Peruvian Barbecue - Chancho al Palo

The Chancho al Palo is a new style of cooking and grilling pork with firewood. One of it´s most interesting features is that while the pork is cooking, the grease stars to drip removing a good amount of fat, the skin turns golden brown and becomes quite crispy. It´s cooking time is about four hours. Our Chancho al Palo has a very pleasent taste, it is a dish that has been well received in it's country of origin, Perú, and it has participated in important gastronomic events such as the international food fair Mistura, in which we were chosen as winners on several occassion for the best selling dish of Mistura. In Miami we offer catering service for all social events, we go to our client´s homes to prepare our signature dish live. For more inquiries you can contac us at (786)343-6351

Barbecue is rooted in the history - and taste buds - of North Carolina.

By Jason FryeFor the StarNews

Barbecue is rooted in the history – and taste buds – of North Carolina.

"Went in to Alexandria to a barbecue and stayed all night" – from the diary of George Washington, May 27, 1769

If George Washington's diary entry read, "went down to North Carolina to a barbecue," I'm sure he'd have stayed the weekend. And a weekend wouldn't have been long enough. There's more than enough barbecue to keep old George busy for a fortnight (that's two weeks to you and me). With three distinct styles; a hundred schools of thought on proper barbecue methodology; and thousands of family recipes for sauce, slaw and sides, North Carolina's barbecue tradition is deep and wide.

You'll hear it said that North Carolina is the birthplace of barbecue, and if countless pitmasters, barbecue lovers, and food historians are to be believed, it's true. In the Eastern third of the state, the tradition is as old as the first permanent settlements, and as our state expanded westward toward the Blue Ridge and Smoky Mountains, barbecue moved with it and evolved to encapsulate each region's particular tastes.

In the East, barbecue is whole hog, cooked over wood coals, then pulled or chopped and dressed with a thin sauce of vinegar, red pepper flakes and a dash of black pepper. In the Piedmont, it's Lexington-style, that is: shoulders served with the distinct Lexington Dip – a sauce that builds on the Eastern vinegar, but adds ketchup for some body and sweetness – into which you dip your 'cue. In the mountains, the Western style uses shoulders and ribs, and the sauce is sweeter, with brown sugar or molasses added to a vinegar base to make a thicker sauce more akin to what many folks consider barbecue sauce.

No matter which sauce you prefer or whether you like whole hog, shoulders, ribs or even smoked chicken, barbecue is one of those foods that we can talk about for hours. But talking is only half the fun; the other half is eating. Let this list serve as a roadmap to your North Carolina Barbecue Tour. Follow it and you'll head all across the state, eating some of the finest 'cue each region has to offer

http://www.starnewsonline.com/news/20150619/tour-of-the-best-barbecue-joints-in-north-carolina