Can’t wait for “Chef’s Table: BBQ,” which debuts 9/2 on Netflix
Episodes will focus on a quartet of chefs mastering different disciplines in the category, from modern experimentation to ancient techniques. https://t.co/bYX2NOVIPP
Speaking of Rodney Scott, the man isn’t afraid to use MSG in his rubs
The secret? "It may be a controversial ingredient, but I unapologetically use MSG in my seasoning rub. It is a flavor maker! All the savory and hot spices and seasonings make these tender ribs unbelievably delicious." Makes me want to try them even more! https://t.co/VfJKRFZRNe
The butcher shop and barbecue joint, more than a century old, is finally shutting down (but not before giving us its mop sauce recipe). https://t.co/MBxMXgQ2zB
Kingsford is opening $5,000 tabs at barbecue restaurants across the USover the next month
In support of America's pitmasters, we're joining forces with BBQ joints across the country sharing signature recipes and opening $5,000 tabs to serve up quality cue' for you and your family. 🔥
Monk: YouTube Vloggers Andrew and Kathryn, also known as The Adventures of A+K, live in a sprinter van, and document their adventures on the road. They are both Texas natives but recently made a trip across North Carolina to try our two types of barbecue – eastern and western/Lexington-style – at our two most famous barbecue restaurants: Skylight Inn in Ayden and and Lexington Barbecue in Lexington. They are both novices to North Carolina barbecue and lacked some of the proper barbecue vocabulary to describe the food (not to mention they didn’t mix the slaw with the barbecue!) but were very much open to it and, in the end, both preferred one style over the other (no spoilers).
Description: A couple months ago we heard about the North Carolina BBQ Trail, which is a route across the state of North Carolina with 21 BBQ stops. We love BBQ, so we knew we had to try it! North Carolina has two styles of BBQ: Eastern Style and Western/Lexington Style. In this vlog we road tripped 3 hours across the state of North Carolina to try one spot for each style!
Monk: We featured our favorite Charlotte barbecue restaurants and how to order takeout from them as well as select restaurants from the Piedmont and western part of the state last week. Here in this post we are featuring more notable restaurants from the eastern part of the state, some of which we’ve tried and some of which we still need to get to – at least those that posted updates on Facebook.
Please note: As everything is pretty much a fluid situation these days, please call ahead or check on social media to ensure that the restaurant is open and serving.
Grady’s BBQ (Dudley) Wednesday to Friday, 10am to 3pm; Saturday, 10am to 4pmNow Closed Call ahead to order (919) 735-7243
Lawrence Barbecue (Raleigh) Monday to Saturday, 11am to 7pm Link to order online or call ahead to place order (919) 596-6923
Longleaf Swine (Raleigh) Order by Wednesday for Sunday delivery and by Sunday for Wednesday delivery Link to order online
Picnic (Raleigh at the future Wyatt’s Barbecue location) Varies; check Facebook page Call ahead the day before to place order: (919) 908-9128
The Redneck BBQ Lab (Benson) Sunday to Thursday, 11am to 7pm; Friday to Saturday, 11am to 8pm Link to order online, call ahead to order (919) 938-8334, or pull up and put on hazards on for curbside service (seriously)
Sam Jones BBQ (Winterville) Monday to Saturday, 11am to 9pm; Sunday, 11am to 3pm Link to order online
Skylight Inn (Ayden) Monday to Saturday, 11am to 7pm Call ahead to order (252) 746-4113
Southern Smoke BBQ (Garland) Pick ups will be in Clinton, Elizabethtown, and Garland at 5:30 Link to order online, call ahead to order (910) 549-7484, or email Matt Register at matt@southernsmokebbqnc.com
NC DOT, careless of the thousands of victims of The Great Wilber’s Debacle, now turns its guns on Lexington. NC Dot has determined that the Smiley’s-Speedy’s section of Winston Road apparently gets a fair amount of traffic. Of course it does. It contains two barbecue places.
Robert Moss reflects on Charleston’s dining scene so far, including the barbecue scene which went from “minor outpost to [an] acclaimed destination”
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