The Manual’s Beards, Booze, and Bacon podcast discusses barbecue restaurants, sauces, and whiskey and wine pairings with barbecue in a recent episode from Janary. While none of the four guys on the podcast would be considered an expert when it comes to barbecue, they do speak about it enthusiastically (even if mostly in generalities). It’s a short, easy listen at 25 minutes so worth checking out if you are looking for barbecue content in your podcast feed.
Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.
– A writer for the Virginian-Pilot tools around Greenville, NC and eats barbecue for breakfast, lunch, and dinner
– The legacy of Maurice Bessinger will live on the site of a former Piggie Park location despite a new owner’s wishes, specifically because Bessinger meant for it to
Unfortunately for Daras, he doesn’t own the flagpole-sized plot, though, because Bessinger sold the flag pole and the land it’s sitting on to a Confederate veterans’ group, precisely so he could ensure it would never be taken down.
– Sean Evans of First We Feasts Hot Ones, tries all of the barbecue at the Big Apple Barbecue Block Party
– Food & Wine on the culinary fusion happening in Texas barbecue
– The latest barbecue stops for Marie, Let’s Eat! are both in Chattanooga: Big Jeff Barbecue and Moe’s Original Bar-B-Que
– The runners up to the Texas Magazine Top 50 BBQ list
– Robert Moss examines the different types of pits you might encounter in the southeastern US
– For the home smoker, here are the best smokers under $500
– The Raleigh News & Observer likes The Blistered Pig in Apex
– Johnny Fugitt profiles Smoke House in Newport, RI for Opportunity Lives
– Marie, Let’s Eat! visits Chicken Comer in Columbus, GA
– Burger Mary explains the peach paper that is all the rage for brisket smokers
– Laura Maniec has expanded her Corkbuzz wine studio/restaurant concept to Charlotte (of all places), and even has some wine pairing suggestions for NC barbecue
Okay, last question. What would you pair with classic Southern dishes like pimento cheese and Carolina barbecue — vinegar-based, of course?
Vinegar is typically hard to pair. For a vinegar-based barbecue I would choose something with the acidity to match. A wine from someplace cold, like the Willamette Valley. I think the sweetness and tart flavors of a Pinot Noir and its silkiness would match the fat of the pork. Or something like a really good German Riesling that has sweetness balanced with acidity. It would almost become a glaze to the barbecue.
– Midwood Smokehouse is expected to begin construction this fall on their latest location in Columbia, SC
– If you want to work at the upcoming whole hog Asheville joint Buxton Hall (opening in August), you can apply here; also, the last pop up before the restaurant opening is this Saturday
– Esquire has an excerpt at how to order at a barbecue restaurant from Aaron Franklin’s book
– Last call: