The Wild Azalea Trail runs for 31 miles through Kisatchie National Forest near Alexandria, Louisiana. It is accessible from several different trailheads in the area, and I hiked about a 3 mile section of it leaving from the Twin Bridges Trailhead on Route 488. It was a pleasant walk through the woods with some up and down to make it interesting, but not enough to make it difficult. The trail was quiet when I was there, but well marked and obviously well traveled. While the wildflowers were only just starting to bloom when I visited, they were still putting on quite a show. I really enjoyed this hike and only wish I had budgeted more time to have been able to do more of it. Either way it was a wonderful couple of hours in the woods and I would definitely recommend this trail if you are ever in the area. I hope you enjoy some of these photos from the Wild Azalea Trail in Central Louisiana.
If you are a fan of pork ribs like I am a fan of pork ribs, then Tennessee is one of the places you really have to go. Good Tennessee ribs get a dry rub of spices and are then slow smoked over a wood fire. Back in the 1950s in Memphis, Charlie Vergos combined his father's Greek spices with some New Orleans style cajun seasoning and turned scrap-meat into something altogether magical. Charlie Vergo's Rendezvous still sets the standard for ribs in Tennessee and is definitely one of my favorites. In my travels around Tennessee, I stopped into a few different rib-joint though and found some great spots around the state. While Rendezvous ribs still tops my list, some of these places gave them a run for their money…
In any discussion of barbecue, North Carolina likes to describe itself as the "Capital of 'Cue". And when you're talking barbecue in North Carolina, you are talking about one thing and one thing only: pork. Forget the brisket, the chicken, even ribs for that matter, it's all about the hog here in NC.
There are two different schools of thought within the state, and the topic of which is better probably depends on where you are from. In the east, purists focus on cooking the whole hog, whereas western North Carolina 'cue, often called "Lexington Style" is just the shoulder. Eastern barbecue joints also give you a liquidy pepper-vinegar sauce whereas in the west you are more likely to find what most would consider a more traditional barbecue sauce, but still heavy on the vinegar...
