Eater’s Smoke Point profiles the innovative LeRoy & Lewis barbecue food truck in Austin – from smoked cauliflower to smoked burgers to “bacon ribs” to their signature beef cheek to “hop sausage” made with citra hops to a lot more. For more from Smoke Point, click here.
Description: At LeRoy & Lewis barbecue truck in Austin, chefs and owners Evan LeRoy and Sawyer Lewis use different cuts of meat to stand out among the many barbecue trucks in Texas. Think confit beef cheeks, smoky brisket burgers, salty bacon ribs, and even a number of vegetarian dishes, like smoked eggplant parm and cauliflower burnt ends.
Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe
Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week
Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies
🤤 If you want a meal that will truly fill you up and satisfy your tastebuds, visit one of The Smoke Pit’s 4 western NC locations. 👍👍 Here’s our experience:https://t.co/dj32nDv7SJ
Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day
I talked to Justin Fourton of @PecanLodge. Fire took out one of two smoker exhaust systems they have. They can still cook at 1/2 capacity. Will reopen within days. They have a very $$$ fan to replace, but dodged a bullet. https://t.co/1ksnSmwFdG
Pellet smokers are on the rise, according to J.C. Reid
Commercial-grade pellet smokers are elbowing their way into more smoke rooms. What they lack in producing deep smoke flavor, they make up for in cooking & cost consistency. Some pitmasters, stretched for time & capital, are making the switch. #houbbqhttps://t.co/6qs5VLFlrwpic.twitter.com/EtuUOnUq5T
— Fire-Breathing Dimetrodon (@MarieLetsEat) July 30, 2020
Gerri Grady’s of Grady’s speaks with NC Tripping
If you've visited Grady's Barbecue in Dudley, you know this place doesn't mess around. We talked with owner Gerri Grady about their journey from day one to what's going on now. @VisitGoldsboro@ncpork#NCTravelChathttps://t.co/rvwNhcNLqv
Heritage Barbecue in San Juan Capistrano will open this Saturday, according to Kevin’s BBQ Joints
BREAKING: Passing their final city hurdle, Heritage Barbecue in San Juan Capistrano has announced their official Grand Opening date. https://t.co/gmlH9J2uUN
— Kevin's BBQ Joints (@KevinsBBQJoints) July 30, 2020
Bill Addison’s list of 11 places to get barbecue in Los Angeles
When barbecue craving hits, we got the meats! Check out @latimes list of places to get your BBQ fix. https://t.co/gvSStSNiYE
Sam’s BBQ had been in the news recently after country band Midland appropriated an image of their storefront while photoshopping out their name
Barbecue editor @BBQSnob traces the history of East Austin institution Sam's BBQ through two fires, a gentrification buyout offer, and Midland, the band. https://t.co/MWDXXZvpu7
The Pig Island NYC BBQ will be held on Staten Island this September
Great news: The Pig Island NYC BBQ event is coming back this September as a "socially distanced picnic" with tons of great food and drinks https://t.co/EAhAzhbWON
Monk: Eater’s Smoke Point series takes a look at the “cheffed-up” barbecue at Austin’s Interstellar BBQ, including the pastrami beef rib.
Description: At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a “War Dog,” put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.
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