Sam Jones-Whole Hog: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones Barbecue

Sam Jones

Bio

Sam Jones is the third generation to operate Skylight Inn BBQ, which was opened by his grandfather in 1947. Skylight Inn won a James Beard Award for “America’s Classics” in 2003. After opening Sam Jones BBQ in 2015, Sam was a 2018 James Beard Foundation nominee for Best Chef Southeast. He lives in his hometown of Ayden, North Carolina.

Sessions

Whole Hog BBQ: The Gospel of Carolina Barbeque with Recipes from Skylight Inn and Sam Jones BBQ

In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and renowned barbecue editor Daniel Vaughn recount the history of barbecue in Eastern North Carolina and share the origin story of Skylight Inn—the legendary barbecue spot that Jones’s grandfather opened in 1947. Along the way, we come to understand the Jones family’s legacy and gain access to coveted recipes from Skylight Inn and Sam Jones BBQ. We get the step-by-step method for Skylight Inn’s classic whole hog (serves 180!) and the scaled-down 60-pound version from Sam Jones BBQ, as well as a recipe for the best pork shoulder you’ve ever had plus other favorites from both restaurants, all adapted for the home kitchen and grill: cornbread, sweet slaw, spare ribs, smoked turkey, fried catfish, the signature burger, and more.

Moderator: Ligaya Figueras

Ligaya Figueras joined the Atlanta Journal-Constitution as its food and dining editor in 2015. The Midwest transplant digs biscuits, collards, and peanuts — roasted, please. She also writes for the AJC Atlanta Restaurants blog.

  • Culinary Stage presented by Springer Mountain Farms
  • Sat 3:00-3:45p Cooking

Whole Hog: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones Barbecue

In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. Jones and renowned barbecue editor Daniel Vaughn recount the history of barbecue in Eastern North Carolina and share the origin story of Skylight Inn. Along the way, readers come to understand the Jones family’s legacy and gain access to coveted recipes from Skylight Inn and Sam Jones BBQ.

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