Monk: Dr. Dana Hanson of NC State’s Meat Science Department breaks down east versus west barbecue in North Carolina in this video from Our State Magazine.
Description: ’Cue is our state’s signature sustenance, but with two distinct styles — eastern and Lexington — that’s typically where our agreement ends. Luckily, no matter which side of this delicious rivalry you fall on, barbecue is a food that brings people together.
Monk: Greenville, SC has added a heavy hitter in barbecue today as Lewis Barbecue has opened the doors of its second location. John Lewis has taken over the former 30-year location of Tommy’s Ham House, and even earned the blessing of owner Tommy Stevenson. The original Charleston location earned a 4.5 hogs from both Speedy and Monk in separate visits in 2017 and 2018.
Eater Carolinas has all the behind the scenes information:
Lewis Barbecue is open Wednesdays through Saturdays, from 11 a.m. to 10 p.m. and Sundays from 11 a.m. to 9 p.m.
Midwood Smokehouse has made it to the finals of the News & Observer Barbecue Bracket against Wilber’s Barbecue; voting ends Thursday, 9/15 at noon
Chopped vs pulled: who you got?!?!?
Three pitmasters – Dr. Dana Hanson of NC State, Michael Markham of Big Mike’s BBQ in Raleigh, and Matthew Register of Southern Smoke – give their tips for backyard smokers and beginners
Adrian Miller joins the Southern Foodways Alliance Fall Symposium
I haven’t listened yet but I’m already pre-jealous of the Tales from the Pits epic bourbon and barbecue roadtrip
Kerlin BBQ in Austin had its last day of service after 9 years this past week
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