– This all sounds very promising; can’t wait to try Sweet Lew’s sometime soon
– Red Bridges has set up their mobile stand, Little Red’s, at the American Legion World Series
– A former fish camp in Gastonia is turning its focus to barbecue after a change in ownership and a new name – Ray Nathan’s Barbecue
– Does the Texas barbecue taxonomy need updating?
– BBQ at The Catering Kitchen is seemingly becoming a must-stop spot in the Atlanta-area (Cumming, to be exact)
– Also in Atlanta, B’s Cracklin’ BBQ will now be available at Atlanta Hawks games at Phillips Arena this season
– Scotty McCreery is looking forward to eating some eastern NC barbecue on his way to headlining the Watermelon Festival in Winterville this weekend
– The rapidly franchising Mighty Quinn’s may be opening a Washington, DC location soon
– In other barbecue franchising news, Rodney Scott’s has announced the location for the forthcoming Birmingham store; after the build of a cinder block pit and some minor interior work it could open as early as late October
– The hashtag says it all
A short feature on Sam Jones, Skylight Inn, and his recently resurrected family barbecue pit from My Home, NC
Everyone has an opinion of their favorite North Carolina barbeque and what method or sauce is best. There are families who have been cooking BBQ for generations. Sam Jones cut his teeth at his granddaddy’s legendary restaurant, Skylight Inn BBQ in Ayden, NC. Now he is hard at work keeping his family’s legacy alive for a new generation of whole hog enthusiasts. My Home, NC talks to him about his restaurant Sam Jones BBQ in Winterville and his love for traveling the world preaching and teaching the finer points of the Jones family’s BBQ gospel at cooking events.
– Congrats to Sam Jones on his James Beard nomination!
– Two other barbecue chefs got nominations as well including Rodney Scott of Rodney Scott’s BBQ in Charleston and Tootsie Tomanetz of Snow’s BBQ in Lexington, TX; Ronnie Killen was also nominated but technically for his new steakhouse, Killen’s STQ
– Texas Monthly has more on Tootsie’s nomination
– A new barbecue restaurant recently opened in Darlington, SC named Fahrenheit 225
– Guy Fieri is curating a lineup of “barbecue badasses” for the country music festival Stagecoach in Indio, CA in late Apil – though the actual list itself doesn’t live up to that billing
– Harold Conyers, a NASA scientist who studied engineering at NC A&T for undergrad and Duke for grad, recently gave a keynote at Morris College in South Carolina
– How Frank Scibelli, restaurateur behind Midwood Smokehouse, Mama Ricotta’s, and Paco’s Tacos (and more), works each day
– The folks behind Seoul Food Meat Co are opening a korean barbecue restaurant next door, targeting later this month
– Owner Rob Berrier announced last month that the Little Richard’s BBQ stores on County Club Drive in Winston-Salem and in Wallburg have changed their names to Real Q; the remaining four Little Richard’s locations separately owned by Nick Karagiorgis and his son Stavros will keep the Little Richard’s name. Read more for the somewhat confusing history behind the ownership of the different locations at the link below.
– TMBBQ on the italian influences of Texas BBQ in Waco
– An inside look at day one at Rodney Scott’s BBQ last week
– It opened without a hitch after a day or two of soft opening
– If you missed last week’s Bizarre Foods with Andrew Zimmern as they traveled to Buxton Hall and Fox Bros among others on the “Southern BBQ Trail”, you have a couple more chances to check it out
– Speaking of which, Zimmern has some goodies from his stops available at his website
– Marie, Let’s Eat! visits the Athens, TN location of the Buddy’s Bar-B-Q chain and left unimpressed
– An oldie but goodie from Our State
On a recent NC Weekend, Bob Garner (North Carolina’s “barbecue man”) visits Sam Jones BBQ and also tries the new Our State BBQ NC app (our post on it here). According to Bob, the surroundings may be different but the barbecue is “right where it’s always been” (referring to Sam Jones also being the pitmaster at Skylight Inn). But a major difference is Sam is also doing spare ribs, turkey, and chicken at his new place along with multiple side options and beer. And according to Bob, he is “blending the best of what’s old and what’s new.” I really need an excuse to make it out east soon.
– Now at Stamey’s:
– Grilling with Rich reviews Sam Jones BBQ in Winterville
– They also have an interview with Cary-based BBQ pitmaster and author, Christopher Prieto
– Here’s a recipe for a Georgia-style brunswick stew from Virginia Brock; speaking of Georgia and Virginia
Virginia staked her claim boldly in 1988, with a statewide proclamation as this stew’s place of origin, and it has hosted an annual Brunswick stew festival and contest for more than twenty-five years. In a gesture of goodwill, they invite rival stew-masters to bring their crews up from Georgia for some spirited stew celebrations. Georgia staked her own claim by building a monument featuring a massive cast-iron stewpot, which they proudly declare to be the very one in which noble Georgia residents stirred up the very first batch of Brunswick stew back in 1898.
– City Smoke (one of our least favorite Charlotte barbecue restaurants) is shifting their concept from barbecue restaurant to rotisserie, smokehouse, and speak easy
The re-brand comes at a time when the restaurant’s owners wanted to take the eatery to a new level – more than that of a barbecue joint. Of course, that barbecue was the cause for much celebration after City Smoke was named the winner of the Carolina Cook Off edition of “BBQ Blitz” on Food Network thanks to Chef Adam Pugh’s rendition of smoked pork chops with cheddar grits.
– Meathead Goldwyn’s list of best books for the BBQ lover (via)
– Big beer news from Charlotte’s Queen City Q, official barbecue of the Charlotte Hornets, Charlotte Knights baseball team, Charlotte Checkers hockey team, and Charlotte Hounds lacrosse team: