From wood burning pits to high tech grills with ceramic briquettes, North Carolina is in love with barbecue. Historic Bath will host an exhibit June 1 to Aug. 31, which examines barbecue from the Caribbean in the 1500s up to today. The free exhibit debunks some common myths, such as “more is better,” and whether the cooked meat needs to “rest.”
French merchants turned pirate camped on Hispaniola and barbecued pigs and cattle that the Spanish left behind. Not only were folks barbecuing in the Caribbean, but in the 1500s Sir Walter Raleigh was served “barbakued” venison, fish and peaches by the Santee Indians. It’s been popular here ever since.
The 10-paneled exhibit offers text and illustrations chronicling the history, cultural adaptations, and methods of barbecue.
Local barbecue pros are invited to showcase their grill skills at the Buccaneers and BBQ Fest, Friday and Saturday, June 15-16 at Bonner’s Point. Representatives from civic groups, churches, schools, law enforcement, fire fighters, teachers and other nonprofits can participate. Each team will provide its own meats, sides, and desserts and can charge spectators for plates and raise money for the team.
The friendly competition will offer trophies to top teams in each category, to be judged by Rep. Brownie Futrell. Music provided by “Old Smoke” will waft through the air at Bonner’s Point Saturday, June 16, 5-8 p.m. For event registration forms or questions, contact chris.umfleet@ncdcr.gov.
For additional information on the exhibit, call (252) 923-3971. Historic Bath is within the Division of State Historic Sites of the N.C. Department of Natural and Cultural Resources, and located at 207 Carteret St., Bath, N.C.