Stubbins Watson & Bryan June 2018



Mike Bryan

Welcome to the new and improved Stubbins, Watson, Bryan & Witucky Co., L.P.A. newsletter! You will see some changes to our website over the next few months, as well as upgrades to the outside of our office building. We hope that all of these improvements together will make for a fresh new look for our firm. With this newsletter we hope to provide articles for you each month, some of which are educational in nature and others that are, well … hopefully entertaining! If you have friends or family who you think could benefit from reading our newsletter, feel free to pass it along to them as well. As always, if you have questions or suggestions for any upcoming newsletters please let us know. Soon, you will see that our new website refers to our office as “Navigators of Law”. We will be charting you through the legal complexities of life and focusing on planning for individuals, families and businesses. We look forward to working with you!

If you’re like most Americans, you probably refer to your summer cookouts as barbecues. Despite this common shorthand, slapping some burgers and dogs on a scorching-hot grill doesn’t resemble actual barbecue at all. What“true”barbecue means varies from region to region, but at its core, barbecue is about cookingmeat slowly over woodsmoke. Celebrated food author Michael Pollan explores the origin of this American cuisine in his book,“Cooked.” After years of research and hundreds of meals, he favors the definition of barbecue provided to himby an Alabama pitmaster named Sy Erskine:“The mystic communion of fire, smoke, andmeat in the total absence of water.” When you begin researching different styles of barbecue, however, you realize that nearly everything else surrounding barbecue is a matter of debate. Barbecue, like the country that created it, is influenced by multiple nations and cultures. It exists in various forms across the country, particularly in the South, its spiritual homeland. Wherever you go, you’ll find pitmasters and eaters arguing over the merits of beef versus pork, vinegar versus tomato, andmany other characteristics. While it would take countless hours to become a barbecue expert, familiarizing yourself with the major styles will certainly make you the voice of wisdom at your next summer get-together. North Carolina Perhaps the most stringent school of barbecue is found in eastern North Carolina. Here, barbecue does not somuch describe a style of cooking as it does one particular item: a slow- smoked, chopped whole hog, seasoned with a sauce of vinegar and pepper. The pork here is not pulled, and it contains none of the sweeter, tomato-based sauces you’ll find on grocery store shelves. The traditional side is a finely chopped coleslaw. WHAT IS BARBECUE, REALLY? Exploring America’s Favorite Cuisine

- Mike Bryan

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