I’ve been saying it for years (and will continue to say so until I make it out there), but I really need to make it to Skylight Inn and Sam Jones BBQ.
Join Bob Garner as he samples the barbecue at Sam Jones BBQ in Winterville where whole hogs are smoked and chopped on site.
– Congrats to Sam Jones on his James Beard nomination!
ICYMI: Twelve of our chefs, brewers, and restaurants are up for some of the most prestigious awards in the culinary industry https://t.co/lKJ6Tu7sVD
— Our State Magazine (@ourstatemag) February 17, 2018
– Two other barbecue chefs got nominations as well including Rodney Scott of Rodney Scott’s BBQ in Charleston and Tootsie Tomanetz of Snow’s BBQ in Lexington, TX; Ronnie Killen was also nominated but technically for his new steakhouse, Killen’s STQ
– Texas Monthly has more on Tootsie’s nomination
– A new barbecue restaurant recently opened in Darlington, SC named Fahrenheit 225
– Guy Fieri is curating a lineup of “barbecue badasses” for the country music festival Stagecoach in Indio, CA in late Apil – though the actual list itself doesn’t live up to that billing
– Harold Conyers, a NASA scientist who studied engineering at NC A&T for undergrad and Duke for grad, recently gave a keynote at Morris College in South Carolina
– How Frank Scibelli, restaurateur behind Midwood Smokehouse, Mama Ricotta’s, and Paco’s Tacos (and more), works each day
“Charlotte embraces people that move here. Charlotte is warm to newcomers. Important people here answer their phone. They’re down to earth. They’ll talk to you. That’s one thing that I don’t think everybody realizes.”https://t.co/6IUKzgRfsR
— Charlotte Agenda (@charlotteagenda) February 14, 2018
– The folks behind Seoul Food Meat Co are opening a korean barbecue restaurant next door, targeting later this month
– Owner Rob Berrier announced last month that the Little Richard’s BBQ stores on County Club Drive in Winston-Salem and in Wallburg have changed their names to Real Q; the remaining four Little Richard’s locations separately owned by Nick Karagiorgis and his son Stavros will keep the Little Richard’s name. Read more for the somewhat confusing history behind the ownership of the different locations at the link below.
Little Richard’s on Country Club Is Getting a New Name https://t.co/sPDlH7qjzh #wsnc #BBQ @mhastingsWSJ pic.twitter.com/3fLMZgy35B
— Winston-SalemJournal (@JournalNow) January 22, 2018
A short video from Bob Garner on Sam Jones continuing the legacy of his famous barbecue family.
– A review of Sam Jones BBQ from The Daily Reflector
– J.C. Reid’s latest barbecue article reflects on pork belly
Pork belly goes beyond the bacon. Latest for @HoustonChron. Feat. @killensbbq, @killensstq @PappasDeltaBlue #houbbq https://t.co/8TL6SM9fL8
— J.C. Reid (@jcreidtx) November 24, 2017
– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!
The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.
To achieve that level of pure deliciousness, “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”
– Apparently Sarasota’s got a “smokin’ hot” barbecue scene
– Saucy:
TSA at Memphis airport confiscates 20-30 lbs of BBQ sauce per week. Wonder how that compares to Austin?
https://t.co/OK1BTB8Mjy— Robert Moss (@mossr) November 29, 2017
– Rodney Scott on passing of pitmaster Douglas Oliver: It’s like a legend left us
– Texas politics don’t mess around when it comes to barbecue
Texas politics: Where barbecue becomes a legitimate campaign issue in the @TexasDeptofAg Commissioner’s race. https://t.co/HWSZBESwkh
— Daniel Vaughn (@BBQsnob) December 1, 2017
– Great use of video in this tweet right here:
Did you know @NCStateCALS hosts an annual BBQ Camp where participants learn the science, technique and history of barbecue? The camp is featured in the latest issue of “NC State” magazine: https://t.co/Depc3gCid5 pic.twitter.com/46H37YYakM
— NC State Alumni (@NCStateAlumni) November 30, 2017