by Jon Dawson/Staff reporter

The recent deluge of snow has inspired a legendary North Carolina restaurant to create a new side dish that will change the way you think about barbecue.

“It all started when our delivery truck was delayed by the storm,” said Hank Weldon, assistant manager of King’s Restaurant in Kinston. “We realized we didn’t have enough mayonnaise to make slaw, so we went to the local grocery stores and bought the few jars they had in stock. With only enough to make less than a fourth of the amount of slaw we needed, we had to come up with something else.”

Weldon’s wife Lorraine had just made snow cream, and in doing so accidentally dropped a bay leaf from another dish in the bowl. Seeing this, Hanks got what is known in southern lore as an “idy”.

“Seeing that bay leaf in the snow cream gave me the idea to chop up some cabbage and mix it with the snow cream,” Weldon said. “I have to tell you, it’s the most unique taste I’ve ever encountered – and I used to be the roach taster at the Wretch & The Smarmer.”

The new snow cream/coleslaw side dish – called “snaw” – was an instant hit with customers upon it’s introduction on Wednesday.

“Not only does snaw taste great on a barbecue sandwich, it’s a time savor, I mean saver,” said local barbecue expert Jonathan Massey. “I’m able to have lunch and dessert at the same time.”

Snaw will only be available for a limited time. Anyone wishing to sample this serendipitus delicacy will need to hurry.

“As soon as the snow is gone, that’ll be the end of the snaw until the next blizzard,” Weldon said. “A customer by the name of Bryan Hanks just bought seven gallons of it and put it all on eBay. Supplies are limited.”

King’s snaw recipe is available at www.343Collective.com

Jon Dawson’s books are available at www.JonDawson.com

All content copyright Jon Dawson/2026