– The latest in the News & Observer Good Eatin’ series is a look at B’s Barbecue in Greenville
At some point in the late ’80s, the road on the side of the restaurant took on its name, but spelled “B’s Barbeque Road” with a “q.” To little surprise, the sign has gone missing several times. B’s Barbeque Road is the first left turn when coming into Greenville from the west on U.S. 264.
– City Barbeque opens its University location June 19 with a grand opening party on June 24
– The NC Blueberry Festival BBQ Cookoff, part of the Whole Hog Barbecue Series, is this weekend in Burgaw
– Bacon-wrapped bacon:
— TMBBQ (@tmbbq) June 13, 2017
– Marie, Let’s Eat! finds some decent barbecue in Chattanooga in Big Jeff Barbeque
– The Chicago Tribune is updating daily in June for 30 days of Chicago barbecue
30 days of Chicago’s best barbecue includes the fabulous smoked wings at Barn & Co. https://t.co/aW17b89ZU7
— Phil Vettel (@philvettel) June 12, 2017
– Robert Moss will be part of a hash panel in Greenwood, SC on July 7
The making of kettle-cooked hash is a culinary tradition unique to the Palmetto State, according to food and drink writer and culinary historian, Robert F. Moss.
“It’s something you can only get in South Carolina,” Moss said. “It’s one of the great barbecue stews. It’s sort of like a really delicious, thick, slow-simmered meat gravy.
“It really developed in South Carolina as part of fall hog-killing time, as a way to use up all the pieces and parts of the hog,” Moss added.
– SC is home to 4 different barbecue sauces: here’s recipes for each
– Happy belated Bojangles Day, you guys!
— Bojangles’ (@Bojangles1977) June 13, 2017