Featured

Monk: In more good classic NC barbecue news, Pik-N-Pig, the Carthage barbecue joint located at an airfield, has finally reopened as of last Thursday. It had been closed for repairs due to a fire in May 2021.

According to this article from the Sandhill Sentinel, due to the new floor plan the amount of seating has doubled and the kitchen is nearly three times the size of the previous one. There is now a dedicated smokehouse with three smokers to handle the capacity for their pulled pork, smoked chicken, brisket, and wings.

More FAQs on the restaurant reopening.

Native News

Eric Wareheim recently filmed at Jon G’s Barbecue for an upcoming project; Jake Wood of Lawrence Barbecue was also in the house

Speedy’s Barbecue is finally closing due to the Highway 8 widening, but thankfully they are just relocating to Piedmont Drive in Lexington

JD’s Smokehouse gets profiled in Our State Magazine

Cheerwine and Noda Brewing in Charlotte have collaborated on a new beer called Cheerwine Ale

Prepare your tastebuds for a Uniquely Southern wheat ale, brought to you by two family-owned companies in the Carolinas 🍒🍺@Cheerwine and @NoDaBrewing teamed up to create Cheerwine Ale (5.2% ABV), a crisp, refreshing wheat ale infused with the South’s favorite cherry soda 🍻 pic.twitter.com/2QOzD7hXw5

— NoDa Brewing Company (@NoDaBrewing) February 13, 2023

Non-Native News

Been enjoying “Poker Face” on Peacock and episode 3 took place at a fictional east Texas barbecue joint

I talked Poker Face and BBQ with actual expert @BBQsnob who said we mostly didn't blow it!https://t.co/U6U7TQtwJQ

— Wyatt Cain (@wyattcain) February 1, 2023

Daniel Vaughn recently published a story on the history of wagyu beef in America

In July 1993, the first introduction of Wagyu beef took place in the U.S. when a shipment arrived from Japan to New York.

BBQ Editor @BBQsnob traces the history of the tender, no-knife-needed meat: https://t.co/F11LRKkPOP pic.twitter.com/sWg8n3THBP

— Texas Monthly (@TexasMonthly) February 13, 2023