Adrian Miller

Linkdown: 1/27/21

/ Barbecue Bros / Leave a comment

Featured

Kingsford Charcoal has announced the “Preserve the Pit” Fellowship to celebrate the Black contribution to barbecue and help aspiring pitmasters through a monetary grant and a hands-on mentorship. That mentorship will be provided by several notable barbecue personalities and pitmasters: Kevin Bludso of Bludso’s BBQ in Compton as well as Netflix’s American Barbecue Showdown, Rashad Jones of Big Lee’s BBQ, Bryan Furman of B’s Cracklin’ Barbeque, Devita Davison of the non-profit FoodLab, Amy Mills of 17th Street Barbecue, and Dr. Howard Conyers of PBS’s Nourish.

It’s fantastic to see Kingsford celebrate Black barbecue and put their money where their mouth is with this fellowship investing in the future of it. I look forward to seeing who makes the class of 2021 and what they do with this great opportunity. Applications are due by March 1 and the inaugural class of fellows will be announced in April.

Native News

A sneak peak of Lawrence Barbecue’s setup in Boxyard RTP

Ed Mitchell will be appearing on this panel alongside Dr. Howard Conyers and “Black Smoke” Adrian Miller on February 10

The owner of Shaw’s Barbecue House in Williamston recently saved a longtime customer from choking

The Pit in Raleigh will offer to-go cocktails through the end of January

Kinston’s Kings Restaurant was selected to participate on a rib cookoff for the Drew Barrymore Show; last year King’s sold almost 2 tons worth of ribs

Hmm, now what could we do with a feral hog?!?!

Non-Native News

Stay with me here: Tennessee Avenue Beer Hall will offer “Chucktown-style” barbecue in South Jersey; the owner Charles Soreth was inspired by his trip to Charleston for his Chucktown BBQ pop-up, but no word on what exactly “Chucktown” style is

Brooklyn barbecue restaurants taking part in NYC’s Restaurant Week To Go

How craft barbecue and craft chocolate intersect at Tejas Chocolate & Barbecue

Sweet kicks

Linkdown: 1/12/21

/ Barbecue Bros / Leave a comment

Featured

A couple of big barbecue books are now available for pre-order. “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie will be released on March 16 and Adrian Miller’s “Black Smoke” from UNC Press will be out on April 27. Both are available for preorder now here and here, and I can’t wait to read both of them to get different perspectives on barbecue. I strongly encourage you to do the same. -Monk

Native News

Congrats to RayNathan’s in Gastonia on celebrating 2 years open as of this past Sunday

Wyatt’s Barbecue is one of Eater Carolinas’ 17 most anticipated restaurants in 2021

Non-Native News

More on the passing of the legendary Mike Mills

CM Smokehouse from Cade Mercer gives South Austin a new and promising food truck option

Texas Monthly makes the case for a barbecue tour of the Texoma region north of Dallas

Robert Sietsema recently posted this photo of Billy Durney of Hometown BBQ from happier times

Linkdown: 10/28/20

/ Barbecue Bros / Leave a comment

Featured

This week, Adrian Miller, the James Beard Award-winning author and self-proclaimed “Soul Food Scholar” shared the cover art and preorder link for his forthcoming book entitled “Black Smoke: African Americans and the United States of Barbecue.” As I noted in my recent Barbecue Bros Book Club entry for “North Carolina’s Roadside Eateries” by D.G. Martin, while the John T. Edges and Bob Garners of the world have given us so much in terms of exposing us to places we might never have known about otherwise, it’s well past time to get a different perspective.

I am very much looking forward to reading both this book as well as Rodney Scott’s upcoming book to get just that. “Black Smoke: African Americans and the United States of Barbecue” will be out April 22, 2021 on University of North Carolina Press.

“Black Smoke celebrates the significant contributions that African Americans have made to the American barbecue story. You’ll learn how African Americans honed and popularized a cuisine rooted in Native American culinary tradition, and became its most effective ambassadors. I profile fascinating barbecuers from the past two centuries, look at different aspects of African American barbecue culture, and opine about barbecue’s future.”

Native News

The BBQ Review (@BbqRate) is a Twitter account I just found out about

John Tanner’s BBQ Blog visits The Pit in Raleigh for a solid meal

John Tanner also recently shared his favorite barbecue sauces

Congrats to Warner Stamey, founder of Stameys Barbecue, on his Barbecue Hall of Fame induction!

Non-Native News

Desiree Robinson of Cozy Corner is also a BBQ Hall of Fame inductee

This UPROXX interview with Rodney Scott covers a lot of the basics you may already know

Horn Barbecue has finally opened in Oakland (finally!)

The Drinking Pig by Chef Raheem Sealey is a weekend pop-up in Northeast Miami Dade

https://twitter.com/soulphoodie/status/1321265183520624641

Franklin Barbecue has started shipping briskets through Goldbelly

A second location of Pappy’s Smokehouse has opened in the St. Louis area

LeRoy & Lewis has a Patreon account for exclusive content

This week is Texas Monthly BBQ Week

Friday Find: HuffPost explores “Where Does American Barbecue Come From?”

/ Barbecue Bros / Leave a comment

The HuffPost’s “Between the Lines” series explores the origin of barbecue in America and specifically Black pitmaster contributions through interviews with “Soul Food Scholar” Adrian Miller, Bryan Furman of B’s Cracklin’ Barbeque in Savannah, and Terrence “Big Perm” Nicholson of Zilla’s Pit BBQ in Nashville. Of note, Furman discusses his goal to host pop-ups around the country with other Black pitmasters to use his platform to help spotlight them. Which sounds awesome.

Description: Barbecue is a staple of American culture. But where does it come from? It turns out, this cooking style predates the country itself. But BBQ isn’t just about food. It’s also about honoring the cuisine’s history and preserving its future.