Looks like they do a little bit of everything at Redneck BBQ Lab in Benson – pork, brisket, turkey, ribs, chicken, and even burnt ends three times per week. Definitely looks to be worth a look.
Bob Garner learns the story of this national award-winning pitmaster at his new restaurant, the Redneck BBQ Lab.
– A promising new barbecue joint has opened up in Manteo on the Outer Banks, Carolina Bar-B-Que Company
Behind the smokehouse, owner Mike Weaver raises an axe in an arc over his shoulders. The blade comes down sure and fast and cleaves a broad section of pecan trunk in two. This is barbecue at its most basic level, starting with the wood. Weaver is in his element, living his dream, but it was a long time in the making.
– Virginia is still at it:
– The story of how a Benson, NC man went from a NC State Barbecue Camp to a state whole hog champion in about 18 months
– The Greenville-Pitt Community Visitor’s Bureau continues to advertise the Pitt County Brew and ‘Cue Trail
– Wisconsin-style barbecue? Really?
“It’s going to be tangy with a little bit of sweet, but not mustard tangy, not Carolina barbecue,” Stahl said. “I focus on my rub. I use European spices that reflect my Czech and eastern European heritage. I personally don’t like sauce on my barbecue. I put a lot of work into the smoke and rub, so I don’t think it needs that much sauce.”
– Franklin Barbecue remains in Bill Addison’s 38 Essential Restaurants in America
– Great story on Stan Hays, the man behind Operation BBQ Relief
– Good use of Twitter’s new 280 character limit or great use?