The latest barbecue list from Only In Your State includes Jon G’s Barbecue
Some video behind the scenes at the underrated Rick’s Smokehouse outside Lexington
The 37th Annual Pigskin Pig-Out will take place April 8-9 and “will again feature a weekend of barbecue with the famous pig cookin’ contest, tailgating with friends and family, 1st Annual Pigskin Car Show, live music and carnival fun for all ages”
Lawrence Barbecue and Boxyard RTP remain on the Eater Carolinas Heat Map for the Triangle
Barvecue has raised $600 million thus far
ICYMI last year, the origin of hushpuppies
RIP Ray Ramirez of Los Angeles’ Ray’s BBQ
Cobos Que bringing the heat: brisket boudin mac-and-cheese quesadillla
Burgers are the new sausage in Texas
Barbecue historian Robert Moss’ latest book is on the lost southern chefs
Diva Q has barbecue sauce hitting the shelves soon
Huge donation from Hogs for the Cause to Our Lady of the Lake
Not sure when this aired, but Diva Q visited Midwood Smokehouse at some point. Funny how she keeps referring to Cheerwine as “cherry soda”.
BBQ Champion Danielle ‘Diva Q’ Dimovski stops in to visit Chef Pitmaster Matt Barry and taste real BBQ at Midwood Smokehouse in Charlotte NC. From Burnt Ends to the Pig Out plate we had everything covered and then some.
– NC barbecue guru Bob Garner has a new book out that *gasp* isn’t completely about barbecue
The 187-page book does mention the state’s signature varieties of smoked meat and sauce, but it also explores other North Carolina food traditions, including fish stew, Ocracoke fig cake, banana pudding, collards and even Moravian chicken pie. The book is part cookbook, part essay collection, part dining guide.
– TMBBQ interview with friend of the blog Barbecue Rankings
– So there’s this:
– BBQ Jew with a short write up on The Great NC BBQ Map
– Q 4 Fun interviews a board member of the NC BBQ Association
What makes you different than the other associations, societies and networks?
We train our judges to recognize and appreciate NC-style BBQ. Teams will be judged on their ability to produce traditional NC-style BBQ. I don’t think other sanctioning bodies concentrate on regional BBQ styles. Furthermore, we not only sanction competitions, but hold cooking classing and are beginning to work on projects that will promote NC BBQ to the general public. We don’t see the other bodies as competitors. We see them as partners and can hopefully jointly sanction some events as with this year’s comp in Washington with the NC Pork Council.
– Arrogant Swine failed their construction inspection, but trudges on anyways; the blog post does have this great photo
– The Whole Hog Barbecue Championship is this weekend
– Diva Q visited Barbecue Bros fave Ed Mitchell’s Que (our 5 hog review) earlier this week