ICYMI, check out our post this week where Garren and Kelly Kirkman of Jon G’s Barbecue describe what it’s like to open a barbecue restaurant in the middle of the pandemic
EXCLUSIVE: What It's Like to Open a Barbecue Restaurant in the Middle of a Pandemic https://t.co/oRzxq9Bmc9
Charlotte-based Bojangles is adding barbecue to its menu for a limited time just in time for National Pulled Pork Day on October 12
Joe Biden made a stop at Mac’s Speed Shop while campaigning in Charlotte last week
“At the end of the day, you realize they’re real people and still need to eat,” says an exec for one of the restaurants about hosting such a high-profile visitor. https://t.co/bwqktkgMLS
Brisket is the order of the day in southeastern Virginia (with the best of the list actually coming across the border in North Carolina)
Texas brisket continues its takeover in Southeastern Virginia — but also, here's some seriously good new butter-vinegar chicken, tangy pork and meaty ribshttps://t.co/eiBG2Mhbpq
Derrick Walker, the owner of Fort Worth’s Smoke-A-Holics BBQ, spoke to G&G about learning the craft, smoked bologna, and “Tex-Soul.” Get to know the Texas pitmaster: https://t.co/6BtZlTy2qBpic.twitter.com/58A8QE5s1U
Darien List of Beach Hill Smokehouse uses a J&R Oyler Smoker to bring Texas barbecue to the frigid winters of Toronto. From Eater’s Smoke Point, which you can watch videos from here.
Description: At Beach Hill Smokehouse, pitmaster Darien List prides himself on bringing meat with the flavors, spices, and fall-off-the-bone textures of central Texas barbecue to Toronto. In a 7,000 pound indoor smoker, he and his team are able to cook 1,800 pounds of meat at one time, which, in a place that gets as cold as Toronto, comes in handy.
From writer Caroline Schnapp reflecting on her childhood in Durham at local institution Bullock’s Bar-B-Q to an unassuming barbecue joint in Alabama between a race track and a Bass Pro Shop
A barbecue pit between a racetrack and a Bass Pro Shop is one of the best BBQ spots in the state of Alabama.https://t.co/uKzRz0eCoG
Raleigh Magazine has the latest on the still-about-to-be-booming Raleigh barbecue scene; the article notes that Ed Mitchell’s new venture The Preserve hopes to finish its kitchen soon for takeout and that Friendship Barbecue is not moving forward
Sam Jones BBQ’s Raleigh location is on track for a November opening
The last chance to claim your #SummerofCue t-shirt is today by 3pm
Non-Native News
Fresh off the release of Chef’s Table: BBQ, Rodney Scott’s got a book coming out next year titled “Rodney Scott’s World of BBQ: Every Day Is a Good Day” that is co-written with Lolis Eric Elie; you can pre-order it now (h/t Robert Moss’s The Cue Sheet)
The Charleston Post and Courier writes up the SC Midlands barbecue restaurants like Big T Bar-B-Q, True BBQ, and Hite’s BBQ, who were all featured in the Food & Wine 50 states article
Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe
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Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week
Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies
🤤 If you want a meal that will truly fill you up and satisfy your tastebuds, visit one of The Smoke Pit’s 4 western NC locations. 👍👍 Here’s our experience:https://t.co/dj32nDv7SJ
Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day
I talked to Justin Fourton of @PecanLodge. Fire took out one of two smoker exhaust systems they have. They can still cook at 1/2 capacity. Will reopen within days. They have a very $$$ fan to replace, but dodged a bullet. https://t.co/1ksnSmwFdG
Pellet smokers are on the rise, according to J.C. Reid
Commercial-grade pellet smokers are elbowing their way into more smoke rooms. What they lack in producing deep smoke flavor, they make up for in cooking & cost consistency. Some pitmasters, stretched for time & capital, are making the switch. #houbbqhttps://t.co/6qs5VLFlrwpic.twitter.com/EtuUOnUq5T