Due to ongoing weather situation, continued power outage, product loss volume & lack of new product delivery confirmation, WE ARE PULLING THE MENU AT THIS TIME TO DISCONTINUE ORDERING FOR THE WEEK. If you’ve ordered, stay tuned. Thank you for your patience. PLEASE SHARE#HouBBQpic.twitter.com/SpOahNaC8P
PEARLAND LOCATION ONLY. Wednesday starting at 11am, we will be giving away bbq sandwiches. First come first served, while supplies last. Please show compassion for those people in NEED, that can’t cook at home. pic.twitter.com/Gh6Hwmmkav
⭐️Appreciation Post ⭐️ We love Clarence! He keeps everything under control here at Wilbers. Come see us today for chicken pastry/chicken slick too 🐔❤️🐷 pic.twitter.com/4SpjgOgCd5
He recently wrote up the best barbecue restaurants in Omahaon his blog
Edna Jane’s pitmaster Clay Blair grew up in Asheville; the restaurant, which is named in honor of Blair’s beloved grandmother, includes beef ribs and brisket, along with the signature Carolina pork spare and back ribs, and pulled pork shoulder served with pepper vinegar sauce.
The Soul Food Scholar weighs in on whether cornbread should have sugar in it
Culinary historian and soul-food scholar Adrian Miller (@soulfoodscholar) dispels rumors about the origins of chicken and waffles (sorry Harlem), and explains why red is an important flavor—not just a color. https://t.co/P2w5plb9ek#foodhistory#SoulFood
*LEGEND* (1/2) BIG BOB GIBSON-Decatur, AL-Pulled pork with a lot of bark and “Championship Red Sauce” is spectacular. Full of flavor, perfect consistency. (9.1) Smoked turkey outstanding. Great Cajun-style rub and Alabama white sauce is special (9.3) #BBQ#restaurantreviewpic.twitter.com/s1DuLnVsRs
Even in the midst of a pandemic and all that 2020 had to offer, Tim Carman of the Washington Post went ahead with his annual “best barbecue joints in DC” list, with the main change being that he got takeout from every joint he tried. And he found that, even while getting more and more expensive, the state of barbecue in DC is strong and only improving. To wit, three of the joints in his top ten were brand new to the list.
Cheers to Tim Carman for pushing ahead!
The editors and I huddled and made the call: We would do the annual barbecue rankings, pandemic be damned. I'm so glad we did. https://t.co/eE9JXIJO3J
.@DallasNews: Greenberg Smoked Turkey in Tyler is shutting down for the holiday season after a fire and at least two explosions destroyed 87,000 turkeys and part of the facility. “We will rebuild. We will be smoking turkeys in 2021. And to hell with 2020.” https://t.co/T21y6NvE67
The Athens episode of TrueSouth brought together neighbors; watch at the link below
For our Athens TrueSouth show on @SECNetwork we invited the Betty Jean & Larry Scott of Scott's BBQ to eat with Pablo Rivadenyera at his Peruvian restaurant across the street. Off camera, friends Andre Gallant, Beto Mendoza, and Wright Thompson worked hard https://t.co/gZnsPDb5Bcpic.twitter.com/RIbQY0OzFS
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: “Tar Heel Traveler Eats” by Scott Mason is equal parts travelogue, memoir, and in-depth description of the journalistic process for a local feature newscaster. Mason has been doing “Tar Heel Traveler” segments for WRAL in Raleigh since the early 2000’s after working his way up through local news stations around the country. Mason has a folksy tone to his writing that is easy to read and the book goes by pretty quickly. While Mason’s writing is easy to read, all photos in the book are stills from the WRAL telecasts of his “Tar Heel Traveler” segment. I certainly get the practical reasons why, but it seems like such a missed opportunity given the number and breadth of the places he visited.
Subtitled “Food Journeys Across North Carolina,” his journey starts with profiles of hot dog restaurants before moving on to hamburgers then barbecue and finally ending with sweets and desserts. Along the way, he visits many of the iconic North Carolina institutions that should be on everyone’s list – barbecue or otherwise. But of course, what I was most interested in were the chapters on barbecue.
After a chapter where he acknowledges how much of a no-win situation writing about barbecue is in North Carolina (what with the east vs west/Lexington rivalry), Mason nevertheless delved into barbecue restaurants after getting his fill of the hot dog and hamburger joints. Despite being born in North Carolina he is apparently not a huge fan of barbecue and would almost always prefer a juicy cheeseburger or two mustard dogs over it. I’ll just assume that’s because he moved to Massachusetts shortly after he was born.
In any case, the barbecue restaurants he writes about his visits to are Bill’s Barbecue (Wilson), Parker’s (Wilson), B’s Barbecue (Greenville), Pik N Pig (Carthage), Wilber’s Barbecue (Goldsboro), and Clyde Cooper’s (Raleigh). Certainly not a comprehensive list, and more a list of easy-to-drive-to places from Raleigh. Each chapter deals with the circumstances that led him to that town or restaurant from his newscaster perspective and how he obtained the footage for the feature story, whether it was interviewing the owner of the restaurant or by going table to table to get sound bites from willing customers. Mason usually has an interesting anecdote or two before reflecting on his experience at the restaurant and closing out the chapter. It’s certainly a different reading experience from other books that might offer more of a profile of each barbecue restaurant, but not an unwelcome one.
If you’re interested in not only North Carolina barbecue restaurants, but classic southern ones, read “Tarheel Traveler Eats” and keep a pen and paper handy so you can jot down all the places you should visit across the state.
A short interview with Derrick Walker of Smoke-A-Holics BBQ on “Tex-Soul” and being a black pitmaster
Pretty much anywhere you go in the country, you're going to find great 'cue made by #BIPOC#pitmasters. The post Smoke-A-Holics BBQ’s Derrick Walker on Craft #Barbecue, BIPOC Pitmasters, & More appeared first on The Manual. https://t.co/CjeVSXTMKr