The True ‘Cue Newsletter is no more for a variety of reasons, but we are happy to announce that we will help spread any future True ‘Cue news from them received via press releases.
In the final issue of the newsletter, John Shelton Reed did have some nice news to share: In parting, there is some Campaign news to report. Our latest branch, joining those in the Carolinas, Georgia, and Kentucky, will cover Northern Virginia and Washington, D.C. It is in the capable hands of John Tanner. We wish him well and look forward to hearing where one can get Real Barbecue in and near our nation’s capital.
An update on Bryan Furman’s plans for the Atlanta B’s Cracklin’ Barbeque
Mr. Barbecue in Winston-Salem had a pit fire last week, caused by embers, but they vow to return
Midwood Smokehouse has them some new fancy sandwiches
Stephen Colbertis at it again: “I love everything about North Carolina other than that damn vinegar stuff that y’all put on the barbecue.”
As usual, Kathleen Purvis puts it all in perspective:
Albemarle, NC has their own branch of the NC barbecue family tree via the Galloway family who have opened three barbecue restaurants over he years in the small town: Log Cabin, Whispering Pines, and Darrell’s Bar-B-Que in nearby Rockwell
Hogs for the Cause is not just a regular barbecue festival
Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!
Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)
Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”
I wonder how the folks in Texas are reacting to this:
For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.
“The city caught my attention because of how pleasant it is,” says Rodney Scott, the James Beard Best Chef Southeast 2018 for his Rodney Scott’s BBQ in Charleston. He’s set to open his next, identical concept in Birmingham first-quarter 2019. “It’s a big city, but it feels like a small town,” he says. “It doesn’t feel like New York or Chicago, but it’s just as important a food city in my opinion.”
WBTV in Charlotte recently featured the “Love Endures” mural by artist Curtis King, which was saved from demolition and now resides behind Sweet Lew’s BBQ
The New York Times’ eating guide for Atlanta for this weekend’s Super Bowl and gives Bryan Furman and B’s Cracklin’ Barbecue a shoutout for being the only whole hog joint in town
In which Bryan Furman reveals he only wants to open another 10 or so B’s Cracklin Barbeque locations in addition to the Savannah and Atlanta stores as well as the expansion into Philips Arena for Hawks basketball games. What’s the matter, Bryan – only 10?
Bryan Furman left a career as a welder with a goal in mind: to cook and serve whole hog barbecue. Whole hog cooking was a tradition Bryan grew up with, but when his father challenged him with the question of “What’s going to make your barbecue better than others?”, Bryan decided that serving the highest quality heritage pigs would set him apart from the competition.
Bryan and his wife Nikki opened the original B’s Cracklin’ Barbeque in Savannah, Georgian 2014. The critical acclaim would come in time, but the Furmans would soon be faced with adversity as their restaurant was badly damaged by a fire. They rebuilt and came back stronger than ever. An Atlanta location would follow, and the Furmans have big plans for further expansion in the future.
B’s Cracklin’ boasts a menu of chopped whole hog, ribs, brisket, and chicken along with family recipes of cracklin’ cornbread “hoe cakes” and a great family banana pudding recipe. Don’t skip the mustard sauce with Georgia peaches! With a commitment to the highest quality product combined with a dedication to tradition, B’s Cracklin’ Barbeque is one of the premier BBQ destinations in Georgia.
Of the 27 inductees chosen thus far, only one African American is in the Hall. This is an absurdity that needs to be rectified given the significant contributions that African Americans have made to American barbecue culture.
Howard Conyers MS’06 is a barbecue-pitmaster & a NASA rocket scientist living in New Orleans. Now, he’s adding food show host to his unique resume as he produces “Nourish” for PBS Digital Studios. https://t.co/ifYGAFd8I2pic.twitter.com/n6GMly5l5H
– Not sure if there will be any left at the time of posting, but here’s your PSA
In honor of our founder C. Warner Stamey, we are now serving Blackberry Cobbler at both locations until we run out! Only served once a year, so hurry on over to get yours today! pic.twitter.com/yP4sl1ETzG
Put them together, and you have a very special food weekend: First, there’s Brisket & Biscuits from 9 a.m.-noon July 21 at the Koffee Kup Cafeteria, 1520 West Blvd. For $20, you’ll get a plate cooked by Gregory Collier of The Yolk in Rock Hill and special guests Erika Council of Atlanta, the author of The Southern Souffle blog and the granddaughter of Mildred Council, aka Mama Dip, and Bryan Furman of B’s Cracklin BBQ in Atlanta.
Served cafeteria-style, you’ll get Furman’s brisket, Collier’s eggs, Council’s biscuits, sides and pie (by local pie baker Keia Mastrianni).
– This is a few months late to respond to the Vice Brooklyn barbecue article that broke the internet in March, but a good write up on Allen & Son which doesn’t always get the NC barbecue recognition it deserves
Here’s a counter to Brooklyn barbecue: the much-beloved offerings of Allen & Son Barbeque, tantalizing North Carolina taste buds outside Chapel Hill since the ’70s. https://t.co/91zjlqXp6i
I linked to a great profile of Bryan Furman of B’s Cracklin’ Barbeque in Wednesday’s Linkdown, and here is the accompanying video from Bon Appétit. I met him at Memphis in May and he was gracious enough to speak with me for a few minutes in the hot Memphis sun and couldn’t be nicer. Bryan is already a star on the rise when it comes to barbecue and this makes me think it’s only going to get bigger from here on out. Keep an eye on Bryan Furman for sure.