Monk: The Cuegrass festival, a mix of barbecue, bluegrass, and beer, is back next April in downtown Raleigh. It’s been a few years since I’ve been, but it looks like they’ve moved a few blocks away from in front of The Pit restaurant onto Fayetteville Street. Here were my thoughts from 2019:
Bark Barbecue Café and 2Fifty Texas BBQ mix Texas tradition and hospitality with touches from their Armenian and Salvadoran cultures, respectively. https://t.co/nisGMRyS5x
Monk: Robert Moss dropped his annual top barbecue joint list for Southern Living, and of the 50, eight were North Carolina barbecue joints while another nine were from South Carolina. The North Carolina joints were:
Prime Barbecue, Knightdale
Barbecue Center, Lexington
Red Bridges Barbecue Lodge
Sam Jones BBQ, Winterville
Stamey’s Barbecue, Greensboro
Grady’s Barbecue, Dudley
Lexington Barbecue, Lexington
Skylight Inn, Ayden
Even with some decent representation from the Carolinas, there were a few I felt could’ve made the list based on what Robert Moss had written previously; Jon G’s Barbecue and Lawrence Barbecue in particular.
Contributing barbecue editor Robert Moss spent much of the past year buzzing down Interstate highways and navigating winding back roads as he revisited old favorites and checked out new contenders for this list. https://t.co/7MWbjBZxug
A Texas barbecue joint made the #1 spot on the list, and while I won’t spoil just who it was just know it is a very familiar joint to most. You just know that Texas Monthly Barbecue Editor Daniel Vaughn would have to gloat:
Monk: As a result of some severe storms in the Charlotte area last week, a 900 pound longhorn bull got loose in west Charlotte and ran free for 4 days.
There's a Texas BBQ joke in here somewhere: a longhorn bull running free in west Charlotte https://t.co/sZtFF8ojnK
It would re-emerge once a day or so but no one was ever able to pin it down. It quickly soared to the top of the Charlotte-Mecklenburg PD’s most wanted (animals) list.
The Bull Never Ends!
Bull-lieve it or not, we are still searching for the 900 lb Longhorn Bull in the West Charlotte area. He is now at the top of our most wanted animals list 🐂
it wasn’t until the fourth day that the bull was found and euthanized by a hunter hired by the owner. No word on whether any barbecue was able to be made as a result.
NC-based Cheerwine is now available at 4 Rivers Smokehouse restaurants across Florida
Speedy’s is back from vacation
Have you tried livermush before? This NC delicacy is not barbecue but is made from pig: “they ground pig’s liver and head meat and mixed it with cornmeal, salt, pepper, and sage to form something akin to a caseless sausage”
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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.
Happy pub day to FROM BARBYCU TO BARBECUE! 🔥
In this barbecue history, award-winning barbecue cook@OCBarbecue boldly asserts that southern barbecuing is a unique American tradition that was NOT imported. 👀
A belated happy birthday to “Papaw Keith” Smith of Bar-B-Q King
Non-Native News
Agreed – this is too pretty not to share
I didn't take this photo from Holy Smoke BBQ in Nyhamnsläge, Sweden nor have I been lucky enough to visit but it's really too great not to share. pic.twitter.com/WHS3FKUD72
— Kevin's BBQ Joints (@KevinsBBQJoints) July 25, 2023
John Tanner welcomes the sight of direct heat true ‘cue in Virginia at Two Drummers Smokehouse in Toano (whole hog coming?!)
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