The history behind hush puppies, which I will never refer to “red horse bread”
Do we call them "hushpuppies" because folks used to throw fried cornmeal to dogs to shut them up? Don't be absurd! (And we really should be calling them "red horse bread".)https://t.co/hTwriK6zd7
Not so fast, my friend: After announcing that its Lake Norman location was going to close, Mac’s Speed Shopannounced plans for the restaurant to stay open as a smaller location after an outpouring of love from the community
John Tanner’s Barbecue Blog expands his list of good local places off I-95 from Virginia to Key West
In total copycat fashion, Eater comes out with their own list
Non-Native News
The Smoke Sheet checks out the DFW barbecue scene in person
Happy to confirm @goldeesbbq in Fort Worth is outstanding. Some of the best brisket, turkey, ribs, and sides I’ve had in Texas pic.twitter.com/dCQiSuzAA8
John Tanner checks out Meat BBQ in Lansing, Michigan while crossing that state off his list
Franklin Barbecue finally reopened for in-person dining yesterday
It sure was nice to see all your smiling faces today. A huge thanks to everyone who came to our reopening. Whaddaya say we do it again tomorrow? pic.twitter.com/Eh02lhUkmN
Tomorrow night, UNC Press is hosting an online discussion with Adrian Miller, whose book comes out at the end of the month. Black Smoke: African Americans and the United States of Barbecue is my most-anticipated book of the year and I can’t wait to have it in my hands in a few weeks. The cost of the event is $15 and it benefits the Boston Book Festival.
Description: Just in time for the start of barbecue season, we’re eager to sink our teeth into award-winning food historian Adrian Miller‘s new book Black Smoke: African Americans and the United States of Barbecue. In this special pre-publication event, we’ll sit down with Miller—winner of the James Beard Book Award for Soul Food and a consultant on Netflix’s Chef’s Table BBQ—to hear the stories of how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they’re continuing to influence American cuisine today. And, since Adrian’s book includes more than 20 authentic recipes, we might get some tips on how to make the most of our own adventures with the grill or smoker at home!
Smoke Show BBQ is a new Texas-style barbecue pop up in the Charlotte area from transplanted Texan chef Brandon Belfer who has worked at fine dining spots The Stanley, Crunkleton, The Asbury, Kindred, and Hello, Sailor
Christopher Prieto of Prime BBQ in Knightdale has joined the previously announced pitmasters for the Inaugural Pinehurst Barbecue Festival
Non-Native News
Distant Relatives is a new barbecue trailer in East Austin serving “modern African American barbecue” and is already making waves
Damien Brockway opened Distant Relatives in East Austin in February, and it’s already destination-worthy for folks looking for something unique in Texas BBQ. https://t.co/srvB2L77vT
Exciting stuff from Damien Brockway and his new Distant Relatives BBQ in Austin. Smoked chuck instead of brisket was a nice change of pace. Phenomenal sides, great pulled pork and ribs, and ridiculously crispy/juicy chicken. Wow. pic.twitter.com/GFxKaW3Oiz
Speaking of Beaumont, craft barbecue is catching on there
Since the rise of the craft-barbecue movement 10 years ago, I’ve wondered if CTX-style barbecue could ever catch on in Beaumont, which has its own deeply entrenched tradition of smoked meats. Looks like the answer is "Yes." #houbbqhttps://t.co/W3wPmKKu4rpic.twitter.com/d2nRlqahWj
In today's issue of the NYC BBQ Weekly newsletter, I shared 3 bourbons (and one rye) to try at your next barbecue gathering, including from @knobcreek & @oldforesterhttps://t.co/hrNlvmPmgx
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