Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!
Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)
Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”
I wonder how the folks in Texas are reacting to this:
For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.
We’ve previously featured David Dawei’s NC barbecue videos from B’s Barbecue and Skylight Inn. Here’s his third stop from his barbecue tour from 2017.
This is my Third stop in North Carolina along the BBQ Tour. Parkers’ BBQ is located in Wilson. If you are in the vicinity, definitely stop by. Their family style is the best way to go, so bring lots of friends and a big appetite.
The Pork (as served) was fantastic – 9/10
The Vinegar BBQ Sauces weren’t needed IMO – 7/10
The Cole Slaw was very nice; loved the zing the mustard provided- 9/10
The Potatoes were OK, but I don’t care for Boiled potatoes- 6/10
The Corn Sticks – I did not care for these – 5/10
The Hush Puppies tasted like a plain donut/dessert =8/10