– A tiny new joint in the mountains of NC called The Tin Shed has opened on a farm in the tiny town of Spruce Pines
– RIP Douglas Oliver, longtime pitmaster at Sweatman’s Bar-B-Que
Restaurant kitchens are full of unsung heroes, obscurity toilers, invisible workers like Douglas Oliver, who died last month. For over three decades, Douglas worked as a pitmaster at Sweatman’s Bar-B-Que in Holly Hill, SC. He called himself a “worker ant.” pic.twitter.com/esNU0jchLD
— Rien Fertel (@rienfertel) November 27, 2017
– Dino Philyaw, a former University of Oregon and Carolina Panthers football player originally from Dudley, NC, has brought (among other things) Eastern Carolina barbecue to Eugene
Dino Philyaw cooks all kinds of barbecue but he is partial to the type of vinegar and pepper sauce-based barbecue from eastern North Carolina, where he’s from.
– How our differences show our similarities
Even before I was old enough to be given my first rifle, I was aware of the difference between eastern and western N.C. barbecue. Eastern BBQ, strangely enough, was almost considered a foreign dish. More than one elder statesman from the Piedmont informed me that the sauce was indeed different — it could be “downright bitter!” Adding ketchup to slaw, furthermore, was just what one did. It complemented the sliced or chopped pork shoulder. With my provincial yet well-informed definition of barbecue and sides, I kept chomping away, whenever there was an opportunity to do so.
– A few long-but-not-forgotten barbecue restaurants get a brief mention in this Charlotte Five article on most missed Charlotte restaurants – Old Hickory House, Olde Original BBQ, Ol’ Smokehouse, Rogers Barbecue
– HECK YES:
Lexington NC style barbecue is intrinsically superior to all other barbecue. https://t.co/HRQWbs2iLS
— Kara N. Slade (@KaraNSlade) November 20, 2017