– Three Charlotte barbecue restaurants make this fries list, including The Improper Pig’s sweet potato waffle fries, Midwood Smokehouse’s pimento cheese fries, and Seoul Food Meat Co.’s kimchi fries
The top 14 fries in Charlotte—from fully loaded to sweet potato to zucchini fries. https://t.co/ravJG2B9MY #CLT5 @SliceofJess pic.twitter.com/AQc9EVEakB
— CharlotteFive (@CharlotteFive) January 23, 2018
– Bob Garner’s latest for The Daily Reflector waxes poetic on The Angus Barn in Raleigh
– For these cold we’ve been experiencing the past few weeks, Midwood Smokehouse has seven new soups for the soul including the loaded baked potato with pulled pork and brisket and a brunswick stew
– Men’s site The Manual has a podcast on barbecue and booze
Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.
– RIP
Hisako Roberts, co-founder of the Salt Lick passed away last week at the age of 104. Her son and Salt Lick owner, Scott Roberts, shared this story about her in his book: https://t.co/tslzHwwyxM
— TMBBQ (@tmbbq) January 22, 2018
– Bib’s Downtown in Winston-Salem contributed some comfort food recipes for the local Fox affiliate
– Keanu voice: Whoa.
Get em while ya can. Pitmaster Christopher McGhee made a Sunday treat for ya. Homemade cinnamon rolls with a Bourbon & Beef Rib Frosting. #OhSnap #Austin #BBQ #TexasBBQ #BeefRib #Frosting pic.twitter.com/RGsAPwoMkt
— StilesSwitchBBQ (@StilesSwitchBBQ) January 21, 2018