– The latest barbecue list, this time from Southern Living and its barbecue editor Robert Moss
– Robert Moss provides some backstory to the feature
– Moss also talks to the Wilmington Star-News about both types of NC slaw (with recipes, too)
– Moss has been a busy guy, apparently; here’s his article An Illustrated History of Barbecue which is presumably a shortened, illustrated version of his book we just reviewed
– And coverage of the list: Carolinas do OK, Three Triad Joints Make the List, Southern Mag Snubs Houston,
– Munchies: Why is Brooklyn Barbecue Taking Over the World?
…Brooklyn pitmasters tend to be less traditional than their counterparts in the South. They don’t really follow any single barbecue philosophy and aren’t so focused on beef brisket, like most of Texas tends to be. They may include items like house-cured pastrami or pork ribs or burnt ends. Most use heritage animals—free-range and hormone free—from small family farms within the region.
But now it’s spreading, very quickly and without warning, to every fucking corner of the world. The barbecue being assimilated in places like Colombia, Spain, Panama, Sweden, England, and Japan (and even other parts of the US) is not the killer ‘cue from fabled Texas BBQ cities like Lockhart or Austin. Or even the pork-centric versions with sauce in the southeast. It’s an adapted form of Southern barbecue from Brooklyn. And it all looks like it came straight out of Williamsburg.
– Franklin Barbecue clarifies its policy that line waiters cannot save spots for groups of people
– I didn’t catch wind of this event so missed it from mid May, but making a note for next year: barbecue camp at NC State
– This NPR Food article on famed pitmasters resting, or “holding”, smoked meats for hours before serving also includes tips for the home smoker
– Queen City Q won the Taster’s Choice Award for dinner entrée at this past weekend’s Taste of Charlotte