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- Burlington, Vermont Peaks
- Lessons on Food from E.B. White
- From America to Zanzibar with Island Creek Oysters
- Sneak Peek: Jean-Georges Vongerichten's ABC Kitchen
- Chino Farm Fieldtrip
- Highlights from Farm Aid 2007
- Easter Meat
© Courtesy of Tom Colicchio
Pit Stop at Big T Bar-B-Que
The first destination on our trip was a no-brainer: Anson Mills, a three-hour drive from Atlanta in Columbia, South Carolina. Damon and I have been buying their products for years and we were both eager to meet the company's founder, Glenn Roberts, and to see his operation at work.
Heading towards Columbia we got hungry, and called Glenn for lunch suggestions. He recommended a local favorite called Big T Bar-B-Que. In my experience you usually find the real barbeque gems where you least expect them, and Big T was no exception, operating out of a modest storefront in the middle of a strip mall. The brisket and pulled pork sandwich we ordered were prime examples of the mustard-based barbecue that is typical in South Carolina (and Big T also serves a mean fried chicken).