In 1971, when Keith was 19, he quit his butchering job at the A&P, sold his landscaping equipment, and borrowed $3,000 to open a restaurant. He gave it the same name as the one his father owned in Chatham County, where Keith worked the barbecue pit from the age of 10. Ever since, he’s gotten to his Allen & Son at 2:30 a.m. five days a week — splitting every piece of hickory, roasting every shoulder, chopping and seasoning every serving. “Nobody’s hands but mine touch my barbecue,” he likes to boast, “until the customer’s do.”
A recipe for collard chowder from Matthew Register of Southern Smoke BBQ in Garland; his cookbook comes out in May but is available for preorder now
The latest from J.C. Reid explores the barbecue explosion in Houston from a geographic standpoint:
– Sad news as Midwood Smokeshack has closed in Matthews. However, there is some good news in that the employees will keep their jobs at other Midwood Smokehouse locations and FS Food Groupd will be looking to build a full service Midwood Smokehouse in the Matthews area at some point.
– D.G. Martin’s list of last minute book gifts includes one of my all-time favorite barbecue books which was just re-issued on paperback, “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed, Dale Volberg Reed, and William McKinney
– Charlotte Agenda: “Noble Smoke could give Charlotte a true barbecue flagship”
My favorite of the three NC barbecue books listed here. A comprehensive and oftentimes funny history of barbecue in North Carolina with tons of extra information packed into the sidebars (think fun facts, photos, and graphics). There are also recipes and profiles of several barbecue pitmasters who are cooking barbecue the right way across the state. If his name sounds familiar, John Shelton Reed recently teamed up with the BBQ Jew to to create True ‘Cue.
This book is actually two books in one – North Carolina Barbecue: Flavored by Time and Bob Garner’s Guide to North Carolina Barbecue – and is part NC barbecue primer, part recipe book, and part restaurant reviews. All from “the barbecue man” and UNC-TV barbecue personality himself, Bob Garner.
This book is a little dated but is a fairly comprehensive listing of barbecue joints from the Outer Banks to the very western corner of the state, even if a handful of the restaurants have closed by now. Jim Early is the founder of the NC Barbecue Society, so he is also another man who definitely knows what he is talking about when it comes to NC barbecue.
What about you? What are your favorite barbecue-related books (NC or otherwise)? Feel free to respond in the comments.
I finished this recently and highly recommend it if you want to know about the history of barbecue in North Carolina or the difference between eastern and Lexington style barbecue or read testimonials from some of the most revered pit masters in the state or all of the above. If we gave whole hog reviews to books, I would give it 5 whole hogs. Great book.