By: Dean Ellis

Dean Ellis — Sun, 27 Apr 2008 02:04:09 +0000

Holts Lake BBQ is the real thing. This is the identical favor my father achieved when he was head deacon at Willard Baptist Church 30 miles north of Wilmington N.C. in the 1950’s. In late fall my father would either breed or buy 16 baby pigs. We raised them all year until early fall when they were slaughtered and turned into BBQ. It was a full Church event made up of cookers, choppers, and servers. The local school(Penderlea) would lone us there cafeteria for one Sunday per year. The BBQ was placed in large wooden wash tubs and covered with bed sheets by late Saturday night. Sunday lunch was served by heating up the BBQ in large cast iron frying pans and accompanied by cole slaw and freshly cooked hush puppies. A basket was placed and the end of the table for people who could afford to contribute but not required. We made enough money to run the Church for an entire year with this one event. People came from all directions and we never had any left overs. It was considered the social event of the year for this small area. By the way this is the favor the slaves invented when the slave owners only gave them the parts of the pig they didn’t consider prime including the ribs for there consumption. I hate it when we white folks try to take credit for eventing BBQ. I love there invention and Holts Lake does a great job continuing there CLASSIC.

Comments on: North Carolina BBQ: Holt Lake (part 2)

By: Dean Ellis