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Barbecue Travels in NC & Beyond

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quotes

Wilber Shirley quote slaw

July 8, 2014August 1, 2014 / Barbecue Bros / Leave a comment

I won’t even sell someone a barbecue unless they get coleslaw. If they want a barbecue and they don’t want coleslaw, there’s something wrong with that person. It all goes together.

Wilber Shirley, owner of Wilber’s Barbecue in Goldsboro (source)

In honor of Barbecue Rankings stop by Wilber’s, I figured this was as good a time for this quote as any.

June 12, 2014July 31, 2014 / Barbecue Bros / Leave a comment

Write about the succulent glories of Tar Heel barbecue at one’s own peril. It’s much safer to take on the National Rifle Association.

Rosemary Roberts of the Greensboro News & Record (source)
June 11, 2014August 1, 2014 / Barbecue Bros / Leave a comment

Barbecue is the third rail of North Carolina politics.

John Shelton Reed, Co-Author of Holy Smoke: The Big Book of NC Barbecue

From John Shelton Reed…

January 19, 2014August 1, 2014 / Barbecue Bros / Leave a comment

barbecuerankings:

“Southern barbecue is the closest thing we have in the US to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes.”

Sounds like a good reason to go on a trip!

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Monk tests out the world's first 5Ghz Wi-Fi smart meat thermometer from @inkbird_official. Does he recommend it? More at the "Home Page" link in profile. #INKBIRD
Last weekend Speedy and I were fortunate enough to be invited to a backyard barbecue catered by @jongsbbq and hosted by our good friends The Barkers for @cltwineandfood. Jon G’s played all the hits, and it was fun seeing folks experience their food for the first time.
Kinda wish I was in Memphis now ngl. Hopefully next year. #tbt
Happy #nationalbbqday to our followers! What barbecue did you eat today?
In 2015, Melvin’s Barbecue owner David Bessinger saw the light and returned back to wood smokers after 3 decades with gas-assists. For a joint that’s been open nearly 84 years, that’s showing that old dogs can indeed (re)learn new tricks.
Rancho Lewis (@rancholewis) is more Tex-Mex than Texas Barbecue but if available the mesquite-smoked beef back ribs are a must order. More at the link in profile.
Pork belly burnt ends from 3 years ago when I started breaking out the old @webergrills kettle more often for some reason #tbt
Melvin's BBQ in Charleston switched (back) to wood smokers in 2015 and hasn't looked back. Review at the homepage link in profile.
Can't beat that BIG pork sammie at @sweetlewsbbq, especially with red slaw and their vinegar sauce
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