About the Company:
provide time-honored Eastern North Carolina-style sauce, barbecue, and pig picking experiences in
a fun and uncommon way using tried and true methods from generations of know how, right to your plate.

About Me:
Hi, I'm Delwood, son of Delwood, but you can call me Woody.  Growing up, that was what I was called so I wouldn't be confused with my father.  My intent is to bring you all the best of the Eastern NC barbecue tradition.  I could choose to create an ideal world where the temperatures were always
in the mid 70's and it never rained.  Instead, I'm going to let the weather be what it will be and create for you the best experience I can framed in my own personal and ofttimes whimsical Steampunk influenced style.   I promise that my sauce, my barbecue and my sides are the best I can make them.  I promise that I will never cook pig over gas.  I promise to honor my father's memory, while never forgetting his faults.

About the Barbecue:
I grew up in a barbecue household in the town of Newport NC.  My earliest memories of BBQ are late nights and wood smoke.  Newport is "The Town With Old Fashioned Courtesy", but it is best known for the Newport Pig Cooking Contest, the largest whole hog contest in these United States.  As such, I grew up surrounded by by Amazing barbecue cooks, steeped in the Eastern North Carolina style, and it was the rare weekend that someone wasn't cooking up a pig somewhere.  

As I grew up my dad taught me everything he knew about barbecuing pigs, making sauce, and cooking up a number of delicious sides to serve with it.  In the Eastern North Carolina barbecue tradition, someone cooked the pig, and the guest supplied all the sides.  Cooking started early and eating went on late.  In my lifetime I've eaten some incredible pig, and listened to stories told by those amazing cooks.
What it taught me was that there are many many ways to make barbecue, and the surest way to make an enemy (or get in a brawl) is to claim one is better than another.  What we at Delwood's promise is that we will make the best barbecue we know how.  If you like it better in Memphis, Austin, St. Louis, or Lexington that's OK.  We hope you get back there real soon.

About the Sauce:
Versatile, that was a word often used to describe Delwood Cavenaugh.
He had a knack for taking a thing and using it to make another thing. For
instance,he used a washing machine motor to make a butter bean sheller,
which he later converted to shell field peas, garden peas, and even pecans.

That was just the kind of guy he was.

So it should be no surprise that the sauce he created for Eastern NC style
barbecue would be good for so many other things. Poultry, fish, vegetables,
beef, heck - mix it with a little olive oil and you’ve got a mighty fine salad
dressing. Delwood’s Sauce, like Delwood himself, can fix most anything.

Try it and see for yourself.

 By Request, Delwood's Sauce with just a little more kick!  
About the "Sufficiently Hot" Sauce:
"My dearest Sara,

It has been nearly a month, according to the moon, since the time traveling device failed us in what is surely our own Jurassic past.  Tempers have cooled and I no longer feel the urge to murder my great-great-great-great-great-great-great-uncle. He is hard at work on the repair of our conveyance and it is hoped that we will arrive safely in your presence only moments after we initially departed. Safe, though in need of bathing and fresh cloths!

The enormous sauropod we slayed our second day marooned is still our only source of meat.  We all though perhaps that as we adapted to it, it might become more palatable to us.  This has not been the case.  To that end I have made use of local herbs and have created a sauce that has made the meat quite enjoyable, though I add it is sufficiently hot to cause some members of our party to perspire somewhat.

Yours forever in time,

Delwood II"

By Request, "Piedmont Style" a little something for our Lexington Friends

Chances are, unless you have been living under a rock you know about the fierce rivalry between the Eastern "vinegar sauce" and the Piedmont "ketchup sauce".   I think it must have to do with the fact that college basketball is out of season when barbecue season is in full swing and people around here just have to argue about something.  Me, I'm strictly neutral, and don't give a wet slap about about ball sports.  If the food is good I'll eat it and that settles it.  But I'm not beyond saucing to both sides of the conflict.  My Piedmont Style uses tomatoes, not ketchup for a superior flavor and simpler ingredients list.  No high fructose corn syrup, no gluten, no artificial anything.

By Request, "Sweet Red" - The sauce for the rest of you!

I can't tell you how many times I've heard people say, "Yeah, I know you North Carolina folks like your vinegar but I moved here from out of state and I'm used to that sticky sweet red sauce."   I listened, and I don't want you to feel left out.  This sauce will stick to your ribs as well as your fingers, and has the sweetness you crave with just a tiny bite.

I Dreamed of My Father....

I was a small boy and we were in the kitchen while he was concocting a rub, he carefully measured each ingredient, and he let me add it to the bowl.  When all the ingredients were added he carefully whisked them together and it was done.  He turned to me, smiled and said "Now don't forget how to do this, you're going to make the next batch."  He was just getting ready to show me how to use it when my daughter woke me up.  The very first thing I did was write the recipe down, and here it is.  My dad never made or used a rub while I was growing up.  In fact, I had never even heard of a rub until I was an adult looking at other regions barbecuing traditions.  As far as I have seen there never was a traditional Eastern North Carolina Style rub- until now.  Introducing "The Neverwas Rub"!  

But what's this I hear about a cheese

    As we traveled the fairs, markets, and festivals around North Carolina we discovered that there is a portion of the population who doesn't like pork, doesn't like barbecue, and doesn't like it Eastern Style.  I know it sounds crazy, but its true.  We've met them.  We were pondering one evening methods of getting these people to taste our sauce and get them thinking outside of the foods they don't like.  Someone said, "You ought to be giving samples of your sauce in something that is as far from barbecue as you can get it."   It wasn't long after that the challenge was issued to bring Delwood's to the masses through another great southern delicacy, Pimento Cheese.   We made it, and a few batches later we knew we had a winner.  What do you do with a winner?  You show it off of course!  We took our "Delwood's Pimento Cheese" on the road,  and we quickly realized that we really had something.   Even people that didn't like pimento cheese had to admit, though they still didn't like pimento cheese, this was the best they had ever tasted.     

    Later when we were talking joking about how we needed to find some way to reach those people who didn't care for pimento peppers, someone said without blinking, "What you need is a pub cheese."  This recipe we nailed on our first attempt, and now the only people we can't reach don't like Eastern Style Sauce, don't like barbecue, don't eat pork, and don't each cheese.   So nice we made it twice!  Now in Original and Sufficiently Hot!