How to Make Authentic Piedmont Style BBQ

Careful, though — it might spoil you for everything else

Pulled pork barbecue spilling out of a sliced bun on a butcher block table
Pulled pork barbecue sandwich (image by Ben Frewin)

In the Appalachian foothills of Georgia and North Carolina, it’s easy to spot a good barbecue shack — you smell it before you see it. It’s that unmistakably intoxicating blend of hickory smoke, pork, and spices.

Inside, you likely won’t find beef or chicken or ribs, and no thick, sticky sauces either. What you…



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Paul Thomas Zenki

Paul Thomas Zenki


Ghost writer, essayist, marketer, Zen Buddhist, academic refugee, living in Athens GA, blogging at A Quiet Normal Life: