Monk: If there was ever a case to be made for “Maine-style barbecue,” Terlingua are making it. Taking Maine ingredients and fusing the with Central Texas barbecue methods (owner and chef Pliny Reynolds spent some time in Austin) creates what looks to be a truly unique barbecue experience.
Description: At Terlingua in Portland, Maine, chefs Pliny Reynolds and Wilson Rothschild bring together the area’s bountiful fresh lobster, mussels, and mackerel, with Texas barbecue-style brisket, quail, chorizo, and more.
Kevin’s BBQ Joints out here again doing yeoman’s work. This time, he reached out to 158 restaurants (4 were added since this Tweet) across the country to get what a best first order would look like. From North Carolina, Black Powder Smokehouse in Jamestown, Lawrence Barbecue in Raleigh, Longleaf Swine in Raleigh, Noble Smoke in Charlotte, Red Bridges Barbecue Lodge in Shelby, Southern Smoke in Garland. Naturally, Texas represents a large portion of the list and a separate “Texas-only” list is located here.
Wilber Shirley is celebrated on the UNC Press Blog by reposting his interview with John Shelton Reed and his late wife Dale Volberg Reed from “Holy Smoke: The Big Book of NC Barbecue”
Prime Barbecue in Knightdale officially opened its doors Tuesday, 5/5, and you can pre-order your food on its website 48 hours in advance of your desired pickup
Raleigh’s Ole Time Barbecueis doing a few new things during the pandemic including donating eggs from their personal chicken coop, preparing meals for frontline workers and running their $5 ‘pay it forward’ program that customers can donate to