Monk: Tommy Tomlinson welcomes Adrian Miller onto his SouthBound podcast during his recently publicity tour for his “Black Smoke” book. A lot of similar ground is covered if you’ve listened to other interviews or podcasts with Miller, but Tomlinson manages to cover some new topics with his thoughtful questions.
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Description: SouthBound host Tommy Tomlinson interviews Adrian Miller, James Beard Award-winning food writer and author of the new book “Black Smoke,” about Black barbecue pioneers.
This latest piece of controversial barbecue list content from one “chefspencil.com” has been rightly getting roasted online since the weekend, but perhaps that was the intent all along? I mean, who had even heard of “chefspencil.com,” an Austrialian website, before this list?
New Orlean’s at number 1? Red flag. No Texas cities on the list? Red flag. As for Charlotte’s rank of 3 on the list? I say this as a Charlotte resident, but red flag. I’m not the only Charlottean who feels this way. Enter Kathleen Purvis:
Let’s declare a moratorium on any further discussion or outrage on anything “chefspencil.com” related, particularly when it comes to barbecue.
Native News
Fighting words from the Hear to Say podcast host Tressie McMillan Cottom
We had @KosherSoul & @soulfoodscholar on @HearToSlay this week. We talk about race and culture and food and how Black people were erased from the food we perfected. But I started with this question to BBQ master, Adrian, because I’m true to this: pic.twitter.com/k1Y5dlQ4Yl
— Tressie McMillan Cottom (@tressiemcphd) May 18, 2021
An oldie but a goodie from Our State Magazine for National Barbecue Day this past Sunday
No matter where you stand on the great sauce debate, we can all agree that North Carolina barbecue is legendary. In honor of #NationalBarbecueDay, here are 26 essential NC barbecue joints. Which one will you visit next?https://t.co/eVfcMzRUGV
1. Jack's Old South 2. Hometown BBQ 3. Yazoo Delta's Q 4. Smoke Masters Championship BBQ Team 5. The Beached Pig 6. Pickin N Grillin 7. Dirty Old Basters 8. 3 Taxi Guys 9. Boars Night Out 10. Ubons BBQ
This #spicerub collection tells a story of culinary traditions that span from #WestAfrica to the American West. Includes an all-purpose rub inspired by the late John Frank Garth, one of my beloved church fathers, a #tsire rub, some #jerk seasoning, and a shout out to East Texas! pic.twitter.com/ME2UDouCwx
High on the Hog premieres on Netflix in one week on 5/26
Although it took five years to turn what is essentially the first half of her book “High on the Hog” into a documentary, Jessica B. Harris said the timing of its release is perfect. https://t.co/rgisl9z6Bu
In one of the latest signs of a return to normalcy, 60 teams participated in last weekend’s 40th Annual BBQ on the Neuse Festival, the world’s largest whole hog competition. Attendance was larger than expected, with upwards of 15,000 attendees (vs an expected 5,000) coming to downtown Kinston to enjoy barbecue, music, and a little rainy weather (at least on Friday night).
For David Gordon, this is his third year cooking at the festival and he said he woke up at 6 a.m. on Friday to prepare for this. https://t.co/ngQNuNBwNk
Indy Week reviews the Raleigh location of Sam Jones BBQ, which doesn’t even have a freezer on site
You can find hot new takes on southern-style cooking all over the downtown Raleigh food scene, but sometimes you just want to go back to the basics. Enter Same Jones BBQ. https://t.co/HxGXWryHNS
Daniel Vaughn spent a little over a week in NC and ended his tour at Jon G’s Barbecue this past Saturday where I was fortunate enough to meet up with him
A fitting end for this Texan on a barbecue tour in North Carolina. Fantastic brisket, ribs, sausage and a whole lot more at @jongsbbq. pic.twitter.com/0W3iCAIF8d
But of course Texas has a state high school barbecue championship
"Team coaches and mentors are not allowed to enter the cooking station. They must stand behind a perimeter of caution tape and offer guidance from the sidelines."
What a day at Texas's state high school BBQ championship looks like: https://t.co/qkaI03oCpz
Mr. Barbecue re-opened last month after two years of closure due to a fire, but thankfully owner Jimmy Carros never considered either a) closing or b) not rebuilding the wood-burning smoke pits. To quote him from the Eater story below:
“The thought never really entered my mind,” Carros said. … “The flavor that you get from the wood-burning pits is not easily matched,” he explained. “I’m not saying it’s impossible, but I’m not sure I can do it.”
Thank goodness Grady’s made it out of the pandemic; now I just need to get there
In what was (somewhat embarrassingly) one of the oldest barbecue restaurant’s in Charlotte, the Tyvola Rd. outpost of the Sonny’s BBQ chain closes this Friday
Adam Richman (of Man vs Food fame) visited Midwood Smokehouse last week
Woke up & chose savagery. Wanted BBQ because I was in the South, Chose this place because it had the same name as my high school, Decided to crush half the menu! Deeeeeelish! Thank you @midwoodSmokehouse pic.twitter.com/AWQNG6UXpe
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