Monk: I’m posting this a little late for the Thanksgiving holiday but I think its still worth sharing. The Tales from the Pits guys, Andrew and Bryan, share the trends in barbecue that they are thankful for including brick and mortar locations (particularly in the hot Texas summers), barbecue joints expanding into sports arenas, dinner barbecue, and more.
I’m always inspired by the passion for barbecue these guys have, so take a listen and see if you agree with their choices.
Description: There is a lot we’re thankful for right now in barbecue. From the craft pioneers who began expanding the boundaries of what barbecue could be to the new class who keeps pushing the cuisine forward while being mindful of its roots, it’s an amazing time in barbecue filled with immense talent.
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”
The Smoke Sheet is now a paid newsletter, so consider subscribing for continued high quality barbecue content
BIG NEWS: Next week, The Smoke Sheet will move to a paid subscription model to keep the digital lights on and keep bringing you the best of the BBQ world in our newsletter. We hope you'll join us on this journey and continue to support this endeavor: https://t.co/7s0PCFg0DApic.twitter.com/rPtEM9QY0I
Monk: Tales from the Pits reflects back on 6 years and nearly 200 episodes of podcasts. Taking a break from their usual interview format, this pod is more of a behind-the-scenes look at the sausage making of the show, from its inception in 2017 where the guys felt like they had to crank out episodes on a weekly basis and its evolution towards its current season format where episodes are more thoughtful. Along the way, they discuss the barbecue road trips, joints, and experiences that shaped them and the show.
Congrats to Andrew and Bryan!
Description: As we approach our 200th episode we take a look back at the memorable guests, episodes and experiences from the first six years of the podcast. Take a stroll down memory lane as we reflect on our time documenting the barbecue world. Thank you for all of the support for so many years and let’s all keep supporting barbecue!
Congrats to Steve Grady of Grady’s BBQ (as well as the rest of the top 10) for making the semi-finalist list for this year’s Barbecue Hall of Fame class! The inductees will be announced later this month on May 24th.
WRAL is a fan of Midwood Smokehouse‘s latest location in Raleigh
Midwood Smokehouse has some new barbecue taco specials Thursdays through Sundays in May for National Barbecue Month
Winners from this year’s Jiggy with the Piggy Challenge in Kannapolis
Congrats to Longleaf Swine for being named Readers’ Choice Awards winner for Best New Restaurant by Wake Living’s readers
Congrats to Prime Barbecue on 3 years open
Panther City BBQ out of Texas will be joining Christopher Prieto in an upcoming Latin-inspired barbecue class
Check out John Tanner’s updated list of best barbecue in Eastern NC
The Lexington Pit Stop EventCombines NASCAR and Barbecue this Memorial Day weekend; it’s a celebration of Lexington’s stock car racing teams and the pit-cooked Lexington-style barbecue for which the town is famous
Non-Native News
Scotty’s Whole Hog Barbecue is switching to a “once and month” pop-up schedule in Minnesota this year, and the next service will be on May 20
Aaron Franklin’s latest book, Smoke, from him and his photographer/collaborator Jordan McKay is now out
At long last, the day has arrived – Aaron Franklin and Jordan McKay's latest book, Smoke, with incredible photography from Wyatt McSpadden, is officially out!
John Tanner’s out of state travels takes him to B. Cooper Barbecue in Austin, Pig Beach in West Palm Beach, and Pig and Pint in Mississippi
Report from the field on Kolacny BBQ House by Bryan from Tales from the Pits
They don't do social media and don't take credit cards at Kolacny BBQ House. Ervin doesn't talk much but his wife Carolyn will chat while she rings you up. Saturdays and Sundays they open at 11 but get there before noon for one of the most unique experiences in Texas BBQ. pic.twitter.com/TK6NNZh2MB
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