I'm a food writer and barbecue aficionado, so it’s a dangerous question when people ask me what my favorite smoked meat joint is. I usually beg off by naming a Top 5 or specifying different spots for different meats. I think that’s fair because there aren’t many places that can execute brisket, pulled pork, ribs and chicken at the same high level.
But I’m going to let you in on a secret: If it was time for my death row meal (and it happened to be at night or on the weekend, when Arnold’s is closed), I would ask for a bottomless plate of Sam Jones’ whole-hog barbecue. Jones is the third-generation pitmaster behind Skylight Inn in Ayden, N.C., and Sam Jones BBQ in Greenville, N.C. (and soon to be in Raleigh!). His particular brand of succulent smoked pig, flavored with a simple pepper-and-vinegar sauce, benefits from Jones’ innovative technique of crisping up the pig’s skin over the fire at the very end of the cooking process, and then using massive cleavers to chop it in with the hunks of meat he pulls from the whole hog. The combination of delicious smoked pork and crispy strips of skin to add crunch is simply my absolute favorite.
So, yeah, I’m excited that Jones is coming to town to sign copies of his new book Whole Hog BBQ, which I profiled here on its release date last month. Jones will be visiting another star in my Top 5 barbecue pantheon, Pat Martin, at his shrine to smoked meat at the downtown location of Martin’s Bar-B-Que Joint at 410 10th Ave. S. on June 25, beginning at 6 p.m.
In addition to meeting the talented pitmaster and getting a signed copy of his book, guests will also dine of a buffet-style feast of dishes featured in his cookbook, plus beers provided by Blackberry Farm Brewery. There will be live musical entertainment from the Martin McDaniel Band, and with any luck we’ll be serenaded by Jones and his fine baritone gospel singing voice. I’ll be joined on stage by Martin and Jones as I lead them in a discussion about the history of barbecue in the Jones family, Sam’s personal path to leading the burgeoning family restaurant empire and the process of writing his book along with noted barbecue expert Daniel Vaughn. I’m sure I’ll also be able to pry a few humorous stories out of Martin and Jones, including the irony that Sam is the fire chief in his hometown and the details of a hilarious (to the rest of us, at least) mix-up that led to Jones finding himself in handcuffs after being accused of car theft at an auto rental counter.
If you love barbecue and all the important accompanying side dishes, you need a copy of Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes From Skylight Inn and Sam Jones BBQ. Jones gives procedures for everything about how to build a pit to cook a whole hog for 180-plus of your best friends to more manageable recipes for just a fantastic family dinner. But don’t just click on a link somewhere to pick up a copy from the internet. Buy a ticket for this event that includes a signed book, all the food and beer you want, a rockin’ country band and the chance to be regaled by two of the funniest dudes in the world of barbecue. Couples tickets are also available if you just need one book, and additional copies of Whole Hog will be available for purchase at the event.
Don’t miss out!
