"Smoke in your Nook"

 

Make Hickory Smoked Q on your stove top

In 1986, I introduced my Lexington Style BBQ to the streets of NYC. I was the first woman to take this addictive, beloved and debated chopped pork “to the city.” My backer had been the former president of Hunt-Wesson and then the new CEO of Beatrice foods and food testing was part of the deal. I was to “expose” the product for 6 months; not an easy task. We built the $25,000 stainless steel cart that was a mini kitchen and had to be cleaned/refurbished each night at “the cart motel,” a half mile push uphill. We had to import the product from a USDA inspected plant in NC, that hickory smoked and sauced it with my Hunt Ketchup/vinegar based tangy sauce called “Hot ‘Nuff.” With it’s whimsical hand painted façade, iced tea “silo,” hot peanuts from a red barn structure and “pig wagon” music playing from a boom box, we introduced Lexington Style BBQ to NYC.   


BBQ Cart in NYC

Our spot was on 5th Avenue and 59th street; a prime location with the Plaza as background and a huge statue of an angel leading General Sherman to Georgia. Every homesick  southerner discovered us and we were able to educate the electric blend of New Yorkers to the finer nuisances of my native food. Before the first BBQ sandwich was sold for $2, we had to pay $2000 for cart motel rent, Central Park space, manager and product. It stormed, wheels broke off,  propane was banned and electricity had to be pulled from a generator. Drug addicts stole the sugar and often our cash was missing in part at day’s end. They came, tasted and got hooked as I knew they would, with a “smile on their face!”

Lexington Style BBQ sandwich
as seen in
"Martha Stewart's
More Entertaining Menus"


 
Years later, as a stylist and menu planner for Martha Stewart, I created a chapter for her book “Martha Stewart’s More Entertaining Menus” that focused on North Carolina Barbeque.

Martha asked that I find a way to instruct the home cook a shorter and effective method of reproducing a smoked and tender pork Q. It’s all in her book. Also included are some twists on my native cuisine such as my Mom, Kitty Murphy’s, famous Brunswick Stew. Craig Claiborne, food critic for the NY Times, first published her version with a story about hunt breakfasts and our historical home in Hillsborough called “Seven Hearths.” My 100 year old, former housekeeper and “second mother,” Thelma Mayo’s delicious coconut cake, with seven-minute frosting, was featured as well as my childhood favorite dessert, a devil’s food cake. 

Who doesn't love deviled eggs?
Especially w/ watermelon pickles

 


I was a pioneer (1994-1995) in opening a BBQ and southern food joint in NYC; still having to import the BBQ, without smoking approval. Now back on home turf, I have developed a solution for creating a shorter version of my beloved Lexington Style BBQ.  I offer this as a “Smoke In Your Nook” culinary class of 3 hours. With a stove top portable smoker and using ground hickory chips, smaller portions can be made resulting in a strong flavor. 

Eno River Festival
where we sold
hundreds of
BBQ sandwiches

In this culinary session, we will make a tangy BBQ sauce, BBQ slaw and a yummy side dish.

The “Pig Cart” was moved back to NC, where it's debut was made at the Eno River  Festival and lastly at the  Full Frame Film Festival in Durham.


Please remember us for your private gatherings where there is always a story to tell. Coming soon: Bob Garner, tv host, pit master and author of 3 BBQ Books will be partnering to offer you an exciting evening of BBQ and tales from the pit.