“Whole Hog Sunday” at Beale Street Barbecue in Bath: A Photostory

The second Sunday of March. Wherein in the course of one sitting, we eat:

Hush puppies. Spicy ham and pineapple skewers. Bacon, pickled watermelon rind, and pork liver skewers. House dill and sweet pickles. Pickled beets. Pickled peppers. Pork liver pate. Maple meat sticks. Tasso. Candied pecans. Taleggio. Old Quebec vintage cheddar. Fresh pork sausages. Biscuits and gravy. Mini bratwurst on a bun with sauerkraut. Spanish chorizo and mushrooms with garlic butter. Grilled shrimp skewers. Kidney, pork, heart, and mushroom pie. Pork and potato pie. Pennsylvania ham loaf. Head cheese with more pickled beets. Pork cretons. Salmon rillettes. Piles of pulled pork. Macaroni and cheese. Baked beans and barbecue sauce. Collard greens. Cole slaw. Pork ribs. Crispy pork belly. And a mini reuben with pastrami, just for good measure.

Live music. Geary’s specials. Eating until your face hurts, you can’t feel your hands, and you take an involuntary two hour nap. It’s the best $25 bucks I’ve spent so far this Winter.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. So glad you guys made it. Wife and I didn’t get to it this past weekend, but went last month. It was an extraordinarily large amount of pretty decent food–and frankly, things we rarely get to have or try. My favorites were the pickled beets, head cheese, and pork and potato pie. I didn’t care for their homemade dill pickles, the pulled pork, or the never ending stream of food that kept tempting me.


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    1. Thank you for the recommendation, Andrew. Everything was terrific. I liked the pulled pork; it had a thin glaze of fat throughout that’s tough to achieve. I didn’t care so much about the ribs, though.

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