{"id":925,"date":"2012-07-03T09:59:58","date_gmt":"2012-07-03T13:59:58","guid":{"rendered":"http:\/\/chrisbaer.net\/mp\/?p=925"},"modified":"2023-08-07T10:35:10","modified_gmt":"2023-08-07T14:35:10","slug":"stameys-revisited","status":"publish","type":"post","link":"https:\/\/chrisbaer.net\/mp\/2012\/07\/03\/stameys-revisited\/","title":{"rendered":"A Quart of (Hog) Heaven: Stamey’s Revisited"},"content":{"rendered":"

In this great country of ours, you can walk into a barbecue joint with a twenty dollar bill and walk out with one and a half pounds of chopped pork barbecue (Lexington-style, of course), three-fourths of a quart of vinegary coleslaw, and more hush puppies than you know what to do with. At Stamey’s Barbecue<\/a>, in Greensboro, North Carolina, they call this “Barbecue for Six,” but you won’t get any strange looks if you order it by yourself at 10:30 A.M. on a Tuesday morning.<\/p>\n

\"Pound<\/p>\n

On my last visit to Stamey’s<\/a>, I contented myself with a plate of chopped pork barbecue, but what I really wanted was, well, more. And so my intrepid travelling companion and I went, if you’ll pardon the pun, whole hog and got a container of the stuff, along with an ample portion of that delightful barbecue-sauce-infused vinegar slaw and a few rolls to make sandwiches with.<\/p>\n

As ever, the pork was tender and moist and absurdly flavorful, the slaw kicking with an acidic tang. The hush puppies were only so-so this time, perhaps because we got one of the first batches of the day fried in relatively un-interesting oil.<\/p>\n

In any event, we had an amazing meal of it. They know their stuff at Stamey’s. If only it weren’t a twelve hour round-trip…<\/p>\n","protected":false},"excerpt":{"rendered":"

In this great country of ours, you can walk into a barbecue joint with a twenty dollar bill and walk out with one and a half pounds of chopped pork barbecue (Lexington-style, of course), three-fourths of a quart of vinegary coleslaw, and more hush puppies than you know what to do with. At Stamey’s Barbecue, … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[18],"tags":[164,165],"class_list":["post-925","post","type-post","status-publish","format-standard","hentry","category-food","tag-barbecue","tag-nc"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pedXm-eV","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts\/925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/comments?post=925"}],"version-history":[{"count":2,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts\/925\/revisions"}],"predecessor-version":[{"id":6107,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/posts\/925\/revisions\/6107"}],"wp:attachment":[{"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/media?parent=925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/categories?post=925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chrisbaer.net\/mp\/wp-json\/wp\/v2\/tags?post=925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}