Linkdown: 6/17/20

EDIA Maps is having a 50% off sale for Father’s Day; act quickly to get it delivered by Sunday

Steven Raichlen also has some Father’s Day gift ideas

Howard Conyers has a list of his faorite black-owned barbecue restaurants at the bottom of this interview

Horn Barbecue is now selling Matt Horn’s all purpose rub online

Happy 90th Birth Week to Wilber Shirley

Chef Edward Lee will continue David McAtee’s legacy of feeding the community at the McAtee Community Kitchen

Nikkia Rhodes has been tapped to lead the kitchen

Cheerwine Barbecued Chicken? Cheerwine Barbecued Chicken.

Speaking of Cheerwine: Cheerwine Lager from New Sarum Brewing

17th Street Barbecue updates on their blog what they’ve been up to

The more you know…

Linkdown: 11/20/19

Robert Jacob Lerma to the rescue: You may have heard that Ryan Cooper (co-founder of The Smoke Sheet aka @BBQTourist) has fallen ill recently, and Lerma is coordinating donations to help pay for medical bills if you are so inclined.

Wyatt’s Barbecue is bringing more whole hog barbecue to downtown Raleigh from the barbecue man behind Picnic, Wyatt Dickson

Chef Jake Wood of Plates Neighborhood Kitchen is also opening a new barbecue restaurant in Raleigh next year, Lawrence BBQ

The best barbecue in DC

Breakfast at barbecue joints in the Carolinas is a little different than the newer Texas trend of barbecue for breakfast

Hometown Bar-B-Que is doing a pretty dang good pastrami, apparently

Some details on Dr. Howard Conyers’ forthcoming barbecue book

10 years on the Texas barbecue trail: The Texas BBQ Posse looks back

Linkdown: 7/17/19

Required reading from John T. in this month’s Garden & Gun

Former Charlotte Observer food writer Kathleen Purvis also weighs in on the best new barbecue joints

From this Charlotte Observer article on Noble Smoke’s opening, I found out the interesting tidbit that Joe Kindred (of Kindred and Hello, Sailor) used to work for Jim Noble

He started getting serious about opening a barbecue restaurant around 2008, but he kept getting delayed. Joe Kindred, a former intern for Noble who has since opened his own restaurants, remembers going all across the state with Noble and stopping at barbecue places along the way.

Daniel Vaughn says the best thing on the menu at Franklin Barbecue is the beef rib

A recap of last weekend’s Tex-Mex BBQ Block Party at Houston’s St. Arnold Brewing

L&L B&M incoming:

Howard Conyers on his recent visit to Jones Bar-B-Que in Marianna, Arkansas, which has been open since 1910

North Carolina barbecue is spreading to Orlando via New York-based restaurant, Brother Jimmy’s

An excerpt from Jim Auchmutey’s book Smoke Lore is up on BarbecueBible.com

Heads up, Denver:

The 11th Annual Bedford Blues & BBQ Festival will take place in Bedford, TX during Labor Day weekend 2019. For more information, please visit their site.

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Save the date 🎸 #bedfordbluesfest2019

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Friday Find: Dr. Howard Conyers on The Trip Podcast

The Trip interviews Dr. Howard Conyers, a SC native who received an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke. Thusly, he is a rocket scientist by day and a whole hog barbecue man by night and weekend in his home of New Orleans. Spurred on by some fingers of whiskey, he and podcast host Nathan Thornburg discuss a number of topics, including Conyers’ future plans for a book and documentary on the history of barbecue.  The status of his web series Nourish is still up in the air, from what I gather.

The Trip is a podcast from Roads & Kingdoms, a food, travel, and politics publication which won a James Beard award for publication of the year in 2017. The late Anthony Bourdain was the first and only investor in Roads & Kingdoms, and they partnered on Explore Parts Unknown, the digital home for the Parts Unknown TV show, for which they won a 2018 Primetime Emmy.

Description:

Rocket scientist and barbecue pitmaster Dr. Howard Conyers talks aeroelastic engineering, whole-hog roasting, and how black pitmasters have been written out of the history of barbecue.