The Southern Foodways Alliance presents a barbecue sides bracket for their contribution to this year’s March Madness. Vote now as we’re already in the Final Four, with the Championship tomorrow and the winner announced Friday.
Native News
If true, not a good look for Noble Smoke
The business is Good Life at Enderly Park owned by Robbie McNair, who's also the creator of the new Babe Cave you've heard so much about. https://t.co/zmgIBYSSje
D.G. Martin seeks input from readers on NC eateries off interstate highways for the next edition of “North Carolina Roadside Eateries”
COLUMN: D.G. Martin's updated revision of "North Carolina’s Roadside Eateries" will feature some big changes, largely due to the pandemic. 🍽 https://t.co/wCIL8wslzo
BBQ Fest on the Neuse wants to know: are you team slaw or not?
Non-Native News
Archibald’s BBQ is celebrating 60 years open this year
Since opening in 1962, Archibald’s BBQ has weathered three generations, a fire and the COVID-19 pandemic to retain its place as Alabama culinary royalty. https://t.co/AIP5alYqBZ
Adrian Miller on the dearly departed Boney’s Smokehouse in Denver
“Order anything but brisket”; Arthur Bryant’s pleads customers to not order their most popular cut due to rising beef prices
Franklin Barbecue’s new sauce is Spicy
Hot off the line and hitting the shelves of @HEB this week — have a gander at our newest BBQ sauce made from red hot chili peppers. (Red jalapenos, arbol, ancho and habanero to be spice-ific) It’s called Spicy for a reason, y’all. pic.twitter.com/cvGOg0VaKB
ICYMI, Kevin’s BBQ Joints rounded up from over 120 barbecue personalities what made barbecue so special to them. We were honored that Kevin asked us to be a part of this fantastic project. While some folks focused on their earliest barbecue memories, both Rudy and I focused our answers on bites that broadened our barbecue horizons from more than just the chopped pork they grew up on in NC. Definitely worth a read.
Why is barbecue SO special? 120+ pitmasters, pit builders, writers, craftspeople, & photographers provided a little insight into this question. If you missed the piece from last week you can see it here: https://t.co/FFJOlzd4t7pic.twitter.com/oxvo73dTnL
From Lifehacker: “With my Weber, I smoked a little, grilled a lot, and learned even more—and I’d like to share my favorite dishes (and lessons) with you now, in no particular order. This is what my grill taught me over the past year.”
In a collaboration you simply love to see: Jon G’s is collaborating with Salud Beer Shop to create a series of barbecue-inspired pizzas available until all month until December 24. The Monk clan used to live down the street from Salud when we lived in NoDa and I am a huge supporter of what Jason and his wife Dairelyn have built; what started out as a kickass bottle shop soon expanded to a small brewery and coffee shop upstairs before offering creative pizzas more recently. Its long been my favorite beer bar in Charlotte and all of North Carolina. And you don’t have to take just my word for it; they’ve been voted “Best Beer Bar” in the U.S. three years running.
Put together by mutual friend Stephen Philpott, these pizzas look simply delicious:
The Jon: Brisket, Jalapenos, Pickled Red Onions, Jon G’s Barbecue Sauce, Salt and Vinegar chips, Chives, Smoked Sea Salt, Black Pepper.
The Kelly: Cheesey Tex Sausage Link, Mozzarella, Bacon, Chopped Calabrian Chilies, Ham, Crispy Cajun Onions, House Honey Mustard, Chives.
The Philpott: Cheerwine Sausage, House Chimichurri, Salud Kutless Lager Braised Sweet Onions, Bianco Dinapoli Tomatoes, Mozzarella.
The pizzas are available at Salud and I hope to try at least one but hopefully all three this month.
Native News
Jon G’s will finally be at Rhino Market in Wesley Heights tomorrow
Carolina Smoke, a food truck in Morganton, has opened its brick and mortar dubbed Carolina Smoke Barbeque Grill and Copper Still
Barbecue books from Asheville-area Buxton Hall and 12 Bonesmake great gifts
The First Pickles, Pigs, & Swigs Festival in Mount Olive looked to be a success
Non-Native News
More on the reopening of Franklin Barbecue indoor dining
After enduring twenty months of takeout-only service, Franklin fanatics were thrilled to spend hours—up to ten of 'em—in line for Texas's most famous brisket.https://t.co/pXqMHBN0EL+
As a result of the latest rounds of conference alignment, the University of Alabama-Birmingham (UAB) will be joining the University of Memphis in the American Athletic Conference (AAC) as a part of a massive expansion with 5 other schools that will expand the conference to 14 teams. Of course, this is just the latest domino to fall after Texas and Oklahoma announced its move to the SEC which led to Cincinnati, Central Florida, and Houston leaving the AAC to join the Big 12.
Regardless of all that, clearly the main takeaway here is that The Battle for the Bones is back, baby! Or kind of…there might be a chance that the original trophy (which reportedly weighs almost a 100 pounds) is lost somehow? That appears to be the rumor according to some tweets I’ve seen on the internet. Surely the internet wouldn’t lead me astray, would it?
UAB-Memphis Battle for the Bones is back on the menu, y’all. Now if only someone could locate the slab of ribs trophy that hasn’t been seen in years…. pic.twitter.com/4hUTjEWplO
While Pik N Pig rebuilds its restaurant in Carthage damaged by fire, they were at the NC State Fair in Raleigh serving barbecue out of their log cabin booth as they have done since 2006
Must read thread from Evan LeRoy in the wake of being named #5 in Texas Monthly’s Top 50
The list, a thread:
A week ago @TexasMonthly released their Top 50 BBQ Joints in Texas list for 2021. It only comes out every four years. There is no comparable ranking in the #bbq business or restaurant industry. Michelin stars and James Beard awards are given annually.
Rusty’s Bar-B-Q in Leeds, AL was recently revisited by John Tanner
Pig Beach has opened a Queens location in Astoria
This Sunday, @PigBeachNYC will open its long-awaited Queens location in Astoria. The space is enormous and will feature one new menu item to start — smoked lamb shoulder w/ white sauce. More here: https://t.co/LZcAsgWgz2pic.twitter.com/1SFfrzht42
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