Page 23 - John Currence News Today : Breaking News, Live Updates & Top Stories | Vimarsana

From here. >> anthony: words to live by. well, thank you, sir. i love your place and thank you for having us. >> william "po' monkey" seaberry: well, you got to come back again. >> anthony: oh, i surely will. >> william "po' monkey" seaberry: i'll find somebody to get naked with you. >> anthony: uh-oh. >> john currence: there's a promise. >> william "po' monkey" seaberry: okay, dj, you can kick it back off. ♪ >> dj: a bad girl. don't forget about it, come right here. >> anthony: thursday night is family night at po' monkeys, mostly locals, a mixed bag. the music is classic r&b and pre-disco ...

And the more i dug into it, the less and less i could find. so what we wanted to do is sort of take a look at barbecue that surrounds us and see if we could sort of frankenstein barbecue. >> anthony: there isn't really any fixed idea of mississippi barbecue. and other than this place, lamar lounge, john currence's not-for-profit bar restaurant, there's no other pit-smoked, whole-hog barbecue in the entire state. a 175-pound pig will feed many mouths. about 250 people eat here a day. now this is a not-for-profit establishment? >> john currence: yeah. >> anthony: is that right? >> john currence:...

Was off the bat. if you wanna write, you come to oxford. >> anthony: do you think that's true? well, apparently yes. >> jack pendarvis: like that line in "barton fink," "you can't throw a rock without hitting a writer." and then he says, "do me a favor, throw it hard." >> john currence: it's easy to just look at mississippi and go, "that just happens down there, so we're good, our hands are clean." it's a totally misperceived place. when i came, i fell in love with the place. i never thought that i would -- there's something to it, but you can't put your finger on what it is.

So you had some sort of gamblers. i mean, that -- that spirit still infuses the place. it's a little reckless. it's sophisticated 'cause they'd all come from elsewhere. you know, i mean, you know, you go from the delta to the hills. i mean, we're totally snobbish up here, even when we didn't have the right to be. i mean, look at where you just came from, jackson. are you kiddin' me? you'd have to be paid money to go to jackson from greenville. >> anthony: do they feel the same way down there about you guys? >> julia reed: they don't get us 'cause they ain't got no sense of humor. [ laughs ] >>...

The hot tamales, same as they ever was. >> julia reed: and doe's tamales are just incredible because they're made with the steak drippings and stuff that you're getting ready to see, so it -- >> anthony: oh yeah. oh really. >> julia reed: -- greatly enhances the flavor. oh my god. >> john currence: i could eat 'em till i was sick. >> anthony: fries done in cast-iron pan on the stovetop. the famous shrimp. steaks on an old rollout broiler. drippings all over the top. >> julia reed: and, you know, you're not gonna get skinny or healthy eating the hot tamales and fried shrimp and steak at doe's. ...