Lewis Donald’s goal for Sweet Lew’s BBQ has always been more than just crafting great barbecue. He is wanting to give back to the community, whether that’s hiring workers from the Belmont neighborhood where his restaurant is located, hosting back-to-school carnivals with free haircuts at the restaurant, and now hiring a barbecue apprentice from the local culinary school at Central Piedmont Community College. Watch the video at the link below to learn more about Keywon and how he was introduced to Lewis. I’m looking forward to seeing big things from Keywon in the future.
While the Ed Mitchell’s The Preserve restaurant is still delayed, starting this Friday they will be offering a takeout/pickup service running out of the Carolina Ale House off Falls of Neuse
Steven Raichlen of Barbecue Bible links to his piece from last summer on the contributions of Black pitmasters to the world of barbecue
A couple of big barbecue books are now available for pre-order. “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie will be released on March 16 and Adrian Miller’s “Black Smoke” from UNC Press will be out on April 27. Both are available for preorder now here and here, and I can’t wait to read both of them to get different perspectives on barbecue. I strongly encourage you to do the same. -Monk
Congrats to RayNathan’s in Gastonia on celebrating 2 years open as of this past Sunday
Wyatt’s Barbecue is one of Eater Carolinas’ 17 most anticipated restaurants in 2021
More on the passing of the legendary Mike Mills
CM Smokehouse from Cade Mercer gives South Austin a new and promising food truck option
Texas Monthly makes the case for a barbecue tour of the Texoma region north of Dallas
Robert Sietsema recently posted this photo of Billy Durney of Hometown BBQ from happier times
Eater Atlanta’s Mike Jordan speaks to a number of Atlanta-area pitmasters to get their take on “Georgia-style” barbecue, with the consensus that there is a style, but that you have to get out of Atlanta to try it and its not quite up there with the other “major” styles of barbecue.
The question of “what even is Georgia barbecue” seems to come up every few years and while I’m far from an expert when it comes the Peach State, I follow the lead of people who know more than me. Robert Moss notes in his latest issue of The Cue Sheet that Jordan didn’t quite venture far enough outside of Atlanta to get a true sense of Georgia-style barbecue. That is, chopped barbecue sandwiches, Brunswick stew, cole slaw, and sometimes a regional dish called chicken mull from the Athens area.
Finally, to get an even more impassioned defense of Georgia barbecue, I highly recommend you read our friend Grant’s missive from a few years back over at Marie, Let’s Eat. Grant knows more about Georgia barbecue than just about anyone out there, having done the legwork to travel to the farthest corners of the state in search of true barbecue. When it comes to Georgia barbecue, heed his word. In particular, he urges you to explore the Athens area:
What you might want to do is start in Athens, because some of the best barbecue in the country can be found here. Not too many people pish-poshed this notion, but a couple did, so let me be very clear: I think that Memphis is one of this country’s best barbecue cities. It’s home to Payne’s, Leonard’s, and the Bar-B-Q Shop, and they’re all amazing, and there are at least a dozen other darn good places there. I agree that Lexington NC is certainly one as well. I have only been here three very short times, but I’ve had four downright excellent meals and would love to return for a very long trip. I’m perfectly prepared to accept that Lockhart TX is one. It is unlikely that I will visit anytime soon, but I can believe the hype I hear. Its advocates are reliable correspondents. Kansas City, quite probably. Calvin Trillin believes in Arthur Bryant’s, and if you haven’t figured out how much debt I owe Trillin, you’re not paying attention.
So I’m not dismissing any other city when I say that the Athens area deserves to be given the same accolades. There’s room for it as well. I’ll say that the triangle formed by Zeb’s in Danielsville, Paul’s in Lexington, and Hot Thomas in Watkinsville is the region that I mean, and those three remarkably good restaurants are all in my top twenty somewhere. (They’re actually not in my top ten, about which more in a moment.) The photos accompanying this story come from our last weekend in Georgia before the move. We revisited Paul’s and Hot Thomas, along with Bill’s, which is just across the Clarke County line, outside of Hull, and Scott’s & BJ’s, the only one of these four with an actual Athens address.
(Not so) coincidentally, here’s Eater Atlanta’s list of best barbecue restaurants in the area they rolled out along with the “What is Georgia Barbecue?” article.
Adding Perry’s Pig Pickin’ BBQ in Mint Hill to my list
…same with The Smokehouse at Steve’s in Graham, courtesy of John Tanner’s Barbecue Blog
New merch from Stamey’s
Bear’s Smokehouse BBQ has opened its first location outside of Connecticut in Asheville’s South Slope by permanently parking a food truck on Coxe Ave
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.
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
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
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)