Our State Magazine’s February issue has a big write up on 26 Essential NC Barbecue Joints
Vote once a day between now and February 25
Steve Raichlen’s upcoming book on brisket comes out in April; here’s a book review
Speaking of Texas barbecue, Daniel Vaughn’s list of the best sausage wraps in Texas (aka #roadsausage)
J.C. Reid on the rise of vertical smokers where space is a little more limited
Relevant Instagram tips for some…
“Little boy found in North Carolina, that is such happy news. But in a tragic twist, he will have to spend his life eating North Carolina barbecue…”
“I welcome your vinegar-stained letters you poor flavor-deprived bastards”
Stephen Colbert
Governor Roy Cooper responded to the Colbert: “Y’all have a mustard problem”
The mayor of Lexington invited him to town for a tasting
As did The Barbecue Center in Lexington
The NC Pork Council reminded everyone of a declaration by former Governor Bob Scott
However, according to D.G. Martin, the real barbecue crisis is not Stephen Colbert slandering the good name of NC barbecue; its the closing of its classic joints
Nevertheless, across NC, a mother and son hunt for the pinnacle of smoked pork
My 31-year-old son and I spent a muggy, buggy summer week driving the Tar Heel State’s highways and back roads to search out its most flavorful pork. Tucking in our napkins at seven spots in six days, we experienced a slice of Americana as thick as the smoke that infused the meat before us, rubbing shoulders with generations of barbecue royalty in the process.
However, if you do want to become a SC Barbecue Association judge, you can learn how this Saturday in Columbia
I think we already saw this but ok!
James Beard-award winning author Adrian Miller, whose forthcoming book Black Smoke will focus on African american contributions to barbecue culture, will be in Charlotte on 2/12
Three words that you don’t hear too often together: “true,” “Miami,” and “barbecue
Barbecue in Miami can be hard to grasp or define. Other than a few places, most of what one might call barbecue here is more a Georgia-style hybrid of grilling and smoking either baby-back ribs or whole chickens. The rare spots that give brisket or pork the dozen-plus hours of pure smoke that’s synonymous with Texas or Carolina barbecue are faithfully trying to replicate an established style. With their Jupiña mop sauce, black-as-night Malta barbecue sauce, and pork belly burnt ends ($10), Briceño and Honore have finally invented a style of barbecue synonymous with Miami.
Vote in USA Today’s 10Best Reader’s Choice Awards for Best Barbecue in NC
Stamey’s Barbecue with a mini-tweet storm last week; none of which is wrong (click on the tweet below to see the rest):
Sometime it pays to have the fire chief as your pitmaster; a fire broke out in the smokehouse of Skylight Inn last week but Sam Jones was among the firefighters who put the fire out
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
Conde Nast Travel recently profiled Birmingham and its reinvention and shouted out Rodney Scott’s BBQ, which is opening a store there in 2019
“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
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?
Long Leaf Politics: True North Carolina Barbecue hurting. Would a state law help?
This might be a story in the affirmative and while I never made it there myself, by all accounts Bill Ellis Barbecue in Wilson was an eastern NC institution. It unfortunately closed quietly last week after 55 years in business and follows an unfortunate trend after closures at Allen & Son in Chapel Hill and Q Shack in Raleigh
More on NC barbecue; I’m not sure what prompted this but Stamey’s Barbecue in Greensboro with a mini-thread laying down the truth:
Dream job, and not just because of the barbecue:
Mighty Quinn’s is looking to continue expanding in 2019
HOORAY BRISKET
Yea…just, no
Rien Fertel remembers Douglas Oliver, pitman for Sweatman’s BBQ in Holly Hill, SC, who died in the fall of 2017