– Robert Moss examines the different types of pits you might encounter in the southeastern US
Barbecue Editor @mossr gives us a lesson on the regional pit styles of Southern barbecue: http://t.co/UhGqN2Oltt pic.twitter.com/l4fFUD5Bfm
— Southern Living (@Southern_Living) July 20, 2015
– For the home smoker, here are the best smokers under $500
– The Raleigh News & Observer likes The Blistered Pig in Apex
– Johnny Fugitt profiles Smoke House in Newport, RI for Opportunity Lives
– Marie, Let’s Eat! visits Chicken Comer in Columbus, GA
– Burger Mary explains the peach paper that is all the rage for brisket smokers
– Laura Maniec has expanded her Corkbuzz wine studio/restaurant concept to Charlotte (of all places), and even has some wine pairing suggestions for NC barbecue
Okay, last question. What would you pair with classic Southern dishes like pimento cheese and Carolina barbecue — vinegar-based, of course?
…Vinegar is typically hard to pair. For a vinegar-based barbecue I would choose something with the acidity to match. A wine from someplace cold, like the Willamette Valley. I think the sweetness and tart flavors of a Pinot Noir and its silkiness would match the fat of the pork. Or something like a really good German Riesling that has sweetness balanced with acidity. It would almost become a glaze to the barbecue.
– Midwood Smokehouse is expected to begin construction this fall on their latest location in Columbia, SC
– If you want to work at the upcoming whole hog Asheville joint Buxton Hall (opening in August), you can apply here; also, the last pop up before the restaurant opening is this Saturday
– Esquire has an excerpt at how to order at a barbecue restaurant from Aaron Franklin’s book
How to Master BBQ Ordering http://t.co/cLsJiOAs2U pic.twitter.com/BOYllo8gR7
— Esquire Magazine (@esquire) July 21, 2015
– Last call:
What goes better with BBQ than beer? You have until Fri AM to help Kickstart our 2nd project, The Great NC Beer Map. http://t.co/7M1lJIRNPM
— EDIA Maps (@ediamaps) July 21, 2015