The latest barbecue list from Only In Your State includes Jon G’s Barbecue
Some video behind the scenes at the underrated Rick’s Smokehouse outside Lexington
The 37th Annual Pigskin Pig-Out will take place April 8-9 and “will again feature a weekend of barbecue with the famous pig cookin’ contest, tailgating with friends and family, 1st Annual Pigskin Car Show, live music and carnival fun for all ages”
Lawrence Barbecue and Boxyard RTP remain on the Eater Carolinas Heat Map for the Triangle
Barvecue has raised $600 million thus far
ICYMI last year, the origin of hushpuppies
RIP Ray Ramirez of Los Angeles’ Ray’s BBQ
Cobos Que bringing the heat: brisket boudin mac-and-cheese quesadillla
Burgers are the new sausage in Texas
Barbecue historian Robert Moss’ latest book is on the lost southern chefs
Diva Q has barbecue sauce hitting the shelves soon
Huge donation from Hogs for the Cause to Our Lady of the Lake
Recently, friend of the blog John Tanner (of John Tanner’s Barbecue Blog) ate his way across the piedmont of North Carolina while making stops on the NC Historic Barbecue Trail in honor of the late Jim Early. Early was the founder of the North Carolina Barbecue Society and driving force behind the NC Historic Barbecue Trail.
Notably, he makes a stop at our friends at Bar-B-Q King in Lincolnton where he delights in the “hollerin’ orders” system and has a great meal. Follow John’s journey below.
Ladies and gentlemen, it’s BBQ Bowl Week
Has Texas Brisket Peaked?
Speaking of brisket, Tales from the Pits unveils their top 5 barbecue spots in Texas
Monk: Pitt County, NC is home to several classic NC barbecue joints including B’s Barbecue in Greenville as well as Skylight Inn and Bum’s Restaurant in Ayden plus newer ones like Sam Jones BBQ in Winterville. Throw a few breweries in the mix and baby, you got a stew goin’. NC Weekend checked it out 2 years ago when it started and reported back.
Description: Lovers of barbecue and beer can have a field day in Pitt County where you can follow a brew and ‘cue trail, get your tickets stamped, and have a whole lot of fun.
Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.
“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.
This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket
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