The Southern Foodways Alliance presents a barbecue sides bracket for their contribution to this year’s March Madness. Vote now as we’re already in the Final Four, with the Championship tomorrow and the winner announced Friday.
If true, not a good look for Noble Smoke
D.G. Martin seeks input from readers on NC eateries off interstate highways for the next edition of “North Carolina Roadside Eateries”
BBQ Fest on the Neuse wants to know: are you team slaw or not?
Archibald’s BBQ is celebrating 60 years open this year
Adrian Miller on the dearly departed Boney’s Smokehouse in Denver
“Order anything but brisket”; Arthur Bryant’s pleads customers to not order their most popular cut due to rising beef prices
Franklin Barbecue’s new sauce is Spicy
J.C. Reid on Roegels Barbecue in Katy
...but I gotta say, it reminds me of the infamous “Brooklyn BBQ” meme
“The history of barbecue in New Orleans sort of parallels the relationship between New Orleans and the South,” says author Lolis Eric Elie. “We are Southern, geographically, but in terms of culture, our Southernness is rightly questioned.” In 1994, when he and photographer Frank Stewart were conducting research for their book Smokestack Lightning: Adventures in the Heart of Barbecue Country, neither his hometown of New Orleans nor anywhere else in Louisiana was included.
– South Carolina pitmaster/engineer Howard Conyers is doing a South Carolina whole hog at an event near Shreveport, Louisiana on January 29
…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.
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