– Treehouse Whiskey & Fork has always had barbecue on the menu, but they are rebranding as Treehouse Bourbon & BBQ
– Charlotte Agenda has a rundown of the upcoming restaurant openings, including Sweet Lew’s BBQ and Noble Smoke
– Eat at The Smoke Pit while in Cabarrus County, just north of Charlotte
– The story behind Dreamland
– This weekend is the Fiddle ‘n Pig Shindig at the Anne Springs Close Greenway in Fort Mill, SC, which will include bluegrass music, a beer garden, and of course, barbecue
– The Seattle Post-Intelligencer has the best barbecue joints in Seattle
– Texas barbecue in Pittsburgh (via Brooklyn)
– Three C’s Barbecue has opened in Pink Hill, NC in the eastern part of the state
– Very much looking forward to this: James Beard Award-winning author Adrian Miller has a black barbecue book coming out in 2020/2021
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.
Monk: The Savor the South cookbook series from the University of North Carolina Press covers one “beloved food or tradition” of the South at a time (like bourbon or pecans – those books are written by Charlotte Observer food writer Kathleen Purvis). One of the latest in the series from 2016 is “Barbecue” from John Shelton Reed, who along with his wife wrote one of my favorite barbecue books ever, “Holy Smoke: The Big Book of North Carolina Barbecue” back in 2008.
Reed acknowledges that the world doesn’t necessarily need another barbecue cookbook – heck, he himself already owns a couple dozen – which is why I appreciate that he attempts to make this particular cookbook more educational than the average one. In his usual dry humor tone, Reed gives a baseline of the history of southern barbecue in the Introduction chapter before exploring the variations in meats and sauces in the subsequent chapters. Finally, he moves on to sides and ultimately desserts by the end of the book.
I may or may not get around to the trying some of the recipes, but the history and education is what really makes “Barbecue” a good read.