North Carolina does not have a third barbecue style, despite Carolina Treet being a perfectly good sauce
Burnt ends in Paris, courtesy of a Kansas City pitmaster
Jim Auchmutey has his book, “Smokelore: A Short History of Barbecue in America,” coming out next month
The 10 best barbecue joints in the Triangle, according to Indy Week
The Red Dirt BBQ and Music Festival was last weekend in Tyler, TX and The Smoking Ho has some great photos
A look back at Jiggy with the Piggy Festival which took place last weekend in Kannapolis
The TerraVita Food and Drink Festival turns 10 this year and has a barbecue event with Sam Jones and Wyatt Dickson of Picnic
The Buccaneers and Barbecue Festival is a NC Pork Council Whole Hog Barbecue series and taking place in Bath Memorial Day weekend
A new amateur bbq pitmaster competition show for a streaming service is now casting; more information here
“Buccaneers and BBQ” is actually quite apt, because the term buccaneer originally meant “drier of beef” in French (boucanier), and described the primitive beef-drying carried out by men on the island of Hispaniola (modern-day Haiti and Dominican Republic). Probably the beef made by this process more closely resembled jerky than modern-day barbecue, however.
Wow, very interesting tidbit Robert!