Welcome to the end, and the beginning, of your diet.

So last weekend was the 2010 Krispy Kreme Challenge, a race in Raleigh, NC where 6,000 racers compete to scarf more than 72,000 glazed donuts and RUN 4 MILES to raise more money for the NC Children’s Hospital.

This is now one of the most famous and hilarious eating races in the Nation:

The Krispy Kreme Challenge started in December 2004 as a dare between a few North Carolina State undergraduate students. Sophomore Ben Gaddy took home bragging rights that afternoon, running the race in 34 minutes and 27 seconds. After receiving positive coverage from campus news papers and being placed as #85 on the “102 More Things You Gotta Do Before You Graduate” by Sports Illustrated. On Campus, organizers decided to publicize the Krispy Kreme Challenge and turn it into something that would not only be an event to bring together people from all over the country, but also to benefit an important cause along the way.  It was no surprise, when organizers selected The NC Children’s Hospital as the most deserving beneficiary of this ultimate collegiate challenge.

A couple of friend’s raced and one actually placed in the top 300 competitors! I did not participate because I’ve seen a video showing what happens when you run 2 miles with 12 donuts in your belly (those of you that have done the dairy challenge may feel me) and I read this article.

If you’re racing competitively (Challenger division), here is the race:

1. Run 2 miles.
2. Eat 1 dozen donuts
3. Run 2 more miles
4. Don’t throw up
5. Do steps 1-4 in under 1 hour.

Ah…#4 and #5 – that’s the painful part. Congratulations to all those that took part! Especially those that dressed up!

Here is a video taken by some friends – notice all the folks standing around eating donuts. Delicious Krispy Kreme Donuts, made fresh right here in the Great State of North Carolina.

Could you do it?

Tonight, I went to my favorite restaurant tonight (ACME, a restaurant in Carrboro NC).  I will post more on ACME sometime soon – still collecting stuff in order to do it justice.  Well, tonight they had two appetizer specials.  We got both.  No pictures – so close your eyes and use your imagination. Hold on to your f*&%ing hats.

The specials:

1. Porkbelly on collard greens.  For those of you who have not had pork belly before – it is the best thing ever.  Pork Belly is like a giant chunk of bacon – unsliced.
2. The Gem O’ the Evening and reason for this post: A trout mousse with rosemary infused fatback spread, pork cracklins’, candied peanuts, and apple compote.

Let me say that again.  Pork Cracklins.  With Fatback spread.

Once more…because it bears repeating.    I ate fried pork skin (the ‘cracklin’), covered in Fatback.  Fatback is pure pork fat.  Not bacon fat.  No no – that’s much too lean.

I wish I had pictures.  I’m gonna go lie down now.  Goodnight moon.

ACME Food and Beverage Company
110 E Main. Street.
Carrboro, NC 27510

Chest pains. Slowed, labored breathing. A giant smile on your face and a bit of BBQ sauce stuck to some part of your face. Not that much lighter a wallet…

These are the results of a trip to Allen and Son, one of my favorite NC BBQ joints. Living in NC for 2.5 years has led me to a few places now, and A&S is still my favorite. My friends Dave (you have seen a couple of his posts) and Amy swun through NC and I decided to take them to taste some delicious NC BBQ – Eastern Style!  Perhaps I should explain:

In North Carolina, Barbeque is first and foremost a noun. BBQ is pulled pork.  There is no brisket or steak or chicken or anything else.  You can, of course, GET those things – but they ain’t BBQ.  There are two primary types, East and West.  This civil war of sauces pits (BBQ pun intended) vinegar-based sauce, the eastern style, against tomato based sauce, the western (or Lexington) style.  Although I live in central NC, I live in an area surrounded by eastern stye BBQ houses, and A&S is one of the best.  The BBQ is sumptuous, with an incredibly soft texture. The sauce balances the fatty pork with a beautiful tangy acidity that only eastern vinegar sauce can bring to the scene. Plus…the ambience is…hilarious.

When I eat BBQ, I want checkered table clothes, porcelain pigs everywhere, and waitresses that bring you literally, a HALF A GALLON of ice tea when you order it. Oh yeah – no such thing as unsweetened ice tea here. Did I mention the diabetes along with all those heart attack symptoms above?

The BBQ Plate with slaw and hushpuppies. The classic never loses its character.

Dave got the BBQ plate, Amy had the burger…and I…well, I had the Ribs.  With a capital R.

The heart starts beating faster…

Pork Ribs - with slaw and the best potato salad ever.

To be honest..I rarely get the BBQ at A&S anymore.  Someone said that I’ve ‘learned my lesson’ about eating A&S BBQ, which isn’t really true.  That’s a little like saying a whiskey drinker ‘learned his lesson’ from all that beer he used to drink.  I haven’t learned anything..I’ve just moved on to what I consider to be bigger and better things.  Like ribs.  Why?  Question answered:

These things are delicious. Absolutely delicious. And they fall apart. Amy tried to eat the bone. I warned her that I didn't know what would happen to her digestive system on the remaining 5 hour car ride ahead of her...

In summary – if you’re in the area…go here.  Trust me.  I’ve been here enough that I’ve moved on to the ribs.

Allen and Son Pit Cooked BBQ
919.942.7576
6203 Millhouse Rd
Chapel Hill, NC 27516

In the back of this glorious southern store is a sandwhich counter that might make the best BLT on earth.

Evidence? I draw your attention to the Triple Stack:

Bacon Lettuce Tomato. Bacon Lettuce Tomato. Bacon Lettuce Tomato...

If that didn’t get your motor going, let me offer a theory as to why these things are so good.
#1) Toasted bread. Good quality bread too…BLTs usually suffer from low quality bread that gets soggy under the weight of juicy tomatoes. Now, while the bread is technically a vehicle for all that B, L, and T – its still important.
#2) Real good lettuce.
#3) Real good mayo.  You know, that industrial style mayo, where scientists have somehow devised  a way to fit more fat per tablespoon in it than…well….pure fat.   The future is now!!  And it is delicious.
#4) Salted tomatoes. This is key.  It also helps counteract the water in the tomatoes.
#5) Bacon so good it will make you want to visit your local hog farm to personally thank the pig and farmer for making America and your sandwich a better place.

Just a theory….  Oh yeah, can’t forget the equally impressive double stack (for those on a strict diet).

Merrit’s Grill
1009 S Columbia St
Chapel Hill, NC 27514
(919) 942-4897
merrittsstoreandgrill.com