As NC moved to phase 2 of its restrictions last Friday at 5pm, BBQ King was among the barbecue restaurants that reopened with reduced capacity
J.C. Reid wonders if online orders are here to stay (in Texas)
Midwood Smokehouse pitmasters Matthew Berry and Michael Wagner list out where they dine out in Charlotte (presumably this was produced with Charlotte Agenda before the pandemic)
Robert Moss does some test kitchen-ing on no brine vs dry brine vs wet brine in the following thread and (spoiler alert) comes out on the side of dry brine
Reader’s Digest explores: barbecue or barbeque?
A great deal to be had at Stamey’s the rest of the month
The Texas Monthly BBQ Special Edition is on sale now
Getting the most out of your barbecue
The Tales from the Pits Podcast celebrates their third birthday; congrats to them!
Hoodoo Brown BBQ up in Connecticut recently celebrated their 5th anniversary by giving away free to health workers, the unemployed and anyone in need
We also celebrated a birthday/anniversary/blog-a-versary recently, our 8th. Thank you for your support and let us know if you have any suggestions for the site!