Our State Magazine’s February issue has a big write up on 26 Essential NC Barbecue Joints
Vote once a day between now and February 25
Steve Raichlen’s upcoming book on brisket comes out in April; here’s a book review
Speaking of Texas barbecue, Daniel Vaughn’s list of the best sausage wraps in Texas (aka #roadsausage)
J.C. Reid on the rise of vertical smokers where space is a little more limited
Relevant Instagram tips for some…
Rodney Scott and Dr. Howard Conyers are on Southern Living’s Southerners of the Year 2018
Midwood Barbecue and Seoul Food Meat Co make Charlotte Agenda’s list of Top 50 restaurants in Charlotte:
Missed this a few weeks back, but here is Matthew Odam’s list of best barbecue in Austin
Several barbecue restaurants including Midwood Smokehouse, Sauceman’s, Seoul Food Meat Co, and Peace-N-Hominy Q Shack are represented on this list of best wings in Charlotte
Brunswick stew was the culprit for what made nearly 300 people sick from the Poplar Tent Presbyterian Church BBQ in Concord
Awesome news:
More on Dave Grohl’s barbecue obsession, this time from Maxim
The Smoke Sheet is a new barbecue newsletter worth checking out:
Tex Mex and Barbecue equals crazy delicious:
When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.
PREACH:
– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)
Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)
Been working on this piece since I was still in #ATL and v excited to finally share it! A look into the indomitable Bryan Furman of @bscracklinbbq — not only imho the world’s best bbq but also “revolutionary” according to @KosherSoul. And there’s a video! https://t.co/qXRtgwgZwF
— Hilary Cadigan (@hilarycadigan) June 25, 2018
– B’s Cracklin Barbeque and a few other Barbecue Bro faves are on this Eater list of best Atlanta barbecue
– Eater’s got a list of barbecue in New York City, too
– Meet the Executive Pitmaster for Midwood Smokehouse’s 4 locations, Matt Berry
Meet the executive pitmaster and the upscale executive chef behind the craft barbecue at Midwood Smokehouse. https://t.co/xFIeLzsQ4d #Partner #CLT5 @MidwoodBBQ @aliciarthomas pic.twitter.com/ixVeWwu42F
— CharlotteFive (@CharlotteFive) June 26, 2018
– Noble Smoke is one of Charlotte Agenda’s 9 most-anticipated restaurants and bars opening in Charlotte by the end of 2018 (wow that’s not a brief title)
– The Takeout has a crash course on Chinese barbecue, which isn’t wood-smoked like American barbecue
– Houston foodwriter J.C. Reid on the expanding role of the pitmaster
Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.
– 8 Austin barbecue sandwiches that break the mold
– This Travel + Leisure list of the 25 best places for barbecue in the U.S. is based on Yelp and is…certainly a list
– Reminder: Daniel Vaughn’s Smokelandia airs its pilot episode tonight
– Registration is now open for October’s Tour de Pig in Lexington
Ready. Set. Ride! 27th Annual Tour de Pig-Saturday, Oct. 13th
Registration is OPEN! #letsride🚲#tourdepig #bicyclesandBBQ #100K #50k #35k #20k https://t.co/i8efjVs2SE
— Tour de Pig (@tourdepig) June 26, 2018
– The pilot for Daniel Vaughn’s barbecue tv show “Smokelandia” will air on Cooking Channel on Wednesday, June 27, at 7:30 p.m. Central Standard Time; Sam Jones BBQ is one of the three joints featured in the pilot which hopes to be picked up for a full season
– The story behind the longtime Stamey’s Barbecue which has been in Tyro for 45 years; owner Dan Stamey is the son of the original owner of Smiley’s and may be a distant relative of Warner Stamey of the Stamey’s in Greensboro
The idea for the restaurant came when Dan Stamey picked up a newspaper and saw a building available for rent at $250 per month. At the time, he was working part time at another barbecue restaurant and working other odd jobs. His father, Herman “Smiley” Stamey, was the original owner of Smiley’s Barbecue on N.C. Highway 8.
– Almond Farm in Millingsport will host its first Blackberry Festival and will also sell barbecue as a benefit for 4-year old Tate Whitley, who has leukemia
– You never hear much about Sam’s but it needs Austin’s help
Yo, #Austin folks! Sam’s Bar-B-Que Is Open, For Now https://t.co/YjHL2rmCjQ via @austinchronicle #BBQ
— soulfoodscholar (@soulfoodscholar) June 12, 2018
– Anthony Bourdain never visited the Piedmont Triad, but Triad City Beat imagines a “Bourdain Trail” in Greensboro, High Point, and Winston-Salem that includes Mr. Barbecue
– Photographer Wyatt McSpadden has taken some great shots of Franklin Barbecue through the years, from its early years in 2009 through the 2015 cookbook and the 2017 fire and the resultant reopening
– Buxton Hall’s Elliott Moss on 3 barbecue rules that were meant to be broken
– (Carolina BBQ-flavored) Utz is better than nuts:
Utz’s Carolina BBQ Chips Are the Good-Time Cousins of Salt & Vinegar https://t.co/7QcXjNOhyQ
— Esquire Food (@ESQFood) June 14, 2018