Do you have what it takes to be Reynolds Wrap’s Chief Grilling Officer and taste ribs across america?
Another Carolina-style barbecue joint is closing, but this one’s in San Francisco
Wilber’s Barbecue in Goldsboro is officially for sale after unexpectedly closing earlier this year due to back taxes owed
Do you order lean or fatty brisket? A primer from Robert Moss for those who aren’t familiar with Texas barbecue
The Raleigh News & Observer gets around to reviewing the two NC barbecue books released last month from Sam Jones and Matthew Register of Southern Smoke
You can still use this barbecue sauce and beer pairing guide even though Father’s Day has passed
Over 30 Bloomberg journalists tasted a variety of barbecue sauces and gave their impressions
Interesting story on the latest move towards openness in barbecue
Sweet Old Bill’s ups the ante on High Point barbecue scene
Sweet Lew’s BBQ gets a mention in the Washington Post’s locals guide to Charlotte
– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years
– Whole hog barbecue is making its way to Texas
Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.
In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.
– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend
– A short photo post on B’s Barbecue in Greenville
– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland
– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue
– The more you know
– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
– Update: no longer a fallback profession:
– Picnic, a new whole hog barbecue restaurant in Durham, is now open
– It’s also one of Garden & Gun Magazine’s 5 restaurants they can’t wait to try
– The coast of NC is facing an invasion of other types of barbecue styles
“In all my pilgrimage up and down the coast, there was just very little good barbecue. The best you could hope for was to find something edible in a sea of mediocrity,” Early said. “When I go to the coast I go to eat fish. I don’t think of the coast as barbecue country.”
– The Charlotte Observer checked out Rusty’s Southern in San Francisco last week while there for Super Bowl 50 and found that the restaurant serves chopped Carolina pork and “would look and feel right at home in NoDa, or in his parents’ current hometown of Davidson”
– After last fall’s Hogs for the Cause was rained out, Home Team BBQ is having a block party March 12
-The title says it all: Two Franklin Barbecue Fans Joined in Holy Matrimony While Waiting in Line
– Our State takes on the Mallard Creek Barbecue
– Michael W Twitty with a thought-provoking piece: Barbecue is an American Tradition – of enslaved Africans and Native Americans
– How the word barbecue has “divided the coalition of the grilling”
– Friend of the blog Johnny Fugit also weighs in on how words matter when it comes to the word “barbecue”
– We linked to this article a few weeks back, but its worth another link: Tyson Ho (among others) gets a profile in Garden & Gun Magazine
– A guide to barbecue in the San Francisco bay area includes the Lexington-style joint Rusty’s Southern
Sarah Fritsche: “When I first visited Lexington Barbecue in North Carolina about a decade ago, I knew I’d met my ideal kind of ‘cue. Slow-smoked pork shoulder is finely chopped, not pulled, and served with a tangy vinegar sauce and all the fixings, which include a tomato-based red slaw and cornmeal hush puppies. Happily, thanks to Rusty’s Southern, I don’t have to book a flight to N.C. to get my fix. Prior to opening their Tenderloin restaurant earlier this spring, owner Rusty Olson and chef Francis Rubio spent time with Lexington Barbecue owner Wayne Monk to learn how to re-create the unique barbecue.”
– The 10 best barbecue restaurants in Britain, for what thats worth
– There is a South Carolina Barbecue Association judging class this Saturday in Cheraw
– Grant’s latest joints on Marie, Let’s Eat!: Center Point Pit Barbecue in Hendersonville, TN and Bill’s Bar-B-Q in Hull, GA
– In a follow-up on Michael Symon and his quest to create “Cleveland-style” barbecue, Thrillist asks just exactly what it is (via)
– Smoking tips from a man who knows what he is talking about, Steve Raichlen
– Remember the Carolina-style barbecue joint in SF, Rusty’s Southern? Well there, “barbecue doctrine gives way to what simply tastes right” as they do their variations on NC and SC style barbecue and sauces
– EDIA, Inc, the folks behind The Great NC Barbecue Map, collaborate with Garden & Gun Magazine on 5 lesser-known NC barbecue joints
– This DC-area blog has a breakdown of the different spots around DC to try various styles of barbecue
– Red Hot & Blue opened its latest chain restaurant in Cary in early May
– Marie, Let’s Eat! visits Couch’s Barbecue in Ooltewah, TN for the second time and reiterates that its worth a stop, even if the style of barbecue is a little unique
– Robert Moss goes in deep on Central Texas sausage in his latest post for Southern Living
– Some (but not all) details on Looking Ahead to the Past BBQ, a cool sounding barbecue event around Charlotte on June 14; the location has yet to be disclosed:
The Relish Carolina event will include outdoor cooking by chef Jim Noble and his Noble Food & Pursuits team, wine pairings by Eric Solomon of European Cellars, and involvement from Dan Huntley of Dan the Pig Man Barbecue, Free Range Brewing, Haunt Bar and Unknown Brewing. Some of the proceeds will benefit The Kings Kitchen and Bakery, owned by Noble, which supports homeless programs in Charlotte.
– San Francisco gets (presumably) its first Lexington-style barbecue joint, Rusty’s Southern
Prior to the restaurant’s opening, the Olsons and Rubio did restaurant recon by visiting various barbecue joints in the Carolinas, including Wayne Monk’s famous, Beard Award-winning Lexington Barbecue in Lexington, NC. They were so impressed with Monk’s barbecue that this is the style they decided to emulate.
– 150 years ago, Raleigh did not burn. Why? Barbecue.
Union Gen. William T. Sherman stormed back into Raleigh on Monday, 150 years from the day the city was captured at the Civil War’s end, but there were a few differences this time.
Unlike the situation on April 13, 1865, this Sherman had to wait for permission to enter the North Carolina Executive Mansion. But just as he did then, Sherman reassured Raleighites that he had no intention of burning the city, a fate some Confederate cities had suffered during his drive through Georgia and the Carolinas.
“Raleigh, I didn’t burn it,” said Sherman, played by actor Ira David Wood III. “You want to know why? Barbecue.”
– Speaking of Raleigh:
– The Come-See-Me Festival in Rock Hill features the 8th annual Barbecue Cook-Off
– Barbecue beef and brisket has started to invade the Cape Fear region in eastern NC
– In DC, three Republican congressmen filed with the Federal Election Commission Tuesday an “Americans for BBQ” fundraising committee.
– Things are continuing to shape up at the Ballantyne Midwood Smokehouse
– Ed Mitchell disciple Tyson Ho is opening a “whole hog and beer hall” in East Williamsburg this summer that will specialize in “communal pig picking-style dining with swine they’ll smoke on-site”
– Ho will be using whole hogs from Chesire Pork Heritage Farms in Goldsboro, NC
– After Rodney Scott’s successful tour of the southeast, he headed out to San Francisco this past Sunday
– Jimmy Kimmel and Guillermo went on an Austin barbecue tour this past weekend
– A Washington Post writer’s “imperfect romance” with a barbecue smoker
My smoker keeps me up at night, which, frankly, is the least of my concerns about the rickety old Brinkmann that lives in our back yard, rain, shine or Snowmageddon.
– The three brothers behind Mighty Quinn’s BBQ
– Speaking of bros, we were fortunate enough to get a shoutout from Big Wayner’s latest Five for Friday. Thanks Wayne!
– True ‘Cue delivered certifications to a few Piedmont joints this past weekend