The Southern Foodways Alliance presents a barbecue sides bracket for their contribution to this year’s March Madness. Vote now as we’re already in the Final Four, with the Championship tomorrow and the winner announced Friday.
Native News
If true, not a good look for Noble Smoke
The business is Good Life at Enderly Park owned by Robbie McNair, who's also the creator of the new Babe Cave you've heard so much about. https://t.co/zmgIBYSSje
D.G. Martin seeks input from readers on NC eateries off interstate highways for the next edition of “North Carolina Roadside Eateries”
COLUMN: D.G. Martin's updated revision of "North Carolina’s Roadside Eateries" will feature some big changes, largely due to the pandemic. 🍽 https://t.co/wCIL8wslzo
BBQ Fest on the Neuse wants to know: are you team slaw or not?
Non-Native News
Archibald’s BBQ is celebrating 60 years open this year
Since opening in 1962, Archibald’s BBQ has weathered three generations, a fire and the COVID-19 pandemic to retain its place as Alabama culinary royalty. https://t.co/AIP5alYqBZ
Adrian Miller on the dearly departed Boney’s Smokehouse in Denver
“Order anything but brisket”; Arthur Bryant’s pleads customers to not order their most popular cut due to rising beef prices
Franklin Barbecue’s new sauce is Spicy
Hot off the line and hitting the shelves of @HEB this week — have a gander at our newest BBQ sauce made from red hot chili peppers. (Red jalapenos, arbol, ancho and habanero to be spice-ific) It’s called Spicy for a reason, y’all. pic.twitter.com/cvGOg0VaKB
As a result of the latest rounds of conference alignment, the University of Alabama-Birmingham (UAB) will be joining the University of Memphis in the American Athletic Conference (AAC) as a part of a massive expansion with 5 other schools that will expand the conference to 14 teams. Of course, this is just the latest domino to fall after Texas and Oklahoma announced its move to the SEC which led to Cincinnati, Central Florida, and Houston leaving the AAC to join the Big 12.
Regardless of all that, clearly the main takeaway here is that The Battle for the Bones is back, baby! Or kind of…there might be a chance that the original trophy (which reportedly weighs almost a 100 pounds) is lost somehow? That appears to be the rumor according to some tweets I’ve seen on the internet. Surely the internet wouldn’t lead me astray, would it?
UAB-Memphis Battle for the Bones is back on the menu, y’all. Now if only someone could locate the slab of ribs trophy that hasn’t been seen in years…. pic.twitter.com/4hUTjEWplO
While Pik N Pig rebuilds its restaurant in Carthage damaged by fire, they were at the NC State Fair in Raleigh serving barbecue out of their log cabin booth as they have done since 2006
Must read thread from Evan LeRoy in the wake of being named #5 in Texas Monthly’s Top 50
The list, a thread:
A week ago @TexasMonthly released their Top 50 BBQ Joints in Texas list for 2021. It only comes out every four years. There is no comparable ranking in the #bbq business or restaurant industry. Michelin stars and James Beard awards are given annually.
Rusty’s Bar-B-Q in Leeds, AL was recently revisited by John Tanner
Pig Beach has opened a Queens location in Astoria
This Sunday, @PigBeachNYC will open its long-awaited Queens location in Astoria. The space is enormous and will feature one new menu item to start — smoked lamb shoulder w/ white sauce. More here: https://t.co/LZcAsgWgz2pic.twitter.com/1SFfrzht42
Rodney Scott’s barbecue book came out earlier this month and this week he spoke with Steve Inskeep of NPR’s Morning Edition, and in the feature he opens up more on the current state of the relationship with his dad than I’ve previously read. Sadly, it’s not in a great spot.
“His objection was, you didn’t start this. You’re not the barbecue guy … and he said, you know what, just go open your own place, get away from here,” he says. … “Sometimes I would pass him in certain areas and he would kind of turn his head,” he says. “He wouldn’t even wave if he saw me wave at him.”
However, Rodney Scott is at peace with his decision to strike out on his own, first by opening a restaurant in Charleston and then a second location in Birmingham, AL (with an Atlanta location planned for this summer).
“I want to take over the world with barbecue,” he says. “You could put a whole hog in front of some people and you’re going to get at least 50 to 100 people that’s going to come together and eat. So, in my mind, why not everybody around the world fire up a hog. And I bet you, it’ll be some joy, a whole lot of partying, a lot of smiles. And the world would be a better place.”
Hard to recall any other cooking segment quite like @PitmasterRS Rodney Scott talking about the physical challenge of a 12-hour barbecue over a wood fire—and going for it whole hog. @MorningEdition@NPRhttps://t.co/YE15NgGzGg
Several NC barbecue restaurants are featured in this handy guide of restaurants along I-95 worth a stop
Non-Native News
“The heart and soul of the craft barbecue movement [in Kansas City] is located in central Texas”
🥩🍖The new generation of young pitmasters all use offset smokers and cook with wood. Menus are limited and ever-changing. Open only on weekends, hours are “until sellout,” prompting online pre-orders & masked, socially distanced lines. https://t.co/JQSLEeHWaM
We're back open for onsite dining in Battery Park City with beer on tap, barbecue favorites, and some new menu items, too! We can't wait to welcome you back safely. Make a reservation or just stop by: https://t.co/4wLGqct1v7pic.twitter.com/ttphSw2ZtG
Shuler’s BBQ is opening a second location in Lake City, SC
Saucy’s Southern BBQ and Cuisine in Denver launches a wing and barbecue sauce featuring THC distillate
Check Daniel Vaughn’s Twitter for his big barbecue roadtrip from last week including newcomer Distant Relatives BBQ; nature is healing!
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
Monk: I never got those “best of the year” lists that publish in early December, whether it’s barbecue, music, or film (yes, I understand deadlines but stay with me here). What, do they think they aren’t going to potentially eat a great barbecue meal (or discover a new album or film) sometime in the last three weeks of the year? Not me; I’m always going to give myself every opportunity to eat a meal which could possibly make the list. And then I’m going to post that list in January.
That being said, with no signs of the barbecue boom slowing down any time soon, some of the best meals I’ve had yet in the history of this blog happened in 2019. Here were the best of those, and here’s hoping 2020 is full of even more great barbecue.
Honorable Mentions: Brisket and pork from Farmhouse BBQ (review), Whole hog sandwich from Martin’s Bar-B-Que Joint (review)
10 (tie). Chopped sandwich with hush puppies and Cheerwine from Mr. Barbecue (review)
Sadly, shortly after my visit in March Mr. Barbecue experienced a fire in their stick burning brick pits that has temporarily closed the restaurant but hopefully they will reopen soon and continue slinging their Lexington-style barbecue to the lucky citizens of Winston-Salem.
Hubba Hubba Smokehouse has been quietly churning out great barbecue from their massive brick pits in the mountains of NC since the early 2000s. They had been on my list for years and I finally got a chance to check them out this year and also spend a little time with pitmaster Spencer Purcell. They are closed for the winter but any serious barbecue fan should check them out once they reopen in the Spring.
9. Bryan Furman’s whole hog and brisket at Sweet Lew’s BBQ (post)
Revenge BBQ is one of two places on this list from an unexpected barbecue location, with Revenge being in the scenic Hudson Valley town of Irvington, about 45 minutes north of New York City. And as is the case with just about any restaurant in an unexpected location, they adhere to the Texas tradition pretty closely and with good results. The brisket shone that day and the Kreuz Market-imported sausages were properly smoked, proving that disciples of Texas barbecue are continuing to spread the message far and wide.
7. Chopped barbecue tray with onion rings from BBQ King (review from 2017)
This meal from late December is exactly why I waited to publish my list until January. My previous stop at BBQ King was nearly 3 years before this visit but this simple tray of fresh barbecue on a Friday at 3pm on December 27 reminded me that I need to make it a point to stop by there more often. As should all barbecue fans in western NC.
6. Pork, ribs, and brisket from Apple City BBQ (review)
While Apple City BBQ had been on my radar for some time, my visit this year was completely unplanned and only happened as a result of several detours on the way from Charlotte to the Wilkesboro area for a weekend getaway with the oldest Monkette. As soon as I passed Apple City in Taylorsville right at dinner time on that Friday, I turned the car around and made the stop. Thankfully I did, as it was a fantastic meal of pork, ribs, and brisket. Plus, those deep fried corn nuggets were a unique and noteworthy side.
5. Cheerwine hot link from Jon G’s Barbecue (Speedy’s take)
While the brisket, pulled pork, and ribs were on point each and every time I had Jon G’s Barbecue this year, the Cheerwine hot link represented a cool and exciting development for owners Garren and Kelly. From what I am hearing, 2020 is going to be a big year for them and I can’t wait for more folks in the Charlotte area to be able to try their barbecue. It is our #1 on the Charlotte Big Board, after all.
4. Brisket, pork belly, ribs, and pulled pork from Owlbear Barbecue (review)
I certainly didn’t expect one of the best barbecue meals I had in 2019 to be in Denver, CO. While in the past I would have considered Denver to be a bit of a barbecue wasteland (from a local circa 2013: “Head to Texas if you want good barbecue”), that appears to be changing as part of the nationwide barbecue boom. Owlbear Barbecue owner and pitmaster Karl Fallenius is originally from Texas and previously worked at Franklin Barbecue and has brought that approach to Denver. The brisket rivaled some of the best I’ve had in or out of Texas and the pork belly was the best meat on the platter that day and one of the best meats I tasted in 2019.
3. Whole hog barbecue sandwich and hash and rice from Sweatman’s Bar-B-Que (review)
The simplicity of the whole hog sandwich from Sweatman’s reminded me that, when done right, mustard-based barbecue isn’t some unholy union of sauce and pork. Plus, that hash and rice was life-changingly good.
2. The Miss Mary Platter (Lexington-style barbecue, brisket, turkey, ribs plus eastern and red slaw) and smoked wings from Noble Smoke (review)
In July, Noble Smoke gave Charlotte a true destination barbecue joint and based on several recent visits, locals and out-of-towners alike have shown up for it. I can only hope that with the recent additions of Noble Smoke and Sweet Lew’s BBQ, both in our top 3, Charlotte’s barbecue scene continues the momentum into 2020.
2019 certainly was the year of whole hog barbecue, and that looks to be continuing into 2020 (Particularly in Raleigh, who is getting no less than 4 whole hog joints – Sam Jones BBQ, Wyatt’s Barbecue, Ed Mitchell’s new place The Preserve, and Lawrence BBQ). 2019 was also the year that I finally achieved what I had been hoping to do for several years – smoke a whole hog on a cinder block pit in my backyard. Speedy made the trip into town and the two of us took shifts manning the pit overnight. I was extremely pleased with how (relatively) easy it was and how good the barbecue turned out. For my first whole hog, I couldn’t have been happier (or more tired).
So that’s it. What were some of your favorite barbecue meals this year?
We use cookies to optimize our website and our service.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
