Lewis Donald’s goal for Sweet Lew’s BBQ has always been more than just crafting great barbecue. He is wanting to give back to the community, whether that’s hiring workers from the Belmont neighborhood where his restaurant is located, hosting back-to-school carnivals with free haircuts at the restaurant, and now hiring a barbecue apprentice from the local culinary school at Central Piedmont Community College. Watch the video at the link below to learn more about Keywon and how he was introduced to Lewis. I’m looking forward to seeing big things from Keywon in the future.
While the Ed Mitchell’s The Preserve restaurant is still delayed, starting this Friday they will be offering a takeout/pickup service running out of the Carolina Ale House off Falls of Neuse
Steven Raichlen of Barbecue Bible links to his piece from last summer on the contributions of Black pitmasters to the world of barbecue
Evan LeRoy of LeRoy & Lewis reflects on questions you should ask yourself before you open a food truck
The story behind Estrada’s Texas Barbeque
Ruthie’s All Day is a True ‘Cue certified joint in Arlington that John Tanner recently tried for brunch but vows to return for a regular visit
Burnt BBQ & Tacos in Plano is the latest example of a pivot to barbecue
One more tribute to Mike Mills