Chip Stamey of Stamey's Barbecue. Photo by Denny Culbert
Join us for our Thanksgiving episode of OKRACAST, the oral history podcast. On our holiday table this year: barbecue.
Right now, Rien Fertel and Denny Culbert are traveling on The Barbecue Bus, collecting oral histories for the North Carolina leg of our Southern BBQ Trail. On November 18, they visited with Chip Stamey, a third-generation owner of Stamey’s Barbecue in Greensboro, North Carolina. Chip is the grandson of famed Piedmont barbecue pathfinder and promoter Warner Stamey.
In the 1920s, Warner studied and worked under Lexington, North Carolina, pit-cooking pioneers Jess Swicegood and Sid Weaver. Warner took what he learned about smoking shoulders back home to Shelby to perfect his techniques and recipes. In 1938, Warner moved back to Lexington, bought out his mentor, Swicegood, and renamed the operation Stamey’s.
In 1953, Warner relocated his barbecue business to Greensboro.
Chip Stamey left a non-‘cue career to take over his grandfather’s business. Chip’s one rule is to keep everything the same: The house that Warner built continues to fry up hushpuppies (a traditional bbq side in North Carolina, originally conceived by Warner), slow-smoke shoulders over hickory coals, and serve chopped and sliced barbecue doused with sauce—or, in local parlance, “dip”.
Look for this interview and many more from the Tar Heel Sate to appear on the Southern BBQ Trail in the coming months.
Go here to listen to this oral history interview on OKRACAST.
Grab some headphones and go!
Plate of 'cue from Stamey's. Photo by Denny Culbert.