This week marks the one year anniversary of the lockdown due to COVID-19. However, with the light at the end of the tunnel seemingly in sight (don’t let up now, though!), it’s fun to start thinking about all the things we used to take for granted that we will once again soon be able to do. Things like concerts, having a beer at the bar, lazily perusing the used section at a record store, and perhaps most pertinent, having huge parties centered around smoking and/or grilling.
In this article from Munchies, the author fantasizes about days to come and gives recommendations for smoking and grilling accessories to stock up in advance. He gets a quote from Daniel Vaughn of Texas Monthly (whom he mistakenly refers to as David) about how he plans to smoke a whole hog on cinderblocks in his backyard once its safe to do so and I couldn’t be more in. I have been itching to do it again after my first successful attempt Father’s Day 2019 and I’m now officially in planning mode for that to-be-determined day.
So let it be known: whole hog party at the Monk residence this Fall. Mark it down.
More coverage of The Preserve’s delivery service which began last Friday
…Though it looks like they have a few kinks to work out; as I wrote last week, let’s hope they do
Dank Burrito owner Chef Clarke Merrell has opened Social Q Smokehouse in Morehead City, a restaurant “years in the making”
Sweet Lew’s Barbeque and Midwood Smokehouse make the Eater list for Charlotte
More coverage of Rodney Scott’s and Adrian Miller’s upcoming books
The BBQ Review visits Rodney Scott’s BBQ in Charleston
And now, for dessert
Did someone say “drive thru banana pudding?”