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
“Black Smoke: African Americans and the United States of Barbecue” by Adrian Miller @soulfoodscholar is available now for preorder wherever books are sold (on sale April 27th) https://t.co/4KZr3y8hKt
You might not associate Illinois with BBQ but 17th Street Barbecue in Murphysboro was certifiably 100-Mile-BBQ-worthy — a place you’d drive two hours to experience. RIP Mike Mills, its genial owner and pitmaster. An Illinois culinary legend in every sense. https://t.co/Oi3qQk07se
CM Smokehouse from Cade Mercer gives South Austin a new and promising food truck option
Cade Mercer (formerly of Guess) is slinging BBQ in South Austin at his own truck CM Smokehouse. The usual suspects with a brisket melt and baby back “wings.” The fried ribs are addictive. pic.twitter.com/FBtgkKEKMa
Texas Monthly makes the case for a barbecue tour of the Texoma region north of Dallas
From brown gravy sauce to pecan pie with brisket, joints from Denison to Gainesville provide lots of solid (and surprising) options. https://t.co/FwENaSzUk7
This week, Adrian Miller, the James Beard Award-winning author and self-proclaimed “Soul Food Scholar” shared the cover art and preorder link for his forthcoming book entitled “Black Smoke: African Americans and the United States of Barbecue.” As I noted in my recent Barbecue Bros Book Club entry for “North Carolina’s Roadside Eateries” by D.G. Martin, while the John T. Edges and Bob Garners of the world have given us so much in terms of exposing us to places we might never have known about otherwise, it’s well past time to get a different perspective.
I am very much looking forward to reading both this book as well as Rodney Scott’s upcoming book to get just that. “Black Smoke: African Americans and the United States of Barbecue” will be out April 22, 2021 on University of North Carolina Press.
“Black Smoke celebrates the significant contributions that African Americans have made to the American barbecue story. You’ll learn how African Americans honed and popularized a cuisine rooted in Native American culinary tradition, and became its most effective ambassadors. I profile fascinating barbecuers from the past two centuries, look at different aspects of African American barbecue culture, and opine about barbecue’s future.”
The BBQ Review (@BbqRate) is a Twitter account I just found out about
Hubba Hubba Smokehouse, Flat Rock, NC. Cool local village w/bakery, shops, restaurants. Limited menu due to COVID. Excellent texture and flavor, prefer the great mustard sauce to the very sweet red sauce. 8.3 Highly recommend a detour if you’re on I-26. #bbq#NorthCarolinapic.twitter.com/WcZICW3cXe
Horn Barbecue has finally opened in Oakland (finally!)
Seriously. Honestly. Truly. It's happening.
Horn Barbecue is finally opening on Saturday in West Oakland (for real this time). Expect long lines and the best smoked brisket in the Bay Area https://t.co/nKNEgkuRvU
Texas Monthly BBQ Week specials are happening all over the state this week. Click on "Browse Specials" at this link to find where to get beef rib shepherd's pie, bacon ribs, brisket-stuffed chile rellenos, and even BBQ spaghetti: https://t.co/yoLuyGPsZN
A short interview with Derrick Walker of Smoke-A-Holics BBQ on “Tex-Soul” and being a black pitmaster
Pretty much anywhere you go in the country, you're going to find great 'cue made by #BIPOC#pitmasters. The post Smoke-A-Holics BBQ’s Derrick Walker on Craft #Barbecue, BIPOC Pitmasters, & More appeared first on The Manual. https://t.co/CjeVSXTMKr
Some of the founders and mainstays of my favorite barbecue restaurants and comfort food eateries died recently. So I have to insert “the late” beside their names when I describe their lifetimes’ great accomplishments, the eateries they made into an icons.
Say it ain’t so, Subway (it is so)
How is Subway marketing its new brisket sandwich? By using the image of Ramon Gonzales, a longtime employee of its brisket supplier (and referring to him only as “Pitmaster Ramone”). @bbqsnob investigates: https://t.co/RLfIEQsGrK
Charlotte’s Midwood Smokehouse got inspired by Valentina’s Tex Mex on a recent research and development trip to Texas; here’s hoping this becomes a more regular thing
We fell in love with these breakfast tacos from @valentinastexmexbbq during our R+D trip this week, so we’re popping up for just TWO hours on Saturday at @residentculture to do our versions of them for only a $1. The way only professional pit masters know how. pic.twitter.com/JnhyEEkM2g