– Thinking of Houston in the wake of Harvey
Even if you are far from the devastation of Hurricane Harvey, there are ways to contribute. https://t.co/GNuzKpKGMj
— Texas Monthly (@TexasMonthly) August 27, 2017
– In drier times (hopefully coming soon), could whole hog barbecue succeed in Houston?
– Glad to hear that the smokers at Franklin Barbecue made it through the smokehouse fire
— Texas Monthly (@TexasMonthly) August 28, 2017
– Art’s Barbecue and Deli and Bar-B-Q King make Charlotte Five’s list of 10 classic Charlotte restaurants you must try
– A barbecue-focused episode of House of Carbs this week talks Texas barbecue and Charleston as a barbecue capital
– Buxton Hall evening pitmaster David Phelps gets a mention in this article on third shift workers in Asheville
After coming in around 10 p.m., he spends the first two hours prepping the next day’s sauces and green beans. As he chops and mixes, Phelps is also building the fire up to the required temperature (225 degrees), in order to cook the two pigs nightly. By sunrise, he generally has around 350 to 400 pounds of pulled pork ready for the day crew.
– Buxton Hall’s also got great fried chicken too
— Buxton Hall Barbecue (@buxtonhall) August 28, 2017
— Jeremy Markovich (@deftlyinane) August 28, 2017