Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs
Chapel Hill’s TerraVita Food & Drink Festivalwill end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.
Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard
The True ‘Cue Newsletter is no more for a variety of reasons, but we are happy to announce that we will help spread any future True ‘Cue news from them received via press releases.
In the final issue of the newsletter, John Shelton Reed did have some nice news to share: In parting, there is some Campaign news to report. Our latest branch, joining those in the Carolinas, Georgia, and Kentucky, will cover Northern Virginia and Washington, D.C. It is in the capable hands of John Tanner. We wish him well and look forward to hearing where one can get Real Barbecue in and near our nation’s capital.
An update on Bryan Furman’s plans for the Atlanta B’s Cracklin’ Barbeque
Mr. Barbecue in Winston-Salem had a pit fire last week, caused by embers, but they vow to return
Midwood Smokehouse has them some new fancy sandwiches
Stephen Colbertis at it again: “I love everything about North Carolina other than that damn vinegar stuff that y’all put on the barbecue.”
As usual, Kathleen Purvis puts it all in perspective:
Albemarle, NC has their own branch of the NC barbecue family tree via the Galloway family who have opened three barbecue restaurants over he years in the small town: Log Cabin, Whispering Pines, and Darrell’s Bar-B-Que in nearby Rockwell
Hogs for the Cause is not just a regular barbecue festival
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.
“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
In which Bryan Furman reveals he only wants to open another 10 or so B’s Cracklin Barbeque locations in addition to the Savannah and Atlanta stores as well as the expansion into Philips Arena for Hawks basketball games. What’s the matter, Bryan – only 10?
Bryan Furman left a career as a welder with a goal in mind: to cook and serve whole hog barbecue. Whole hog cooking was a tradition Bryan grew up with, but when his father challenged him with the question of “What’s going to make your barbecue better than others?”, Bryan decided that serving the highest quality heritage pigs would set him apart from the competition.
Bryan and his wife Nikki opened the original B’s Cracklin’ Barbeque in Savannah, Georgian 2014. The critical acclaim would come in time, but the Furmans would soon be faced with adversity as their restaurant was badly damaged by a fire. They rebuilt and came back stronger than ever. An Atlanta location would follow, and the Furmans have big plans for further expansion in the future.
B’s Cracklin’ boasts a menu of chopped whole hog, ribs, brisket, and chicken along with family recipes of cracklin’ cornbread “hoe cakes” and a great family banana pudding recipe. Don’t skip the mustard sauce with Georgia peaches! With a commitment to the highest quality product combined with a dedication to tradition, B’s Cracklin’ Barbeque is one of the premier BBQ destinations in Georgia.