Happy 7th Blog-a-versary to us!

May 27, 2019 / Barbecue Bros / 1 Comment

Barbecue Bros was started on May 25, 2012. This meal from Sweatman’s Bar-B-Que in Holly Hill, SC was much better than that first meal under the blog. In any case, thanks for reading!

-Monk, Speedy, Rudy

Friday Find: Jimmy Courtney’s BBQ Process

May 24, 2019May 21, 2019 / Barbecue Bros / 1 Comment

Jimmy Courtney of Courtney’s BBQ in Clover, SC made this YouTube video explaining his barbecue process. You can read more about Courtney’s BBQ, a Lexington-style barbecue joint which has been open since 1999, in this month’s Charlotte Magazine Barbecue Issue. Hat tip to reader Robert Evans for this video.

Description:

We have had a few people ask us how we cook our bbq, so we wanted to take just a few minutes and walk you through each and every step of our process!
If you have any questions, please feel free to message us or leave them in the comments and we will answer them as quickly as possible!

Linkdown: 5/22/19

May 22, 2019May 21, 2019 / Barbecue Bros / Leave a comment

Charlotte Magazine has released their barbecue issue. Several of the stories are below but consider buying a physical copy at one of their newstand locations

“For me, when I take a bite of a North Carolina-style sandwich, it takes me back. It’s a visceral thing. It’s not just food. It’s a lifestyle, a community.” https://t.co/5FRiWDzRq0
— Charlotte magazine (@CharlotteMag) May 20, 2019

From the "Barbecue Issue": Get the story behind six joints in or near Charlotte—and many other recommendations within 40 miles of uptown. https://t.co/uAh3XHGo1c
— Charlotte magazine (@CharlotteMag) May 20, 2019

A Charlotte Hushpuppy Throwdown: Who came out on top? https://t.co/OvBILnL2xn
— Charlotte magazine (@CharlotteMag) May 21, 2019

Oh Lordy:

Barvecue in Cornelius makes plant-based items that vegans and omnivores can enjoy: https://t.co/aZMxagmS8E
— Charlotte magazine (@CharlotteMag) May 21, 2019

The Improper Pig is relocating from its orignal Cotswold location to south Charlotte

A brief history of barbecue, according to Chowhound

A guide to Carolina barbecue sauces, also according to Chowhound

Barbecue and mountain biking: when you want some ‘cue after hitting the trails

LOL from Kathleen Purvis:

Researching a barbecue project, I came across this: “Brisket so tender it falls off the bone.” That’s . . . quite a feat. Guess I have a bone to pick.
— Kathleen Purvis (@kathleenpurvis) May 15, 2019

Midwood Smokehouse’s Barbecue Month special while it’s available:

Who has tried the pork belly burnt ends for #NationalBarbecueMonth? Dunked in peach barbecue sauce and served with baked potato casserole and a side. Hush pups of course. #wesmokethegoodstuff pic.twitter.com/Yms4ClygSm
— Midwood Smokehouse (@MidwoodBBQ) May 15, 2019

Memphis in May 2019

May 21, 2019October 24, 2019 / Barbecue Bros / Leave a comment

Monk: For my second Memphis in May with the Cotton Pickin’ Porkers, they finished a very respectable 12th out of 35 teams in whole hog (just missing a call) in addition to 18th out of 118 in tomato sauce, 23rd out of 95 in mustard sauce, and 71st out of 145 in wings. Not bad for a group of guys that gets together once a year to do this festival, even if they’ve been doing it for the past 29 straight years (one of only a handful of teams that can claim that). In any case, Memphis once again proved to be a fun weekend of barbecue and drinks. Can’t wait for next year!

Cotton Pickin’ Porkers