Monk: Dr. Dana Hanson of NC State’s Meat Science Department breaks down east versus west barbecue in North Carolina in this video from Our State Magazine.
Description: ’Cue is our state’s signature sustenance, but with two distinct styles — eastern and Lexington — that’s typically where our agreement ends. Luckily, no matter which side of this delicious rivalry you fall on, barbecue is a food that brings people together.
Monk: Congrats to Joseph Haynes on the release of his latest barbecue history book
“From Barbycu to Barbecue,” now available from the University of South Carolina Press.
The central premise of Haynes’ book is that the barbecue methods were not imported from the Caribbean but instead were a collaboration “between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century.”
While I’m somewhat familiar with Haynes’ work online, I have not ready any of his books to date. The release of his latest book is reason enough to check him out.
Digging this new Sam Jones BBQ tee
This week Jon G’s will be at Super Abari Game Bar on Wednesday, 7/26
Noble Smoke has a “Two Napkin BLT” on the menu for the summer
A belated happy birthday to “Papaw Keith” Smith of Bar-B-Q King
Agreed – this is too pretty not to share
John Tanner welcomes the sight of direct heat true ‘cue in Virginia at Two Drummers Smokehouse in Toano (whole hog coming?!)
A photo of City Limits Barbeque’s sides
Any suggestions?
ICYMI, Franklin Barbecue is taking a well-earned vacation
Monk: Speedy and I have previously visited the Williamston location of The Smoking Pig a little over 8 years ago and rather enjoyed it. In this video, owner Barry Deavers talks specifically about the Pendleton location, which is just outside of Clemson closer to I-85. Interestingly, while people seem to like his brisket he is always partial to the pork from growing up in SC.
Description: At The Smoking Pig, customers can enjoy homemade sauces and fresh, deep-fired corn grown right behind the restaurant. On this episode of Backroad Bites, check out the Pendleton location of this mini chain of barbecue restaurants in South Carolina’s Upcountry.
Monk: A beautiful ode to B’s Barbecue from a NC-born California-resident in search of the elusive ribs. They sell out early (and I mean really early) so you’ve either got to get there at 6am or have a good friend willing to do the same. Will she get those ribs? Check the story to find out.
Last week’s issue of The Smoke Sheet featured 10 of the best Eastern NC barbecue joints from friend of the blog John Tanner
Jon G’s will be at Vaulted Oak today
Noble Smoke makes Axios Charlotte’s 25 best restaurants in Charlotte right now at #25
Looks like Red Bridges Barbecue is getting in on the #woodpilewednesday action
Ahead of opening a brick and mortar, LeRoy and Lewis are selling their food truck
Texas Monthly visits Blake Stoker’s Blake’s at Southern Milling in Martin, TN
The latest John Tanner barbecue stop is in Smokehouse Barbecue Shack, Mechanicsville, Maryland