– Ringer’s Danny Chau visits Lewis Barbecue and Rodney Scott’s BBQ in Charleston and sees the future of barbecue
– First We Feast: “8 Common BBQ Myths, Debunked”
– Seoul Food Meat Co and Mac’s Speed Shop is on Charlotte Five’s list of where to eat and drink in Southend while the original Midwood Smokehouse is on the list for Plaza Midwood
– Some great photos behind the scenes at the world’s largest free barbecue at the XIT Rodeo and Reunion in Dalhart, TX
– Thoughts and prayers are with the Brooks family as the original owner and father of the current brother owners passed away last week at the age of 90
– Kathleen Purvis on the cuisine of Charlotte for newcomers:
Take our barbecue style: We’re close to Lexington, N.C., where “barbecue” means a pork shoulder, slowly cooked over wood coals, chopped and mixed with a vinegar-based sauce with a little tomato in it. The origins are probably German, from all the German immigrants who started in Pennsylvania and ended up here. But you’ll also find Eastern North Carolina style, which involves a whole pig and no tomato in the vinegar sauce. That’s descended from an old English style, and we like that too.
Or you can find newer, fancier barbecue that involves Texas brisket or Memphis ribs, and we embrace that because it tastes good. But if you invite someone over for “a barbecue” and serve them grilled hot dogs? They’ll be nice about it, but they won’t be happy. (See “pop,” above.)
– A recently-closed bistro in Durham will reopen as Maverick’s Smokehouse and Taproom, which will have an an international house of barbecue menu
– 2M Smokehouse in San Antonio: the next great Texas barbecue joint?
– David Chang’s last meal on earth (which is more of a transcontinental progressive dinner) includes a stopover in Austin for brisket at Franklin Barbecue
