ICYMI, Kevin’s BBQ Joints rounded up from over 120 barbecue personalities what made barbecue so special to them. We were honored that Kevin asked us to be a part of this fantastic project. While some folks focused on their earliest barbecue memories, both Rudy and I focused our answers on bites that broadened our barbecue horizons from more than just the chopped pork they grew up on in NC. Definitely worth a read.
Why is barbecue SO special? 120+ pitmasters, pit builders, writers, craftspeople, & photographers provided a little insight into this question. If you missed the piece from last week you can see it here: https://t.co/FFJOlzd4t7pic.twitter.com/oxvo73dTnL
From Lifehacker: “With my Weber, I smoked a little, grilled a lot, and learned even more—and I’d like to share my favorite dishes (and lessons) with you now, in no particular order. This is what my grill taught me over the past year.”
Congrats to the Red Bridges Barbecue family! Lyttle Bridges Cabaniss (aka “Mama B”), who was the wife of “Red” that took over the business after he passed in 1966 and served as the matriarch of the family until she passed in 2008, was posthumously inducted into the Barbecue Hall of Fame at this past weekend’s American Royal in Kansas City, MO.
Lyttle Bridges is considered to be the first woman barbecue entrepreneur in North Carolina and while her husband Red is the namesake of the restaurant, she was the guiding force behind it, reportedly working from 8am to 9pm nearly every day before handing over the restaurant to her daughter Debbie Bridges-Webb and then her grandkids Natalie Ramsey and Chase Webb at the age of 80. Those three all accepted the award on her behalf this past weekend, which surely must have been a blast.
Lyttle Bridges and husband “Red“ created a style of North Carolina barbecue the family calls “Shelby style.” Her granddaughter says she “worked 12 hours a day, sun up, sun down.” https://t.co/B575s6mcCL
NC whole hog in Maine? John Tanner investigates for The Smoke Sheet
In today's issue, we featured John Tanner's review of Wilson County BBQ, which is cooking up authentic NC whole hog in Maine. Plus, @mossr on the South's best new joints, @BluesHogNation's world champion pulled pork sliders recipe, & much more. Read here: https://t.co/5Hppae6ZhDpic.twitter.com/3eQFT1Yl5l
Congrats to the first class of Kingsford Charcoal’s Preserve the Pit Fellowship. If you recall, the winners of this inaugural class will receive a “grant along with immersive training and one-on-one mentorship with industry leaders throughout 2021 to turn their business aspirations into a reality.” And it’s an impressive list of mentors from which they’ll get advice: Kevin Bludso, Dr. Howard Conyers, Devita Davison, Bryan Furman, Rashad Jones and Amy Mills. I look forward to seeing what happens for each of these fellows as a result of this direct mentorship. The winners ae:
Cory & Tarra Davis – Grand Rapids, Mich.: Owners of Daddy Pete’s BBQ since 2012, Cory and Tarra Davis have a passion for barbecue that they share with their friends, family and community. Through the fellowship, their goal is to build a stronger foundation for their business operations to ensure their restaurant continues to successfully operate beyond their generation.
Chef Shalamar Lane – Carson, Calif.: As the head chef and owner of My Father’s Barbeque, Shalamar brings southern hospitality to California by using delicious barbecue as a way to bring people together. As a result of the mentorship, she hopes to improve her management skills to further her business’ success and continue to teach her employees and community about the history of barbecue.
Ronald Simmons – Kenansville, N.C.: Ronald and his family own Master Blend Family Farms, LLC, which provides whole hogs and premium pork products to restaurants and private owned businesses in his community. They’ve hosted farm tours in collaboration with several local schools and hope to transition one of the farms, which has been in the family for over a century, into a farm school and develop a whole hog barbecue station to share their heritage of barbecue and create a path of opportunity for future generations.
And in more good news, the response to the initial call for fellows was so overwhelming that an additional 10 pitmasters were selected to receive a one-time $7,500 grant. Those winners are:
Newly drafted Chiefs WR Cornell Powell will remain an Eastern Carolina boy at heart: “All I’m going to say is that I haven’t been to Kansas City and had their barbecue yet but, I have North Carolina barbecue number 1 right now,” said Powell.
J.H. Rose alum Cornell Powell is headed to Kansas City. Newschannel12's @KCKennedy93 spoke with the newly drafted wide receiver about his journey to the NFL.https://t.co/bl7R0k5KMO
Our new sign will be going up very soon at our new forever home!! Today will be our last day at the Quickie Pickie location!! We can’t wait for this new chapter ❤️❤️❤️❤️❤️❤️ pic.twitter.com/dtc5spqPXd
RIP Scot Hudson of Hudson’s Hickory House BBQ of Douglasville, GA
More sad news tonight from Douglasville GA. Scot Hudson, of the wonderful Hudson's Hickory House #BBQ, was killed in an accident this morning. https://t.co/CZ4GKYC3FV
— Fire-Breathing Dimetrodon (@MarieLetsEat) May 3, 2021
Can’t wait for “Chef’s Table: BBQ,” which debuts 9/2 on Netflix
Episodes will focus on a quartet of chefs mastering different disciplines in the category, from modern experimentation to ancient techniques. https://t.co/bYX2NOVIPP
Speaking of Rodney Scott, the man isn’t afraid to use MSG in his rubs
The secret? "It may be a controversial ingredient, but I unapologetically use MSG in my seasoning rub. It is a flavor maker! All the savory and hot spices and seasonings make these tender ribs unbelievably delicious." Makes me want to try them even more! https://t.co/VfJKRFZRNe
The butcher shop and barbecue joint, more than a century old, is finally shutting down (but not before giving us its mop sauce recipe). https://t.co/MBxMXgQ2zB
Kingsford is opening $5,000 tabs at barbecue restaurants across the USover the next month
In support of America's pitmasters, we're joining forces with BBQ joints across the country sharing signature recipes and opening $5,000 tabs to serve up quality cue' for you and your family. 🔥
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