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 In 2004, I started working with Marc Glosserman on what would become Hill Country Barbecue Market and later, Hill Country Chicken. In the years that have passed, I have seen the barbecue culture in the country and more specifically, New York City explode!
Texas-style Barbecue is now the most popular style in New York and the past few years have seen a multitude of new players open in the area. And, the popularity of Fried Chicken has increased as well. I have thoroughly enjoyed feeding everyone who came to any of our five restaurants and will miss being an active part of the Hill Country Family.
But after more than a decade focused on Texas-style food, it is time for me to go back to my North Carolina roots. I have partnered with a childhood friend to form an online "Barbecue Shack" that will sell traditionally smoked Eastern Carolina whole hog barbecue nationwide. My whole hog is inspired by my long-time barbecue buddy, Ed Mitchell, and it will be sauced with my signature Lexington-Style Vinegar Sauce. In my opinion, it will be the best of what North Carolina has to offer.
Check out CarolinaCueToGo.com for the whole story and to order your barbecue. The site will launch November 1, 2014.
In addition to my new online business, I will be working on a state-of-the-art culinary media center with the Gracious Hospitality Group, and writing a new cookbook. On the retail side, I will be promoting my line of Elizabeth's Everyday Essentials by Revol, and my grilling and cooking tools. I'll also be working on various projects with QVC and will continue to write my column for Associated Press, called The American Table.
If you'd like to learn more, please contact me at Elizabeth@ElizabethKarmel.com or on my cell at 312-282-5013.
Cheers!
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