– A tiny new joint in the mountains of NC called The Tin Shed has opened on a farm in the tiny town of Spruce Pines
– RIP Douglas Oliver, longtime pitmaster at Sweatman’s Bar-B-Que
Restaurant kitchens are full of unsung heroes, obscurity toilers, invisible workers like Douglas Oliver, who died last month. For over three decades, Douglas worked as a pitmaster at Sweatman’s Bar-B-Que in Holly Hill, SC. He called himself a “worker ant.” pic.twitter.com/esNU0jchLD
Even before I was old enough to be given my first rifle, I was aware of the difference between eastern and western N.C. barbecue. Eastern BBQ, strangely enough, was almost considered a foreign dish. More than one elder statesman from the Piedmont informed me that the sauce was indeed different — it could be “downright bitter!” Adding ketchup to slaw, furthermore, was just what one did. It complemented the sliced or chopped pork shoulder. With my provincial yet well-informed definition of barbecue and sides, I kept chomping away, whenever there was an opportunity to do so.
– A few long-but-not-forgotten barbecue restaurants get a brief mention in this Charlotte Five article on most missed Charlotte restaurants – Old Hickory House, Olde Original BBQ, Ol’ Smokehouse, Rogers Barbecue