These Pitt fans surely left Charlotte happy, both from the Panthers ACC Championship win over Wake Forest but also the Sweet Lew’s
Saw a bunch of Pitt guys at @sweetlewsbbq this afternoon. Wonder if they made it to the game or just lapsed into a blissful food coma in the parking lot
With the holidays quickly approaching, it can be hard to find the perfect gift. Luckily, we’ve got all the gifts you need for the beef and BBQ-loving Texans in your life. https://t.co/51tIoQxsMv
Speaking of gifts, might need a few of these in the Monk household
If you’re taking a family BBQ road trip, these journal/scrap book/sticker books from @BarbecueWife might be a good idea for the little ones you plan to bring along. pic.twitter.com/bd8NmFCt5w
Roegels Barbecue in Katy is adding a new smoke pit
GW is on its way to its new home. Our new pit is headed to our Katy location. GW stands for Gary Wayne. Gary was the guy who got me into this Barbecue business and we are paying tribute to him.
Hogs for the Cause releases its music lineup for next April
Hot off the grill: Our 2022 lineup! Our last one sold out and broke fundraising records. Let's go even bigger this year! A VERY LIMITED amount of Early Bird tickets on sale now. They will NOT last long, so get them before the price rises » https://t.co/nfaJD7JQmn
Porkstrami, smoked corn dogs, and multiple brisket breakfast biscuits made our barbecue editor's list of superlative dishes this year.https://t.co/sisyCHn0zA
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books. And in this case, barbecue magazine issues.
Every four years, the most anticipated issue of Texas Monthly is awaited not only by Texas barbecue fans but also by just about all Texas barbecue restaurants as well. The Top 50 is the end product of “32 Texas Monthly editorial staffers and 3 freelancers [who] visited 411 barbecue joints over eight weeks during the spring and summer, driving many thousands of miles in the process.”
As for the issue itself, the Texas Monthly Top 50 and its related features takes up about 30 pages of the November issue of the magazine. That covers: the top 10 with extended write ups, shorter write-ups on the remaining 40 of the 50, a list of the 50 honorable mentioned joints, plus a couple of short articles. Beautiful photos are featured throughout.
I can’t help but be struck by the newness of the joints in the top 50 but also the youth of several of the top joints. The five pitmasters at #1 joint Goldee’s BBQ in Fort Worth are all under 27, the five listed pitmasters at #3 Truth Barbeque in Houston are all under 35, Evan LeRoy of #5 LeRoy and Lewis is 35, and four of the other joints in the top 10 have pitmasters under 40 (Franklin Barbeque, Evie Mae’s Pit Barbeque, Snow’s BBQ, and Panther City BBQ). And as noted in the lead-in, 29 of the top 50 are new to the list.
Goldee’s Barbecue in particular is one I hope to visit soon. Besides the youth of the pitmasters noted above, I love the multi-culturality. Black, white, Laotian; these are some of the new faces of always changing barbecue scene.
Also included in the issue is the updated Top 50 BBQ Joints Passport, a highly coveted item for all Texas BBQ hunters. As folks visit the various joints, they get a stamp in the hopes of completing the passport. Who knows if I’ll get the opportunity to get stamps of my own, but I urge folks to practice civility when visiting these joints in the coming weeks and months. I recall anecdotal evidence of impatience and ugliness after the last list drop in 2017.
The Texas Monthly Top 50 issue is available through the Texas Monthly Store online(now sold out) for those of us not in Texas but be warned that you will be paying about $15 for the single issue after shipping. It’s also available as part of “The Ultimate Texas BBQ Guide Bundle” which will run you $50 before shipping (also now sold out). Even with the increased price for those out of state, it’s worth having for any serious barbecue fan.
Recently, friend of the blog John Tanner (of John Tanner’s Barbecue Blog) ate his way across the piedmont of North Carolina while making stops on the NC Historic Barbecue Trail in honor of the late Jim Early. Early was the founder of the North Carolina Barbecue Society and driving force behind the NC Historic Barbecue Trail.
Notably, he makes a stop at our friends at Bar-B-Q King in Lincolnton where he delights in the “hollerin’ orders” system and has a great meal. Follow John’s journey below.
After checking out 411 joints for our upcoming Top 50 BBQ List, @BBQsnob can confidently report that our favorite smoked meat is so reliably excellent in all parts of Texas that it no longer feels like an achievement. Texas brisket has peaked. https://t.co/rAIcRCYnv3+
Husk Barbeque in Greenville, SC closed earlier this week
Is the Pivot to BBQ running out of gas (and hickory logs)? Husk Barbeque in Greenville SC, which converted from fine dining to a BBQ format in 2020, has permanently closed.https://t.co/elOWFcqBVD
As of Monday, Robert Moss has officially launched his new digital publication Southeastern Dispatch, a “fresh look at food & drink in the Carolinas.” He has enlisted food journalists from both North and South Carolina, and so far posts have covered the Triangle and Charleston, with surely more cities and regions to be covered soon. I briefly spoke with him about this at Jon G’s Barbecue last month and have been intrigued ever since. I am curious what this mean’s for his weekly Cue Sheet barbecue newsletter, which took a brief hiatus but returned this week post launch.
Jon G’s Barbecue, Lawrence Barbecue, and Prime Barbecue all make this list from Southern Living
I got out this summer and ate a lot of really good barbecue for @Southern_Living, and much of it was at restaurants that opened since 2020 began. Here are my picks for the Best New BBQ Joints in the South https://t.co/nwm8zrykCG
Barvecue, the wood-smoked plan-based barbecue company out of Cornelius, is rolling out to 12 colleges and universities and just signed a deal with Sprouts Farmers Market
On Aug. 30, Barvecue, a Cornelius company that makes wood-smoked plant-based barbecue, announced their expansion into 360 Sprouts Farmers Market locations. The move follows last winter's news that it will open the world’s largest plant-based smokehouse. https://t.co/T3OH8Ad3au
A&G’s Barbecue & Chicken in Carolina Beach to close this week after 33 years in business as owner Angela Stainaker retires; the restaurant will be taken over by Tammy and John Sharpe, who will reopen the location as Butts ‘n’ Such
The Washington Post is also featuring vegan barbecue
“Barbecue isn’t a sauce. It isn’t a meat substance. The definition of barbecue is cooking over an open flame."
For @washingtonpost, I spoke with vegan barbecue chefs in USA's bbq belt. It will also be in next Wednesday’s print Food section. Take a read!https://t.co/H08NwiZ5Eb
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