North Carolina No Scheduled Airings North Carolina – Winner of the INSP Fan-Vote! INSP fans, this one’s for you! You voted, and we listened, adding The Tarheel State to Taylor’s tour! North Carolina may be first in flight, but can it also be first in bite? On this episode of State Plate, Taylor Hicks will explore the farm-to-table flavors of a state famous for its Southern staples and slow-roasted meats. First, Taylor will pick a versatile native grape, used in everything from juice to jelly, and make a perfect spread for homemade biscuits. Then, he’ll weigh in on a BBQ battle royal that’s left a state divided on what constitutes “true ’cue.” Next, he’ll try two sides that feature farm-fresh greens. And finally, he’ll savor some homemade sweet potato pie, a true Carolina treat. It’s a Southern smorgasbord on this episode of State Plate. Featured Plates & Food Contributors Appetizer: Muscadine Jelly Hills Orchard & Vineyard Entrée: BBQ Pulled Pork The Pit Authentic Barbecue | Learn More Side 1: Kilt Lettuce and Onions Roosters – A Noble Grill | Learn More Side 2: Coleslaw Bender Farms Dessert: Sweet Potato Pie Jones Family Farms #StatePlateTV You may also like... State Plate Recipe: New Mexico's Piñon Brittle Nuts Over Pine Nuts The main ingredient in classic pesto sauce, the pine nut (or piñon or pignoli) can be used in a variety of... READ MORE Rody Walter, Custom Bikes I have been driven by curiosity to create, and since my hands have always been attached to my arms, they have served the purpose... READ MORE
State Plate Recipe: New Mexico's Piñon Brittle Nuts Over Pine Nuts The main ingredient in classic pesto sauce, the pine nut (or piñon or pignoli) can be used in a variety of... READ MORE
Rody Walter, Custom Bikes I have been driven by curiosity to create, and since my hands have always been attached to my arms, they have served the purpose... READ MORE