EDITOR’S NOTE: This recipe originally appeared in the June 2003 issue of Our State.
1 cup dark brown sugar (packed)
¼ cup Dijon mustard
¼ cup cider vinegar
¼ cup strong coffee
¾ teaspoon black pepper
In a small saucepan, combine all ingredients. Stir over low heat until sugar is dissolved. Raise heat to medium, simmer for five minutes, stirring often. Keep warm until time to brush on pork chops, ribeyes, or chicken during last 10 minutes of grilling.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
