This week Hot Grease gets down with North Carolina with restauranteur Curtis Brown who runs a burnin’ BBQ spot in the East Village named after the state’s bird: The Cardinal. Listen in as Curtis breaks down regional North Carolina BBQ, learn what exactly Cherry Wine soda is, as well as what new tunes his open kitchen is currently rocking out to (hint: fans of retro girl groups and Wu Tang will be pleased!). This episode is sponsored by S. Wallace Edwards & Sons.

“Even in North Carolina we have differences between regional Carolina barbecue, eastern is very heavily vinegar and western is a lot more like Texas style.”

–restauranteur Curtis Brown on Hot Grease