Archives for October 2013

I GAVE A TED TALK

Earlier in the year I was asked to give a talk at a Tedx event at the Northern Sydney Institute. Without hesitating (also without having ever watched a Ted Talk in my life) I said yes, opting to speak about the music workshops we run with Heaps Decent and the lessons young kids can learn through hip hop. Basically I wanted to focus on all the positives that can come out of using rap as a teaching tool.

I spoke about using rap to improve reading and writing skills through repetition, this was brought to my attention last year by a friend and speech pathologist Georgina Smith, who was in Wilcannia at the same time as us in 2012, running workshops at the Central School. She forwarded some relevant essays my way, in particular this one which I referenced a few times in my talk. 

I love rap and so does almost every kid in high school and primary school. It seems to be a taboo in most schools, a bad influence that parents and teachers refuse to understand. We get incredible results using rap in our Heaps Decent workshops, from the short term bursts of confidence and teamwork to the long term improvement of reading and writing skills.

The Ted Talk was a great opportunity to focus on the educational side of Heaps Decent (and rap music!) and find case studies that backed up our personal experiences working with young people. I’m keen to explore this further and hopefully give more talks on the subject. Hopefully I can encourage teachers to further their knowledge of rap instead of ignoring it completely! 

If you want to find out more about Heaps Decent head to our website. To speak with me further about using rap in the classroom – or maybe even Heaps Decent coming to your classroom – email me! Levins at heaps decent dot com.

Thanks to everyone at Tedx and the Northern Sydney Institute for giving me the opportunity to talk at length about something I love in front of a room full of people. I hope the video finds its way to the computer screen of someone who can gain something from it.

THE BBQ BELT: NORTH CAROLINA

image

Originally posted on You Only Live Once.

“NORTH CAROLINA! C’MON AND RAISE UP! TAKE YOUR SHIRT OFF, TWIST IT ROUND YOUR HEAD, SPIN IT LIKE A HELICOPTER!”

The sweet tender lyrics of Petey Pablo echoed in my head as we flew into Raleigh Airport, North Carolina (sadly we flew in on a plane, not with our shirts spinning round our head like a helicopter). This was to be the last stop on our BBQ pilgrimage, which had so far taken my wife and I to Texas, Mississippi, Tennessee and Georgia – with a brief BBQ-free stay in Louisiana somewhere in the middle. Our belts had buckled and our pores were in a permanent state of meat sweats, but here we were in North Carolina, ready to Raise Up once again.

Staying with some family friends in Raleigh (avid readers will be happy to know that we were staying with the same family that I stayed with during my 1997 trip to Memphis! How bout that!), we had some satisfying BBQ at the enormous, family-friendly restaurant The Pit, but had hired a car so we could drive out into the sticks the next day, in order to sample some truly legendary North Carolina style BBQ.

North Carolina is vastly different to BBQ served elsewhere in America. Pork is the focus here – and not just shoulders and ribs. In North Carolina they slowly smoke whole hogs, remove all the bones and then chop all the tender meat up, before drowning the meat in a thin and spicy vinegar sauce. Spoiler alert: this was my favourite style of BBQ that we had all trip.

DSC02209

DSC02207

“Can we have some bread” I asked the waitress at Wilber’s BBQ in Goldsboro, two hours out of Raleigh. “No bread, sorry” she said as she plonked a basket full of deep fried golden curls on our table, “we do hush puppies instead” – and so began our lunch at the best BBQ spot we visited in America. A chequered tablecloth, an endless cup of Dr Pepper and a papered basket, stacked high with perfectly fried hush puppies.

DSC02198
In the middle of the table were packets of butter, intended to be spread on the hush puppies. Buttering deep fried cornmeal? Wilber’s was not fucking around.

DSC02200
We ordered a combination plate, which came with a vinegary mashed potato salad, a finely chopped, vinegary slaw and a huge serve of finely chopped, vinegary pork, fresh from out of the smokehouse. If the hush puppies weren’t so crunchy, you wouldn’t need to chew any of this meal. The pork was tenderer than a Drake album, with the Wilber’s signature sauce supplying the perfect amount of vinegar tang and cayenne pepper spice. It was great on it’s own, even better when eaten in between mouthfuls of potato and slaw. We polished the plate off in no time and knew that we had to order a pork sandwich as well, so as not to anger the BBQ Gods.

DSC02204
A minute passes and a humble little sandwich arrives on our table. A hot, sugary roll filled with pork and slaw. Even on this 100 degree day, the warmth from the roll is cozy. The pork and slaw, exactly the same as the pork and slaw served on the combination plate, tastes even better in the roll. This is a perfect little sandwich, and each loud, spicy vinegar burp on the 2 hour drive back home reminds us of our incredible meal, and of what a terrible person I am.

DSC02215

DSC02216
Before we left Wilber’s I took a walk around the back of the restaurant, through the many piles of kindling, and introduced myself to the staff manning the smokehouse. I pulled out the unicorn card – “Hi I’m an Australian who loves BBQ can I please go in that big smokey room?” and was greeted with high fives and a short guided tour of the huge smokehouse. There were some 50 pigs being smoked at the one time! I took a few pictures and actually considered getting this one printed up as a set of postcards:

DSC02214
What a beautiful view.

The next day we were laughed at by our host for wanting to drive even further for our next meal. “You wanna take a four hour round trip just for lunch?” he exclaimed as we snuck out the back door and embarked on a four hour round trip just for lunch. It amused me that in 2 days of being in North Carolina we had visited two towns that he hadn’t even considered visiting in the two years he’d lived there. Such was our passion for BBQ!

DSC02250
We passionately drove for 106 miles until we got to Ayden, home of The Skylight Inn. A sign welcomes our arrival that announces “If it’s not cooked with WOOD – It’s not BBQ”, one of the few facts that BBQ spots all over America would probably agree on.

DSC02245

For many reviewers who aren’t from Texas, The Skylight Inn is thought to be BBQ capital of America – the owners even built a replica of Capitol Hill on top of their roof to announce this.

DSC02241
Inside The Skylight Inn is a stark contrast to the colourful, family friendly vibe of Wilber’s. White walls, a small amount of paraphernalia from the restaurant’s long history and complete silence, save for the constant chopping of the chef in the kitchen, making his way through whole smoked pigs with two huge cleavers. The old man behind the counter stares at us with cold eyes that say “don’t even try and say a thing to me or my staff besides your order!” Not even my Australian accent can get me a smile. These guys have probably never heard of a unicorn.

DSC02234

We order a barbecue tray, the most unique way of serving BBQ we’ve ever seen. A small tower of trays stacked on top of each other. Down the bottom is pork, which is not quite as tender and tasty at Wilber’s was but it has pieces of crunchy skin mixed through the meat which is an amazing vibe. On top of the pork is a big piece of corn cake, an incredible take on corn bread made with lard, based on a family recipe from 1830! At the top of the tower is a tray full of pale, vinegary slaw, with a plastic fork wedged inside. A few bottles of BBQ sauce adorn the table.

DSC02227
Break off a piece of the corn cake, top it with pork and slaw, add some sauce, eat. Speak too loudly about how good the food is, get glared at by the long line of people who have come to order an unbelievable amount of pork takeaway. We had heard legends of this place, we heard almost nothing while we were inside. We tasted some damn good BBQ though, further testament to my decision that North Carolina style BBQ is the BBQ for me.

DSC02230

DSC02242
Before we hop back in to our car and complete our four hour round trip just for lunch, we pop into a thrift store across the road. “Oh did you eat at Skylight for lunch?” asks the large, mysterious shop owner – “I don’t think it’s very good”. We counter his argument for about 10 seconds before he admits that he just doesn’t like BBQ, and we suddenly realise what your average Yelp reviewer looks like.

The next day we flew to New York and a week after that we were home in Sydney. During our time away I somehow only managed to put on just one extra kilo. We had to buy another suitcase just to house all of the various sauces and trinkets we picked up at every BBQ spot and diner we ate at.

I apologise to Kansas for not including you in our trip. I hear your BBQ is amazing too, and I realise that throughout these 7 posts I’ve only managed to visit an extremely small percentage of America’s great BBQ spots. I hope I’ve provided anyone with an interest in BBQ who’s visiting any of the cities I went to with a good starting point. This is a trip that I would recommend to anyone and would happily do again and again. The barbecue scene of the South is insanely engrossing, full of so many amazing different takes and hilarious opinions. It’s a cuisine that will never be able to be mass marketed due to the many different styles from each region and thankfully you won’t see a McSmokie’s or a BBQ Hut anytime soon.

The difference in produce and cooking techniques means that it’s hard to replicate great BBQ in Australia. There’s a small and building scene of people doing it properly (or as close to properly as possible given our limitations) across the country and hopefully that will keep growing. My advice to anyone who wants to try great BBQ – especially chefs keen to put it on their menu – is too get yourself to Texas, North Carolina, Tennessee or Kansas and experience it first hand. You’ll fall in love with the food and the culture. Then you can come home, write about it and claim the whole thing as a tax expense.

Thanks for the write off, I really enjoyed writing all these and hopefully will do more in the future!

Levins

Part 1, read it here: When Levins did Austin, Texas
Part 2, read it here: When Levins did Lockhart, Texas
Part 3, read it here: When Levins did Spooney’s Bar-B-Que, Mississipi
Part 4, read it here: When Levins did Memphis Tennessee

Part 5read it here: When Levins went to Big Bob Gibson’s Bar-B-Que, Alabama
Part 6, read it here: When Levins did Daddy D’z Bar B Que Joynt

THE BBQ BELT: DADDY D’Z BBQ JOYNT, ATLANTA

Originally posted on You Only Live Once.

One of the fun things about being an Australian travelling through the South is that everyone loves Australians in the South. There’s something about our hilarious accent that makes Southerners treat us like unicorns.

I was really excited about coming to Atlanta – not from a food point of view though. I was excited because 50% of my iTunes library is made up of songs by rappers from Atlanta. Another 20% is rap from elsewhere in the South, and throughout our travels I’d tried to make a few pit stops to indulge the crunk fanboy in me. We’d had luck in Texas, trekking out to Screwed Up Record Records and Tapes, the heart of chopped and screwed rap. In New Orleans I’d got into an argument with a record store owner who refused to let me see her collection of Bounce records. Memphis, home to Three 6 Mafia, only has tacky rock and blues record stores. As we slowly made our way north, I kept a glimmer of hope for Atlanta, and after crossing the Georgia border and instantly being greeted with a half dozen radio stations playing Rich Homie Quan, my excitement kept building and it made me feel some type of way.

Rap is inescapable in Atlanta. Future sings the hook on every song blaring out of each car sitting in traffic, and out of the small speakers that sit above you in the line for famous strip club Magic City. But if you wanna find any of these new records and tapes you’re better off sticking to the internet, because beyond the odd bootleg-selling hood mart, it was impossible to find physical copies of any Atlanta artist who wasn’t in Outkast. So with a sigh of disappointment and paper bag full of Sleepy Brown 12″s, I started searching for good food in Atlanta, of which there was an insane amount – and was recommended a BBQ place called Daddy D’z BBQ Joynt.

daddy-dz_1
Atlanta isn’t a city that comes up often in the talk about which city has the best BBQ. In fact I wasn’t expecting to find any, least of all the best ribs we’d eat all trip. Daddy D’z sits proudly in the middle of a median strip, surrounded by busy roads. The huge signs above the roof of the restaurant make Daddy D’z impossible to miss – this was definitely the craziest looking spot we’d visited so far, so even if the food sucked, it had already taken that prize. We took a seat and were greeted by a bearded Tom Waitsian type old dude, in an apron and a pork pie hat – this must be Daddy D. He had crazy in his eyes, and we had Aussie accents in our throats, so immediately Daddy D went into full blown “I just saw a unicorn” mode.

daddy-dz2
“You’re from Australia?!” he shouted. “Don’t you go anywhere – you just wait here!” and he raced into the kitchen, returning with two ginormous pork ribs. “Now you take a bite of those and tell me they’re not the best ribs you ever ate!” – which we did, and they were indeed the best ribs we ever ate. “I told ya!” said Daddy D, as he waved goodbye to his staff and marched out the door, presumably to go start a blues fusion band. He’d left us in the much less exciting, but probably more capable hands of his staff, and we ordered two plates of ribs straight away.

daddy-dz5
Bianca and I have arguments over what we like in a good rib. I like that tender meat to come easily off the bone, whereas Bianca prefers a good chew to the meat. If it’s too much towards either way you’re dealing with some shitty ribs. The ribs at Daddy D’z are the perfect middle ground. Super tender meat that doesn’t fall off the bone when you pick it up, with an awesome smokiness and covered in a wildly good BBQ sauce – sweet, spicy and sticky. Some good ass ribs.

daddy-dz3
A lot of BBQ spots we visited focused almost entirely on the meat, with the sides being somewhat of an afterthought. We didn’t meet anyone that would ever go to a BBQ joint just for the sides so I guess that’s fair enough. But the sides at Daddy D’z are spectacular – you get a choice of two with each plate, so between us we had collared greens, fried okra, candied yams and brocolli casserole, with a decent chunk of corn bread on top! All the sides were as good as the ribs – which I’ve already stated were the best ribs I ever ate – so Daddy D’z BBQ Joynt takes home the glory of the best ribs, the best sides and the wildest looking spot of our trip.

Plus if you say g’day you’ll get that unicorn treatment.

Daddy D’z BBQ Joynt264 Memorial Dr SE, Atlanta +1 404-222-0206 (View Map)

Next up: The best BBQ of the whole trip? One last post to go!

Stay tuned for the rest of the smokey meat eating tour of America with Levins right here.

Part 1,  read it here: When Levins did Austin, Texas
Part 2, read it here: When Levins did Lockhart, Texas
Part 3, read it here: When Levins did Spooney’s Bar-B-Que, Mississipi
Part 4, read it here: When Levins did Memphis Tennessee

Part 5, read it here: When Levins went to Big Bob Gibson’s Bar-B-Que, Alabama