Soul Food Scholar Adrian Miller writes about the union between July 4th and barbecue; thankfully he is “not talking about hamburgers and hot dogs on a kettle grill. I’m talking about ‘old school’ barbecue, where a whole animal carcass was skewered with wooden poles and cooked over a trench filled with burning coals from hardwood trees.”
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
– TrueSouth even brought up Rodney Scott last week to Bristol to treat ESPN to a pig pickin tailgate
.@SECNetwork, Wright Thompson & @johntedge gave ESPN employees a taste of #TrueSouth last Friday, teaming up with @rodneyscottbbq for a pig roast tailgate to promote & celebrate the show, which debuts tonight at 7 p.m. ET on SEC Network.
A must-listen: authors John T. Edge and Nicole Taylor join the NY Times’ Jenna Wortham and Wesley Morris on their Still Processing podcast for more thoughtful discussions on barbecue and its cultural and historic implications. Arrogant Swine gets a shout-out in each of the first two segments of the podcast before getting an eventual visit from the two hosts in the final segment.