Tank Jackson and Ginger, the heritage breed duroc he's cooking up for tonight's Cross Culture BBQ
One of the most anticipated events of the Wine + Food Fest is tonight's Cross Culture BBQ
. The Royal American will play host to nine pit masters and chefs as they serve up all manner of smoked meats in various interpretations from Vietnamese to Korean.
Our own barbecue meister Robert Moss will be on hand and says, "Samuel Jones of Skylight Inn in Ayden, NC is cooking a couple of whole goats for the occasion." Jones has been paired with Glenn Christiansen of Heart Woodfire Kitchen to create their offering.
"We're going to cook four whole goats," says Christiansen. "They'll be served Middle Eastern shawarma-style with a butter bean hummus and flatbread."
But that's not all the goat. Aaron Siegel of Home Team BBQ will be offering goat with fried yucca in addition to beef tongue chili and brisket with chimichurri.
If you're looking for a more traditional pulled pork situation, Holy City Hogs' Tank Jackson has you covered.
"This is Ginger," Jackson said opening his smoker to reveal a whole hog when we stopped by The Royal American today. "Every time we'd load up the truck with other pigs, she'd get on board," he added. "So I finally took her this time."
Ginger is one of Jackson's heritage breed durocs, a variety known for their juiciness. Jackson started smoking the pig last night. "She'll be done about a half an hour before the event starts tonight," Jackson said.
While it's clear skies and sunshine right now, Jackson and Siegel both seemed concerned about possible drizzle this evening. So if you're going to Cross Culture BBQ wear your rain boots. And ladies, pro tip: don't wear a dress. Due to wind, I about flashed the entire pit master procession trying to get this interview.