The foundation of cooking great barbecue, or any protein for that matter, is the ability to cook to perfect moisture and tenderness.  Moisture and tenderness are very much related.  Cook your protein too long and you’ll cause all of the intermuscular fat and collagen to evaporate, resulting in dry meat.  Undercooked proteins are unsafe to eat and can be tough and dry because those same fats and collagens haven’t had time to properly break down.

College of The Albemarle will host a series of community input meetings on its new strategic plan starting this week.

We recognize that the success of any organization depends on an effective strategic plan, and an effective plan depends on community engagement.

College of the Albemarle

Sessions will be held in each county the college serves via the Zoom app. The college said information gathered during the sessions will be used to build a cohesive vision for COA’s future.

The first meeting will be held for Camden County residents on Wednesday at 5:30 p.m.

We’re in the doldrums of winter.  The days are still short. It’s wet.  It’s cold.  And spring is still a few weeks away.  If you’re like most people, you’re dying to get out and fire up the grill but just can’t bring yourself to sit outside watching meat cook for several hours.  This is the perfect time to try out a comfort food recipe that’s been a favorite of mine for years.  It’s super simple, requires only a short time on the grill, can be finished in the oven, and is as hearty and rib-sticking as any comfort food you’ll find.  Plus, it makes for fantastic leftovers.  Here’s my recipe for Pepper Stout Beef.

1 – 2-3 lb chuck roast
1 – large sweet onion
1 –  bell pepper
1- poblano pepper
1 – serrano pepper (seeded if you can’t handle the spice)
1 – clove minced garlic
1- a bottle of dark beer (I prefer Guinness Extra Stout)
2 – cups beef stock
2- tablespoons Worcestershire sauce
salt and pepper or your favorite beef seasoning

1. Liberally season the chuck roast with salt and pepper or your favorite beef seasoning at least 1 hour before you intend to cook it.  Season the day before for full flavor.
2. Place seasoned chuck roast onto 275 degree grill or smoker for 30 min to an hour to develop reddish/mahogany color.  Feel free to add your favorite wood chips or chunks for smoke flavor.
3. While chuck roast is on the grill, slice or chop onion, peppers, and garlic and place them into an oven safe dish (casserole dish or roasting pan both work great). Season the veggies with salt and pepper or your favorite beef seasoning. 
4. Once chuck roast has developed a reddish/mahogany color, remove from grill and place on top of veggies in the oven safe dish from step 3.
5. Pour the beef stock, Worcestershire, and half the bottle of beer into the dish.  You can drink the other half.
6. Cover the dish tightly with foil, making sure no steam can escape and place into a 300 degree oven for around 2.5 hours or until the chuck roast shreds easily with a fork. 
7. Shred the chuck roast and allow it to rest in the pan liquid for at least 30 minutes prior to serving. 
8. Serve with rice or mashed potatoes. 

Leftovers make amazing sandwiches!

As posted on Destination Downtown Edenton, Inc Facebook page, “this morning Kim and Annette Ringeisen were honored (virtually) by the NC Main Street Program and were recognized as Destination Downtown Edenton, Inc’s 2020 Main Street Champions. Thank you Kim and Annette for your commitment, involvement, and investment in Downtown Edenton!”

The Edenton Gazette congratulates all the award recipients and organizations that are involved and support the North Carolina Main Street efforts, including our own Destination Downtown Edenton, led by Jennifer Harriss.

You can see all the award recipients and hear of their contributions in the following video posted by the North Carolina Main Street Center.

“There are three keys to economic development success: public-private partnerships that share in the effort and jointly celebrate the successes of projects; economic development strategies that leverage local assets for authentic enhancements and improvements; and local champions that are leading the effort every step of the way,” said Kenny Flowers, Assistant Secretary for Rural Economic Development at the North Carolina Department of Commerce.  “The Main Street program throughout the state, is the epitome of the implementation of these three key components of success.”

“N.C. Commerce and N.C. Main Street have been recognizing Main Street Champions for more than two decades. We know that the success of downtown districts is because of the people behind the effort, and each year, we recognize the visionary individuals that have a strong sense of commitment to their community. They develop projects that improve quality of life, grow cultural and recreational development, renovate historic properties and spur investment and create jobs and businesses,” said Liz Parham, director of the N.C. Main Street and Rural Planning Center.

Thirty-eight Main Street Champions will receive honors for contributions to their Main Street programs and downtown districts last year. Including the 2020 honorees, 804 Champions have been recognized since 2000.

The 2020 North Carolina Main Street Champions are:

• Richard & Joyce Lambert – Albemarle 
• Ron Foulk – Belmont
• Casey & Emily Lewis – Burlington 
• Kay Raynor – Clinton
• Chris Abney – Concord 
• Julie Stanton  – Eden
• Kim & Annette Ringeisen – Edenton
• Paul Robinson – Elizabeth City
• Emily Sharpe – Elon
• Travis Smith – Forest City
• Anne Smith – Fuquay-Varina
• Kimber Roche – Goldsboro
• Michele Sparks – Hendersonville
• Kevin Greer – Hickory (Posthumous)
• John McGill – Kings Mountain
• Raine Tyndall – Kinston
• Chris English – Laurinburg
• Jesse Plaster – Lenoir
• Emily Causey – Marion
• Hugh Sykes – Mooresville
• Keri McCann – Morehead City
• Sharon Jablonski – Morganton
• Ted Ashby – Mount Airy
• Catawba County Library Staff – Newton
• Doug & Denise Morris – North Wilkesboro 
• David & Shernita Powell – Oxford
• Jeff Garstka & Missy Matthews – Reidsville
• Garland Clark – Rocky Mount
• Zack Wynne & Kyle James – Roxboro 
• Jim Masek – Rutherfordton
• Greg Shields – Salisbury
• Faye Schultz – Sanford
• David Teddy – Shelby
• Florence Grant – Spruce Pine
• Cindy Sutton – Statesville
• Wake Forest Garden Club – Wake Forest
• Waynesville Police Department Officers – Waynesville
• Michael Jones – Wilson

https://www.nccommerce.com/news/press-releases/2020-north-carolina-main-street-champions-be-honored-virtually

“Is your Chopped Pork Barbecue Eastern NC style?” 

It’s one of the most common questions we get at the restaurant.  While I should proudly say “yes!”, I’m often reluctant to do so.  Especially when the person asking has one of those “not from ‘round here” accents.  My response to this question will determine whether the person gives our pork barbecue a shot or opts for something else on the menu.

It’s sad to me that an overwhelming majority of the general public, not just in NC, but in the entire country, thinks Eastern NC style barbecue means the predominant flavor should be vinegar.  Eastern NC is home to some of the best barbecue in the country.  It’s also home to some of the worst.  The latter is unfortunately much more commonly found.  Production barbecue (if you can really even call it barbecue) facilities have made it easy for any restaurant to offer barbecue on their menu.  Just order up a 5 gallon tub of gas-cooked pork from any food service distributor and drown that pork which was cooked and frozen 6 months ago in some vinegar and you’ve got barbecue.  It’s a taste that many uneducated locals have become accustomed to and a flavor that tourists expect.  But it’s not true Eastern NC style barbecue, and it gives true Eastern NC style barbecue a bad name.

To me, the gold standard of Eastern NC style barbecue is Skylight Inn in Ayden where they cook whole hogs over wood coals until they’re perfectly smoky and tender.  Once the hogs are done, meat is hand-chopped right behind the order counter where it’s dressed with the perfect blend of salt, pepper, hot sauce, and a touch of vinegar.  When you take a bite of their barbecue, you don’t taste vinegar. You taste a perfect balance of all the elements: pork, fat, salt, pepper, smoke, and vinegar that play together in perfect harmony.  That’s how Eastern NC style barbecue should taste.

I’m super proud of Eastern NC style barbecue and the Chopped Pork Barbecue we serve at OCS.  I’m ashamed of the reputation our regional barbecue has earned from people who don’t know any better.  If you’ve made generalizations about Eastern NC barbecue based on some bad examples, you owe it to yourself to give it an honest second chance.  There’s a pretty good example you can try in Edenton, but if you’re feeling like getting out, head to Ayden for lunch one day and check out Skylight Inn.  Your perception of Eastern NC style barbecue will be forever changed for the better.

@ Old Colony Smokehouse for hours and menu.