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Texans, expand your horizons with Carolina-style barbecue at the Yeti store this weekend

Addie Broyles
abroyles@statesman.com
Whole hog barbecue is the name of the popular Carolina-style of smoking and serving meat. [Contributed by Skylight Inn]

Any Saturday is a good Saturday for barbecue, but if you want to hear from one of the country's top pitmasters and learn about Carolina-style barbecue, check out an event happening on June 8 at the Yeti flagship, 220 S. Congress Ave.

That's when Texas Monthly barbecue editor Daniel Vaughn will chat with third generation pitmaster Sam Jones about their new book, “Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ” (Ten Speed Press, $29.99), which came out earlier this year.

The 1 p.m. event is free to attend, but you can also buy a copy of the book or a ticket for barbecue. To find out more, go to samjonesatyetiflagship.splashthat.com.

Jones' barbecue restaurant, Skylight Inn, is in Ayden, North Carolina, and that's where fans flock for his whole hog barbecue and classic sides, like this homestyle potato salad, which was featured in the book.

Homestyle Potato Salad

This is a classic Southern potato salad recipe with mustard and mayo. There are no herbs or celery, but you will need some pickles for this one.

— Sam Jones

2 1/2 pounds russet potatoes, peeled and cut into 3/4-inch cubes

Salt

1/2 cup sweet pickle relish

4 1/2 teaspoons diced pimentos

1 tablespoon finely diced green bell pepper

4 hard-boiled eggs, peeled and finely chopped

1 cup mayonnaise 

4 1/2 teaspoons yellow mustard

Place the potatoes in a large pot of water and season with salt. Bring the water to a boil and continue to boil for 8 to 10 minutes, or until the potatoes are fork tender. Drain the potatoes and set aside.

Drain the salad cubes and pimentos, discarding the juices. Place in a small bowl and combine with the bell pepper, eggs, mayonnaise, mustard and 1/2 teaspoon salt. Mix well.

Pour the dressing over the potatoes, preferably while the potatoes are still warm. Fold the dressing into the potatoes (don’t mash the potatoes) until well combined. Serve warm, or if your crowd is averse to potato salad that’s not cold, chill in the refrigerator for a few hours. The potato salad will keep in the refrigerator for 3 days. Serves 6 to 8.

— From “Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ” by Sam Jones and Daniel Vaughn (Ten Speed Press, $29.99)