Featured
Monk: After Rodney Scott and Adrian Miller made some long overdue contributions to black barbecue books last year, we have a couple of new entries in 2022. Matt Horn of the acclaimed Horn Barbecue in Oakland released his new barbecue book (with Adrian Miller giving the foreword) on April 12. In addition to the recipes of what he calls “West Coast Barbecue,” Horn recounts his barbecue journey and how it echoes “the glorious lineage of African American barbecue in the US.”
Coincidentally, Kevin Bludso also released his barbecue book on April 12. Bludso similarly recaps his journey, which has taken him from Compton, CA to the small Texas town of Corsicana.
Rodney Scott’s cookbook last year was the first in decades from a black pitmaster, and we have two more this year from an old veteran and an up-and-coming Michelin-starred chef. Let’s keep it going.
Native News
The Kings of Q Barbecue Festival, named in honor of Latham “Bum” Dennis of Bum’s Restaurant and the late Pete Jones of Skylight Inn, returns next month to Ayden after 2 years off
Longleaf Swine is targeting an August opening for their long-awaited brick and mortar in Raleigh
The Pedalin’ Pig in Banner Elk is featured by Spectrum News
Jon G’s is back at Triple C today
Brisket and Bubbles from The NC F&B Podcast is back June 4 in Raleigh
Non-Native News
Matt Horn gets a writeup in the New York Times
You Grill Girl! is Austin’s first female focused grilling event
Brantley Creek BBQ & Co gives Odessa, TX a legit barbecue destination joint
Bryan Curtis of The Press Box recaps a visit to Goldee’s in Ft. Worth in the first 10 minutes of this episode. “Dude, it was amazing.”
The Jon: Brisket, Jalapenos, Pickled Red Onions, Jon G’s Barbecue Sauce, Salt and Vinegar chips, Chives, Smoked Sea Salt, Black Pepper.