After a few weeks in soft open mode, Sam Jones BBQ’s downtown Raleigh location has finally opened; the latest opening towards Raleigh staking its claim as a modern barbecue capital. Next up in some order is Ed Mitchell’s The Preserve, Wyatt’s Barbecue (from the team behind Picnic in Durham), Lawrence Barbecue, and Longleaf Swine. More coverage on Sam Jones BBQ can be found in this article from industry trade publication QSR Magazine.
In the next few months, a visit to Raleigh will certainly be called for, as our Capital brethren continue to beat out the Queen City in barbecue openings. Step up your game, Charlotte!
Robert Moss explores the origin stories of 5 southern sauces, including Scott’s Barbecue Sauce from Goldsboro which is available across the US thanks to its distribution via Wal-Mart
Monk: Eater’s Smoke Point series takes a look at the “cheffed-up” barbecue at Austin’s Interstellar BBQ, including the pastrami beef rib.
Description: At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a “War Dog,” put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.
Robert Jacob Lerma to the rescue: You may have heard that Ryan Cooper (co-founder of The Smoke Sheet aka @BBQTourist) has fallen ill recently, and Lerma is coordinating donations to help pay for medical bills if you are so inclined.
Wyatt’s Barbecue is bringing more whole hog barbecue to downtown Raleigh from the barbecue man behind Picnic, Wyatt Dickson
Chef Jake Wood of Plates Neighborhood Kitchen is also opening a new barbecue restaurant in Raleigh next year, Lawrence BBQ
The best barbecue in DC
Breakfast at barbecue joints in the Carolinas is a little different than the newer Texas trend of barbecue for breakfast
Hometown Bar-B-Que is doing a pretty dang good pastrami, apparently
Some details on Dr. Howard Conyers’ forthcoming barbecue book
10 years on the Texas barbecue trail: The Texas BBQ Posse looks back
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