Monk: The Cuegrass festival, a mix of barbecue, bluegrass, and beer, is back next April in downtown Raleigh. It’s been a few years since I’ve been, but it looks like they’ve moved a few blocks away from in front of The Pit restaurant onto Fayetteville Street. Here were my thoughts from 2019:
Bark Barbecue Café and 2Fifty Texas BBQ mix Texas tradition and hospitality with touches from their Armenian and Salvadoran cultures, respectively. https://t.co/nisGMRyS5x
Monk: Cheerwine has launched their “Uniquely Southern Summer Contest” and are giving Barbecue Bros readers – some of the smartest barbecue connoisseurs around – an edge when it comes to the contest. Simply enter “BBQBROS” in the “Bonus Code” box for a bonus entry when entering the contest at the link here.
Next week’s prize is The Carolina ‘Que Collection, “an ultimate culinary adventure featuring gift cards to over a dozen barbecue restaurants across North and South Carolina. Savor the mouthwatering flavors and unique regional styles that make Carolina barbecue legendary, and see why Cheerwine and BBQ are known as the ‘Southern Handshake.'”
The grand prize of the contest is a three-day, two-night stay at the historic Brown Mountain Beach Resort, “located in the breathtaking Wilson Creek Gorge of Lenoir, North Carolina, promises an unforgettable getaway where history and natural beauty intertwine. The stay will include a Cheerwine-themed riverfront yurt and plenty of swag from the South’s favorite soda. The winner will also enjoy paddleboard and kayak excursions along Wilson Creek and more.”
The contest ends on July 30 so be sure to enter today (and don’t forget to use the code “BBQBROS”).
More info on the restaurants included in the gift card pack here:
Native News
Congrats to Grady’s BBQ on 37 years open!
B’s Barbecue is featured in this month’s Garden & Gun Magazine
Hash is a barbecue tradition practiced almost exclusively in the Palmetto State. Find out the secrets of this South Carolina sensation. https://t.co/A9pixMpDuc
Aaron Franklin recently sat down with the Biscuits & Jam podcast
Aaron Franklin is a BBQ legend, as well as a guy who’s led something of a smoked meat renaissance in Texas, but he started out as a musician before BBQ took over. On Biscuits & Jam, he talks about building @franklinbbq, his third cookbook, and more: https://t.co/hPUMhCTtbZpic.twitter.com/DGcV1W80BB
Kevin’s BBQ Joints out here again doing yeoman’s work. This time, he reached out to 158 restaurants (4 were added since this Tweet) across the country to get what a best first order would look like. From North Carolina, Black Powder Smokehouse in Jamestown, Lawrence Barbecue in Raleigh, Longleaf Swine in Raleigh, Noble Smoke in Charlotte, Red Bridges Barbecue Lodge in Shelby, Southern Smoke in Garland. Naturally, Texas represents a large portion of the list and a separate “Texas-only” list is located here.
NEW: I talked to 154 BBQ spots across the nation to see what they would recommend a '1st Time Visitor' order to best experience their restaurant. The responses were as diverse as they are. Note this list will continue to grow as more responses come in. https://t.co/fc6mZ0TGCUpic.twitter.com/2FlQX1IaRY
Wilber Shirley is celebrated on the UNC Press Blog by reposting his interview with John Shelton Reed and his late wife Dale Volberg Reed from “Holy Smoke: The Big Book of NC Barbecue”
Adrian Miller @soulfoodscholar's third UNC Press book, "Black Smoke: African Americans and the United States of Barbecue," is available for preorder and officially on sale 4/27/21 wherever ebooks and books are sold.https://t.co/4KZr3xQGlT
John Tanner gets a dispatch on Salvage Barbecue from his “Senior South Portland (Maine) Correspondents”
Smoked wings are a big hit in Columbia
Utilizing barbecue’s defining cooking process and an ample dusting of in-house dry-rubs, an increasing number of restaurants have found a dedicated audience for this preparation of drums and flats. https://t.co/hMOhFfhOxW
— Post and Courier Columbia (@PCColumbia) April 13, 2021
The Riverdale Park, MD-based 2Fifty Texas BBQ is opening up a D.C. location
Aaron Franklin’s latest venture isn’t about barbecue
"I think of gumbo as like my liquid brisket." Aaron Franklin discusses his & his partners' upcoming venture, a reboot of the iconic Uptown Sports Club https://t.co/SyQ2HkILXApic.twitter.com/tnoym9A0bz
Grape jelly in barbecue sauce? Apparently so in some regions of Georgia
There’s always something new to learn about #BBQ. Many places in the Savannah/Statesboro/Brunswick area serve a mustard sauce rather unique to the region. My pal Emily has found an example in Millen GA and the main ingredient is… grape jelly! pic.twitter.com/mh7mXOg0xe
Sunday BBQ used to be illegal, so let's thank Al Hall for fighting the man in two 1891 court cases in Denison, TX for the right to sell BBQ on Sundays. https://t.co/QEVXXUMeiv
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