A couple of big barbecue books are now available for pre-order. “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie will be released on March 16 and Adrian Miller’s “Black Smoke” from UNC Press will be out on April 27. Both are available for preorder now here and here, and I can’t wait to read both of them to get different perspectives on barbecue. I strongly encourage you to do the same. -Monk
Congrats to RayNathan’s in Gastonia on celebrating 2 years open as of this past Sunday
Wyatt’s Barbecue is one of Eater Carolinas’ 17 most anticipated restaurants in 2021
More on the passing of the legendary Mike Mills
CM Smokehouse from Cade Mercer gives South Austin a new and promising food truck option
Texas Monthly makes the case for a barbecue tour of the Texoma region north of Dallas
Robert Sietsema recently posted this photo of Billy Durney of Hometown BBQ from happier times
– Justin Brunson of Old Major in Denver has a BQ Grill that he uses for catering as well as for fun
When I arrived at Old Major, Brunson was already stoking the fire in his BQ Grill, a steel behemoth sporting two huge drawers for coals, four air vents, enough horizontal space to cook a 250-pound pig, and a wood storage rack in the back. “It’s pretty much just a big, metal oven,” says Brunson. “This is the same grill that Sam Jones [of Sam Jones BBQ in Winterville, North Carolina] and Elliott Moss [of Buxton Hall BBQ in Asheville, North Carolina] use for barbecue. They make a gas model, but that’s not real barbecue. It’s got to be all wood, all the time.”
“This is my hobby right now, cooking on this grill,” says Brunson. “With Red Bear about to open, it’s my stress relief.” It’s also about supporting local farmers and producers, and experimenting with the “flavor of Colorado.” Brunson’s goal: To use the grill for catering, special events, and to cook local pigs, lambs, and more for anyone who asks. (Seriously, if you call Old Major and ask for a whole-animal feast, Brunson will cook it for you.)
– Here’s the full menu for next month’s Big Apple Barbecue Block Party including ribs from the newly awarded James Beard winner Rodney Scott and whole hog from Ed and Ryan Mitchell as well as Sam Jones
– For such a good docuseries, David Chang’s “Ugly Delicious” gets barbecue wrong
Garner Foods of North Carolina was seeking to augment their barbecue sauce line and introduced a red pepper Louisiana-style hot sauce in 1929, which they named Texas Pete, to capitalize on the popularity of cowboy movies at the time. The product is a Carolina staple. According to food author Robert Moss, at the legendary Skylight Inn Barbecue in Ayden, NC, “They douse the pork with vinegar and Texas Pete while it’s still being chopped.”
Unfortunately for Daras, he doesn’t own the flagpole-sized plot, though, because Bessinger sold the flag pole and the land it’s sitting on to a Confederate veterans’ group, precisely so he could ensure it would never be taken down.
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