The Southern Foodways Alliance presents a barbecue sides bracket for their contribution to this year’s March Madness. Vote now as we’re already in the Final Four, with the Championship tomorrow and the winner announced Friday.
Native News
If true, not a good look for Noble Smoke
The business is Good Life at Enderly Park owned by Robbie McNair, who's also the creator of the new Babe Cave you've heard so much about. https://t.co/zmgIBYSSje
D.G. Martin seeks input from readers on NC eateries off interstate highways for the next edition of “North Carolina Roadside Eateries”
COLUMN: D.G. Martin's updated revision of "North Carolina’s Roadside Eateries" will feature some big changes, largely due to the pandemic. 🍽 https://t.co/wCIL8wslzo
BBQ Fest on the Neuse wants to know: are you team slaw or not?
Non-Native News
Archibald’s BBQ is celebrating 60 years open this year
Since opening in 1962, Archibald’s BBQ has weathered three generations, a fire and the COVID-19 pandemic to retain its place as Alabama culinary royalty. https://t.co/AIP5alYqBZ
Adrian Miller on the dearly departed Boney’s Smokehouse in Denver
“Order anything but brisket”; Arthur Bryant’s pleads customers to not order their most popular cut due to rising beef prices
Franklin Barbecue’s new sauce is Spicy
Hot off the line and hitting the shelves of @HEB this week — have a gander at our newest BBQ sauce made from red hot chili peppers. (Red jalapenos, arbol, ancho and habanero to be spice-ific) It’s called Spicy for a reason, y’all. pic.twitter.com/cvGOg0VaKB
The Local Palate and writer Jenn Rice detail a pretty action-packed eastern North Carolina barbecue itinerary. The usual suspects are on the list including Barbecue Bros faves Wilber’s Barbecue and Southern Smoke BBQ, but there are plenty of ones I haven’t tried yet. Bookmarking for next Spring.
A new live-fire cooking restaurant called Cinder is opening in Charlotte from Husk veteran Duke Kroger (who identifies as a pitmaster in his Twitter profile)
SCOOP: Chef Duke Kroger plans to open a new restaurant called Cinder in South End in June. He calls it “a modern play on open-fire tasting” with characteristics of Husk, the famed Charleston restaurant where Kroger got his start: https://t.co/Le0OYsUTsO
Is this bad?? Seems to be some electrical issues in a wall screwed everything up. Once again shoutout to @DallasFireRes_q otherwise this could have been a lot worse. pic.twitter.com/yKt4gLJFey
New-ish barbecue joint Palmira BBQ is one of the stalls at Port of Call
At Port of Call "[t]he stalls include up-and-coming names like smoked meats spot Palmira BBQ…" | The Hottest New Restaurants in Charleston, November 2021 https://t.co/ar4BGGom6p via @eatercarolinas
Tomorrow night, UNC Press is hosting an online discussion with Adrian Miller, whose book comes out at the end of the month. Black Smoke: African Americans and the United States of Barbecue is my most-anticipated book of the year and I can’t wait to have it in my hands in a few weeks. The cost of the event is $15 and it benefits the Boston Book Festival.
Description: Just in time for the start of barbecue season, we’re eager to sink our teeth into award-winning food historian Adrian Miller‘s new book Black Smoke: African Americans and the United States of Barbecue. In this special pre-publication event, we’ll sit down with Miller—winner of the James Beard Book Award for Soul Food and a consultant on Netflix’s Chef’s Table BBQ—to hear the stories of how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they’re continuing to influence American cuisine today. And, since Adrian’s book includes more than 20 authentic recipes, we might get some tips on how to make the most of our own adventures with the grill or smoker at home!
Smoke Show BBQ is a new Texas-style barbecue pop up in the Charlotte area from transplanted Texan chef Brandon Belfer who has worked at fine dining spots The Stanley, Crunkleton, The Asbury, Kindred, and Hello, Sailor
Christopher Prieto of Prime BBQ in Knightdale has joined the previously announced pitmasters for the Inaugural Pinehurst Barbecue Festival
Non-Native News
Distant Relatives is a new barbecue trailer in East Austin serving “modern African American barbecue” and is already making waves
Damien Brockway opened Distant Relatives in East Austin in February, and it’s already destination-worthy for folks looking for something unique in Texas BBQ. https://t.co/srvB2L77vT
Exciting stuff from Damien Brockway and his new Distant Relatives BBQ in Austin. Smoked chuck instead of brisket was a nice change of pace. Phenomenal sides, great pulled pork and ribs, and ridiculously crispy/juicy chicken. Wow. pic.twitter.com/GFxKaW3Oiz
Speaking of Beaumont, craft barbecue is catching on there
Since the rise of the craft-barbecue movement 10 years ago, I’ve wondered if CTX-style barbecue could ever catch on in Beaumont, which has its own deeply entrenched tradition of smoked meats. Looks like the answer is "Yes." #houbbqhttps://t.co/W3wPmKKu4rpic.twitter.com/d2nRlqahWj
In today's issue of the NYC BBQ Weekly newsletter, I shared 3 bourbons (and one rye) to try at your next barbecue gathering, including from @knobcreek & @oldforesterhttps://t.co/hrNlvmPmgx
Ed Mitchell is back in the barbecue game as of this Friday, albeit not quite in the way that we’ve been waiting more than a year for. With the opening date of The Preserve up in the air, Ed and team have opted to open a “delivery only ghost kitchen” (previously referred to as a “pop up”) starting this Friday, March 5. Which is, of course, over a month after their original date to open this part of their business on January 22.
Let’s hope this goes smoothly because in a since-deleted reply The Preserve’s official Facebook account stated that they were not going to open until next year “after things cooled down” (I’m paraphrasing here). If that’s the case, then that is the latest setback in a series of setbacks for Mitchell whose original Raleigh restaurant in the Brier Creek area never came to fruition in the years since his Durham restaurant shuttered in 2015. I am rooting that their delivery business goes well, but would feel a lot better if they were still charging forward with opening a restaurant this year. Nevertheless, I hope Raleigh folks will support The Preserve in earnest starting this weekend.
Native News
Buxton Hall makes Eater Carolina’s list of best restaurants in Asheville
La Barbecue has collaborated with Zilker Brewing Co for a pilsner perfect for pairing with smoked meats
@la_Barbecue X Zilker Spoiler: This crispy brew we’re cooking up pairs perfectly with the low ’n’ slow, mouth-watering meats la Barbecue is known for. A true Texan collab, coming soon. pic.twitter.com/fVNa3spNav
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