Awesome Sauce

[maxgallery name=”bbq-categories”] (Click image to enlarge) 1. Joe Finch acquired the recipe from someone who was a Shack employee during the Slaughters’ ownership. 2. Cletus Smith was the manager of the original Shack after the Slaughters sold out, and brought the sauce recipe with him to both Smitty’s and the Smokehouse. 3. The North Little…

Read More

Ode to the Pig

[maxgallery name=”bbq-categories”] I’VE ALWAYS avoided picking sides when it comes to barbecue. From Texas brisket to Memphis pulled pork to Alabama’s wonky mayo-based sauce, it’s all good to me. So when I first heard of Blytheville’s Pig Sandwich, claimed by a reputable source to be Arkansas’ only home-grown barbecue style, I wasn’t expecting to fall in…

Read More

Humble Pie

[maxgallery name=”bbq-categories”] WASHINGTON, D.C., is not the South.  This may not be a fact argued in many circles west of the Mississippi, but inside the Beltway, it’s actually up for discussion. Lack of door holding and a penchant for brushing past people without an “excuse me” aside, the truth about D.C.’s Northern vs. Southern status is…

Read More

Legend has it

[maxgallery name=”bbq-categories”] McCLARD’S LOCATION: Hot Springs YEAR FOUNDED: 1928 FOUNDERS: Alex and Alice McClard CURRENT OWNERS: Philip and Scott McClard and John Thomason GENERATIONS: 4 “It would be nice to turn this over to the kids and go live my life, but there’s no way it would succeed without us being here. My uncle Philip comes…

Read More

Laying Low

“I was at Portland Cocktail Week, and everyone was like, Ahhhh! Sherry!” George Thompson, then bar director at Little Rock restaurants Raduno and The Fold, tells me. “Sherry’s really off the beaten path. And that’s typical—when something’s really good and yet underappreciated, bartenders make it their mission to make it known. Simple as that.” As we…

Read More

Finding Florida

There was no way he was going to agree to it. No siree. I was so convinced of this fact that for the first eight years of our marriage, when we chatted about vacations—the what ifs and why nots—I never breathed a word of the place, though I longed for a return visit. The stories…

Read More

LaRica Micro Taqueria

Two brown horses, one regular-sized and one miniature, stand head to kneecap in a patch of grass just yards away from where we’ve pulled up. As the battle-scarred Jeep Cherokee lurches forward into park, an otter lumbers across the scene in a huff, disappearing into a nearby shed. I grab my braids in an effort…

Read More

Last Word

AS A CHILD, I CONSCIOUSLY REJECTED the culture of the South when I moved back after four years of elementary school spent in the granola-green haze of a progressive’s dream known as Madison, Wisconsin. Turns out it was a South I never really knew to begin with, a South that was projected on me, at once…

Read More

Arkansas Sketchbook

Really, it should feel different. Should have some give. Should ripple with rifts and furrows emanating out from where the fabric has been pinched between thumb and forefinger. Of course, that doesn’t happen. It’s hard. It’s unyielding. There’s a dysfunction to the function, a wrench in the works, something made evident in that small moment in…

Read More

Posts navigation