Monk: Congrats to Joseph Haynes on the release of his latest barbecue history book
“From Barbycu to Barbecue,” now available from the University of South Carolina Press.
The central premise of Haynes’ book is that the barbecue methods were not imported from the Caribbean but instead were a collaboration “between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century.”
While I’m somewhat familiar with Haynes’ work online, I have not ready any of his books to date. The release of his latest book is reason enough to check him out.
Digging this new Sam Jones BBQ tee
This week Jon G’s will be at Super Abari Game Bar on Wednesday, 7/26
Noble Smoke has a “Two Napkin BLT” on the menu for the summer
A belated happy birthday to “Papaw Keith” Smith of Bar-B-Q King
Agreed – this is too pretty not to share
John Tanner welcomes the sight of direct heat true ‘cue in Virginia at Two Drummers Smokehouse in Toano (whole hog coming?!)
A photo of City Limits Barbeque’s sides
ICYMI, Franklin Barbecue is taking a well-earned vacation