BARBEQUE COLLECTION

About this time last year, I agreed to create a barbeque inspired collection for our next Fall/Winter line – yes, that’s right, barbeque. Although it seems impossible, time moves SO QUICKLY and it is time to get started. John T. Edge is headed to our studio today to discuss the upcoming work, as the barbeque collection will be shown at the Southern Foodways Alliance Symposium in Oxford, Mississippi, next year.

In preparation for that collection, I have been working on a series of barbeque inspired Textile Stories Quilts for the Taste of the South auction next month.  When thinking about barbeque (and we have our share here in Florence), what better place to start than with Joe York’s film Cut Chop Cook.

I love this quote from barbeque master Roosevelt Scott (it starts at the 4:48 minute mark):

“After building the fire, while the fire is getting ready put the pig on the pit.  And after you put the pig on, when the coals get ready then you start putting the coal under the hog.

We take the shovel.  Scoop it in there.  Scoop up what we need.  Take it on the inside and we have an open door at each pit where we go under with the shovel and spread the heat at both the ham and the shoulders.  No where else.  And all the heat meets in the middle.

You hear folks all over say they use the wood.  But then they say they use wood chips, or they may use a few pieces of wood.  They might smoke for a little bit. This right here?  All wood.  Nothing else.  One hundred percent wood. Nothing but wood.

Cut. Chop. Cook.  It’s all right here.  In the wood.”

You can almost smell the barbeque.  Food for the soul:

CUT/CHOP/COOK from UM Media Documentary Projects on Vimeo.

 

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