Linkdown: 4/14/21

April 14, 2021April 13, 2021 / Barbecue Bros / Leave a comment

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Tomorrow night, UNC Press is hosting an online discussion with Adrian Miller, whose book comes out at the end of the month. Black Smoke: African Americans and the United States of Barbecue is my most-anticipated book of the year and I can’t wait to have it in my hands in a few weeks. The cost of the event is $15 and it benefits the Boston Book Festival.

Description: Just in time for the start of barbecue season, we’re eager to sink our teeth into award-winning food historian Adrian Miller‘s new book Black Smoke: African Americans and the United States of Barbecue. In this special pre-publication event, we’ll sit down with Miller—winner of the James Beard Book Award for Soul Food and a consultant on Netflix’s Chef’s Table BBQ—to hear the stories of how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they’re continuing to influence American cuisine today. And, since Adrian’s book includes more than 20 authentic recipes, we might get some tips on how to make the most of our own adventures with the grill or smoker at home!

Kick off BBQ season on 4/15/21 at 6:30pm ET by reflecting on stories of Black chefs, pitmasters, and entrepreneurs behind this uniquely American culinary tradition with @soulfoodscholar and @Peggy_Hernandez, in a conversation to benefit @bostonbookfest. https://t.co/tWK4N7dvYB
— UNC Press (@UNC_Press) April 12, 2021

One of the best take out reveals that I've ever done. Just got my copy from @uncpress. #blacksmokebook will be out two weeks from now! #bbq #barbecue pic.twitter.com/wRjjyem2eK
— soulfoodscholar (@soulfoodscholar) April 13, 2021

Native News

Smoke Show BBQ is a new Texas-style barbecue pop up in the Charlotte area from transplanted Texan chef Brandon Belfer who has worked at fine dining spots The Stanley, Crunkleton, The Asbury, Kindred, and Hello, Sailor

4 Pop-Up Food Concepts to Try Right Now in Charlotte https://t.co/SuF4dXpdHT
— Charlotte magazine (@CharlotteMag) April 9, 2021

Charlotte-based Mac’s Speed Shop finds itself coming out of the pandemic in a strong position for growth

The barbecue brand's pandemic success has it set up to grow. https://t.co/DTX9B5crsp
— FSR magazine (@FSRmag) April 12, 2021

Roddey’s BBQ has changed their lunch hours in Rock Hill to Fridays only

Olde Mecklenburg Brewing’s Southern Spring Fest will feature smoked pork and brisket in addition to the oyster po boys and crawfish

OMB to host Southern Spring Fest, featuring live music, food — and bier, of course.

🖋: @melissaoyler
📸: Courtesy of @oldemeckbrew https://t.co/QsG4Lz6b0d
— CharlotteFive (@CharlotteFive) April 12, 2021

Christopher Prieto of Prime BBQ in Knightdale has joined the previously announced pitmasters for the Inaugural Pinehurst Barbecue Festival

Non-Native News

Distant Relatives is a new barbecue trailer in East Austin serving “modern African American barbecue” and is already making waves

Damien Brockway opened Distant Relatives in East Austin in February, and it’s already destination-worthy for folks looking for something unique in Texas BBQ. https://t.co/srvB2L77vT
— TMBBQ (@tmbbq) April 8, 2021

Exciting stuff from Damien Brockway and his new Distant Relatives BBQ in Austin. Smoked chuck instead of brisket was a nice change of pace. Phenomenal sides, great pulled pork and ribs, and ridiculously crispy/juicy chicken. Wow. pic.twitter.com/GFxKaW3Oiz
— Daniel Vaughn (@BBQsnob) March 26, 2021

Beaumont-style links are making a comeback

I fell hard for Beaumont-style beef links at the late, great Green's on Almeda. Now they're having a comeback. via @jcreidtx https://t.co/q4Smuppfyz via @houstonchron
— Alison Cook (@alisoncook) April 1, 2021

Speaking of Beaumont, craft barbecue is catching on there

Since the rise of the craft-barbecue movement 10 years ago, I’ve wondered if CTX-style barbecue could ever catch on in Beaumont, which has its own deeply entrenched tradition of smoked meats. Looks like the answer is "Yes." #houbbq https://t.co/W3wPmKKu4r pic.twitter.com/d2nRlqahWj
— J.C. Reid (@jcreidtx) April 9, 2021

Bourbon + Barbecue = Crazy Delicious

In today's issue of the NYC BBQ Weekly newsletter, I shared 3 bourbons (and one rye) to try at your next barbecue gathering, including from @knobcreek & @oldforester https://t.co/hrNlvmPmgx
— NYC BBQ / Sean Ludwig (@newyorkbbq) April 9, 2021

Linkdown: 9/4/19

September 4, 2019September 3, 2019 / Barbecue Bros / Leave a comment

Another blow for NC barbecue: Laurinburg, NC barbecue restaurant General McArthur’s was completely destroyed in a fire on Sunday; a follower on Twitter tweeted this at us

pic.twitter.com/X5XCDiy6SF
— Hunter Butler (@ThStructuresGuy) September 3, 2019

John Tanner’s BBQ Blog has recently been posting reviews from his Great Memphis Region Barbecue Sandwich Tour, with entries from Abe’s in Clarksdale, Central BBQ, The Dixie Pig and The Kream Kastle in Blytheville, Chubby’s in Hayti, Helen’s in Brownsville, B.E. Scott’s in Lexington, and Ramey’s in Parsons

Bourbon + Barbecue = Crazy Delicious (applicable for any day, not just Labor Day)

We paired bourbons with barbecue for your #LaborDay festivities https://t.co/XKpILJ0DI0 pic.twitter.com/CdcKHCMNIX
— UPROXX (@UPROXX) August 31, 2019

Roegel’s Barbecue in Houston will be doing whole hog once a month

We'll be doing whole hog once a month and we'll announce the date soon. #SmokedLife #BBQLife #HouBBQ #Hou #Houston #BBQ #TX #Texas #Barbecue #WilberIsTheNewPigCooker #BewleyPits #Veteran #VeteranOwned pic.twitter.com/o9a776F0gH
— Roegels Barbecue Co. (@RoegelsBarbecue) September 1, 2019

Jess Pryles walks Popular Mechanics through 6 smokers in this article:

Master the Art of Barbecue with One of These Six Awesome Smokers https://t.co/8ckR47j9tD
— Tuo Paparino (@tuopaparinoduo) September 2, 2019

Matthew Odam sees how the sausage gets made at Franklin Barbecue

Yes, @FranklinBbq is now making all of their #sausage in-house now (mostly from trimmings from their delicious #brisket). I talk to Aaron Franklin and "Sausage Queen" Megan Nesland about how they got here and what guests can expect. #bbq https://t.co/TJyv0wMDlP pic.twitter.com/t9fY6lcsYm
— Matthew Odam (@odam) August 30, 2019

Give Adrian Miller a follow on Twitter if you think you might be able to help him out with any barbecue research questions this fall

My #blacksmoke manuscript is due in early December. Be ready for a lot of interesting #BBQresearch questions, requests, and tidbits over the next few months. Thanks for all your help and encouragement over the past couple of years. This book is going to be soooooo 🔥!
— soulfoodscholar (@soulfoodscholar) September 3, 2019

Linkdown: 5/29/19

May 29, 2019May 28, 2019 / Barbecue Bros / Leave a comment

Robert Moss with a list of iconic barbecue joints in the South

We asked barbecue pro @mossr to dish on the South's essential joints. How many can you cross off your list? https://t.co/YjJHpOrxQX
— The Local Palate (@TheLocalPalate) May 23, 2019

Never drink bourbon with brisket? So says John Lewis

Major FOMO from this past weekend’s Hot Luck Fest in Austin

Another fun and delicious @HotLuckFest is in the books. My recap of the weekend. https://t.co/uYpvt2tLoF pic.twitter.com/vZcSHlV4xZ
— Jimmy Ho (@TheSmokingHo) May 28, 2019

J.C. Reid: How cities outside of Texas are building a market for barbecue

Beaufort vs Beaufort: in the battle of the two coastal Carolina towns, barbecue probably isn’t the main reason to go, but each has their own longstanding joints in Roland’s Barbecue and Duke’s Bar-B-Que

For rib season

A Georgia-style dry rub meets sweet, Korean-style barbecue sauce for the perfect rack of ribs: https://t.co/nK1KDmL0V5 pic.twitter.com/gas2NHSF1K
— Garden & Gun (@gardenandgun) May 28, 2019

The story behind George Leach, former Indiana University basketball star and owner of OooWee BBQ in Charlotte

The backyard grill took barbecue out of the South, according to an excerpt from Jim Auchmutey’s new barbecue book “Smokelore: A Short History of Barbecue in America

ICMYI, a great story on the history of Carolina barbecue from Charlotte Magazine

Carolina barbecue began on the coast in the 16th century, worked its way toward the mountains, separated into eastern and western, and still feeds us and defines our state. But the old barbecue culture is fading fast. Can it last, or is it bound to change? https://t.co/5FRiWDzRq0
— Charlotte magazine (@CharlotteMag) May 28, 2019

Friday Find: The Manual’s Beards, Booze, and Bacon Podcast Discusses Barbecue

February 16, 2018February 16, 2018 / Barbecue Bros / Leave a comment

Beards, Booze, and Bacon: The Barbecue Episode https://t.co/IaF2eqJmyZ via @DigitalTrends

— Barbecue Bros (@BarbecueBros) February 16, 2018

The Manual’s Beards, Booze, and Bacon podcast discusses barbecue restaurants, sauces, and whiskey and wine pairings with barbecue in a recent episode from Janary. While none of the four guys on the podcast would be considered an expert when it comes to barbecue, they do speak about it enthusiastically (even if mostly in generalities). It’s a short, easy listen at 25 minutes so worth checking out if you are looking for barbecue content in your podcast feed.

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.

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