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Next Generation ‘Cue at Picnic

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Next Generation ‘Cue at Picnic
Pitmaster Wyatt Dickson, Chef Ben Adams and Farmer Ryan Butler of Picnic in Durham, North Carolina. Photo by Eric Waters.

Hundreds of roadside barbecue joints dot the highways intersecting the heart of North Carolina, where pork is king and tomato and vinegar-based barbecue sauces rule the day. In February, pitmaster Wyatt Dickson, Chef Ben Adams and farmer Ryan Butler launched the newest addition to the North Carolina BBQ Trail, with their new and much-anticipated barbecue joint, Picnic, in Durham.

Wyatt Dickson has made a name for himself with his old school barbecue techniques. He insists on using only heritage-bred hogs that are locally sourced from partner Ryan Butler’s Green Button Farms. He also cooks the whole hog over hardwood and picks the meat to order, resulting in the most authentic and delicious barbecue.

Chef Adams, most recently of Piedmont, creates the sides that round out this meat-and-three joint. The sides menu are seasonally driven and cover the standards like Boiled Peanuts and Mac and Cheese as well as more adventurous choices like Ginger and Edemame and Summer Hoppin’ John. Chef Adams offers small plates at night, along with smoked buttermilk fried chicken, oysters on the half shell, craft cocktails, and bubbly.

Photo by Eric Waters
Old School Brunswick Stew from Chef Ben Adams of Picnic in Durham, North Carolina. Photo by Eric Waters

Have a little “picnic” in your kitchen with Chef Adams’ recipe for “Old School” Brunswick Stew. The combination of chicken, barbecue, corn and lima beans make this hearty stew ideal for a chilly spring evening. Planning on attending the Charleston Wine and Food Festival? Chef Adams will serve a wild rabbit version of his Brunswick Stew at the Culinary Village on Saturday afternoon, or you can sample a taste of Wyatt Dickson’s whole hog barbecue at Chicken S#!t Bingo Saturday night.

“Old School” Brunswick Stew
From Chef Ben Adams of Picnic in Durham, North Carolina