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Jan 6, 2013 - Notes from Tyler    3 Comments

Our Super Messy Itinerary

Our Itinerary changes daily as we added new places and run out of daylight but her is a glimpse at our guide to pork. It also gives a better idea of where we are at each day.

The girls weren’t to happy about my sloppy mess being posted online but bare with my mess because my priority is the all mighty pork

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Proposed Itinerary – PORK AMERICA TOUR 2013

January 1: Whitewater to Lafayette, Indiana. Overnight in Lafayette.
January 2: Lafayette, Indiana to Ayden, North Carolina.

January 3: Skylight Inn Barbecue, 4618 S. Lee St., Ayden, NC Ph: 252-746-4113
B’s Barbecue, 751 BS Barbecue Road, Greenville, NC Ph: 252-758-7126
Grady’s Barbecue, 3096 Arrington Bridge Rd, Dudley, NC Ph: 919-735-7243

January 4: Smiley’s Barbecue, 917 Winston Road, Lexington, NC Ph: 336-248-4528

January 5 Paula Deen’s The Lady & Sons , 102 W Congress St, Savannah, Georgia Ph: 912-233-2600
Spend the night at Hilton Head

Scotts BBQ Hemingway, SC

Sweatman’s BBQ Holly, SC
Wall’s BBQ Savanna, Georgia

January 6: woke up mertal beach off to Nashville, Tennessee (need recommendations)
Jimmy Nicks BBQ Atlanta Area 4574 South Cobb Drive Southeast, Smyrna, GA (678) 556-0011
Martin BBQ by Rodney Scott and Sam Jones 7238 Nolensville Rd, Nolensville · (615) 776-1856 just a nit out of Nashville open 11-8 pm
Jacks BBQ NAshville locations.html416 Broadway Nashville, Tennessee 37203
Downstairs and upstairs dining, Patio out back overlooking open Monday 10:30 to 8PM
the Ryman Auditorium. – 615-254-5715

January 7: Memphis, TN until morning of January 9
1. Corky’s BBQ (2 locations) 5259 Poplar Avenue, Memphis Ph: 901:685-9744 or
1740 North Germantown Parkway, Memphis Ph: 901-737-1988
2. Charles Vergos’ Rendezvous Ribs World Famous Barbeque, 52 South 2nd Street,
Memphis, Ph: 901- 523-2746
3. Jim Neely’s Interstate Barbecue (2 locations) 2265 South 3rd Street, Memphis, TN (901) 775-2304 or 2265 South 3rd Street, Memphis, TN (901) 775-1045
4. Road Side BBQ, West Memphis, 196 State Highway 147 ,Proctor, AR 72376 870-733-9208
(It appears this is Memphis style but not located in Memphis)

January 9: Drive to New Orleans and overnight
Mother BBQ 401 Poydras Street New Orleans, LA 70130 (504) 523-9656
Down South BBQ 19891 Cty Road 10, Foley, AL – 251-955-6622
January 10: Austin (and San Antonio, Texas?) overnight in Austin
Salt Lick, Austin, TX 3600 Presidential Boulevard  Austin, TX 78719 (512) 530-2959
Green Mesquite BBQ, 1400 Barton Springs Road  Austin, TX 78704 (512) 479-0485
75 miles north west of Austin Cooper’s Old Time Pit 604 West Young Street Llano, TX (325) 247-5713 11:00 am to 8 PM
36 miles north west in taylor wayne muller 206 W. Second Street Taylor, TX 76574
(512) 352-6206 open 10 to 6 pm
vencil meers taylor cafe 101 North Main Street Taylor, TX 76574 (512) 352-8475 open until 8 or 9 pm
SOUTHSIDE MARKET 1212 Highway 290 Elgin, TX (512) 285-3407 open until 8 pm
County line in austin Texas 3 location below
512 E Riverside Dr Ste 200, Austin · (512) 327-1742
6500 Bee Caves Rd, Austin · (512) 327-1742
5204 Ranch Road 2222, Austin · (512) 346-3664
Blacks BBQ 215 North Main Street Lockhart, Texas 78644 888.632.8225 open 10 to 8 PM

Best Quality Meats Temple texas headed north towards dallas 2610 South General Bruce Drive, Temple, TX 8:30 am – 6:00 pm closed Sunday and Monday

January 12 Dallas (overnight)
Hard Eight Pit BBQ (3 locatiaons)


January 13: Arthur Bryant’s, 1727 Brooklyn Avenue  Kansas City, MO 64127 816-231-1123

January 14: St. Louis: J Buck’s (2 locations), 1000 Clark Avenue, St. Louis, MO (314) 436-0394
or 101 South Hanley Road, St. Louis, MO (314) 725-4700

January 15: Chicago: Sweet Baby Ray’s Restaurant, 249 East Irving Park Road  Wood Dale, IL 60191
(630) 238-8261
Purple Pig Restaurant, 500 North Michigan Avenue  Chicago, IL 60611
(312) 464-1744

Jan 4, 2013 - Notes from Tyler    No Comments

The Start of American BBQ


Day 2
We rolled out of bed today in the home of Purdue University- Lafayette Indiana. Real beds. Yes, in fact we even had pancakes and real maple syrup. We took our time getting ready because we knew this was the last day we would see a real bed for a while and nobody was willing to admit that the thought of sleeping in the makeshift bunks in the van might not offer the same relaxation.However, we were anxious to head somewhere that was not only warmer but also the birthplace of American BBQ.
As Sarah was figuring out a more detailed route, I was getting a history lesson from Jim Early, The Carolina BBQ expert. Jim, The President of the North Carolina BBQ Society, had his trip of epic-porkportions years earlier, traveling to each of NC’s 100 counties and critiquing over 228 BBQ joints. This lead him to author the book The Best Tar Heel Barbecue Manteo to Murphy.
You see barbeque, or barbecue, as they spell it in North Carolina, is different than what we find back home in Wisconsin (where it almost always means ribs slathered in a thick sweet but tangy sauce). North Carolina seems to have an intimate understanding of their BBQ.
West of Chapel Hill, NC there are very few of those aforementioned ribs, and even less of the red sauce,and instead, those ribs are cooked intact in the pig in a wood pit overnight, and in the morning all of the meat is pulled or shredded. Then, liberal amounts of what would be the starter for Northern BBQ sauce is added, including lots of vinegar and some sugar and red pepper flakes, but there is no ketchup or tomato added here.
However, the minute you cross the imaginary north/south line of Chapel Hill headed west we see something a little more familiar. Rather than cooking the whole hog here, they focus on the butt or shoulder. The meat gets a dry rub of spices liberally rubbed on, and then the meat is slowly smoked and then pulled. In that part of the state you can begin to taste some of the similarities to the popular brands of BBQ sauce we are familiar with as ketcup, brown sugar, and tomato paste are added.
With our minds full and our bellies starting to empty, we again hit the road with our longest drive ahead-we were on our way to taste whole hog vinegar BBQ. Our first Stop is Skylight Inn of Ayden, NC!

Dec 28, 2012 - Notes from Tyler    4 Comments


Yesterday, Grandma called and we caught up on my love life, joked about both our cases of early onset Alzheimers (yet to be officially diagnosed), and I mentioned our Pork America trip. As we talked about living as hobos out of a van and having only general destinations in mind for the journey, she quickly and matter-of-factly said, “Tyler, that sounds like something you would do.”

Experience captivates me. The first time I cooked dinner for my mom and dad, I just stared at their changing expressions as different flavors hit their taste buds…or when I flew over to Thailand during midterms because I wanted to, in only 4 days, completely engross myself in a different culture by savoring new tastes, feeling different air, and understanding that I am small in a diverse world.

These experiences are what compel me to be creative.  They create in me that drive to say that apples and pumpkin, mixed with just a hint of bacon would make a tasty, memorable flatbread… and convincing my friends in college that real dark chocolate is actually better than milk chocolate. That’s what’s important to me. I will likely never be wealthy, but to watch people’s faces making those same expressions of satisfaction and surprise I remember my so fondly from that first dinner I cooked will keep a true smile on my face money could never buy.

So, what is this Pork America trip my grandma is so worried about? Well, it’s a trip of epic porkportions spanning over 4,300 miles and the barbecues of 14 different states in our 2006 Ford Freestar cargo van. The trip starts in Whitewater WI on January 1st 2013. It’s a chance to see and experiences things and places we’ve never seen or experienced before.  It’s 16 days of meeting and connecting with passionate people to break down the difference between a Memphis barbecue sandwich and one from the Carolinas.  And, most importantly, it’s our chance to connect intimately with barbecue, from the snout of the pig to the pit masters.

If you’ve had an experience that left a memory in your mind and a tingle on your tastebuds anywhere along our route, tell us about it, because we’d love to stop in your favorite locations, too.  Here is our general trip itinerary:roadtrip