Pigs, Goats, Cow Heads

This Saturday, October 23, Chef Drew Robinson of Jim N Nick's Bar-B-Q will participate in the Southern Foodways Alliance's Taco Truck Degustation. The Jim N Nick's smoker wheels its way across the deep South to Oxford, MS where Drew, along with Chef Dan Lathem and Nick Pihakis will serve whole hog barbecue tacos and for some extra tasty fun, are cooking a goat and some White Oak Pastures grass-fed beef tongue as well. The Southern Foodways Alliance (www.southernfoodways.com) hosts its annual symposium this weekend and programming this year celebrates "the Global South"--in other words, the influences of the rest of the world on Southern cuisine. The SFA points out, "for much of our region's history, we've understood the South to be a land of Native American, West African, and Western European peoples. This weekend, Cuban, Vietnamese, and and Latin American influences will also be highlighted."
On Saturday night, Chef Robinson is delighted to prepare his tacos along side Chef Kelly English from Restaurant Iris and Chef Jonathan Magallanes of Las Tortugas Deli Mexicana both from Memphis, TN, who will cook traditional Barbacoa de Cabeza (bbq cow heads).