Kevin Kelly interviews Sam Jones in a recent video interview from his YouTube interview series.
I’ve been saying it for years (and will continue to say so until I make it out there), but I really need to make it to Skylight Inn and Sam Jones BBQ.
Join Bob Garner as he samples the barbecue at Sam Jones BBQ in Winterville where whole hogs are smoked and chopped on site.
– Congrats to Sam Jones on his James Beard nomination!
ICYMI: Twelve of our chefs, brewers, and restaurants are up for some of the most prestigious awards in the culinary industry https://t.co/lKJ6Tu7sVD
— Our State Magazine (@ourstatemag) February 17, 2018
– Two other barbecue chefs got nominations as well including Rodney Scott of Rodney Scott’s BBQ in Charleston and Tootsie Tomanetz of Snow’s BBQ in Lexington, TX; Ronnie Killen was also nominated but technically for his new steakhouse, Killen’s STQ
– Texas Monthly has more on Tootsie’s nomination
– A new barbecue restaurant recently opened in Darlington, SC named Fahrenheit 225
– Harold Conyers, a NASA scientist who studied engineering at NC A&T for undergrad and Duke for grad, recently gave a keynote at Morris College in South Carolina
– How Frank Scibelli, restaurateur behind Midwood Smokehouse, Mama Ricotta’s, and Paco’s Tacos (and more), works each day
“Charlotte embraces people that move here. Charlotte is warm to newcomers. Important people here answer their phone. They’re down to earth. They’ll talk to you. That’s one thing that I don’t think everybody realizes.”https://t.co/6IUKzgRfsR
— Charlotte Agenda (@charlotteagenda) February 14, 2018
– The folks behind Seoul Food Meat Co are opening a korean barbecue restaurant next door, targeting later this month
– Owner Rob Berrier announced last month that the Little Richard’s BBQ stores on County Club Drive in Winston-Salem and in Wallburg have changed their names to Real Q; the remaining four Little Richard’s locations separately owned by Nick Karagiorgis and his son Stavros will keep the Little Richard’s name. Read more for the somewhat confusing history behind the ownership of the different locations at the link below.
— Winston-SalemJournal (@JournalNow) January 22, 2018
A short video from Bob Garner on Sam Jones continuing the legacy of his famous barbecue family.
– A review of Sam Jones BBQ from The Daily Reflector
– J.C. Reid’s latest barbecue article reflects on pork belly
— J.C. Reid (@jcreidtx) November 24, 2017
– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!
The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.
To achieve that level of pure deliciousness, “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”
– Apparently Sarasota’s got a “smokin’ hot” barbecue scene
TSA at Memphis airport confiscates 20-30 lbs of BBQ sauce per week. Wonder how that compares to Austin?
— Robert Moss (@mossr) November 29, 2017
– Texas politics don’t mess around when it comes to barbecue
— Daniel Vaughn (@BBQsnob) December 1, 2017
– Great use of video in this tweet right here:
Did you know @NCStateCALS hosts an annual BBQ Camp where participants learn the science, technique and history of barbecue? The camp is featured in the latest issue of “NC State” magazine: https://t.co/Depc3gCid5 pic.twitter.com/46H37YYakM
— NC State Alumni (@NCStateAlumni) November 30, 2017
– A writer for the Virginian-Pilot tools around Greenville, NC and eats barbecue for breakfast, lunch, and dinner
– The legacy of Maurice Bessinger will live on the site of a former Piggie Park location despite a new owner’s wishes, specifically because Bessinger meant for it to
Unfortunately for Daras, he doesn’t own the flagpole-sized plot, though, because Bessinger sold the flag pole and the land it’s sitting on to a Confederate veterans’ group, precisely so he could ensure it would never be taken down.
– Sean Evans of First We Feasts Hot Ones, tries all of the barbecue at the Big Apple Barbecue Block Party
– Food & Wine on the culinary fusion happening in Texas barbecue
— Food & Wine (@foodandwine) June 20, 2017
– The runners up to the Texas Magazine Top 50 BBQ list
— Jody Schmal (@jodyschmal) June 21, 2017
For the second year running, Free Range Brewing and Order/Fire combined powers to host a premiere screening of an episode of the web series with a pig pickin’ to follow. While last year’s episode featured four NC breweries (Burial Beer Co., Fonta Flora Brewery, Fullsteam Brewery, and Free Range Brewing), this year’s episode was on Sam Jones and Skylight Inn. Sam joined the festivities and smoked a 230 pound hog the night before for the pig pickin’. The whole shindig and its $10 suggested donation for the barbecue benefited the Community Culinary School of Charlotte, so there was an abundance of reasons to make it out to Free Range on a Sunday afternoon.
The 40 or so minute episode of Order/Fire was primarily a discussion between Sam and host Mark Jacksina that took place at Skylight Inn with topics ranging from the history of Sam’s family and barbecue to his first experiences gaining exposure outside of Ayden and his involvement with the Fatback Collective. It was a casual conversation between the two, with Sam peppering in his usual mix of one-liners and idioms. The packed house enjoyed the screening and you can view it here once it is made available online.
Now the first time I tasted Sam Jones’s barbecue, it was at when he smoked a whole hog at Midwood Smokehouse’s Southern ‘Cue Supper in 2013 and the whole hog literally (actually figuratively) blew my mind. I had not yet tasted cracklin’ skin mixed in with whole hog barbecue and absolutely loved that texture. The whole thing was a “revelatory experience” I hadn’t been able to try in the 3.5 years since. That is, until this day, and it definitely did not disappoint in the slightest. I’m still thinking about that pork as I type this, as a matter of fact.
Afterwards, I made a resolution: I will visit Skylight Inn and Sam Jones BBQ in 2017. Mark it down.
– TMBBQ on the italian influences of Texas BBQ in Waco
— Daniel Vaughn (@BBQsnob) February 14, 2017
– An inside look at day one at Rodney Scott’s BBQ last week
– It opened without a hitch after a day or two of soft opening
– If you missed last week’s Bizarre Foods with Andrew Zimmern as they traveled to Buxton Hall and Fox Bros among others on the “Southern BBQ Trail”, you have a couple more chances to check it out
– Speaking of which, Zimmern has some goodies from his stops available at his website
— Andrew Zimmern (@andrewzimmern) February 8, 2017
– Marie, Let’s Eat! visits the Athens, TN location of the Buddy’s Bar-B-Q chain and left unimpressed
– An oldie but goodie from Our State
— Our State Magazine (@ourstatemag) February 13, 2017
— Bon Appetit Magazine (@bonappetit) June 30, 2016
Ahead of this weekend’s July Fourth festivities, Bon Appétit Magazine talks with Sam Jones of Sam Jones BBQ (duh) and Wyatt Dickson of Picnic to discuss the changing landscape of American barbecue.
The two reminisce about being raised in households where everything down to the greens had pork fat in it. Says Jones: “My grandfather was one of those people who was like, ‘This is the way we cook BBQ, and if you don’t cook it this way you’re going to hell.” Meanwhile, Dickson has been “getting hell” about how his hush puppies are, apparently, “wrong.” And if you believe beer with your BBQ is par for the course, the people of eastern North Carolina have a few words for you—not many of which are nice.
– Take a tour of Central Texas Barbecue with Chef Mark Ladner
– How to identify a good BBQ joint, from Garden & Gun
Barbecue, though, is democratic. If you have a hankering for chopped pork and a few hours to kill, you can find a platter. But how do you know before you order if you’re getting real-deal, barbecue or a slow-cooker surprise? The experts say to look for wood and smoke, of course, but there’s more to the best joints than that.
– The NC Aquarium in Kure Beach is having a Father’s Day barbecue catered by A&G Barbecue down the road
– Bon Appetit weighs in on American barbecue, with bits from Buxton Hall, Sam Jones BBQ, and Picnic
— Bon Appetit Magazine (@bonappetit) May 24, 2016