– Speedy Lohr’s in Lexington has finally reopened, nearly a year after a fire forced it to close
– Daniel Vaughn of TMBBQ writes a eulogy for the barbecue joint, including Grady’s
We all know that barbecue is growing, but a reminder is in order. As we pointed out last year, the independently run, counter-service barbecue restaurant numbers are shrinking. Those are the barbecue joints. When they’re gone, they’re gone.
– Missed this last week, but Jim Shahin had a SC barbecue primer in addition to the “future of barbecue” article I linked to
– Saveur Magazine has an article on the history of Chicago barbecue
– Robert Moss likes the whole hog at Buxton Hall a lot, but says not to skip the fried catfish
– Grant’s latest stops: Roger’s Bar-B-Que in La Grange, GA and Byron’s Smokehouse in Auburn, AL
– The Davidson Farmer’s Market Pig Pickin’ is this Saturday and features Chef Michael Spencer of Fork! preparing a 150-pound pig for pulled pork sandwiches, tacos, and banh mi sandwiches
– Wyatt Dickson of Picnic will be bringing whole hog barbecue to Lewis BBQ on 8/21
Heads up #CHS! @picnicdurham is @JohnLewisBBQ 8/21 with #wholehogbbq from these @greenbuttonfarm #pasturedpigs🐖 pic.twitter.com/mT8S8wcVPH
— Jennifer Noble Kelly (@jennoblekelly) August 5, 2016
