Recently the Omnivore sat down at Stamey’s Barbecue in Greensboro, North Carolina, with some really resourceful Birmingham–Southern College students. The four fraternity brothers have figured out a way to get actual course credit for traveling across five states wolfing down ribs, pulled pork, brisket, pork rinds, and some pretty exotic stuff like barbecue spaghetti and barbecue nachos. Learning never tasted so good.

Trying to take notes while talking to four young men who all want to tell you how good the barbecue was in Lexington, North Carolina, at Honey Monk’s, is a little like trying to shake hands with an octopus. “I am here to study barbecue,” said Jeff Vaughan, a business administration major from West Palm Beach, Florida. Or was that Matt Lee, a pre-engineering student from Cullman, Alabama? “It was sort of tough and crunchy on the outside, but sweet and juicy on the inside,” said Art Richey, a poli-sci major from Russellville, Alabama. Will Foster, a business administration major from Alpharetta, Georgia, who had his first taste of pork rinds in the Tar Heel State, said, “My heart said ‘NOOOOOOO,’ but my gut said, ‘yes.’”

These are smart lads, who somehow talked their English instructor into letting them take January off to get a clue about ’cue while posting their results on a Web site. Now why didn’t I think of that when I was in school?

“We’ve gotta do a 10-page paper when we get back,” one of them said. “Writing’s hard,” one of them says, starting a sentence, “sitting down for 30 minutes before I get anything on paper,” another one says, finishing it.

From Greensboro, they headed east to Greenville, North Carolina, where they hope to eat at the legendary B’s Barbecue. Then it’s on to Wilber’s in Goldsboro. In South Carolina, they’re going to try Sweatman’s in Holly Hill.

They’ll be in Georgia this week, hitting Athens, Newnan, Macon and other areas. Then they’re ’Bama bound. They’ll want to know where to go, so contact them via their Web site and give them suggestions.

You know you want to help them all make A’s.

David Bailey
Delta Sky Magazine

A number of years ago, we asked Sky readers: Where’s your favorite barbecue joint?

It seemed like such a simple question. . . . But the answers! The torrent of tips! The cascade of ’cue! The bonanza of buns, slaw, hot sauce, cobbler and sweet tea.

Traveling this holiday? You might want to check out the reader recommendations below or click on Sky’s hundreds of reader recommendations, organized state by state and available online. To see even more barbecue recommendations—or make one—visit my Barbecue Blog, Cue Confessions, where you’ll find not one, but two posts on the subject.

• I’m a pilot for Delta and get a chance to try barbecue places all over the country. Here are my absolute favorites (in order): Whole Hog Cafe—Little Rock, Arkansas, Corky’s BBQ—Memphis, Tennessee, Dinosaur BBQ—Syracuse and Rochester, New York, Jim and Nick’s—Birmingham, Alabama, Neely’s BBQ—Memphis, Tennessee

• Your list is missing the best BBQ in Los Angeles—Dr. Hogly Wogly’s Tyler Texas BBQ. They say the beef ribs here come straight out of Jurassic Park.

• Vandy’s in Statesboro, Georgia, where the ’cue is smoked over an open pit until the outside is burnt and crispy, and the inside is tender as pork can ever be. The two contrasting textures are then chopped into a succulent mixture, drizzled with a tangy, vinegary-sweet sauce worthy of drinking by itself, and served—as it should be—on plain white bread.

• The completely authentic Cooper’s Country Store in Salters, South Carolina, is without dining room, but you can step over the dog on the front steps and go on in to get you a sandwich and a Yoo-hoo to go.

• If Jim Neely’s Interstate Bar-B-Que (with not 1 but 2 locations in Terminal B of the Memphis airport) is not on your list, it should be. The chopped shoulder sandwich with a smidgen of slaw and a dollop of their special sauce was just the ticket for two weary travelers on their way home from California.

“When you meet someone else who loves BBQ—It’s like talking to an old friend right away!”—Bob Herndon, President Atlanta BBQ

David
Delta Sky Magazine

Spendy Wendy has always worn big, glamorous baubles, most of which she found while rummaging through the $1 grab bags in vintage stores. So imagine her glee on discovering that they’re now all the rage; it’s only fitting that we call them “statement jewelry.”

If you’re a bit shy when it comes to making a statement, the holidays are the perfect time to come out of your shell and try on a fabulous pendant or a large bangle. They can turn a blah black outfit into a cocktail stunner. And the best part is that indulging in one simple piece can turn drab to fab without your investing in a whole new outfit. Just remember that one bold statement is enough. The single piece should be the focal point. When you try to combine two or three pieces, the effect can become too costumey. I’m reminded of Alicia Keys’ recent AMA ensemble. The earrings were quite enough, without the snake-like charm dripping onto her forehead.

Banana Republic is doing some delicious sparklies for the holidays. Spendy Wendy loves the large, geometric gemstone necklace, as well as the large beaded necklaces, the latter of which would make Mimi from “The Drew Carey Show” proud. But the beads sure look stunning when paired with Banana’s gorgeous evening dresses.

Packing Tip: Statement pieces are usually too large for the average jewelry roll. To properly pack them, first wrap them in tissue. Rhinestones, crystals and gems can chip and scratch when they rub together, so be careful. Then place them in a velvet pouch and tuck them into the toe of a shoe or boot. That way, they’re not taking up excess space.

For more I’ve-got-personality pieces, check out the interview with the Stiletto King, Stuart Weitzman, in this month’s issue of Sky.

Can you say “juicy red platform sandals”?

Wendy
Sky Magazine