Featured
Food & Wine Magazine released a huge barbecue blitz last week just in time for Labor Day
From writer Caroline Schnapp reflecting on her childhood in Durham at local institution Bullock’s Bar-B-Q to an unassuming barbecue joint in Alabama between a race track and a Bass Pro Shop
…to tips and recipes for the home smoker from the different types of sauces
…what spices to use to make a rub
…to which cuts of meat to smoke. Plus a whole lot more in the original link.
Native News
Raleigh Magazine has the latest on the still-about-to-be-booming Raleigh barbecue scene; the article notes that Ed Mitchell’s new venture The Preserve hopes to finish its kitchen soon for takeout and that Friendship Barbecue is not moving forward
Sam Jones BBQ’s Raleigh location is on track for a November opening
The Gaston Gazette profiles the Webb family of Red Brides Barbecue Lodge in addition to two other non-barbecue families in the area
Behind The Redneck BBQ Lab in Johnston County is a brother/sister duo with some serious competition barbecue pedigree
The last chance to claim your #SummerofCue t-shirt is today by 3pm
Non-Native News
Fresh off the release of Chef’s Table: BBQ, Rodney Scott’s got a book coming out next year titled “Rodney Scott’s World of BBQ: Every Day Is a Good Day” that is co-written with Lolis Eric Elie; you can pre-order it now (h/t Robert Moss’s The Cue Sheet)
Scott also shares his favorite places to eat in Charleston
The Charleston Post and Courier writes up the SC Midlands barbecue restaurants like Big T Bar-B-Q, True BBQ, and Hite’s BBQ, who were all featured in the Food & Wine 50 states article
RIP Mike Wilson of Saw’s BBQ, who recently passed away unexpectedly; he spent his adult life in the Birmingham area but grew up in Charlotte
Chicago restaurants are also pivoting to barbecue during the pandemic
Birria, a meat stew traditionally made from goat meat, but occasionally made from beef or mutton, is having a moment in San Antonio
I look forward to continuing to follow this story about John T. Edge and how the Southern Foodways Alliance will move forward