Instapot ribs: “The meat was tender and juicy, albeit a pallid gray color. Never mind, slap some sauce on those ribs and throw them in the hot oven until the sugars caramelize. They turned gloriously glossy with meat you could slurp off like a cartoon dog eating a chicken leg.“
The True ‘Cue Newsletter is no more for a variety of reasons, but we are happy to announce that we will help spread any future True ‘Cue news from them received via press releases.
In the final issue of the newsletter, John Shelton Reed did have some nice news to share: In parting, there is some Campaign news to report. Our latest branch, joining those in the Carolinas, Georgia, and Kentucky, will cover Northern Virginia and Washington, D.C. It is in the capable hands of John Tanner. We wish him well and look forward to hearing where one can get Real Barbecue in and near our nation’s capital.
An update on Bryan Furman’s plans for the Atlanta B’s Cracklin’ Barbeque
Mr. Barbecue in Winston-Salem had a pit fire last week, caused by embers, but they vow to return
Midwood Smokehouse has them some new fancy sandwiches
Stephen Colbertis at it again: “I love everything about North Carolina other than that damn vinegar stuff that y’all put on the barbecue.”
As usual, Kathleen Purvis puts it all in perspective: