So pumped to attend tonight’s Southern Supper at Midwood Smokehouse with guest pitmaster Sam Jones
Jones and Barry plan to engineer a 3-course “throwback” barbecue dinner which will include local brews and beers from NoDa Brewing Company, southern hors d’oeuvres of pimiento cheese and smoke jalapeno dip, house salad, the whole hog (of course), old-fashioned warm apple cobbler with cinnamon ice cream, and other sides (hush puppies, collard greens, mac&cheese, etc.).
– Engineering consulting firm WK Dickson has turned the site of the former Melton’s Barbecue in Rocky Mount into a park, fittingly named Barbecue Park
– Why was the BBQ sandwich not named NC’s best sandwich? Instead, BusinessInsider.com picked the Carolina burger
TrueCue.org seeks to educate people about real barbecue—meat slow-cooked over wood or charcoal alone, without the assistance of gas, electricity or any other heat source—by certifying and promoting businesses that produce it. Why do we care? Because real barbecue is rooted in taste, tradition and a sense of place, three things increasingly lacking in today’s world. We think the world will be a better place when there is more real barbecue in it.
– Speaking of cooking real barbecue over wood, The Pit Durham opens next Tuesday
— The Pit Barbecue (@ThePitBBQ)