– 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.
– An oldie but goodie from Our State
– Travel and Leisure stops in Charleston and checks out the barbecue scene while they are there
Southerners have long nurtured a debate over whether Carolina-style pork or Texas-style brisket is the true king. Charleston has decided you can have it both ways. On Upper King Street, one year ago, Rodney Scott opened Rodney Scott’s BBQ, a brick temple to the low, slow, whole-hog style that put South Carolina barbecue on the map. Less than half a mile away, at Lewis Barbecue, you can sit in a gravel courtyard under the shade of a live oak and enjoy some of the best brisket in the country, Texas-style.
– John Shelton Reed has a guest post at Barbecue Bible to remind folks about True ‘Cue
– Guy Fieri recently spent some time filming “Diners, Drive-in’s, and Dives” in the Wilmington area and apparently learned some things while he was there:
When asked if he favored Eastern or Western North Carolina barbecue, Fieri said he pleaded the fifth.
– From last summer, Food and Wine on where to eat and drink in Charlotte includes Midwood Smokehouse
– Seoul Food Meat Co is one of the restaurants in Southend where you can eat lunch for less than $10
– Kathleen Purvis preaches on Charlotte barbecue
– Three Charlotte barbecue restaurants make this fries list, including The Improper Pig’s sweet potato waffle fries, Midwood Smokehouse’s pimento cheese fries, and Seoul Food Meat Co.’s kimchi fries
– Bob Garner’s latest for The Daily Reflector waxes poetic on The Angus Barn in Raleigh
– For these cold we’ve been experiencing the past few weeks, Midwood Smokehouse has seven new soups for the soul including the loaded baked potato with pulled pork and brisket and a brunswick stew
– Men’s site The Manual has a podcast on barbecue and booze
Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.
– Bib’s Downtown in Winston-Salem contributed some comfort food recipes for the local Fox affiliate
– Keanu voice: Whoa.
– A couple of barbecue restaurants make Charlotte Agenda’s Top 50 Charlotte Restaurant rankings, Midwood Smokehouse (#20) and Seoul Food Meat Co (#46)
– Raleigh recently got a new barbecue joint on Glenwood South, Southern Charred
– The barbecue circle of life: JB’s Smokeshack on John’s Island outside of Charleston has been put up for sale after 16 years in business
– A barbecue restaurant makes New Orlean’s top 5 new restaurants of 2017, according to Nola.com
– National Nachos Day may have passed on Monday already, but you can always get the Nachos Libre at Midwood Smokehouse
What to expect: A beast portion of tortilla chips that are topped with diced tomatoes, black beans, smoked corn, cilantro, cheddar, diced jalapenos, queso and a heavy drizzle of spicy habanero sauce with lime sour cream.
– TMBBQ Fest was this past weekend