Soul Food Scholar

Linkdown: 2/24/21

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After a few weeks in soft open mode, Sam Jones BBQ’s downtown Raleigh location has finally opened; the latest opening towards Raleigh staking its claim as a modern barbecue capital. Next up in some order is Ed Mitchell’s The Preserve, Wyatt’s Barbecue (from the team behind Picnic in Durham), Lawrence Barbecue, and Longleaf Swine. More coverage on Sam Jones BBQ can be found in this article from industry trade publication QSR Magazine.

In the next few months, a visit to Raleigh will certainly be called for, as our Capital brethren continue to beat out the Queen City in barbecue openings. Step up your game, Charlotte!

Native News

Robert Moss explores the origin stories of 5 southern sauces, including Scott’s Barbecue Sauce from Goldsboro which is available across the US thanks to its distribution via Wal-Mart

Moss went into even more detail in his weekly Cue Sheet newsletter

Jon G’s has your St. Patty’s Day dinner plans solved as they will be slinging cue from their food truck at Waxhaw Taphouse

Non-Native News

Sad news out of Memphis’s Rendezvous

“Black Smoke” author Adrian Miller will be on an online Zoom interview this Friday (2/26) with Delaware Libraries that is free to the public

La Barbecue is moving, and will have a lot more space to work with at their new location

Goldee’s Barbecue in Forth Worth gets some love from the Dallas Morning News

RIP to a Kansas City barbecue legend, L.C. Richardson

Robert Sietsema’s top pastrami in NYC may surprise you, as it comes from a barbecue joint and beats out the world famous Katz’s Deli

Just gonna leave this here

Linkdown: 2/17/21

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Stay strong, Texas. It sounds awful out there but we’re all with you in spirit.

Native News

With Sam Jones BBQ opening in Raleigh, the local barbecue scene now looks to Ed Mitchell’s The Preserve

Bar-B-Q King is a wallet-friendly Charlotte cheap eat

Clarence appreciate post

Carolina Hurricanes to the Dallas Stars after the first of their two head-to-head wins last week

Non-Native News

Congrats to BBQ Tourist on 3 years!

He recently wrote up the best barbecue restaurants in Omaha on his blog

Edna Jane’s pitmaster Clay Blair grew up in Asheville; the restaurant, which is named in honor of Blair’s beloved grandmother, includes beef ribs and brisket, along with the signature Carolina pork spare and back ribs, and pulled pork shoulder served with pepper vinegar sauce.

The Soul Food Scholar weighs in on whether cornbread should have sugar in it

Adrian Miller also had a lengthy conversation with Boulder Weekly about his upcoming book Black Smoke

Big Bob Gibson review

The family-owned Original K&K Bar-B-Que is in Corsicana, TX

Heirloom Market makes this list from Eater Atlanta

Big Wayner with his spin on the Tik Tok Tortilla trend

Linkdown: 10/28/20

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This week, Adrian Miller, the James Beard Award-winning author and self-proclaimed “Soul Food Scholar” shared the cover art and preorder link for his forthcoming book entitled “Black Smoke: African Americans and the United States of Barbecue.” As I noted in my recent Barbecue Bros Book Club entry for “North Carolina’s Roadside Eateries” by D.G. Martin, while the John T. Edges and Bob Garners of the world have given us so much in terms of exposing us to places we might never have known about otherwise, it’s well past time to get a different perspective.

I am very much looking forward to reading both this book as well as Rodney Scott’s upcoming book to get just that. “Black Smoke: African Americans and the United States of Barbecue” will be out April 22, 2021 on University of North Carolina Press.

“Black Smoke celebrates the significant contributions that African Americans have made to the American barbecue story. You’ll learn how African Americans honed and popularized a cuisine rooted in Native American culinary tradition, and became its most effective ambassadors. I profile fascinating barbecuers from the past two centuries, look at different aspects of African American barbecue culture, and opine about barbecue’s future.”

Native News

The BBQ Review (@BbqRate) is a Twitter account I just found out about

John Tanner’s BBQ Blog visits The Pit in Raleigh for a solid meal

John Tanner also recently shared his favorite barbecue sauces

Congrats to Warner Stamey, founder of Stameys Barbecue, on his Barbecue Hall of Fame induction!

Non-Native News

Desiree Robinson of Cozy Corner is also a BBQ Hall of Fame inductee

This UPROXX interview with Rodney Scott covers a lot of the basics you may already know

Horn Barbecue has finally opened in Oakland (finally!)

The Drinking Pig by Chef Raheem Sealey is a weekend pop-up in Northeast Miami Dade

https://twitter.com/soulphoodie/status/1321265183520624641

Franklin Barbecue has started shipping briskets through Goldbelly

A second location of Pappy’s Smokehouse has opened in the St. Louis area

LeRoy & Lewis has a Patreon account for exclusive content

This week is Texas Monthly BBQ Week

Friday Find: HuffPost explores “Where Does American Barbecue Come From?”

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The HuffPost’s “Between the Lines” series explores the origin of barbecue in America and specifically Black pitmaster contributions through interviews with “Soul Food Scholar” Adrian Miller, Bryan Furman of B’s Cracklin’ Barbeque in Savannah, and Terrence “Big Perm” Nicholson of Zilla’s Pit BBQ in Nashville. Of note, Furman discusses his goal to host pop-ups around the country with other Black pitmasters to use his platform to help spotlight them. Which sounds awesome.

Description: Barbecue is a staple of American culture. But where does it come from? It turns out, this cooking style predates the country itself. But BBQ isn’t just about food. It’s also about honoring the cuisine’s history and preserving its future.