Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!
Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)
Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”
I wonder how the folks in Texas are reacting to this:
For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.
In Memphis, you’ll be surrounded by some of the most finger-licking delicious barbecue joints in the country. Whether you prefer brisket, pulled pork, or a slab of baby back ribs, more than 100 barbecue joints across town are ready to wow you (mostly with pork since that’s what Memphis-style is all about). The World Championship Barbecue Cooking Contest each May draws more than 75,000 barbeque-loving attendees. While in town, sign up for a class with Memphis Barbecue Supply, including free classes on how to cook competition-quality pulled pork and pork ribs. Yum.
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.
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.
“The city caught my attention because of how pleasant it is,” says Rodney Scott, the James Beard Best Chef Southeast 2018 for his Rodney Scott’s BBQ in Charleston. He’s set to open his next, identical concept in Birmingham first-quarter 2019. “It’s a big city, but it feels like a small town,” he says. “It doesn’t feel like New York or Chicago, but it’s just as important a food city in my opinion.”
WBTV in Charlotte recently featured the “Love Endures” mural by artist Curtis King, which was saved from demolition and now resides behind Sweet Lew’s BBQ
The New York Times’ eating guide for Atlanta for this weekend’s Super Bowl and gives Bryan Furman and B’s Cracklin’ Barbecue a shoutout for being the only whole hog joint in town