The State of Things; 130; Barbeque

they do and we have is required if the new product that we're really fight about the evacuees the premium land them and they are the result of many years of research with consumers and kind of element on our part here we have a great pride the moment came and were really excited about these products theyre bear pepper boy and that can be used in and cooking daily read the pages regular stuff they're gray and failed to have hamburgers hot dogs on they can meet him and he read the papers temple recipe we had a jalapeno it's we read an outcry and it didn't there's this mystique that's associated with her like hey what about that well i mean there are very odd and they treated the people don't understand what it is that makes that i have heard and you know i could tell me where i can i am very thankful for ebola we fail well i want to thank you in reno happy seventy years

yankees thank you yes i can david crosby or as

necessary or work i have really enjoyed my main more restrictive mr ball all that like they got mail maybe you believe there are nine or regret later he really enjoyed your the people the cartel don't realize it's not the way they are with faith faith faith

eighty eight it is you see it's b now

he can it's been it's been as bell

is it because this right here did you know as bad

publicity as beakman beakman you get we

feel like we don't win this fight as you get sober i was at your barbecue with the best lyric you know what makes it the best when i was a secret slavery on a hippie would voters here today we hereby went to get lazy congress were to get rid of congress to get through it ms

boss be seen on this box but it's been disbanded it's both right now oh i see right

right the key

political the content as daniels ph now and it's actually

a half hour and then congratulations they don't walk you know this mix of six first

place is still in first place twice third place three thousand people place laws and in this first place and i think that is something that you were trying to tell about another hour how whale carlile well it is pretty well about seven years begin with the hard work to get their

goal is to get these men in combat with the family sam hobgood hobbies are you named sam hobgood hobbies family barbeque feels were chairman of the nineteen eighty eight hard date for golf committee and how did you make this election the number one we thought we'd do a blind tasting with four judges and it is very the judging is done by taste texture

the look of the barbecue and the overall appearance of it so that's what we know about the first the first thing to do is make sure that you have been properly prepare me i mean that has been refrigerated properly enough and not at room temperature it needs to go in a coca cola in addition a battle we need to make sure you rigidly internal temperature of a hundred and seventy degrees animal for when you cook the meat dish of that nature you work your fat out of the meat and chopper properly and also a note which are saul says it was salsa makes the barbecue you can cook your barbecue about any way you want to a wood charcoal or gas what the ideal thing is to make sure that you have a good sausage you're putting on it so what happens you know you take on this barbecue and you take it out here into the pod bay celebration until the bar and you put it to you put one sauce on the whole thing that's correct where we are weak we cook all the meat at one time but the teams are allowed to use

take their salsa and prepare two pounds of it to serve to the judge as the rest of the meat isn't chopped fresh air we put once also all the meat because we want all the guest you're a hard day to have the ability to eat the same barbecue it we don't like mixing flavors in that in previous years about ten years ago we used to mix the flavors together it didn't do what it was supposed to that says that time we've used once also meet every year and the public has been getting a past winner salsa every year his name is jessi hall the most barbecue you mean all through the night i'm not and i put it every day i see it every day i tested every day when i'm afraid vegetable man i thought let me off of a public speech the barbecue thank you so much it is not the salt

please an audience so he came in so for china that feel the syrian town the incoming own state the great way to make a composite months they've wins megan got back so those things are no no

they are garner i think will take our listeners there ok now we go to the texas pete and i were i talk to you and this is going to speak this attack a lot of people haven't been so get your michael closer again more like that as a decade or think about a rainy bumgarner you know barkey was made with sauce course we have different sauces and people won't share their recipes but it doesn't matter which restaurant you go to your fine texas pete or some other version of hot sauce on counters what's that about well it's just the one variable in sauces the amount of heat and that's the way to do just that individual playstation speed is nothing more than vinegar a ground red pepper and basically and saul and it's just a medium for getting be the amount

of heat that you want and in your particular a plate of barbecue well speaking of sauces and heat everybody has their favorite sense of what that is and so they're these competitions that have popped up everywhere you know competition for a whole nother subculture a barbecue you'd basically a restaurant barbecue you have people entertaining people by cooking barbecue but competitions or cull a square dancing or our youth soccer or something like that a sort of a closed society that that represents its own world order take you to a particular little world the annual hillsborough hot day to pay for the parade but garner in a community like chapel hill there are people who

just don't go whole hog over barbecue they feel there's too much fat or whenever they remained in libya libya ah okay has boomed so yeah and this is where we were a little older about that they're not at the best in their eye on the future

north carolina the barbecue later but of course your barbecue flavor but i'm scary and mabel how that he gave for my sons and the proof of the tv special on the same name if you listen to get up the topic so great all over he's been to pay yeah that's that's couple years although that came out about the same time the piece because big week they're working on a new america were thrown the country could conform and

on poles and the wall in fate intelligence really shabby of places to have to get a down home cooking from north carolina there's bright the sword upon the mountains or two and then there was no room in the iranian virtual which have remnants of press corps and will have to do that show to ok so you what they were about to go to the break and he became a we're talking about barbecue on this edition of the state of things with me as bob garner who will be back to talk more barbecue i'm linda balance and this is ninety one point five w unc my papa you

start popping keys all the sudden what's a deal look into my eyes and be in and ready for talking barbecue on this edition of the state of things and we'll be back after the break with my guest bob garner an un will take you life to location that's not right sorry the pain we're talking barbecue on this edition of the state of things my guest is bob garner he's the author of north carolina barbeque flavored by time i'm linda balance in this as ninety one point five wu and see they're now coming back here we go

again welcome back to the state of things and linda balance we're talking barbecue on this edition and bob carter is with me he's the author of north carolina barbeque flavored by time and producer of a public television special by the same name that aired a couple of years ago and now bob garner is working on another special north carolina down home cooking that will air soon we hope and that it at that right but that was that for that i going straight into jay ok ready can i can i just add this on now thank you speaking of down home cooking you know in a community like chapel hill bumgarner there are people who just don't go whole hog over barbecue well it's too much fat or whatever their reasons are j peas barbecue and car broke is responding to good nutritional habits by cooking vegetables without fact that there's sort of a trend in that turkey barbecue

or with tampering with culture what's your we are a little bit but i think people always tamper with culture and ned time marches on i'm not really a purist i have a pretty forgiving attitude about that and that you know one of the most traditional guys in the whole state wayne market lexington barbecue now serves turkey barbecue which you mentioned that sometimes people have an appreciative nod toward their their past and their their culture but an eye toward the future airlines are different now i was great do we have everything out my clothes we did texas pete didn't you have that oh yeah ok ready what you're for real this is un and so are we bob gardner thanks for joining us

so and so are we but i just can't figure why my asking body year's day while i wanted to race great to be here ok all right thanks steve we're usually pieces together like this so this is what i do all that i know that is that's why it just is cruising along and then and so are we thanks bob garner for bringing your barbecue expertise to us or less leisure great to be here but he did again we do to get the stuff that i went over to rank and so are we thanks bob garner for bringing your expertise and barbecue to us my pleasure great to be here and thank you for joining

us and holden story and i get it i'm going and thank you for joining us if you'd like a tape of today's show you can call the comment line at six eight five one thousand or email us at s o t at unc dot edu the state of things is produced by paul oppress our technical director is dina coble and once again thanks to bob garner for joining us and for all the good food and conversation supplied by local restaurants i'm linda balance and this is the state of things he's been and we ask about bullets and we need to do anything about book flash cab that was on this list that made me worry

are you whether it's wood versus gas or vinegar versus tomato based sauce slaw or knows law when you taught barbecue you'll find opinions as strong as texas p hot sauce oh my i haven't even kissed anybody oh no i lost the parker any indication whether it's one versus gas or vinegar versus tomato based

sauce law or no saw when utah barbecue you'll find opinions as strong as texas pete hot sauce handling to balance this week on the state of things we'll sample good old north carolina barbeque from hillsboro hogs data winston salem says texas pete hot sauce the subject as barbecue on the state of things friday evening at seven am sunday morning at seven here on ninety one point five w unc most kids get out of school and they're really dig in more students get out of school in june and won't think about going back until late august but some north carolina students go back to school this month and in nine weeks will have another three weeks off that's the schedule for year round school nine weeks on three weeks off i'm linda balance join me for the week shift thanks all right

the students got out of school in june and won't think about going back until late august but some north carolina students go back to school this month and in nine weeks will have another three weeks off that's the schedule for year round school nine weeks on three weeks off and into balanced join me this week on the state of things for another look at your around schools friday night at seven and sunday morning at seven here on ninety one point five wu and see you on a sunday morning juan they're using them i just buried a whole

sunday mornings at seven here on ninety one point five wu and see and we had the onetime hubby magic blueberry pie pecan pie finite grave lilies cherry cobbler peach cobbler apple cobbler chocolate cake without that began i think the lam damn caitlin i think drinking age when i came e l l y telly may retain it there's good service on from miami is even there like him than miami and i come here to get much harder to get by love and close to miami meanwhile the no place is all about or as the el paso never

found writer barbara keep was then boeing's generate the barbecue a fried chicken just better than any other force that the service and there's one waitress and then i insist on top of their own to use an airline business magazine were talking barbecue on this edition of the state of things my guest is bob garner he's the author of north carolina barbeque flavored by time i'm linda balance in this as ninety one point five wu and see now

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