– I think this is a pretty big deal. I may be mistaken, but I can’t recall in my 6 years of paying attention Stamey’s advertising their longtime Degar (from central Vietnam) pitmaster Chhanuon Ponn so prominently (though I know they have his photo up in the restaurant).
– Bob Garner’s latest is on Skylight Inn, Bum’s Restaurant, Sam Jones BBQ, and six generations of barbecue in Pitt County:
The owners of The Skylight Inn, Bum’s Restaurant and Sam Jones BBQ all trace their beginnings to common ancestor Skilten Dennis, who began selling barbecue to camp meeting groups around Ayden from the back of a covered wagon sometime in the mid-1800s.
– Huckberry has a short profile on Rodney Scott as well as his banana pudding recipe in their latest catalog
– Garden & Gun writes up Texas A&M’s Barbecue University but they gotta give NC State’s BBQ Camp some love!
– Food writer Peter Meehan (recently of “Ugly Delicious” fame): “Entering a National Barbecue Competition Seemed Like a Good Idea at the Time”
I became a guy who was “into barbecue,” which, for as true as it is, is still somewhat painful to type. Talking Heads had told us that day was coming, when you wake up and ask yourself, Well, how did I get here?
– Food & Wine on how Jess Pryles became a hardcore carnivore
– Food & Wine also features several other women of barbecue in their latest issue: Pat Mares of Ruby’s BBQ in Austin and Laura Loomis of Two Bros BBQ in San Antonio
– Food Republic: “Do yourself a favor this summer and learn to properly barbecue tofu”
Me: “I’m good”
– Daniel Vaughn remembers Anthony Bourdain
– A quick hit on a few NC food books
– Where to eat barbecue in Atlanta, according to Eater
– The Coach 4 A Day blog visits a classic NC barbecue joint I’ve never heard of, E.H. Bar-B-Q Hut in Rennert
– The Texas BBQ Posse on the choice of fatty, lean, or both brisket
– Gear Patrol’s list of 12 Tools the Best Pitmaster Can’t Live Without includes a few selections from Sam Jones
– The makers of The Great NC BBQ Map are looking for interns
– A reminder that South Carolina’s official picnic cuisine is barbecue
– A review of The Bar-B-Que House in Surfside Beach, whose original location is in Oak Island across the border in NC
– Rodney Scott is on the cover of the latest issue of The Local Palate
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.
I’ve been saying it for years (and will continue to say so until I make it out there), but I really need to make it to Skylight Inn and Sam Jones BBQ.
Join Bob Garner as he samples the barbecue at Sam Jones BBQ in Winterville where whole hogs are smoked and chopped on site.
– 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
– 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.
– Bib’s Downtown in Winston-Salem contributed some comfort food recipes for the local Fox affiliate
– Keanu voice: Whoa.
– Newsday has a solid list of good barbecue in cities across North Carolina worth a “barbecue pilgrimage”
Although there’s fantastic barbecue found throughout the state, you don’t have to leave the state’s biggest cities for an unforgettable down-home barbecue meal. Instead, loosen your belt at any of these must-visit restaurants for a quintessential North Carolina experience.
– On their list of best Charlotte barbecue restaurants, Charlotte Agenda predictably got some feedback
– Speaking of Texas barbecue…
– Food and Wine explores the Atlanta barbecue scene including some Barbecue Bros faves
– Greenville, NC native Bob Garner began a regular column for the Greenville Daily Reflector on Sunday in which he might occasionally touch on barbecue
I love to listen as people get downright misty-eyed about food. For me, it’s about rural landscape and seasons, community sense, celebration of finished tasks and observing solemn events.
Earlier this year, Bob Garner visited Picnic ahead of their one year anniversary for UNC-TV’s NC Weekend.
Bob Garner finds a hidden gem at Randy’s BBQ in the town of Troutman, which is between Mooresville and Statesville. Randy’s opened in 1985 and serves breakfast, lunch, and dinner daily.
I came away impressed with Johnson Family Barbecue and also surprised that I hadn’t heard more about it before. So I’m glad to see it get some coverage from Bob Garner on WUNC-TV’s NC Weekend program.
This hidden gem on the Wake Forest Highway outside Durham draws diners in with barbecue pit-cooked over hickory wood.
From earlier this year, Bob Garner visits Southern Smoke Barbecue in Garland for UNC-TV’s “NC Weekend”.
The passion and creativity of the people behind Southern Smoke Barbecue, as well as their wood-smoked pulled pork and ribs, attract huge crowds to the small town of Garland, N.C. Bob Garner investigates!