– An oldie but goodie from Our State
Today, only about 1 in 7 barbecue restaurants in North Carolina uses wood. At Red Bridges, old-school reigns. https://t.co/w7rKrQnj6K
— Our State Magazine (@ourstatemag) January 25, 2018
– Travel and Leisure stops in Charleston and checks out the barbecue scene while they are there
Southerners have long nurtured a debate over whether Carolina-style pork or Texas-style brisket is the true king. Charleston has decided you can have it both ways. On Upper King Street, one year ago, Rodney Scott opened Rodney Scott’s BBQ, a brick temple to the low, slow, whole-hog style that put South Carolina barbecue on the map. Less than half a mile away, at Lewis Barbecue, you can sit in a gravel courtyard under the shade of a live oak and enjoy some of the best brisket in the country, Texas-style.
– John Shelton Reed has a guest post at Barbecue Bible to remind folks about True ‘Cue
New on the https://t.co/RBxYFhMYCQ blog: Guest blogger John Shelton Reed discusses the Campaign for Real Barbecue and the celebration and promotion of barbecue’s wood-cooking heritage. Check it out: https://t.co/VBjQNOScMt pic.twitter.com/bexGRYV72C
— Steven Raichlen (@sraichlen) January 25, 2018
– Guy Fieri recently spent some time filming “Diners, Drive-in’s, and Dives” in the Wilmington area and apparently learned some things while he was there:
When asked if he favored Eastern or Western North Carolina barbecue, Fieri said he pleaded the fifth.
– From last summer, Food and Wine on where to eat and drink in Charlotte includes Midwood Smokehouse
– Seoul Food Meat Co is one of the restaurants in Southend where you can eat lunch for less than $10
– Kathleen Purvis preaches on Charlotte barbecue
Nothing like a barbecue debate to get your blood pumping on a chilly morning. So: What’s the difference between traditional barbecue and new barbecue? https://t.co/epzGMuLYUm
— Kathleen Purvis (@kathleenpurvis) January 25, 2018
