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.
– Timber Creek Mulch in Sherrills Ford sells high quality wood lump charcoal across the country
“It’s a higher use for this wood – whether it’s being used for charcoal or firewood,” he said. “You can take something that’s in one state and transform it into something else with just a little bit of labor. It’s a useful product – the firewood keeps someone warm and makes them happy. That’s the key component – when you do something like art or charcoal that people are making good food with or even firewood that they’re heating their house with or burning in a fire pit outside – you can look at it and think somebody is enjoying that. I like that – I like making people happy.”
Southern Foodways Alliance Director and author of the recently-released “The Potlikker Papers” John T. Edge recently stopped by The Winnow podcast to discuss all things southern food with Hannah Raskin and Robert Moss. There’s really only a passing mention of barbecue, but the 36+ minute podcast is worth it just to listen to one of southern food’s foremost minds opine on the past, the present, and the future of the cuisine.
In the latest edition of Parade MagazineSouthern Foodways Alliance Director John T. Edge weighs on the current resurgence of barbecue cooked low and slow (aka the right way).
Welcome to the glory days of American barbecue. And not just in Texas. In Tennessee, in the Carolinas, out in California, and beyond, pitmasters like [Aaron] Franklin carry forward a style of cookery that predates our republic.
You’re better than that, kind sir. Knowing you’re in the midst of a grand barbecue world tour, and knowing that you have had the chance to eat ’cue from the likes of Skylight Inn in Ayden, North Carolina, on that tour, I know you know better. Please tell me that your editors forced this untenable position on you and yours. In my experience, that’s where the problems usually start. With editors. Please tell me that’s so.
John T. Edge, from an open letter to Daniel Vaughn, Barbecue Editor of Texas Monthly on naming the Top 50 Barbecue Joints in Texas as the best in the world.
To which Daniel has responded by inviting John to a “thorough guided barbecue road trip” of Texas (which John has accepted), but not by really addressing his original query. To be fair, I guess it wasn’t likely that Vaughn would have walked back from his comments.