwiches with a side of slaw for $5 will be sold at the corner of Cabarrus and Salisbury streets starting around 11 a.m. Saturday until the barbecue runs out.
Then from 5-9 p.m. Oct. 4, the pork council is serving up an east versus west barbecue dinner; an opportunity to taste the state’s two styles of barbecue at one event. The meal will feature barbecue from Stamey’s in Greensboro and White Swan in Smithfield. Chip Stamey of Stamey’s and Linwood Parker of White Swan will be serving the food. This event is also being held in a tented area at the corner of Cabarrus and Gale streets.
Tickets to each event are $15 per person and can be purchased online: nando.com/k-.