“Little boy found in North Carolina, that is such happy news. But in a tragic twist, he will have to spend his life eating North Carolina barbecue…”
“I welcome your vinegar-stained letters you poor flavor-deprived bastards”Stephen Colbert
Governor Roy Cooper responded to the Colbert: “Y’all have a mustard problem”
The mayor of Lexington invited him to town for a tasting
The NC Pork Council reminded everyone of a declaration by former Governor Bob Scott
However, according to D.G. Martin, the real barbecue crisis is not Stephen Colbert slandering the good name of NC barbecue; its the closing of its classic joints
My 31-year-old son and I spent a muggy, buggy summer week driving the Tar Heel State’s highways and back roads to search out its most flavorful pork. Tucking in our napkins at seven spots in six days, we experienced a slice of Americana as thick as the smoke that infused the meat before us, rubbing shoulders with generations of barbecue royalty in the process.
However, if you do want to become a SC Barbecue Association judge, you can learn how this Saturday in Columbia
I think we already saw this but ok!
James Beard-award winning author Adrian Miller, whose forthcoming book Black Smoke will focus on African american contributions to barbecue culture, will be in Charlotte on 2/12
Three words that you don’t hear too often together: “true,” “Miami,” and “barbecue
Barbecue in Miami can be hard to grasp or define. Other than a few places, most of what one might call barbecue here is more a Georgia-style hybrid of grilling and smoking either baby-back ribs or whole chickens. The rare spots that give brisket or pork the dozen-plus hours of pure smoke that’s synonymous with Texas or Carolina barbecue are faithfully trying to replicate an established style. With their Jupiña mop sauce, black-as-night Malta barbecue sauce, and pork belly burnt ends ($10), Briceño and Honore have finally invented a style of barbecue synonymous with Miami.