The 37th Annual Pigskin Pig-Out will take place April 8-9 and “will again feature a weekend of barbecue with the famous pig cookin’ contest, tailgating with friends and family, 1st Annual Pigskin Car Show, live music and carnival fun for all ages”
Dates and other specifics have been released about the Great Pirate Purple/Gold Pigskin Pig-Out Party, which is returning and scheduled for April 8-9 in Greenville. https://t.co/xZwtwFgFpJ
No, hushpuppies didn't get their funny name from cooking throwing fried cornmeal to barking dogs to make them hush. @mossr has the real story of this the iconic born-in-the-Carolinas treat originally known as red horse bread.https://t.co/rasL2wUhzy
Cobos Que bringing the heat: brisket boudin mac-and-cheese quesadillla
The @CobosQue 💥brisket boudin mac-and-cheese quesadilla💥 is pure (and maniacal) Houston genius. I shall hear no arguments to the contrary. https://t.co/2QsVs8ysVV via @houstonchron
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket. https://t.co/HTLhmoKxIg
Barbecue historian Robert Moss’ latest book is on the lost southern chefs
It's official: The Lost Southern Chefs, almost six years after I first pitched the idea to the University of Georgia Press, is now published and available! https://t.co/wWuy47IV7w
Huge donation from Hogs for the Cause to Our Lady of the Lake
HUGE DAY FOR HOGS! $500,000 given to @ololhealth in Baton Rouge to kickstart our second Hogs House. The on-campus housing will provide a place to stay for families being treated at the hospital. You helped make this happen, but there’s so much more left to do! pic.twitter.com/CEi2btzACc
A fun story from Charlotte Magazine on how Chapel Hill-born fashion designer Alexander Julian got paid in barbecue for designing the original Charlotte Hornets jerseys.
According to Juilian (also known for the UNC Chapel Hill argyle and being the costume designer for Robert Altman’s The Player), “I had this idea: What good is money if you can’t buy barbecue? I call it Carolina caviar. … I said, ‘I’ll give you ownership of the design for five pounds of Carolina barbecue a month.’ A (writer) asked me to sum up the whole experience. I said, ‘Well, George (Shinn) got rich, and I got fat. I traded $10 million worth of royalties for a gut.'”
Getting paid in barbecue, that’s the dream. Well played Alexander Julian, well played.
Native News
Garren of Jon G’s Barbecue featured on the Minsters of Smoke Instagram page
The Texas Monthly BBQ Fest moves to Lockhart for this year’s edition
The best barbecue event around is moving to the BBQ capital of Texas. Mark your calendars for 11/5 & 11/6 in Lockhart for our biggest BBQ Fest ever! Like Texas Monthly BBQ Fest on Facebook to stay in the know. https://t.co/zmORHSkdvx @cityoflockharttx #tmbbqfestpic.twitter.com/b6Nhx3ev17
The first rule of barbecue wood selection? Don't use pine. @BBQSnob lists other important considerations in this experts' guide: https://t.co/3iuvZpXawk
Monk: We enter the new year with cautious optimism, both on the real world as well as barbecue world fronts. My hope for 2022 is that we can regain any Charlotte barbecue momentum that has largely been on pause for the past two years and see some new players enter the game.
Bring it on, 2022.
October
10/12 At Mac’s Speed Shop, beef ribs and bacon-wrapped jalapenos are two of the prep-intensive items that are being taken off the menu for now
A few of your favorite dishes at this Charlotte barbecue spot are going away — for now.https://t.co/hDHgsrmkmZ
11/8 A new live-fire cooking restaurant called Cinder is opening in Charlotte from Husk veteran Duke Kroger (who identifies himself 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
11/17 After announcing that its Lake Norman location was going to close, Mac’s Speed Shopannounced plans for the restaurant to stay open as a smaller location after an outpouring of love from the community
11/29 Jon G’s Barbecue and Salud Beer Shop team up for a pizza collaboration for the month of December
December
12/6 Sweet Lew’s BBQ celebrated 3 years open
12/8 Jon G’s Barbecue is named “Barbecue Restaurant of the Year” by Eater Carolinas
In a collaboration you simply love to see: Jon G’s is collaborating with Salud Beer Shop to create a series of barbecue-inspired pizzas available until all month until December 24. The Monk clan used to live down the street from Salud when we lived in NoDa and I am a huge supporter of what Jason and his wife Dairelyn have built; what started out as a kickass bottle shop soon expanded to a small brewery and coffee shop upstairs before offering creative pizzas more recently. Its long been my favorite beer bar in Charlotte and all of North Carolina. And you don’t have to take just my word for it; they’ve been voted “Best Beer Bar” in the U.S. three years running.
Put together by mutual friend Stephen Philpott, these pizzas look simply delicious:
The Jon: Brisket, Jalapenos, Pickled Red Onions, Jon G’s Barbecue Sauce, Salt and Vinegar chips, Chives, Smoked Sea Salt, Black Pepper.
The Kelly: Cheesey Tex Sausage Link, Mozzarella, Bacon, Chopped Calabrian Chilies, Ham, Crispy Cajun Onions, House Honey Mustard, Chives.
The Philpott: Cheerwine Sausage, House Chimichurri, Salud Kutless Lager Braised Sweet Onions, Bianco Dinapoli Tomatoes, Mozzarella.
The pizzas are available at Salud and I hope to try at least one but hopefully all three this month.
Native News
Jon G’s will finally be at Rhino Market in Wesley Heights tomorrow
Carolina Smoke, a food truck in Morganton, has opened its brick and mortar dubbed Carolina Smoke Barbeque Grill and Copper Still
Barbecue books from Asheville-area Buxton Hall and 12 Bonesmake great gifts
The First Pickles, Pigs, & Swigs Festival in Mount Olive looked to be a success
Non-Native News
More on the reopening of Franklin Barbecue indoor dining
After enduring twenty months of takeout-only service, Franklin fanatics were thrilled to spend hours—up to ten of 'em—in line for Texas's most famous brisket.https://t.co/pXqMHBN0EL+
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