J.C. Reid hits up Heritage Barbecue in southern California
There's a long history of Texas-style barbecue in Southern California, and Heritage Barbecue in San Juan Capistrano is its latest evolution. (free link) https://t.co/kWkZX2b9MT
Daniel Vaughn reviews “From Barbycye to Barbecue” by Joe Haynes and found it “convincing, and sometimes exhausting”
A fresh look at #BBQ history.@BBQsnob stated “anyone planning to write seriously about the history of barbecue shouldn’t take on the task without first reading, and then referencing, From Barbycu to Barbecue.”https://t.co/VnRiASke88
Monk: If there was an overarching theme for Charlotte barbecue the past three months, it would be expansion. In the second quarter roundup, I had hoped for new concepts and expansion. While we didn’t necessarily get new concepts (yet), we did get quite a bit in the way of expansion. Mac’s Speed Shop, Midwood Smokehouse, and Noble Smoke all announced new locations, (although only one of which is in Charlotte), and rumor has it another Charlotte barbecue joint may be expanding as well.
Not to mention, Phar Mill Brewing in Harrisburg expanded in a slightly different way. Pharr Mill BBQ is utilizing a Jon G’s barbecue pit and they typically serve some combination of brisket, ribs, and pork Thursdays through Saturdays.
July
7/3 Pharr Mill BBQ starts smoking on their Jon G’s barbecue pit at Phar Mill Brewery in Harrisburg
7/31 Charlotte-raised Bryan Furman returns to Charlotte and brings his Bryan Furman BBQ pop-up to Sweet Lew’s BBQ
August
8/9 In a nice nod to its employees, all Mac’s Speed Shop locations closed for the day to fight employee burnout
“Our people have been going way above and beyond to make our carry-out, eat-in and delivery business grow by leaps and bounds”… “I’ve never seen a team so dedicated to bringing fun and good food back into the lives of people pent-up by the pandemic.”
Mac’s President Shang Skipper
8/10 Sweet Lew’s Barbeque introduces the “Carolinas Frito Pie”: Carolina bbq hash, warm pimento cheese and jalapeños
8/14 Mac’s Speed Shop is expanding to Fort Mill
“This is a location we think is a little underserved for what we do at Mac’s. We think it will do well," says Shang Skipper, president of Mac's Hospitality Group. That barbecue joint should open in Fort Mill in 2022. https://t.co/26FOJtjNIj
9/10 Barvecue, the wood-smoked plan-based barbecue company out of Cornelius, is rolling out to 12 colleges and universities and just signed a deal with Sprouts Farmers Market
On Aug. 30, Barvecue, a Cornelius company that makes wood-smoked plant-based barbecue, announced their expansion into 360 Sprouts Farmers Market locations. The move follows last winter's news that it will open the world’s largest plant-based smokehouse. https://t.co/T3OH8Ad3au
9/9 Jon G’s Barbecue make this list of “Best New Barbecue Joints in the South” from Southern Living
I got out this summer and ate a lot of really good barbecue for @Southern_Living, and much of it was at restaurants that opened since 2020 began. Here are my picks for the Best New BBQ Joints in the South https://t.co/nwm8zrykCG
Sadly, for the second year in a row the Mallard Creek Barbecue has been cancelled due to the Coronavirus. The Mallard Creek Barbecue is by far the oldest barbecue tradition in Charlotte, so its a shame that the 91st edition of it will have to wait another year. Assuming that’s the case, I’ll be there but will be missing their slightly controversial version of Brunswick stew come the 4th Thursday of October.
Native News
Jon G’s gets the Axios Charlotte bump
Bring sunscreen and a chair, talk to the people around you in line and embrace the free Natty Light. https://t.co/bBQz78mK6P
Secondhand Smoke is continuing the Pete’s BBQ tradition in Rock Hill and will be open this Labor Day Weekend; Pete’s BBQ served every Memorial Day, July 4th, and Labor Day weekend for 55 years before closing in 2018
John T Edge explores the vernacular of Fresh Air Bar-B-Que’s architecture
In the summer #Gravy Director’s Cut, @johntedge explores how vernacular architecture and barbecue design innovations become tradition.
— Southern Foodways Alliance (@southfoodways) August 31, 2021
In Houston, barbecue pop-ups are all the rage
"Underground" pop-ups – where you pre-order then pickup your food at an appointed place and time – are all the rage on the HOU food scene. You can get the latest and greatest ice cream, pizza, and, yes, barbecue. #houbbqhttps://t.co/0xKZDva0QJ
Scott’s Bar-B-Q is featured in the first episode of “Backroad Bites” from South Carolina Education TV, which is back for a third season
The BBQ Review checks out The Southern Belly in Columbia, SC
THE SOUTHERN BELLY-Columbia, SC-There’s something cool about places that just do one thing (pork sandwiches), and do it really well. Perfectly seasoned Traditional sandwich “Wookie” sized (8.8) is great w/Midas sauce, and “Dark Side” sauce is like thinner A1 steak sauce. Unique! pic.twitter.com/PdslWuMIb7
Operation BBQ Relief has deployed to Louisiana in response to Hurricane Ida. Donate today to help share the healing power of BBQ with communities affected by this historic hurricane. https://t.co/nlRbau0San
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