direct heat — Carolina Barbecue The Carolina way of putting fire to meat: a bed of hardwood coals directly beneath the hog or the shoulders, with no flame and no separate firebox. nanobotco.github.io/carolina-barbecue/pit/direct-heat/ · 15-Sep-2026 · 36K
Adam Scott — Carolina Barbecue The Rev. Adam Scott (1890–1983) was a Black cook and Holiness minister in Goldsboro who by his company's date went into the barbecue business in 1917, cooking whole hogs in his back yard and selling chopped pork with a… nanobotco.github.io/carolina-barbecue/person/adam-scott/ · 15-Sep-2026 · 34K
Lemon pepper wet — Wing Country A wing that has been through something wet and then through lemon pepper. nanobotco.github.io/buffalo-wings/sauce/lemon-pepper-wet/ · 16-Sep-2026 · 33K
Texas Pete — Carolina Barbecue A cayenne-pepper hot sauce made by the T.W. Garner Food Company of Winston-Salem, North Carolina, since 1929 — mild as hot sauces go, 747 on the Scoville scale — in a flip-top bottle with a red cowboy on a… nanobotco.github.io/carolina-barbecue/sauce/texas-pete/ · 16-Sep-2026 · 36K
the baking powder bake — Wing Country The home method that gets wing skin to crisp in an oven: toss dried wings with baking powder and salt, bake low to render and dry, then hot to brown. nanobotco.github.io/buffalo-wings/fry/baking-powder-bake/ · 16-Sep-2026 · 29K
Mount Eden selection — Pinot Country A California field selection traced back to Martin Ray's plantings in the Santa Cruz Mountains, and through him, by the usual account, to Paul Masson's cuttings from Burgundy. Tiny clusters, tiny crop. nanobotco.github.io/pinot-noir/clone/mount-eden/ · 16-Sep-2026 · 27K
ตำแหน่งโดยประมาณจากเครือข่าย (Columbus) · your network's rough position