Speaking of barbecue, fourth-generation Lockhart pit boss Barrett Black says the family expects to have the new Black’s Barbecue (3110 Guadalupe) retail outlet open in August and is still on the lookout for the perfect parking spot for the Black’s food truck.
– The Great NC BBQ Map is now officially on sale to the public at the newly redesigned site as well as several restaurants including Sauceman’s (below); they also got nice write ups by the Charlotte Observer and Salisbury Post as well
A big vertical smoker uses pecan for the pork shoulders and ribs. It’s all cooked with wood, but there are no coals. We love our smokers here in Texas, but in the Carolinas the pork shoulders and whole hogs are cooked directly over hickory coals. It creates a flavor similar to the Texas Hill Country style of cooking, but doesn’t taste much like slow smoked pork. I questioned Jay and John about this and Jay hoped to have a direct-heat cooker operational soon and even hinted that whole hogs could be on the horizon. Until then, the meat won’t have much Carolina flavor until you squeeze on the vinegar sauce.
– Although this article has a somewhat unfortunate title – “Private school students start barbecue business” – it’s a cool story about high school kids in Thomasville (just outside the Barbecue Bros hometown of High Point) starting their own barbecue business; check out more on Butch Cassidy Barbecue here (via)
It’s nine p.m. at Charles Towne Landing, a six-hundred-acre park just outside of Charleston, South Carolina, and Steven Green is holding a blowtorch to an opening in a repurposed oil drum that is filled to the top with damp pieces of oak. Flecks of rain fall across two cleaned, beheaded, and butterflied pigs sitting on a sheet-metal barbecue pit nearby. Tomorrow, the pigs will feed hundreds of Garden & Gun readers who are in town for the first Jubileefestival. Right now, Green and his boss, pit master Rodney Scott, are just trying to get the fire going.