A pork story: How a father and daughter found culinary commonality over NC ‘cue

• In partnership with John Reamer and Associates

When it comes to food, my dad and I don’t have whole lot in common.

I love strong flavors, heat and, as he might describe them, “adventurous” proteins. He doesn’t even want to be in the same room as a garlic clove.

I’ll try anything at least twice. He proudly operates by his personal motto “dare to be dull” — shunning different choices in favor of something he knows he’ll enjoy.

It’s led to a fair amount of dinner and restaurant quibbles. We’ll likely never split an appetizer or agree on the proper ingredients involved in a tomato sauce. I’ll never convince him that octopus is actually super tasty just like he’ll never persuade me that anything is better without chilies.

But our culinary journeys do have one major intersection: barbecue.