The Barbecue Bros Holiday Gift Guide 2019

Note: a version of this post was posted in December 2018. It has been updated as of December 2019.

Monk: Posting this a bit earlier this year. Here’s some gift ideas for the barbecue lover in your life. Or perhaps you if you want to treat yo’ self. The bolded items are the ones I can personally recommend. 

Books

Cookbooks, from pitmasters and food writers alike

Food History, Cultural Writing, and Photography

Hats, T-Shirts, Apparel

Accessories, Stocking Stuffers, etc.

Happy Shopping!

Linkdown: 8/21/19

Sweet Lew’s Barbeque, Buxton Hall Barbecue, Lexington Barbecue, Grady’s BBQ, and Skylight Inn BBQ all represent NC on this Thrillist list

Is the North Carolina Department of Transportation Anti-Barbecue? John Tanner things maybe perhaps so.

NC DOT, careless of the thousands of victims of The Great Wilber’s Debacle, now turns its guns on Lexington.  NC Dot has determined that the Smiley’s-Speedy’s section of Winston Road apparently gets a fair amount of traffic.  Of course it does.  It contains two barbecue places.   

Robert Moss reflects on Charleston’s dining scene so far, including the barbecue scene which went from “minor outpost to [an] acclaimed destination”

USA Today advocates for Clyde Cooper’s BBQ in Raleigh, saying its “a key stop on any tour of America’s pantheon of BBQ joints”

Bryan Furman will be at this November’s Savannah Food & Wine Festival

Can any city rival Austin’s BBQ? Austin-based food writer Rob Balon says no.

The 36th Barbecue Festival will take place October 26th in Lexington

Barbecue Bros Book Club: “Sam Jones: Whole Hog BBQ” by Sam Jones and Daniel Vaughn

Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.

Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ arrived on the same day as several other notable barbecue books – Matthew Register’s Southern Smoke, Ed Randolph’s Smoked, and Myron Mixon’s BBQ&A with Myron Mixon – but had to be the most anticipated for a large portion of the barbecue crowd due to Sam Jones as well as the involvement of Texas Monthly BBQ Editor Daniel Vaughn. That was certainly the case for me, and the book delivered in spades.

This book is more than a typical cookbook, with chapters covering the history of his family and Skylight Inn, the story of starting Sam Jones BBQ with his best friend and business partner Michael Letchworth, and the resurrection of a family pit that had been sitting undiscovered for 70+ years. I don’t know how much Jones had written before or how much coaching or editing he got from Daniel Vaughn, but his writing is personal and engaging, particularly for a first-time author.

The other chapter covers in exhaustive detail how to host a whole hog party. In fact, I used it as my guide for the whole hog party Speedy and I hosted last month. In 40 or so pages, it walks the reader step-by-step through the process, from how much wood you need to how to construct the burn barrel and the cinder block pit to a detailed timeline of smoking the whole hog. For any first timer smoking a whole hog, I would point them to this book (and maybe our blog post). It gives you all you need.

Outside of the whole hog chapter, there are several recipes for eastern North Carolina dishes, sides, and desserts.

Whole Hog BBQ is full of beautiful photography and wonderfully personal writing from Sam Jones. It is a must-read not only for barbecue books released on May 7, but for any barbecue book released ever.

Linkdown: 6/26/19

It’s important to understand the roots of the thing we all love so much

The Barbecue Festival has been named as one of the Top 20 Events in the Southeast, according to the Southeast Tourism Society

Vivian Howard of A Chef’s Life shouts out books from NC pitmasters Sam Jones and Matt Register in her latest newsletter

Register also gets a profile in the Winston-Salem Journal

“I was a real-estate developer. I didn’t even really cook,” Register said. “I was the grill guy who liked to be outside with my beer, listening to music.”

That changed when he happened to pick up a copy of “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed and Dale Volberg Reed.

New pork belly taco special from Midwood Smokehouse until July 4th

The Texas Monthly Reader’s Choice Bracket has reached the semifinals

Speaking of which, big news for Texas Monthly

A longish but certainly worthwhile read about a barbecue roadtrip through NC (and SC and Georgia) from Marie, Let’s Eat!