Author Adrian Miller made his way through NC, SC, GA, and FL last week doing research for his forthcoming book “Black Smoke” and made a stop at Grady’s BBQ

#BBQresearch in #NorthCarolina: This place is the not just the THRUTH, y'all, it's the TROOF! A #Blackowned restaurant in rural #NC that cooks primarily with #wood. These places are disappearing, so make your way to #Dudley before the Gradys call it quits. #blacksmoke pic.twitter.com/lk5brRLBwU

— soulfoodscholar (@soulfoodscholar) February 14, 2019

The new Rodney Scott’s BBQ has opened in Birmingham and is one of three new spots to check out

While back in Charleston, Rodney flew back in town to meet with presidential candidate Kamala Harris at the Charleston store

South Carolina Tourism is breaking records in part due to the Barbecue Trail

RIP Rick Schmidt of Kreuz Market

Rick Schmidt has passed away. He was a giant in TX BBQ, and carried the torch for @KreuzMarket for decades before passing it on to his son, Keith. He told us about his life in BBQ in this 2014 interview: https://t.co/TvqCW1Tv7A

— TMBBQ (@tmbbq) February 12, 2019

Last weekend’s Whole Hog Summit in Kinston was a “great success”

According to Travel Channel, Memphis is a the hottest southern destination to visit in 2019, partially due to barbecue

In Memphis, you’ll be surrounded by some of the most finger-licking delicious barbecue joints in the country. Whether you prefer brisket, pulled pork, or a slab of baby back ribs, more than 100 barbecue joints across town are ready to wow you (mostly with pork since that’s what Memphis-style is all about). The World Championship Barbecue Cooking Contest each May draws more than 75,000 barbeque-loving attendees. While in town, sign up for a class with Memphis Barbecue Supply, including free classes on how to cook competition-quality pulled pork and pork ribs. Yum.

Meatfest: NM style

Heard of New Mexico’s grand pork festival? @GustavoArellano takes us inside World’s Largest Matanza- an annual fiesta in Belen, N.M. complete with 43 pigs, 300 gallons of chile and 22,000 tortillas. https://t.co/JaciXv1JVa

— L.A. Times Food (@latimesfood) February 11, 2019