South Carolina Barbecue – Culture, Misconceptions, and Preservation


  • Southern Food and Beverage Museum 1504 Oretha Castle Haley Blvd New Orleans, LA, 70113 United States

Join SoFAB for a weekend of barbecue with Dr. Howard Conyers; Southern Living Magazine Barbecue Columnist Robert Moss; and friends. We'll enjoy plenty of South Carolinian barbecue, a hands-on overnight barbecue cooking demonstration, as well as lectures and presentations from barbecue experts.

Friday, November 6, 2015

Pigs in a Blanket: Overnight Barbecue 101: Spend the night in the Gumbo Garden at SoFAB with Dr. Conyers as he tends to the slow-cooking hogs in the pits. Participation will be limited to 10 paying guests and two students who win scholarships through an essay contest. Learn more about the essay contest here. Overnight guests are promised primitive conditions, plenty of snacks and libations, and a lavish, daybreak, cooked-to-order breakfast.

Friday evening from 9:30 PM to 11:00 AM Saturday morning. Tickets are $250 for the entire experience and are available below.

Saturday, November 7, 2015

Free admission all day at SoFAB in celebration of the first anniversary of the museum's “Trail of Smoke & Fire”, which examines barbecue culture throughout the South. Free admission is made possible by support from Domino Foods, Inc.  Be sure to visit The SoFAB Pantry while you're at the museum for our special Book Sale!

11:00 AM:  Dr. Conyers will address area youths and SoFAB visitors on the correlation between South Carolina Barbecue and STEM (Science, Math, Engineering and Technology).

12:30 PM:  Robert Moss, Contributing Barbecue Editor of Southern Living Magazine, author of the newly published Barbecue Lover's Carolinas and Barbecue: The History of an American Institution will speak on the history and future of South Carolina-style whole hog cooking.  

2:00 PM:  A panel discussion with Dr. Conyers, Robert Moss, Becker Hall (co-founder of Hogs for the Cause), and other guests on South Carolina barbecue and its culinary and cultural relevancy.

3:30 PM:  Auctioneer Ruthie Winston will spearhead a live auction of the hog head(s).

Following Dr. Conyers' panel presentation, sample-size portions of his whole-hog barbecue will be served.

South Carolina Barbecue - Culture, Misconceptions, and Preservations was developed and curated by Dr. Howard Conyers with the support of the Southern Food & Beverage Museum

Tickets

If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends.Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.

About the Presenters

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Howard Conyers, a resident of New Orleans' Central City neighborhood, has been lauded for his mastery of the old fashioned, South Carolina-style whole-hog pit barbecue he learned as a child from his father in the rural Pee Dee area of Manning, South Carolina.  He barbecued his first hog at age 11, and when he was in high school he regularly tended the pits all night for family holiday celebrations and gatherings of the local chapter of the Future Farmers of America. A budding scientist, he tied his barbecue craft to STEM (Science, Technology, Engineering, and Mathematics). As an adult with a Ph.D. in mechanical engineering and materials science from Duke University, and a career with NASA testing rocket engines at the Stennis Space Center on the Mississippi-Louisiana border, Conyers' mind wandered back to the pits of his youth and the dying barbecue art his family cherished. With his passion for the preservation of South Carolina barbecue, as well as STEM and community outreach what is a rocket scientist to do? Tie them together in New Orleans.