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| Pitmaster Jim “Trim” Tabb (left) and brewmaster Garrett Oliver forged a friendship over one of our region’s favorite foods. |
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| Finely chopped pork is the secret to the filling in Barbecue Deviled Eggs. The recipe serves 12, but they’ll be gone before you know it. |
"If that’s not a beautiful sight, I don’t know what is,” crows Jim “Trim” Tabb as a gorgeous plume of hickory-fueled smoke leaves the chimney of his barbecue rig. It’s just after breakfast, but Jim, an award-winning barbecue aficionado from Tryon, North Carolina, has already been at his smoker for more than six hours. His good friend, Garrett Oliver, author and brewmaster at Brooklyn Brewery in New York, couldn’t agree more. The two men have been hosting barbecue and beer pairings at the brewery for nearly five years.
Today the buddies are in Columbia, South Carolina, preparing for a family reunion at the home of Bill and Madelaine Miller, Garrett’s uncle and aunt. Jim’s supplying the pork, Garrett is pairing beer with the menu, and Madelaine is kind enough to share a few of her favorite recipes.
