Kevin Pang, formerly of the Chicago Tribune and now of the AV Club’s food blog The Takeout, took a barbecue road trip from Chicago to the Carolinas and back in 2010 and documented it on the BBQ Roadtrip Tumblr. Here, he interviews Keith Allen of the recently departed Allen and Son Barbecue in Chapel Hill to discuss his philosophy on barbecue.
Side note: I remember devouring this roadtrip blog in on sitting back when we first started our blog. What a cool trip, and I could only wish for someone to pay the Barbecue Bros to take a similar trip.
Stamey’s Barbecue with a mini-tweet storm last week; none of which is wrong (click on the tweet below to see the rest):
whole shoulders solely over hardwood coals served with a VINEGAR based dip, that has a hint of ketchup. We respect all barbecue restaurants still cooking with wood in the east, Piedmont, or western part of the state. We are not interested in debates, but we want the records ….
Rock the Block in downtown Charleston is Saturday, February 23 and benefits Hogs for the Cause; Sam Jones and Justin and Jonathan Fox of Fox Bros BBQ will be in attendance
“The city caught my attention because of how pleasant it is,” says Rodney Scott, the James Beard Best Chef Southeast 2018 for his Rodney Scott’s BBQ in Charleston. He’s set to open his next, identical concept in Birmingham first-quarter 2019. “It’s a big city, but it feels like a small town,” he says. “It doesn’t feel like New York or Chicago, but it’s just as important a food city in my opinion.”
WBTV in Charlotte recently featured the “Love Endures” mural by artist Curtis King, which was saved from demolition and now resides behind Sweet Lew’s BBQ
Thanks, WBTV, for spotlighting artist Curtis King's LOVE ENDURES history mural in Belmont neighborhood. Painted in 2017, its original site was demolished — but Sweet Lew's BBQ reinstalled it outside their restaurant. https://t.co/9G8aWPIovh
The New York Times’ eating guide for Atlanta for this weekend’s Super Bowl and gives Bryan Furman and B’s Cracklin’ Barbecue a shoutout for being the only whole hog joint in town
Sure, why not?
BAR-B-Q Bowl? Greenville, NC bidding for new bowl game under that tentative title in 2020: https://t.co/FytXECunsV
Name: The Honey Hog Date: 12/28/18 Address: 4629 Fallston Rd, Lawndale, NC 28090 Order: Chopped pork combo platter with red slaw, fries and a sample of chopped beef brisket, appetizer of cheese curds
Monk: The Honey Hog is a farm-to-table restaurant in the tiny town of Fallston (about 20 minutes north of Shelby) that this past summer brought on Johnny Ray as a managing partner and pitmaster to add wood smoked barbecue to their menu on Fridays, Saturdays, and Sundays. Interestingly, Johnny is doing whole hog each of those days with pork ribs on Friday nights and central Texas-style brisket on Saturday nights.
The Honey Hog uses a thicker barbecue sauce that Johnny Ray has been selling in grocery store across the state and the chopped pork comes pre-sauced with it. It’s possible that I missed it, but I didn’t see this indicated on the menu and I don’t usually prefer my barbecue pre-sauced. This was no exception. In this case, it was hard to detect any smoke and I have to admit I was a little disappointed.
Well before central-Texas brisket made its way east of the Mississippi, chopped beef was something commonly found in the western part of NC heading towards the mountains. The Honey Hog didn’t have a combo on the menu so instead of ordering a full order of the chopped beef they were kind enough to provide me a sample with my meal. I could taste the smoke more on the beef, which did not come with the sauce, but it still wasn’t for me.
My sides of red slaw and fries were fine but the best part of the meal was the cheese curds I ordered as an appetizer. Those things were ridiculous and are apparently a big favorite of regular customers.
I didn’t love my lunch on this day but from what I can tell on social media The Honey Hog is probably be worth a second visit to try the ribs or brisket specials. And I’ll retry their whole hog, making sure to request the sauce on the side.
The co-founder of True Cue joins the Kevin’s BBQ Joints podcast to give a “city guide” for the entire state of NC.
John Shelton Reed, sociologist and essayist, author or editor of twenty books, most of them dealing with the contemporary American South, guides us through North Carolina for BBQ spots in the major cities as well as way off the beaten path for incredible finds.
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