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Monk: Congrats to Garren and Kelly Kirkman of Jon G’s Barbecue, who 4 years ago yesterday purchased the former Barbee’s Barbecue in Peachland and turned it into the Jon G’s Barbecue we know and love today. They took a few months to get the place ready for business before opening in June of 2020. Have you made it out for a Barbecue Saturday yet?
Native News
John Tanner makes some recent stops in NC at Red Bridges Barbecue in Shelby
…followed by Lexington Barbecue; quite the one-two punch
An Our State writer from out east discovers that Lexington Barbecue isn’t so different from her beloved eastern NC barbecue after all (I’ve been saying the same thing for years!)
If you happen to be in the market for a BQ Grill out of Elm City, they have a clear out sale going on right now:
The top 3 Lexington barbecue restaurants from The State You’re In
Today is the last day for 20% off accessories from SnS Grills
Non-Native News
Thanks to destination-bbq on including two of our latest posts (including our post on his book “Going Whole Hog”) in his latest newsletter
John Tanner regrets not ordering the pork or ribs at JL Smokehouse in Phoenix
Swig & Swine‘s fourth current location (fifth overall) will open soon in Myrtle Beach
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Thanks for the links! And you are spot on that the sauces are that much different. AS long as there’s a vinegar base and minimal sugar, a sauce will be good. I did a post on sauce emergencies – if you local store doesn’t sell Scott’s, buy any of the national brands and cut. it four parts vinegar to one part sauce and it’ll be fine.