Calvin Trillin pens article on NC Barbecue in The New Yorker, includes Stamey’s Barbecue

In Defense of the True ’Cue  Keeping pork pure in North Carolina.

CLICK LINK ABOVE FOR FULL ARTICLE

BY 

PHOTOGRAPHS BY BRIAN FINKE FOR THE NEW YORKER

 

A pitmaster removes pork shoulders from the barbecue pit at Stamey’s, in Greensboro, North Carolina

A tray of barbecued pork shoulder at Stamey’s

Pork shoulders cook in the barbecue pit at Stamey’s.

Stamey’s uses hardwood hickory coals in its barbecue pit

Chip Stamey, the owner of Stamey’s, chops cooked pork shoulder with a cleaver.

PHOTOGRAPHS BY BRIAN FINKE FOR THE NEW YORKER

U. S. Chronicles NOVEMBER 2, 2015 ISSUE