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The Eater

The Eater: Kumquats, barbecue and Aidells

Kumquats and so on

Nothing like the first burst of really warm weather to get this bear out of the cave and in search of food. Springlike feasting was to be found Saturday at the Carrboro Farmers’ Market, as were a lot of the citizenry. Plenty to be had, but what stopped The Eater in his ursine tracks was the sight of early light passing through Mason jars of honeyed vanilla kumquats.

The weather might not be so enticing this weekend, but check in with April McGreger, aka the Farmer’s Daughter, and see if there are still a few jars around.

Shackin’

The Eater hit The Q Shack within an hour of its Monday opening. Prices are reasonable, including three sides for less than $5 and a combo plate with choice of three meats and two sides for under $12. Try the brisket, which really rocks, and the St. Louis ribs, which, uh, also rock. It is important to note that the ‘cue is not of the same style as Allen & Son and the Barbecue Joint. Purists may want to check it out first.

Expect them to do well because, as important as price and selection are, you can get in and out of the Shack pretty fast. And for a lot of us, pretty fast is the key to lunch.

Casing the Joint

Speaking of the Barbecue Joint, Damon Lapas is an unabashed fan of Bruce Aidells, founder of San Francisco’s Aidells Sausage Co. So when he and a group of other local food luminaries joined Aidells for lunch on Tuesday, it was a chance for Lapas to get Aidells to autograph his well-worn, duck tape-bound and sauce-stained copy of Hot Links and Country Flavors: Sausages in American Regional Cooking.

The master was accommodating. The book, which Lapas says is the most important reference material in the Joint’s kitchen, now bears an inscription that starts: “Damon — Help. I need to retire.”