– The Indy Week: A North Carolina Barbecue Camp Misses the Point About America’s Most Politicized Food
– The latest in the Good Eatin’ series: Southern Smoke BBQ in Garland is open only twice a week and is the rare NC barbecue joint where you will wait in line
– Marie, Let’s Eat! visits three independently-owned locations of the Choo Choo Bar-B-Que chain around Chattanooga, with varying results
– The folks behind The Great NC BBQ Map are back at it again
Did the Carolinas start 2 fried chicken styles? https://t.co/vuJki1C4WN
— Kathleen Purvis (@kathleenpurvis) July 5, 2017
– Timber Creek Mulch in Sherrills Ford sells high quality wood lump charcoal across the country
“It’s a higher use for this wood – whether it’s being used for charcoal or firewood,” he said. “You can take something that’s in one state and transform it into something else with just a little bit of labor. It’s a useful product – the firewood keeps someone warm and makes them happy. That’s the key component – when you do something like art or charcoal that people are making good food with or even firewood that they’re heating their house with or burning in a fire pit outside – you can look at it and think somebody is enjoying that. I like that – I like making people happy.”
– An Atlanta-based private equity group is purchasing Jim ‘N Nick’s and its 37 restaurants in the southeast
– Has GQ never been to Hometown BBQ?
Why you can’t make great Texas barbecue in Brooklyn https://t.co/RaOAwHuxrD pic.twitter.com/l2fqC0uVF4
— GQ Magazine (@GQMagazine) July 8, 2017
