On this episode of Gravy, we go global to explore the spread of a prolific Southern food to an unlikely place: pork barbecue in the Israeli city of Tel Aviv.
The grandchildren of George “Toots” Caston remember how his barbecue business permeated every part of his being.
Reporter Sarah Delia shows us how a recent discovery in Lexington, North Carolina plays into the debate over the future of barbecue.
In 1986 leaders of the National Pork Producers Council gathered in a darkened room to hear their advertising agency pitch a new industry tagline: “Pork—the Other White Meat.” When the lights came on after the two-hour presentation, the pork producers found themselves “in a state of shock,” one executive recalled.
Wade Wilson’s #popsouth2015 pic serves as inspiration to pull out the grill.
Issue #55 of our Gravy magazine went to press today. It’s our heartiest helping yet, at 60 pages. We can’t wait for you to get your hands on it.
In advance of your Labor Day cook-out, Virginia Willis teaches you how to prepare a low-and-slow pork butt in your own backyard.