– Hate that I’m going to be out of town later this month for Bryan Furman coming to Charlotte for Brisket & Biscuits at Koffee Kup Cafeteria
Put them together, and you have a very special food weekend: First, there’s Brisket & Biscuits from 9 a.m.-noon July 21 at the Koffee Kup Cafeteria, 1520 West Blvd. For $20, you’ll get a plate cooked by Gregory Collier of The Yolk in Rock Hill and special guests Erika Council of Atlanta, the author of The Southern Souffle blog and the granddaughter of Mildred Council, aka Mama Dip, and Bryan Furman of B’s Cracklin BBQ in Atlanta.
Served cafeteria-style, you’ll get Furman’s brisket, Collier’s eggs, Council’s biscuits, sides and pie (by local pie baker Keia Mastrianni).
– The top 15 Birmingham barbecue joints
– Howard Conyers, a rocket scientist and barbecue man, has a new digital show on PBS’s YouTube channel
– Sam Jones and Fullsteam Brewing will represent NC at this year’s Windy City Smokeout 2018 in Chicago
– Brooks Sandwich House and Seoul Food Meat Company will be featured in the first episode of season 2 of “Southern and Hungry” on the Cooking Channel; it airs later this month on 7/30
– This is a few months late to respond to the Vice Brooklyn barbecue article that broke the internet in March, but a good write up on Allen & Son which doesn’t always get the NC barbecue recognition it deserves
– I think this is a pretty big deal. I may be mistaken, but I can’t recall in my 6 years of paying attention Stamey’s advertising their longtime Degar (from central Vietnam) pitmaster Chhanuon Ponn so prominently (though I know they have his photo up in the restaurant).
– Bob Garner’s latest is on Skylight Inn, Bum’s Restaurant, Sam Jones BBQ, and six generations of barbecue in Pitt County:
The owners of The Skylight Inn, Bum’s Restaurant and Sam Jones BBQ all trace their beginnings to common ancestor Skilten Dennis, who began selling barbecue to camp meeting groups around Ayden from the back of a covered wagon sometime in the mid-1800s.
– Huckberry has a short profile on Rodney Scott as well as his banana pudding recipe in their latest catalog
– Garden & Gun writes up Texas A&M’s Barbecue University but they gotta give NC State’s BBQ Camp some love!
– Food writer Peter Meehan (recently of “Ugly Delicious” fame): “Entering a National Barbecue Competition Seemed Like a Good Idea at the Time”
I became a guy who was “into barbecue,” which, for as true as it is, is still somewhat painful to type. Talking Heads had told us that day was coming, when you wake up and ask yourself, Well, how did I get here?
– Food & Wine on how Jess Pryles became a hardcore carnivore
– Food & Wine also features several other women of barbecue in their latest issue: Pat Mares of Ruby’s BBQ in Austin and Laura Loomis of Two Bros BBQ in San Antonio
– Food Republic: “Do yourself a favor this summer and learn to properly barbecue tofu”
Me: “I’m good”
– Daniel Vaughn remembers Anthony Bourdain
– A quick hit on a few NC food books
– Where to eat barbecue in Atlanta, according to Eater
– The Coach 4 A Day blog visits a classic NC barbecue joint I’ve never heard of, E.H. Bar-B-Q Hut in Rennert
– The Texas BBQ Posse on the choice of fatty, lean, or both brisket
– Gear Patrol’s list of 12 Tools the Best Pitmaster Can’t Live Without includes a few selections from Sam Jones
– The makers of The Great NC BBQ Map are looking for interns
– A reminder that South Carolina’s official picnic cuisine is barbecue
– A review of The Bar-B-Que House in Surfside Beach, whose original location is in Oak Island across the border in NC
– Rodney Scott is on the cover of the latest issue of The Local Palate
– Congrats to our neighbors from Memphis in May, The Shed, on their Grand Championship win
– In case you hadn’t heard, Dave Grohl was all up in some Memphis in May this past weekend, particularly at our neighbor’s booth
– Pete’s BBQ in Rock Hill, which has served barbecue during four holidays of the year, is shutting down after 55 years of service after this Memorial Day Weekend; congrats to the 98-year-old Pete Wheele’s on his retirement!
– Raleigh is a favorite away game for this Pittsburgh Penguins blogger in part due to the barbecue
– Eat Raleigh has a short blurb on Sam Jones BBQ at the Thrive NC festival earlier in May
– Is Charleston barbecue slowly taking over the southeast? Both Home Team BBQ (Columbia) and Rodney Scott’s BBQ (Birmingham) announced expansions last week
– All Swig & Swine Charleston-area locations will have $4 sandwiches on May 30 to celebrate 4 years; proceeds will go to Hogs for the Cause
– This NC travel guide from a British paper mentions barbecue (particularly Sam Jones BBQ) as as reason why North Carolina should be your next adventure
– This looks very, very promising
– RIP Mama Dip
– The brisket bandits in St. Louis have been caught
– Texas Pete, a NC barbecue staple, gets a mention in this Eat Sip Trip article on the origins of hot sauce
Garner Foods of North Carolina was seeking to augment their barbecue sauce line and introduced a red pepper Louisiana-style hot sauce in 1929, which they named Texas Pete, to capitalize on the popularity of cowboy movies at the time. The product is a Carolina staple. According to food author Robert Moss, at the legendary Skylight Inn Barbecue in Ayden, NC, “They douse the pork with vinegar and Texas Pete while it’s still being chopped.”
– The Hub City Hog Fest took place in Spartanburg last weekend, where more than 40 teams from the Carolinas and Georgia participated in the two-day competition
– I checked this place out on a layover to Austin from Charlotte and I will have similarly good things to say when the review posts in a few weeks
– Luella’s Bar-B-Que in Asheville gets featured on Cooking Channel’s “Cheap Eats” episode on Asheville which first airs tonight at 11pm
– WNCT in eastern NC profiles Morris Barbecue, which has only opened on Saturdays in Greene County since the 1950’s, in their latest People and Places segment
– Sam Jones, Ed and Ryan Mitchell, and Rodney Scott (among others) will be back at this year’s Big Apple Barbecue Block Party
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!
– 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
– Guy Fieri is curating a lineup of “barbecue badasses” for the country music festival Stagecoach in Indio, CA in late Apil – though the actual list itself doesn’t live up to that billing
– 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
– 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.
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
– 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
– Rodney Scott on passing of pitmaster Douglas Oliver: It’s like a legend left us
– Texas politics don’t mess around when it comes to barbecue
– Great use of video in this tweet right here: