– Congrats to Sam Jones on the opening of his new barbecue joint in Greenville, NC last week and continuing the tradition of wood-cooked barbecue
A decade back, those of us who make a living writing about and documenting barbecue were worried. Honest, wood-cooked barbecue was imperiled, we said. Pitmasters who dedicated their lives to firing pits and flipping hogs were atavistic, we worried, wheezing their way toward foregone retirement.
I’m pleased to report that we seers of ‘cue were wrong. We lacked vision. We lacked heart. Evidence of our errors of belief is seemingly everywhere. Traditional barbecue is now in renaissance.
– More on Sam Jones and his role as fire chief in Ayden from the Southern Foodways Alliance and Chicago Tribune writer Kevin Pang
– Food Republic has a guide on where to eat in Columbia, SC that includes a couple of barbecue joints including Hite’s BBQ, True BBQ, and Big Boy’s Original Smokehouse
– Pork ribs in Mississippi changed Adam Perry Lang’s life
Pitmaster Adam Perry Lang explains how one BBQ shack changed his outlook on barbecue – https://t.co/tGYYnekxUt pic.twitter.com/RJTH3nBBcE
— First We Feast (@firstwefeast) November 17, 2015
– Charlotte Agenda thinks Midwood Smokehouse has one of the best non-traditional tacos in the city
– On so-called “nouveau ‘cue” and the supersizing of barbecue
– Thanksgiving is coming, so here’s a homemade mac and cheese recipe from Midwood Smokehouse
Midwood Smokehouse’s Mac ‘n Cheese is a must have on the #Thanksgiving dinner table. Recipe: https://t.co/dYymbETBll pic.twitter.com/sdyAM0YhtJ
— Charlottes got a lot (@Charlottgotalot) November 18, 2015