Southern Living Magazine, their barbecue editor Robert Moss, Home Team BBQ, and Swig & Swine recently announced the Holy Smokes barbecue festival in Charleston this November. The pitmasters are still to be announced, but expect folks from South Carolina, California, Georgia, New York, North Carolina and Texas are expected to be in attendance. Here’s hoping it becomes a fixture for years to come.
Congrats to Lyttle Bridges Cabiness of Red Bridges Barbecue Lodge in Shelby for her induction into the Barbecue Hall of Fame
Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.
“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.
This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket
This latest piece of controversial barbecue list content from one “chefspencil.com” has been rightly getting roasted online since the weekend, but perhaps that was the intent all along? I mean, who had even heard of “chefspencil.com,” an Austrialian website, before this list?
The list allegedly uses data from TripAdvisor and phew buddy TripAdvisor is not happy about any connection to th list and its backlash.
New Orlean’s at number 1? Red flag. No Texas cities on the list? Red flag. As for Charlotte’s rank of 3 on the list? I say this as a Charlotte resident, but red flag. I’m not the only Charlottean who feels this way. Enter Kathleen Purvis:
Let’s declare a moratorium on any further discussion or outrage on anything “chefspencil.com” related, particularly when it comes to barbecue.
Fighting words from the Hear to Say podcast host Tressie McMillan Cottom
An oldie but a goodie from Our State Magazine for National Barbecue Day this past Sunday
Myron Mixon’s Jack’s Old South team wins Whole Hog and the whole shebang at last weekend’s Memphis in May Barbecue Championship
Three barbecue and brewery pairings in Texas
More coverage of Rodney Scott and Adrian Miller’s books, with quotes from Daniel Vaughn
Black Smoke vs Savory Spice Shop
High on the Hog premieres on Netflix in one week on 5/26
In one of the latest signs of a return to normalcy, 60 teams participated in last weekend’s 40th Annual BBQ on the Neuse Festival, the world’s largest whole hog competition. Attendance was larger than expected, with upwards of 15,000 attendees (vs an expected 5,000) coming to downtown Kinston to enjoy barbecue, music, and a little rainy weather (at least on Friday night).
In terms of winners, contestant Amy Bell had a good year, winning first overall in product quality and sauce. The rest of the winners here:
Next year’s event will be held on May 6-7.
Indy Week reviews the Raleigh location of Sam Jones BBQ, which doesn’t even have a freezer on site
Daniel Vaughn spent a little over a week in NC and ended his tour at Jon G’s Barbecue this past Saturday where I was fortunate enough to meet up with him
Congrats to Valentina’s Tex Mex BBQ on their new space in Buda, about 15 minutes south of their current location in South Austin
Juan Luis from John Lewis of Lewis Barbecue makes this list
A few shows with barbecue-focused episodes – Ugly Delicious, Cooked, Taco Chronicles, The Chef Show – are on this list from The Manual
Bon Appetit has an essay from Black Smoke
But of course Texas has a state high school barbecue championship
It’s not everyday that a barbecue restaurant gets featured in Architect Magazine; in this case its Black Hog BBQ in Ashburn, VA