– Three Charlotte barbecue restaurants make this fries list, including The Improper Pig’s sweet potato waffle fries, Midwood Smokehouse’s pimento cheese fries, and Seoul Food Meat Co.’s kimchi fries
— CharlotteFive (@CharlotteFive) January 23, 2018
– Bob Garner’s latest for The Daily Reflector waxes poetic on The Angus Barn in Raleigh
– For these cold we’ve been experiencing the past few weeks, Midwood Smokehouse has seven new soups for the soul including the loaded baked potato with pulled pork and brisket and a brunswick stew
– Men’s site The Manual has a podcast on barbecue and booze
Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.
Hisako Roberts, co-founder of the Salt Lick passed away last week at the age of 104. Her son and Salt Lick owner, Scott Roberts, shared this story about her in his book: https://t.co/tslzHwwyxM
— TMBBQ (@tmbbq) January 22, 2018
– Bib’s Downtown in Winston-Salem contributed some comfort food recipes for the local Fox affiliate
– Keanu voice: Whoa.
Get em while ya can. Pitmaster Christopher McGhee made a Sunday treat for ya. Homemade cinnamon rolls with a Bourbon & Beef Rib Frosting. #OhSnap #Austin #BBQ #TexasBBQ #BeefRib #Frosting pic.twitter.com/RGsAPwoMkt
— StilesSwitchBBQ (@StilesSwitchBBQ) January 21, 2018