Make sure you have all your shots and official application to become a Resident Southerner. A new regulation requires an affidavit affirming your ability and willingness to eat Bar B Q.
Any reference to how we did it back home is grounds for being sent back.
:banana:
Forgot to mention the Official Visa on his passport issued by the White House of the Confederacy. And this guy probably doesn't understand what, to him is probably a foreign phrase, "Bar B Q". Clearly brainwashed by having been raised among barbarians.
Seriously, we ought'nt make fun of the lad, he's doing the best he can.
There is no such thing as a "pistol permit" in Virginia. Article I, section 13 of the Constitution of Virginia guarantees the right to keep and bear arms. You do have to have a permit to carry a concealed handgun, and you can get a nonresident permit for that. Look at this web page for information on that:
http://www.vsp.state.va.us/Firearms_NonresidentConcealed.shtm
Unless you have a concealed handgun permit, carrying handguns holding more than twenty rounds are prohibited in certain cities. Also, some localities prohibit the carrying of loaded long guns around by local ordinance, though that's really supposed to be a hunting-related regulatory scheme.
Discharge of firearms is more heavily regulated than are ownership and possession, so don't go thinking you can do target practice on Duke of Gloucester Street.
As to the bobby-cyue; here's my notion: in Virginia, that means pork shoulder, picnic and butt, slowly cooked (either braised or roasted) at about 185 degrees for about three days. Depending on what part of Virginia you're in, it may be in a tomato sauce, a vinegar sauce, or a sugary sauce; purists will serve the sauce on the side and have extra hot sauce available as well; it may be minced or pulled, though the latter is generally preferred. It is served with cole slaw smack-dab on top of the meat, and may be in sandwich form on a large circular roll (such as a Kaiser roll) or as a "platter", generally with a side of beans. If you want to go all out, then of course you have to have the cornbread and greens, as well. Note that the cole slaw should not be a vinegary pickle sort of thing, nor should it taste like a dessert food; it should be creamy and neither sweet nor sour, but it should have marinated for a few days so that it isn't too crunchy, either. And the cornbread shouldn't be that sugary stuff they serve in the "deep South", and should not crumble into bits when you try to pick it up.
There used to be a sub-shop on Fairfax Drive in Arlington that had really good bbq sandwiches, down near the Metro station, but I don't know whether they're still there. There's a Quarles truckstop just N. of Clark Bro's gun shop in Opal on Rt. 29 (which is Lee Highway in Arlington) that has a restaurant called BBQ Country. They're pretty good, I eat there often. That's pretty much all there is, North of Richmond, as far as I know. Northern Virginia, where I was born and raised, has been completely taken over by foreigners, people from places like Connecticut, New York, Massachusetts, Delaware, New Jersey, and other such unGodly places that don't know the blessings of good food.