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.
Ladies and gentlemen, it’s BBQ Bowl Week
Has Texas Brisket Peaked?
Speaking of brisket, Tales from the Pits unveils their top 5 barbecue spots in Texas
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.
Indian Trail’s 100 Main Beef and Barbecue is now both a barbecue restaurant and a country store
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
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
The Smoke Sheet interviewed Daniel Vaughn in last week’s issue
Monk: In our first quarter wrap-up, I had optimism as things continued to move in a positive direction with vaccinations and the resulting re-opening of restaurants. That mostly continued, and while Charlotte lost a lot of its classic non-barbecue restaurants (Price’s Chicken Coop, Mr. K’s, Oakhurst Grill, Zack’s Hamburgers, etc), I only tracked one barbecue restaurant that closed during that time: the Tyvola Road location of the Sonny’s BBQ chain.
While we may never know about the barbecue joints that weren’t started during the past year, hopefully a corner has been turned (and the Delta variant of COVID doesn’t wreak havoc here like it has in other countries; get vaccinated people!) and the Charlotte barbecue scene can experience new concepts as well as expansion and growth of its existing ones.
4/9 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
4/12 Charlotte-based Mac’s Speed Shop finds itself coming out of the pandemic in a strong position for growth
4/13 Roddey’s BBQ has changed their lunch hours in Rock Hill to Fridays only
4/19 Jon G’s Barbecue gets in the pit fabrication game
4/26 K&N BBQ makes Axios Charlotte’s list of best food trucks; and they recommend you try the pork and brisket
4/26 Adam Richman (of Man vs Food fame) visits Midwood Smokehouse
4/30 In what was (somewhat embarrassingly) one of the oldest barbecue restaurant’s in Charlotte, the Tyvola Rd. outpost of the Sonny’s BBQ chain closed
5/7 Daniel Vaughn ends his NC barbecue trip at Jon G’s Barbecue, where I was fortunate enough to meet both him and Kathleen Purvis and also share a meal with him
5/12 Charlotte is obviously the number 3 Top City for BBQ in the US. No objection here.
5/19 Jon G’s Barbecue gets the highest of praise from the BBQ Snob himself, Daniel Vaughn; Noble Smoke also gets a mention for their brisket
5/25 Phar Mill BBQ introduces itself to the world and will be using a Jon G’s offset smoker
6/3 Sweet Lew’s Barbeque announces its new food truck
6/3 Noble Smoke announces details on its 2 year anniversary
Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.
“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.
This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket