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.
Food & Wine Magazine released a huge barbecue blitz last week just in time for Labor Day
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
…to tips and recipes for the home smoker from the different types of sauces
…what spices to use to make a rub
…to which cuts of meat to smoke. Plus a whole lot more in the original link.
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
Behind The Redneck BBQ Lab in Johnston County is a brother/sister duo with some serious competition barbecue pedigree
The last chance to claim your #SummerofCue t-shirt is today by 3pm
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)