OUR STATE magazine profiles Grady’s Barbecue, a historical North Carolina Whole Hog joint in Dudley. This is old school hog cooking with charcoal, hickory, and oak woods. Interesting enough, he actually gives details on how he cooks through the night and how much time it actually takes to cook it as I profiled on my “Whole Hog Myths”. Definitely worth a read.
Grilling with Rich announces Operation BBQ Relief as barbecue “person” of the year for 2012! “Operation Barbecue Relief a 501 (c) 3 was founded in May of 2011 by Jeff Stith, Will Cleaver and Stan Hays in response to the need for relief efforts in tornado-stricken Joplin, Missouri. In the wake of this nearly unprecedented destruction, competition barbecue teams from eight states answered the call to help feed displaced families and police, fire, National Guard and other emergency personnel. The group served over 120,000 barbecue meals in less than two weeks now that is a lot of “Que.” ”
The Washington Post says that 2012 was the year that BBQ took the nation by storm. Lots of great highlights and given the progress I’ve made in my own BBQ journey it seems that the tide really does bring up all boats. No less of a geo-political highlight is mentioned than our President giving the Prime Minister of England a BBQ grill.
Man Up Texas BBQ gives a run down of their latest BBQ tour group. A bunch of crazy Northerns hopping into Central Texas eating at 7 BBQ joints in TWO DAYS!!! Sounds like my kind of people.
No Excuses BBQ smokes up a Xmas Ham for New Years Eve. We all know ham is good all year round!
Cowgirl’s Country Life cooks up some Central European Goulash in her drum smoker. Just when you thought you could only cook pork butts in there.
Don O’s Texas BBQ provides more details about Slow Bone, a new BBQ joint opening up in Dallas, Texas.
Chopsticks and Marrow visits Chicago’s Uncle John’s Barbecue and gets a massive plate of rib-tips. “I’ve eaten more than my share of ‘’cue, but I’ve never been much of a rib tip man. I’ve always thought that bigger meant better when it came to pork ribs. Mack’s meaty nuggets—smokey with a mahogany bark—changed my mind. I wish had a half pound of them right now.”