Carolina 'Cue Wednesdays have become part of the fabric of our week. I'm having a wonderful adventure crisscrossing our state to the fine BBQ Houses. I head out every Wednesday morning to meet BBQ folks and talk and eat 'Cue and return by 5:00 with 25 lbs of 'Cue to feature on our Menu that evening. John Shelton Reed ( Dale, his wife, & he wrote the book Holy Smoke) went along with me 2 weeks ago to Jack Cobb & Son in Farmville. He has convinced me to stick with the wood-smoked BBQ. You can order either a plate with our Black-Pepper Cornbread & Purple Slaw or a sandwich on a Guglhupf brioche bun with slaw and a side of Jalapeno-Cheddar Hushpuppies. Both come with a cup of ourCollards. And for dessert I would recommend Bill's Good Banana Pudding or the Atlantic Beach Pie.