23 – The Pik-N-Pig Reopens! Edition

February 15, 2023February 14, 2023 / Barbecue Bros / Leave a comment

Featured

Monk: In more good classic NC barbecue news, Pik-N-Pig, the Carthage barbecue joint located at an airfield, has finally reopened as of last Thursday. It had been closed for repairs due to a fire in May 2021.

According to this article from the Sandhill Sentinel, due to the new floor plan the amount of seating has doubled and the kitchen is nearly three times the size of the previous one. There is now a dedicated smokehouse with three smokers to handle the capacity for their pulled pork, smoked chicken, brisket, and wings.

More FAQs on the restaurant reopening.

Native News

Eric Wareheim recently filmed at Jon G’s Barbecue for an upcoming project; Jake Wood of Lawrence Barbecue was also in the house

Speedy’s Barbecue is finally closing due to the Highway 8 widening, but thankfully they are just relocating to Piedmont Drive in Lexington

JD’s Smokehouse gets profiled in Our State Magazine

Cheerwine and Noda Brewing in Charlotte have collaborated on a new beer called Cheerwine Ale

Prepare your tastebuds for a Uniquely Southern wheat ale, brought to you by two family-owned companies in the Carolinas 🍒🍺@Cheerwine and @NoDaBrewing teamed up to create Cheerwine Ale (5.2% ABV), a crisp, refreshing wheat ale infused with the South’s favorite cherry soda 🍻 pic.twitter.com/2QOzD7hXw5
— NoDa Brewing Company (@NoDaBrewing) February 13, 2023

Non-Native News

Been enjoying “Poker Face” on Peacock and episode 3 took place at a fictional east Texas barbecue joint

I talked Poker Face and BBQ with actual expert @BBQsnob who said we mostly didn't blow it!https://t.co/U6U7TQtwJQ
— Wyatt Cain (@wyattcain) February 1, 2023

Daniel Vaughn recently published a story on the history of wagyu beef in America

In July 1993, the first introduction of Wagyu beef took place in the U.S. when a shipment arrived from Japan to New York.

BBQ Editor @BBQsnob traces the history of the tender, no-knife-needed meat: https://t.co/F11LRKkPOP pic.twitter.com/sWg8n3THBP
— Texas Monthly (@TexasMonthly) February 13, 2023

The 2022 Barbecue Bros Holiday Gift Guide

December 12, 2022December 12, 2022 / Barbecue Bros / Leave a comment

Monk: Back for another year is our annual holiday gift guide. For you or the barbecue-obsessed person in your life, these are some of the best gifts available whether it be sauces or rubs or books or shirts.

Am I missing something? Comment below or email me at barbecuebros@gmail.com

Note: items in bold are personally recommended

Charlotte-area Barbecue Gifts

Craft Barbecue Seasonings and Hat from Weathersbeef Barbecue (link)

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The Original Slow ‘N Sear from SnS Grills (link)

Slow ‘N Sear Grills – products under $50 (link)

Rub and Sauces from Fire of Coals (link)

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T-shirts, hoodies, Matt’s Rub, sauces, and gift cards from Midwood Smokehouse (link)

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Rub, sauce, gift cards, swag from Sweet Lew’s BBQ (link)

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A post shared by Sweet Lew's BBQ (@sweetlewsbbq)

North Carolina Barbecue Gifts

Books

On Barbecue by John Shelton Reed (Link to Book Club Review)
Barbecue Lover’s the Carolinas: Restaurants, Markets, Recipes & Traditions by Robert Moss
Barbecue: a Savor the South cookbook by John Shelton Reed (Link to Book Club Review)
The Best Tar Heel Barbecue: From Manteo to Murphy by Jim Early
Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food by Bob Garner
Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meats, Sides, and More by Elliott Moss (Link to Book Club Review)
Carolina ‘Cue by Our State Magazine (or directly from Our State) (Link to Book Club Review)
Foods that Make You Say Mmm-mmm by Bob Garner (Link to Book Club Review)
Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed
North Carolina’s Roadside Eateries by D.G. Martin (Link to Book Club Review)
Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking by The Editors of Southern Living and Christopher Prieto (Link to Book Club Review)
Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today by Matthew Register (Link to Book Club Review)
Tar Heel Traveler Eats by Scott Mason (Link to Book Club Review)
Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ by Sam Jones and Daniel Vaughn (Link to Book Club Review)

Hats, T-Shirts, Apparel

Accessories, Stocking Stuffers, etc.

Non-Native Barbecue Gifts

Books

Cookbooks, from pitmasters and food writers alike

NEW: Michael Symon’s Playing with Fire by Michael Symon (Link to Book Club Review)
Rodney Scott’s World of BBQ by Rodney Scott and Lolis Eric Elie (Link to Book Club Review)
Barbecue Sauces, Rubs, and Marinades by Steve Raichlen
The Franklin Barbecue Collection by Aaron Franklin and Jordan Mackay
Franklin Barbecue: A Meat Smoking Manifesto by Aaron Franklin and Jordan Mackay (Link to Book Club Review)
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. by Aaron Franklin and Jordan Mackay (Link to Book Club Review)
Hardcore Carnivore by Jess Pryles (signed)
Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue by Mike Mills and Amy Mills (Link to Book Club Review)
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills
Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands and Chris Hart
Smoked: One Man’s Journey to Find Incredible Recipes, Standout Pitmasters and the Stories Behind Them by Ed Randolph
The South’s Best Butts: Pitmaster Secrets for Barbecue Perfection by Matt Moore

Food History, Cultural Writing, and Photography

Black Smoke: African Americans and the United States of Barbecue” by Adrian Miller (Link to Book Club Review)
The Texas Monthly Top 50 Issue (Link to Book Club Review)
The 100 Best Barbecue Restaurants in America by Johnny Fugitt (Link to Book Club Review)
Barbecue Crossroads: Notes and Recipes from a Southern Odyssey by Robb Walsh (Link to Book Club Review)
Barbecue: The History of an American Institution, Revised and Expanded Edition by Robert Moss (Link to Book Club Review)
Barbecue: The History of an American Institution by Robert Moss (Link to Book Club Review)
Brunswick Stew: A Virginia Tradition by Joseph R. Haynes
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael Twitty
The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook Whole Hog by Rien Fertel (Link to Book Club Review)
The Potlikker Papers: A Food History of the Modern South by John T. Edge
The Prophets of Smoked Meat: A Journey Through Texas Barbecue by Daniel Vaughn (Link to Book Club Review)
Smokestack Lightning: Adventures in the Heart of Barbecue Country by Lolis Eric Elie
Smokelore: A Short History of Barbecue in America by Jim Auchmutey
Texas BBQ by Wyatt McSpadden
Texas BBQ, Small Town to Downtown by Wyatt McSpadden (Link to Book Club Review)
Virginia Barbecue: A History by Joseph R. Haynes

Hats, T-Shirts, Apparel

Accessories, Stocking Stuffers, etc.

Happy Shopping!

Linkdown: 7/20/22

July 20, 2022July 18, 2022 / Barbecue Bros / Leave a comment

Featured

Monk: A fairly wide-ranging state of NC barbecue from News & Observer writer Drew Jackson, who has been very ably covering the barbecue scene in and around Raleigh for the past few years.

Despite the invasive species of brisket coming into the state, there are still a number of places clinging to the NC barbecue tradition, be that eastern whole hog or Lexington-style shoulders (though this story focuses on places east of Durham. Wyatt Dickson, Matt Register, Ronald House (night pitmaster at B’s Barbecue), and Ryan Mitchell are all quoted in the story but of course Sam Jones has the money quote:

“The hard lines that used to exist, that barbecue was either this or it’s not barbecue — that’s over. It used to be, for people in North Carolina, it was either whole hog, or it ain’t (expletive). For 10 million Texans, it’s brisket. As times go on and we’re so much more transient as a society, those lines are blurred.”
Sam Jones

Native News

Lewis Donald is no longer involved with Dish and will be focusing his efforts on Sweet Lew’s BBQ and the Carolina Barbecue Festival going forward

Former owner Lewis Donald will focus on Sweet Lew’s, and Paper Plane owner Amanda Cranford has taken over. Good news: Meatloaf and fried green tomatoes are here to stay. https://t.co/Np0YFk0Ysr
— CharlotteFive (@CharlotteFive) July 15, 2022

Axios Raleigh releases their Triangle barbecue list

5 great places to get North Carolina barbecue in the Triangle from Axios Raleigh https://t.co/6Xia8bLB1A
— Barbecue Bros (@BarbecueBros) July 19, 2022

Barbecue Center in Lexington is closing for a week later this month for some hard earned rest and relaxation, so plan accordingly

We will be closed from July 18 through July 24 for a little vacation and a little maintenance in the kitchen. WE WILL REOPEN MONDAY JULY 25 at 11 am. We will see you then.
— Barbecue Center (@barbecue_center) July 18, 2022

Hillsborough’s Hog Day festival is the oldest barbecue festival in Orange County and this year will officially be part of the Whole Hog Barbecue State Championship

Set for Sept. 16 and 17https://t.co/6KZIfjPd7E
— News of OC (@NewsofOrange) July 13, 2022

Jon G’s makes the Yelp Charlotte Top 25 Places to Eat along with…JD’s Smokehouse in Rutherford College near Morganton?

.@yelpcharlotte's list of 25 places to eat in Charlotte includes @jongsbbq and a barbecue joint hours away in Rutherford College https://t.co/X7fyd69uV4
— Barbecue Bros (@BarbecueBros) July 19, 2022

A behind-the-scenes follow-up to Jeremy Markovich’s story on B’s Barbecue in Our State Magazine from 2016

A futile attempt to stay up all night in Greenville https://t.co/0Vka4gw8Tu
— North Carolina Rabbit Hole (@ncrabbithole) July 7, 2022

Non-Native News

A couple of recent stories where Adrian Miller was interviewed:

“Indigenous cooks in the Americas laid the foundation for what we now call barbecue,” says Adrian Miller [@soulfoodscholar], a @beardfoundation Award–winning food writer, author of 'Black Smoke,' and certified barbecue judge." https://t.co/74pCxrYrzT via @CNTraveler
— UNC Press (@UNC_Press) July 5, 2022

5 Questions for Adrian Miller https://t.co/JSBLWh0Ri4
— Bucket List Community Cafe (@CafeBucketList) July 13, 2022

Little Pigs BBQ is on this Eater essential restaurants list for Myrtle Beach

I'm an Eastern North Carolina whole hog vinegar based guy but I had to throw Little Pig's #barbecue on my #MyrtleBeach guide and I definitely gotta get the @BarbecueBros over there for some sandwich at least. https://t.co/u9qJlaYEuX
— A/N/D/R/E (@Andre_James1987) July 13, 2022

Feges BBQ hosted Premier League champions (ugh) Man City on their pre-season US tour

We had so much fun! Thank you everyone for coming out. https://t.co/KKZstaDz7Z
— Feges BBQ (@FegesBBQ) July 17, 2022

Barbecue sauce beer? Barbecue sauce beer.

Would you try a barbecue sauce-flavored beer?

Martin House Brewing is giving you the opportunity: https://t.co/GiLWrF0Wts
— Texas Monthly (@TexasMonthly) July 5, 2022