Monk: The Cuegrass festival, a mix of barbecue, bluegrass, and beer, is back next April in downtown Raleigh. It’s been a few years since I’ve been, but it looks like they’ve moved a few blocks away from in front of The Pit restaurant onto Fayetteville Street. Here were my thoughts from 2019:
Bark Barbecue Café and 2Fifty Texas BBQ mix Texas tradition and hospitality with touches from their Armenian and Salvadoran cultures, respectively. https://t.co/nisGMRyS5x
Monk: Congrats to Joseph Haynes on the release of his latest barbecue history book “From Barbycu to Barbecue,” now available from the University of South Carolina Press.
The central premise of Haynes’ book is that the barbecue methods were not imported from the Caribbean but instead were a collaboration “between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century.”
While I’m somewhat familiar with Haynes’ work online, I have not ready any of his books to date. The release of his latest book is reason enough to check him out.
Happy pub day to FROM BARBYCU TO BARBECUE! 🔥
In this barbecue history, award-winning barbecue cook@OCBarbecue boldly asserts that southern barbecuing is a unique American tradition that was NOT imported. 👀
A belated happy birthday to “Papaw Keith” Smith of Bar-B-Q King
Non-Native News
Agreed – this is too pretty not to share
I didn't take this photo from Holy Smoke BBQ in Nyhamnsläge, Sweden nor have I been lucky enough to visit but it's really too great not to share. pic.twitter.com/WHS3FKUD72
— Kevin's BBQ Joints (@KevinsBBQJoints) July 25, 2023
John Tanner welcomes the sight of direct heat true ‘cue in Virginia at Two Drummers Smokehouse in Toano (whole hog coming?!)
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
AYDEN — ’Que marks the spot in Ayden, and never more so than during the Kings of Q Barbecue Festival. https://t.co/kkxPX549VG
Brantley Creek BBQ & Co gives Odessa, TX a legit barbecue destination joint
Barbecue excitement doesn’t come to Odessa very often. But Brantley Creek BBQ & Co. is good enough to make the West Texas city a barbecue destination, and not just for Midlanders. https://t.co/tz0FFkef5q
Tiger and the Masters "He's just getting started." Instant obits NFL Draft Brain Luring reporters back to the newsroom A Texas barbecue pilgrimagehttps://t.co/MzUMEMxHmD
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
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