It’s important to understand the roots of the thing we all love so much
New Byline Alert! My 1st piece for @HuffPost about the importance of making sure the contributions black people have made to barbecue culture are not erased in the media. https://t.co/5pFS8LKrFZ
“I was a real-estate developer. I didn’t even really cook,” Register said. “I was the grill guy who liked to be outside with my beer, listening to music.”
That changed when he happened to pick up a copy of “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed and Dale Volberg Reed.
New pork belly taco special from Midwood Smokehouse until July 4th
Leading up to #July4th, we’re featuring some @joycefarms pork belly tacos that are going to knock your flip flip off. Pork belly is smoked then cubed and crisped for the perfect crunchy melt-in-your mouth experience. #wesmokethegoodstuffpic.twitter.com/L77OYeQy1W
The Texas Monthly Reader’s Choice Bracket has reached the semifinals
Our Readers’ Choice BBQ Bracket began with 75 outstanding barbecue joints, and you all have winnowed those down to the final four. See who made the cut and cast your vote now. 🍖
Big news for Texas Monthly: We have a new owner, Houston investor Randa Duncan Williams, who has pledged to protect our magazine’s legacy and boost investments in its long-term growth. https://t.co/rp02BajsVe
Monk: My Memorial Day weekend in the Charleston area began and ended with two great whole hog barbecue sandwiches. At the end of a weekend of drinking and eating junk food at the beach, both myself and Mrs. Monk were no in no mood to share a huge platter of meat. For a review of nearly the full menu at the Martin’s in downtown Nashville, check out our extremely positive review from last summer.
On the Monk family’s drive from the Mount Pleasant Pier to James Island, I texted Speedy to get recommendations on what to get from Nashville (something I didn’t do for Central BBQ in downtown Memphis), and he said I really couldn’t go wrong with anything. Again, seeing as how I wasn’t going to order several meats, I went with the whole hog sandwich with a hoecake as my side and a glass bottle of Cheerwine (no beer for me after the long weekend).
This was a pretty dang good sandwich that came topped with white slaw. I added a splash of vinegar sauce and Texas Pete and while this wasn’t quite on the level of the sandwich from Sweatman’s, it was still very good. Not too bad for a joint open for just a few weeks, even if it is from the well-oiled barbecue machine that is Martin’s Bar-B-Que Joints. Based on this sandwich, I can only assume that the rest of the menu would be of similar quality and thus on par with what Speedy regularly gets in Nashville.
I ordered the hoecake as my side and looking back, a cornbread pancake probably wasn’t the smartest side to order if I was trying to eat lighter. And it turns out that I had forgotten that I had actually tried one in Nashville as part of our Big Poppa Sampler platter. In our review, I did note that I would definitely get them again so thankfully, I did not regret my decision.
This Charleston location had only opened a few weeks prior to our visit but has already become a local favorite. And for good reason, as all indications point to it already being on par with other Martin’s locations due to its great food as well as its fun-looking beer garden outdoor bar area. Charlestonians should count themselves very lucky to have yet another option for whole hog barbecue (in addition to Rodney Scott and Swig & Swine in Summerville) in Martin’s Bar-B-Que Joint.
Kevin’s BBQ Joints sits down with “barbecue man” Wyatt Dickson of Picnic in Durham. I actually went to elementary school with Wyatt back in Fayetteville, NC but haven’t spoken to him in probably 26 years. I’d like to make it back to Picnic again (my only visit was a bit of a mixed bag) but who knows if he’d remember me or not. In any case, another interesting conversation worth your time.
Wyatt Dickson @picnicdurham sits down to talk pig pickin', whole hog BBQ, Blackbeard, @GreenButtonFarm, & what BBQ means to him in this interview.
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