The Wilber’s Barbecue pits have officially been refired
Congrats to Desiree Robinson of Cozy Corner Restaurant, 2020 BBQ Hall of Fame Inductee and the first African-American woman to be honored with that distinction
Backyard Barbecue Pit is a black-owned restaurant to support in the Triangle of NC
Black-owned barbecue restaurants that ship overnight nationwide: Bludso’s BBQ, Interstate Barbecue, The Bar-B-Q Shop (sauces)
Jones Bar-B-Q is among this list of black owned businesses to support
Greg Gatlin of Gatlin’s BBQ in Houston spoke with Rien Fertel in this oral history for Foodways Texas in 2013
Helen Turner of Helen’s Bar-B-Que was interviewed by the Southern Foodways in 2012
“The Cooking Gene” by Michael Twitty has been on my list and I need to get around to it
Derrick Walker’s of Smoke-A-Holics BBQ in Fort Worth is one of four pitmasters to help the backyard smoker
Lolis Eric Elie remembers David McAtee
It’s important to understand the roots of the thing we all love so much
The Barbecue Festival has been named as one of the Top 20 Events in the Southeast, according to the Southeast Tourism Society
Vivian Howard of A Chef’s Life shouts out books from NC pitmasters Sam Jones and Matt Register in her latest newsletter
Register also gets a profile in the Winston-Salem Journal
“I was a real-estate developer. I didn’t even really cook,” Register said. “I was the grill guy who liked to be outside with my beer, listening to music.”
That changed when he happened to pick up a copy of “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed and Dale Volberg Reed.
New pork belly taco special from Midwood Smokehouse until July 4th
The Texas Monthly Reader’s Choice Bracket has reached the semifinals
Speaking of which, big news for Texas Monthly
A longish but certainly worthwhile read about a barbecue roadtrip through NC (and SC and Georgia) from Marie, Let’s Eat!
Food writer Michael Twitty, writer behind The Cooking Gene, explores the origins of barbecue with Sporkful host Dan Pashman.
“They call [BBQ] suya in West Africa,” Michael says. “Suya, dibi, and piri piri are all little parts of what we would consider the barbecuing system in the [American] south.”
Then, in a kind of part 2 from last week’s podcast from Gravy, Pashman heads to the south side of Chicago to explore how that barbecue tradition migrated during the Great Migration out of the American South in the mid 1900’s. There, he speaks with Gary Kennebrew of Uncle John’s BBQ, who still identifies as being southern.
In fact, Garry is originally from Alabama, and he moved to Chicago with his family, when he was nine.
“Alabama will always be my home,” Garry says. “[But] I have grown to like Chicago.”
For more on the Sporkful, check out their previous episodes here. We previously featured a podcast from them on a pitmaster from Centerville, TN who moonlights as a preacher on Sundays.