“Whole Hog Sunday” at Beale Street Barbecue in Bath: A Photostory

The second Sunday of March. Wherein in the course of one sitting, we eat:

Hush puppies. Spicy ham and pineapple skewers. Bacon, pickled watermelon rind, and pork liver skewers. House dill and sweet pickles. Pickled beets. Pickled peppers. Pork liver pate. Maple meat sticks. Tasso. Candied pecans. Taleggio. Old Quebec vintage cheddar. Fresh pork sausages. Biscuits and gravy. Mini bratwurst on a bun with sauerkraut. Spanish chorizo and mushrooms with garlic butter. Grilled shrimp skewers. Kidney, pork, heart, and mushroom pie. Pork and potato pie. Pennsylvania ham loaf. Head cheese with more pickled beets. Pork cretons. Salmon rillettes. Piles of pulled pork. Macaroni and cheese. Baked beans and barbecue sauce. Collard greens. Cole slaw. Pork ribs. Crispy pork belly. And a mini reuben with pastrami, just for good measure.

Live music. Geary’s specials. Eating until your face hurts, you can’t feel your hands, and you take an involuntary two hour nap. It’s the best $25 bucks I’ve spent so far this Winter.

Tagged as: barbecue, photostory

About the Author: Malcolm Bedell

My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.