Linkdown: 3/31/21

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Rodney Scott’s barbecue book came out earlier this month and this week he spoke with Steve Inskeep of NPR’s Morning Edition, and in the feature he opens up more on the current state of the relationship with his dad than I’ve previously read. Sadly, it’s not in a great spot.

“His objection was, you didn’t start this. You’re not the barbecue guy … and he said, you know what, just go open your own place, get away from here,” he says.

“Sometimes I would pass him in certain areas and he would kind of turn his head,” he says. “He wouldn’t even wave if he saw me wave at him.”

However, Rodney Scott is at peace with his decision to strike out on his own, first by opening a restaurant in Charleston and then a second location in Birmingham, AL (with an Atlanta location planned for this summer).

“I want to take over the world with barbecue,” he says. “You could put a whole hog in front of some people and you’re going to get at least 50 to 100 people that’s going to come together and eat. So, in my mind, why not everybody around the world fire up a hog. And I bet you, it’ll be some joy, a whole lot of partying, a lot of smiles. And the world would be a better place.”

Native News

Several NC barbecue restaurants are featured in this handy guide of restaurants along I-95 worth a stop

Non-Native News

“The heart and soul of the craft barbecue movement [in Kansas City] is located in central Texas”

Blue Smoke has reopened in New York

Smoke & Steel BBQ in Bangor, Maine will feature barbecue and axe throwing

Shuler’s BBQ is opening a second location in Lake City, SC

Saucy’s Southern BBQ and Cuisine in Denver launches a wing and barbecue sauce featuring THC distillate

Check Daniel Vaughn’s Twitter for his big barbecue roadtrip from last week including newcomer Distant Relatives BBQ; nature is healing!