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Tag: Barbecue

  • BBQ weekend in Fort Worth: Which restaurants are open, and when to go

    After Turkey Day comes Barbecue Weekend.

    With regular customers still full of pumpkin pie, out shopping or just sleeping off a Dallas Cowboys hangover, Black Friday is one of those special days when it’s easier to beat the crowd at busy restaurants and attractions.

    It’s one of those calendar days that barbecue fans circle in red, along with Jan. 1, Feb. 15, March 18, July 5 and Nov. 1.

    They all come after late-night holidays, when lines might be shorter at the restaurants that made Fort Worth the “Barbecue Capital of Texas.”

    But three of the most popular are closed Friday.

    Goldee’s Bar-B-Q near Kennedale, which draws a line 100 deep some mornings, will take Friday off. Goldee’s, 4645 Dick Price Road, will reopen at 11 a.m. Saturday and Sunday.

    Same for Dayne’s Craft Barbecue in Aledo, the No. 7-ranked barbecue joint in Texas by Texas Monthly magazine. Dayne’s, 100 S. Front St., will reopen at 7 a.m. Saturday and 10:30 a.m. Sunday.

    Sabar BBQ, a trailer at 105 S. Main St. that was ranked in Texas Monthly’s Top 50 for its Pakistani-influenced barbecue, is also closed all weekend.

    Instead, here are some top-ranked barbecue restaurants or traditional favorites open Friday and all weekend:

    North Texas Smoke BBQ is in a hidden trailer off U.S. 287 north behind a fireworks stand and a motorcycle dealership on the south edge of Decatur. seen Nov. 22, 2025.
    North Texas Smoke BBQ is in a hidden trailer off U.S. 287 north behind a fireworks stand and a motorcycle dealership on the south edge of Decatur. seen Nov. 22, 2025. Bud Kennedy bud@star-telegram.com

    North Texas Smoke

    If you haven’t heard of North Texas Smoke, you should.

    It’s a trailer, hidden behind a fireworks stand at 2601 U.S. 287 North outside Decatur.

    If that sounds like a long way, it’s not anymore. It’s about 15 minutes from the north edge of Fort Worth, an easy drive.

    North Texas Smoke made the most-recent Texas Monthly Top 50 list for its peppery brisket. But that sold out within an hour of the 11 a.m. opening last weekend.

    If you miss out on the sliced brisket, the chopped is every bit as good.

    North Texas Smoke also has house-made beef sausage or jalapeno-cheddar sausages, big pork ribs and turkey, plus burgers and standout side dishes like a loaded-baked-potato salad.

    It usually opens at 11 a.m. Wednesdays through Saturdays; 940-371-9565, northtexassmokebbq.com.

    A North Texas Smoke BBQ plate with pork ribs, chicken and chopped brisket, along with mac-and-cheese and loaded-baked-potato salad, seen Nov. 22, 2025.
    A North Texas Smoke BBQ plate with pork ribs, chicken and chopped brisket, along with mac-and-cheese and loaded-baked-potato salad, seen Nov. 22, 2025. Bud Kennedy bud@star-telegram.com

    Hurtado Barbecue

    Hurtado Barbecue is open all day now and has four locations, but the Arlington flagship still draws a line on football or baseball game days.

    It made Southern Living’s Top 50 list and Texas Monthly’s Top 100, not only for brisket but also for the house-made sausage, birria tacos, jalapeno chicken and the weekend beef ribs and smoked quail.

    Hurtado’s home is at 205 E. Front St. in downtown Arlington. But it also has a central Fort Worth location at 1116 Eighth Ave. and one in Mansfield, 226 N. Walnut Creek Drive.

    If you’re in Dallas, there’s a handsome new Hurtado in the Farmers Market at 900 S. Harwood St. A Denton County location is planned in Argyle; hurtadobbq.com.

    A Hurtado Barbecue combination plate with brisket, ribs, sausage and sides.
    A Hurtado Barbecue combination plate with brisket, ribs, sausage and sides. FortWorth

    Panther City BBQ

    Panther City BBQ in central Fort Worth is an all-day restaurant now, so there’s no need to rush.

    But it helps to get there early, particularly weekends.

    With a Texas Monthly Top-50 finish on top of a 2021 Top-10 finish, Panther City has established itself as the city’s most consistent barbecue restaurant. It also made Southern Living’s Top 50.

    The restaurant, 201 E. Hattie St. 1 mile south of downtown, serves 10 different meats, including an impeccable brisket carne guisada on Saturdays and Sundays.

    Texas Monthly praised the pork ribs and pork belly burnt ends. The Instagram-worthy dish is the brisket elote, a dish of corn with slices of brisket arranged like a beefy floral spray.

    It’s usually open from 11 a.m. through dinner Wednesdays through Sundays. Sunday night is another good time to go; 682-250-4464, panthercitybbq.com.

    Some maps show the address as 201 E. Pennsylvania St. It’s just off Interstate 35W near South Main Street.

    A line is formed inside Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog.
    A line is formed inside Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog. Chris Torres ctorres@star-telegram.com

    The brisket eloté cup at Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog.
    The brisket eloté cup at Panther City BBQ in Fort Worth. Panther City BBQ landed a spot on the Michelin recommended list making it one of the three restaurants Fort Worth to make the prestigious catalog. Chris Torres ctorres@star-telegram.com

    Heim Barbecue

    Heim Barbecue’s new Weatherford location is rejuvenating the restaurant that launched Fort Worth’s first craft barbecue and bacon burnt ends.

    Heim was just voted America’s No. 4 barbecue restaurant by USA Today readers, and the Weatherford location at 1910 S. Main St. often has a line.

    Heim’s four locations are open regular hours beginning at 11 a.m. daily. The others are at 1109 W, Magnolia Ave., Fort Worth; 5333 White Settlement Road, Fort Worth; and 3130 W. Mockingbird Lane, Dallas, near Love Field.

    The prices are slightly cheaper than some other top-ranked restaurants — a plate is $15.99, and a happy hour sampler is only $10. Burgers start at $11.99; heimbbq.com.

    According to Texas Monthly’s latest Top 50 barbecue joints in Texas list, Heim’s bacon burnt ends have healing powers.
    According to Texas Monthly’s latest Top 50 barbecue joints in Texas list, Heim’s bacon burnt ends have healing powers. Nancy Farrar Courtesy of Heim Barbecue

    Smoke’N Ash

    Smoke’N Ash, Arlington’s famed Ethiopian-Texas barbecue restaurant is coming off an appearance on “Diners, Drive-Ins and Dives.”

    Host Guy Fieri praised the pork ribs with Ethiopian awaze sauce, made with a berbere spice blend. He also sampled the fried injera nachos topped with a choice of meats.

    The Michelin Guide judges liked the brisket, lamb and lentil stew. The rib tips and sausage are perfectly reliable Texas barbecue.

    Smoke’N Ash opens at noon and stays open until early evening daily except Mondays at 5904 S. Cooper St.; 817-987-7715; smokenashbbq.net.

    A traditional barbecue plate with brisket, ribs, collard greens and peach cobbler at Smoke‘N Ash BBQ in Arlington.
    A traditional barbecue plate with brisket, ribs, collard greens and peach cobbler at Smoke‘N Ash BBQ in Arlington. Bud Kennedy bud@star-telegram.com

    Best of the rest

    • Terry Black’s Barbecue, 2926 W. Seventh St., is Hill Country-style barbecue ranked in the Top 50 for its Austin location; 817-615-9408, terryblacksbbq.com.
    • Cooper’s Old Time Pit Bar-B-Que, 301 Stockyards Blvd., is an open-pit restaurant with the added spectacle of picking your meats yourself from the outdoor grill. It’s been ranked on magazine lists for its flagship Llano location, and the impressive selection of 12 meats includes smoked sirloin and pork tenderloin. It’s good for visitors or families; 817-626-6464, coopersbbqfortworth.com.
    • Angelo’s BBQ, 2533 Westside Drive (formerly White Settlement Road), leads the list of old-school Fort Worth favorites along with Cousins BBQ, Railhead Smokehouse and Sammies Bar-B-Q. Angelo’s is still a destination for sliced brisket, pork ribs, brisket tacos and the infamous “one large” frosty beer mugs. It’s a must-go near the Cultural District or during the Stock Show Rodeo. It opens at 11 a.m. daily except Sunday, just like since 1958; 817-332-0357, angelosbbq.com.

    The featured attraction at Cooper’s is right at the front door, customers order their meats right from the huge smoker. Coopers touts itself as “home of the big chop.”
    The featured attraction at Cooper’s is right at the front door, customers order their meats right from the huge smoker. Coopers touts itself as “home of the big chop.” Paul Moseley Star-Telegram archives

    Brisket, pork ribs, slaw, beans and banana pudding on a typical platter from Terry Black’s Barbecue.
    Brisket, pork ribs, slaw, beans and banana pudding on a typical platter from Terry Black’s Barbecue. Bud Kennedy bud@star-telegram.com

    Related Stories from Fort Worth Star-Telegram

    Bud Kennedy’s Eats Beat

    Fort Worth Star-Telegram

    Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
    Support my work with a digital subscription

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  • A well-known restaurant team is bringing barbecue, upscale bites to Waxhaw

    A new restaurant from a Charlotte-area team known for delectable brunch, burgers and pasta is opening this week in Waxhaw.

    Sip & Cinder has taken over the space recently occupied by Veggeez Plant Based Eatery. The standalone building shares space in the Old Hickory Shopping Center with Stacks Kitchen, El Vallarta, China II and Queens South.

    The doors will swing open at 4 p.m. Wednesday, Nov. 12. And brunch service will begin Saturday, Nov. 21.

    It’s the latest concept from The Flipside Restaurant Group, which includes well-known spots in Fort Mill and Rock Hill: The Flipside Café, The Flipside Restaurant, Salmeri’s Italian Kitchen and Fortes Mill Eatery.

    With that much restaurant experience under the belt of chefs and owners Jonathan and Amy Fortes, it’s fair to expect good things. And good things are exactly what you’ll find.

    A portrait-style photograph of a man and a woman, who appear to be a couple, smiling at the camera. They are wearing black chef’s jackets. The woman on the left, Amy Fortes, has her hair pulled back and is wearing a silver necklace. Her jacket has “SALMO” in red text and “Amy Fortes Chef/Owner” in white text. The man on the right, Jon Fortes, has a beard and is wearing glasses. He has a dark gray apron over his jacket with a circular logo and “Jon Fortes” embroidered on it. The background is slightly out of focus with city lights visible.
    Charlotte-area restaurateurs Jon and Amy Fortes are opening Sip & Cinder in Waxhaw. Courtesy of Jon Fortes

    The food at Sip & Cinder

    While Sip & Cinder is the kind of place you’ll feel comfortable dining in jeans, the food trends more upscale. Case in point is the variety of small plates you can start with, offering smoked trout and crab dip, cherry-smoked burrata and PEI mussels.

    A high-angle, close-up shot of a dark gray, matte-finish plate holding a serving of bacon-wrapped dates. The dates are glazed and caramelized, piled in the center of the plate, and garnished with fresh cilantro microgreens and chopped nuts. The plate rests on a light wood-grain table.
    Bacon-wrapped dates with bourbon honey, candied pecans and cilantro microgreens at Sip & Cinder. Heidi Finley CharlotteFive

    Fans of the Fortes’ other restaurants will spot a few familiar — and highly popular — items, such as The Original Flipside Burger, The FM Eatery Smash Burger and The OG Shrimp & Grits. But as the Cinder half of the name indicates, there’s a big emphasis on smoke here.

    A high-angle, close-up shot captures a white plate piled with a barbecue-style meal. In the foreground, a small, black rectangular dish overflows with creamy macaroni and cheese. To the right is a large serving of dark, roasted Brussels sprouts, and in the background are a smoked sausage link, a piece of roasted chicken, and thick-cut toast.
    The Holy Trinity at Sip & Cinder comes with three meats and two sides, along with Texas toast, pickles and pickled onions. Here, it’s pulled pork butt, smoked chicken and smoked kielbasa paired with mac and cheese and sorghum Brussels sprouts. Heidi Finley CharlotteFive

    Pulled pork, smoked chicken, beef brisket, smoked kielbasa and dry rubbed St. Louis-cut ribs are teamed up with traditional barbecue sides such as mac and cheese, Southern green beans, braised collard greens and coleslaw. There are five sauces to choose from — Piedmont vinegar, Beale Street 901, Cheerwine chipotle, Alabama white and Carolina Gold — and they come on the side, so you can try more than one.

    Customers can also choose to branch out and get barbecue-style tacos, or give the blackened redfish or Fun Guy tacos with chimichurri slaw, poblano, griddled cotija and guacamole a try.

    A high-angle, close-up shot of two tacos resting in a metal stand on a gray plate. The taco on the left is filled with shredded pork, roasted corn, and topped with guacamole. The taco on the right contains dark shredded meat, cheese, pickled red onions, and microgreens. Blurred drinking glasses are visible in the background.
    Sip & Cinder’s pulled pork taco and brisket taco. Heidi Finley CharlotteFive

    Still more options to consider are its lineup of large plates, featuring house-rubbed smoked chicken, pecan-crusted Carolina trout, grilled NY strip au poivre and even a 24-hour braised beef short rib dish served with farro risotto and coal-roasted carrots.

    A high-angle shot displays three dishes arranged on a light-colored, wood-grain table: a black rectangular dish of collard greens in the foreground, a wire basket of french fries with a dipping sauce to the upper left, and a plate holding two tacos in a stand to the upper right.
    Sip & Cinder’s barbecue-style tacos, paired with collard greens and french fries. Heidi Finley CharlotteFive

    Sip & Cinder’s beverage menu

    The sip half of the Sip & Cinder name has been given just as much care. A full assortment of beverages incorporates “outside the box” Liquid Courage cocktails and “The Standards,” which are the restaurant’s creative takes on standard drinks.

    A close-up shot of a cocktail on a light-colored, wood-grain table. The drink, an amber-colored liquid, is in a textured, diamond-patterned rocks glass with a large square ice cube, and is garnished with a single cinnamon stick resting on top. The background shows a blurred view of the restaurant interior, including a chair.
    The Dutchie at Sip & Cinder is made with Knob Creek rye, fig and thyme syrup, cindered star anise, then garnished with a cindered cinnamon stick. Heidi Finley CharlotteFive

    “Dad beers,” mocktails and zero proof drinks, and wines including prosecco and non-alcoholic bubbly are also available.

    A close-up shot shows a hand with light-colored nail polish holding a tall, clear glass filled with a bright pink, icy cocktail. The background is completely blurred with soft bokeh lights.
    Sip & Cinder’s berry smash mocktail is made with fresh muddled berries, mint, cane syrup and soda water. Heidi Finley CharlotteFive

    To round out your meal, a menu of sweets and nightcaps offers a little end note.

    Among the dessert choices available are a house-made Moon Pie with cookie dough, chocolate custard and torched marshmallow, along with hummingbird cake and a root beer float. Nightcap selections include a hot buttered rum with cinnamon butter and melted ice cream, and the To Be Named Later beverage, with Averna amaro, cognac, Planteray dark rum, lemon, mole bitters and chocolate air.

    An eye-level, wide shot capturing the interior of a moderately busy restaurant dining room in the evening. Several groups of patrons are seated at various tables and booths, engaged in conversation. The room features a wood-grain floor, gray upholstered chairs and booths, large windows, and a dark ceiling with white decorative tiles.
    The dining room at Sip & Cinder. Heidi Finley CharlotteFive

    Location: 1325 N Broome St, Waxhaw, NC 28173

    Cuisine: American, barbecue

    Instagram: @sipandcinderwxw

    An eye-level, wide shot of the “SIP & CINDER” restaurant exterior at night during a light snowfall. A teal SUV is parked in the foreground on the left, and the building, featuring a lit sign and large windows, is on the right, with potted plants by the entrance.
    Sip & Cinder is located at 1325 N. Broome St., in Waxhaw. Heidi Finley CharlotteFive

    This story was originally published November 12, 2025 at 6:00 AM.

    Related Stories from Charlotte Observer

    Heidi Finley

    The Charlotte Observer

    Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits.

    Heidi Finley

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  • How to Make Homemade Coleslaw

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.

    I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.

    With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.

    a bun with pulled pork with creamy summer slaw made with shredded green cabbage and carrots, dressed in a smooth, flavorful mixture.

    Ingredients For The Perfect Homemade Coleslaw:

    With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:

    • Bag of Coleslaw Mix: I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
    • Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
    • Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
    • Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
    • Sugar: Just a touch to round everything out and keep it from tasting too sharp.
    • Salt and Pepper: A must for bringing all the flavors together.
    • Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.

    How to Make Easy Homemade Coleslaw:

    Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.

    1. Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
    2. Toss: Add your vegetables into the coleslaw dressing and mix until well combined.
    3. Enjoy: It’s as easy as that!

    That’s it! In just a few steps, you’ll have a fresh, flavorful coleslaw ready to serve with your favorite meals.

    Freshly tossed creamy coleslaw featuring shredded cabbage and just the right touch of sweetnessFreshly tossed creamy coleslaw featuring shredded cabbage and just the right touch of sweetness

    Why Is My Coleslaw Watery?

    Coleslaw can get watery if it sits too long before serving. That’s because the salt in the dressing pulls moisture from the cabbage over time. For the best texture, try serving it within 4 hours of making it, or at least within a day. Give it a quick toss before serving to redistribute the dressing!

    Can I Shred My Own Cabbage?

    Absolutely! Just use four parts green cabbage, one part purple cabbage, and one part shredded carrot. Even when I use a store-bought coleslaw mix, I like to toss in extra carrot, it’s usually a little skimpy straight from the bag.

    Cold and creamy cabbage slaw loaded with fresh vegetables and tossed in a tangy, slightly sweet mayo-based sauce.Cold and creamy cabbage slaw loaded with fresh vegetables and tossed in a tangy, slightly sweet mayo-based sauce.

    What Goes Well With Coleslaw?

    Coleslaw is especially popular with barbecue meals, but try it at any potluck or picnic as well! Whether you’re enjoying Pulled Pork Sandwiches, simple Grilled Chicken, hearty Smoked Ribs, our creamy coleslaw is the perfect cool and crunchy accompaniment.

    Other BBQ Side Dishes You’re Sure To Love

    Watch How to Make Coleslaw…

    Prevent your screen from going dark

    • Mix everything in a large bowl and set in the fridge covered with plastic wrap for 3 hours.

      1 bag Coleslaw Mix, 1 Cup Dukes Mayonnaise, ½ Cup Shredded Carrots, 1 ½ Tablespoons Apple Cider Vinegar, 1 ½ Tablespoons Sugar, Salt and Pepper, ½ teaspoon Celery Seed

    *You could also use 4 cups green cabbage, 1 cup purple cabbage and 1 cup carrot.

    Serving: 1g, Calories: 217kcal, Carbohydrates: 7g, Protein: 1g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 194mg, Potassium: 131mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1410IU, Vitamin C: 21mg, Calcium: 30mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • 5-Ingredient Barbecue Bacon Baked Beans – Simply Scratch

    5-Ingredient Barbecue Bacon Baked Beans – Simply Scratch

    These Barbecue Bacon Baked Beans are easy and delicious and only call for 5 ingredients! They’re the perfect side dish to your favorite grilled meal and great for parties! This recipe will serve 8 but can easily be doubled to serve more.

    5-Ingredient Barbecue Bacon Baked Beans

    Do you have any idea how hard it is to make something from scratch using only FIVE ingredients?

    Really hard. Maybe I should elaborate to say that it’s difficult to make a barbecue-friendly dish and only using 5 ingredients. The struggle was real. But when friends presented me with the challenge to create a 5-ingredient labor-less dish, I of course accepted.

    I’m not one to turn down a challenge, like the time when our friend Dave dared me to eat a tablespoon of cinnamon – not my finest moment. Although, that was a somewhat scary disaster, 5-ingredient recipe developing doesn’t have to be. And I may just have a few tricks up my sleeve.

    1: use BACON! 2: involve barbecue sauce 3. be OKAY with taking necessary shortcuts. Have I mentioned that this was a judgment free zone?

    5-Ingredient Barbecue Bacon Baked Beans5-Ingredient Barbecue Bacon Baked Beans

    Now who doesn’t love the sound of 5 ingredient barbecue bacon baked beans??? Exactly.

    Ingredients for 5-Ingredient Barbecue Bacon Baked BeansIngredients for 5-Ingredient Barbecue Bacon Baked Beans

    To Make These Barbecue Bacon Baked Beans You Will Need:

    • yellow onion – The base for most recipes, adds texture and sweet and subtle onion flavor to the beans.
    • thick-cut bacon – I like to go to the butcher shop or use Wright brand (not sponsored) or any other high-quality brand.
    • baked beans – A great shortcut. I usually buy organic to avoid any unnecessary additives. 
    • barbecue sauce – I like use this recipe, but use your favorite.
    • un-sulphured molasses – For sweetness, depth of flavor and will also deepen the color of the beans.

    add onion and bacon to panadd onion and bacon to pan

    Preheat your oven to 350°F (or 180°C).

    In a cool pan, add 10-inch deep sided skillet, add a medium diced yellow onion and 4 chopped slices of applewood bacon.

    cook until the onions soften and bacon caramelizescook until the onions soften and bacon caramelizes

    Heat to medium, stirring occasionally until the onions are soft and translucent and bacon is caramelized in spots.

    add barbecue sauce and molassesadd barbecue sauce and molasses

    Then add in 1 (28 ounce) can of baked beans, 1/2 cup barbecue sauce and 2 tablespoons un-sulphured molasses.

    If I was to make true “from scratch” beans I’d flip to page 183 in my cookbook *wink* but I would need quite a few more ingredients. Using organic baked beans is a-okay in my book, especially when on a 5-ingredient budget.

    stir to combinestir to combine

    Stir well to combine.

    5-Ingredient Barbecue Bacon Baked Beans5-Ingredient Barbecue Bacon Baked Beans

    Lastly, cover and bake for 40 minutes, stirring halfway.

    5-Ingredient Barbecue Bacon Baked Beans5-Ingredient Barbecue Bacon Baked Beans

    Once 40 minutes are up, uncover and stir one last time before sliding the pan (uncovered) back into the oven for 20 minutes. This will help thicken it up the barbecue bacon baked beans a smidgen more.

    5-Ingredient Barbecue Bacon Baked Beans5-Ingredient Barbecue Bacon Baked Beans

    That’s all folks!

    5-Ingredient Barbecue Bacon Baked Beans5-Ingredient Barbecue Bacon Baked Beans

    These barbecue bacon baked beans go great with brats, burgers or hot dogs – really anything grilled.

    5-Ingredient Barbecue Bacon Baked Beans5-Ingredient Barbecue Bacon Baked Beans

    Enjoy! And if you give this Barbecue Bacon Baked Beans recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    5-Ingredient Barbecue Bacon Baked Beans5-Ingredient Barbecue Bacon Baked Beans

    Yield: 8 servings

    5-ingredient Barbecue Bacon Baked Beans

    These Barbecue Bacon Baked Beans are easy and delicious and only call for 5 ingredients! They’re the perfect side dish to your favorite grilled meal and great for parties! This recipe will serve 8 but can easily be doubled to serve more.

    Prep Time: 25 minutes

    Cook Time: 1 hour

    Total Time: 1 hour 25 minutes

    • 1 medium yellow onion, finely diced (about 1/2 cup)
    • 4 slices thick-cut applewood smoked bacon, cut into pieces
    • 28 ounces baked beans, I buy organic
    • 1/2 cup sweet barbecue sauce
    • 2 tablespoons un-sulphured molasses, do not use blackstrap

    • Preheat your oven to 350℉ (or 180℃)

    • In a 10-inch deep sided skillet, add onions and bacon and then heat on medium. Stir occasionally until onions are soft and the bacon is caramelized in spots – about 8 to 10 minutes.

    • Remove the pan off of the heat and add in the beans, barbecue sauce and molasses. Stir well to combine.

    • Cover the pan and slide it onto the middle rack of your preheated oven. Cook for 40 minutes, stirring halfway through. When time is up, use pot holders to remove the lid, then stir and slide the pan back into your oven for 20 minutes.

    • Allow the beans to cool for a few minutes before serving. The beans will thicken up more as they cool.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 0.5cup, Calories: 202kcal, Carbohydrates: 32g, Protein: 7g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 670mg, Potassium: 463mg, Fiber: 6g, Sugar: 10g, Vitamin A: 44IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This recipe was originally posted on May 20, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • The Best Summer Recipes For A Long Weekend

    The Best Summer Recipes For A Long Weekend

    Make the most of the Labor Day with the best summer recipes for a long weekend!

    It is the last big hurrah of the summer. Three days to feast, play, gather with friends and enjoy the last bit of summer before autumn.  While a record number of people plan to travel, plenty are hitting the outdoor or gathering with friends….and food is definitely part of the plan. Up your game the best summer recipes for a long weekend and delight your friends.

    Fresh and spicy dishes are perfect for this occasion, including simple ones that take just a few minutes to make and are delicious. They are also great things to take to a outdoor concert, picnic or group get together.

    RELATED: Gen Z’rs upending things including weed and voting

    Spicy Hummus

    

    Hummus is a great dip for large crowds and each one of these four styles lends itself to different occasions. A classic spicy hummus dip takes almost no time to prepare, while a more elaborate Italian hummus demands more ingredients, time and effort. And the benefit is when you eat something spicy, you might feel hot at first but those spices cause people to perspire and then the perspiration evaporates and cools the body.

    Chicken skewers are perfect for all sorts of cookouts, offering a new dimension to the otherwise predictable tasting chicken. The charred flavor that can only come from a grill provides a meal that’s easy and fun to eat. Who needs cutlery during a barbecue?

    RELATED: 5 Easy Steps To Creating The Best Grilled Vegetables In The Universe

    Marrying the delicate flavors of apple butter, chicken, and (not so delicate) bacon, these skewers are a game changer. Check out the full recipe here.

    Texas Mary Drink

    Few drinks are better suited for a cookout than a Bloody Mary. A cool drink loaded with veggies is just what you need when you’re standing out in the sun for hours. This simple recipe asks for a Bloody Mary Mix that you’ll spice up according to your own heat preference.

    Ingredients:

    • Bloody Mary Mix 1 cup
    • Texas Pete Hot sauce 2 tsps
    • Ice ¼ cup
    • Vodka 1 ½ oz
    • Texas Pete Dust/tajin Spice mix 50/50 Dusting
    • Shrimp Skewer, optional
    • Celery Stick, optional

    Create:

    • Mix in cocktail shaker first 4 ingredients and shake
    • Rim glass with lime juice or water and dip in dust mixture
    • Pour drink in glass and garnish

    Lemony Green Bean Pasta Salad

    This filling and fresh salad works as a side or a meal. While this recipe is very simple, it’s also flavorful, packing a bunch of different layers that perfectly blend together. The recipe includes almonds, feta cheese, and whole wheat pasta, which is also healthy and won’t leave you feeling too heavy.

    Ingredients

    • 1/2 lb whole wheat pasta (or pasta of choice)
    • 2 –3 cups trimmed green beans
    • 1/2 large red onion, sliced thin
    • 2 oz crumbled feta
    • 1/2 cup Fisher Walnut Halves & Pieces
    • 1/2 teaspoon oil
    • 1/2 teaspoon coarse lemon pepper seasoning
    • juice from 1 lemon, 1/4 cup
    • 2 tablespoons white vinegar
    • 1 tablespoon Dijon mustard
    • 1/2 cup oil
    • coarse salt and fresh ground pepper to taste

    Create

    1. Cook pasta according to directions. Drain and set aside to cool
    2. Steam green beans until crisp tender, about 4-5 minutes
    3. Lemon pepper seasoned walnuts: in a small bowl combine walnuts with oil, lemon pepper seasoning and a pinch of coarse salt. Add to a preheated dry skillet over medium heat. Warm walnuts in pan for about 3 minutes, stirring every so often, until fragrant and toasted
    4. Vinaigrette: in a small bowl whisk together lemon juice, vinegar, Dijon mustard and oil. Season with coarse salt and pepper to taste.
    5. Combine in a large mixing bowl cooled pasta with green beans and toss. Add red onion, walnuts and feta along with dressing and stir until combined
    6. Taste for salt and pepper, add if needed

    RELATED: 7 Grilling Hacks That Will Change Your Cook-Out Game

    Fresh Peach Cake

    Dessert tends to be forgotten during barbecues, but this easy peach cake is something else, especially during the summer when the peaches are in season.

    Ingredients

    Create

    1. Preheat the oven to 350 degrees F
    2. Grease a 9-inch square baking pan
    3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth
    4. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined
    5. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon
    6. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans
    7. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean
    8. Serve warm or at room temperature with our without ice cream

    Hope these best summer recipes for a long weekend give you stomach and taste buds a Labor Day treat!

     

    Sarah Johns

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  • Chicago’s New Kings of Barbecue Reign in Beverly

    Chicago’s New Kings of Barbecue Reign in Beverly

    Welcome to the Scene Report, a new column in which Eater Chicago captures the vibe of a notable Chicago restaurant at a specific moment in time.

    Locals can scream to the top of their lungs that Chicago has a distinctive barbecue style, chefs can hold panels, and writers can publish explainers to try to educate and even bridge the North and South Side divide. But Chicago is a city where many are unaware of barbecue history, and it’s not shocking that few outside the 312 and 773 area codes will truly acknowledge aquarium smokers, sticky tomato-based sauces, and tip-link combos.

    But a pitmaster must exude confidence without allowing perception or history to distract them from the goal of perfectly smoked meats. The crew at Sanders BBQ Supply Co. have demonstrated their prowess since the restaurant opened in June in Beverly. The restaurant is led by James Sanders, a veteran chef who ran a catering business out of a West Side kitchen and who owned Dirty Birds Southern Kitchen, a restaurant serving chicken and fish.

    The smoked meats are delightful, but so are the side dishes.

    Sanders pulled Nick Kleutsch off the deck to join the team as pitmaster. Kleutsch soaked up Central Texas’s barbecue culture in Austin before honing his craft in Indiana where he ran a Texas-stye barbecue pop-up called Lucy’s BBQ from a bar in Highland. The Tribune lauded Lucy’s last year. Sanders isn’t a Central Texas operation. They’re an amalgamation of different styles. The team also includes sous chef Nehemiah Holmes and chef Bill Jones. Here’s the scene at Sanders BBQ Supply around 11:30 a.m. on Saturday, July 27.

    A tray of sliced brisket, ribs, and more.

    The prime brisket and ribs are purchased by the pound.

    Folks carving meat.

    Nick Leutsch is at the carving station with the rest of the crew.

    A sauce stand.

    Make sure to grab the spicy and sweet mustard sauce that is packed with cumin.

    The wait: Over the weekend, Sanders made an Instagram post apologizing for running out of food. But visit Austin, Kansas City, Memphis, or any barbecue-crazed town and customers risk missing out on specialty items if they show up late. The cure to combat this is to set your alarms or calendar reminders. Sanders opens at 11 a.m. Thursday through Sunday. Parking is a breeze along 99th Street. There’s a slight wait, but it’s fun chatting with customers and sharing ordering strategies. On this particular Saturday, the restaurant wasn’t serving links and that’s clearly communicated on the menu board. It took about 20 minutes from waiting in line, watching staff carve up prime brisket and Texas-style smoked beef ribs, to sitting down and having a food runner drop off an order.

    The menu: For all the charm that Chicago’s South and West side barbecue restaurants have to offer, a glance at the food at Sanders shows that diners are in for a different experience. The menu offers both prime brisket and pulled pork by the pound. Chicago barbecue rarely includes so-called beef dino ribs, but for $35 customers can indulge on Saturdays only. These beef ribs are more or less brisket on a bone, and that gives a fattier and more flavorful bite.

    3 menu boards

    The menu with all the goodies.

    The chicken wings are smoked and perfectly charred, glazed with a sticky sweet peach tea sauce. The sauce wasn’t my favorite, but once dunked in the cumin-forward mustard sauce — a concoction Kleutsch brought with him from LeRoy & Lewis in Austin, the wings activate into some of the best in the city. There are two kinds of sausage — cajun and jalapeño cheddar.

    A platter of chicken wings and fries.

    The sweet tea chicken wings are perfectly cooked.

    A platter of barbecue sides: mac and cheese, cornbread, and elotes.

    While customers usually don’t visit a barbecue restaurant for its sides, Sanders’ cornbread and mac and cheese stand on their own.

    A platter of fried fish and fries.

    Fried catfish is also available.

    A word about the pork ribs — they’re fantastic and might be the best in Chicago. They’re St. Louis-cut spare ribs. They’re not doused with sauce. Seemingly, the team found a compromise between Chicagoans’s love for saucy food and more traditional dry-rub barbecue. The meat is tender but does not fall off the bone. There’s plenty of bark and the sauce isn’t providing the smoke. It’s the post-oak burned from a 4,600-pound M&M1000 rotisserie smoker. It’s a pure wood smoker without a gas assist. What that means is this is a serious and top-of-the-line machine. As I walked out of the restaurant, a neighbor greeted me and gushed about the ribs. I consented: If I lived nearby my cholesterol would be in trouble. These ribs are divine. I think about them a lot.

    The sides, like mac and cheese, are also serious. Sanders serves a sweet potato cornbread with a creamy texture inside. If a customer orders one of the two salads, they’ll be treated to a crispy version as the greens are served with sweet potato cornbread croutons. These croutons are outrageous. The smoked burger also looked formidable, but my stomach was full of spare ribs and brisket. Kleutsch insists it’s the best item on the menu.

    Spare ribs

    These St. Louis-cut pork spare ribs come from Iowa.

    The verdict: Sanders BBQ ticks all the boxes. It’s a comfortable place to sit down and enjoy smoked meats. There are two patios with live music. I hear whispers of expansion in the future, but I won’t jinx it. In a city where civic barbecue traditions aren’t celebrated very loudly, Sanders finds itself playing an important role in uniting old and new school philosophies while introducing a whole new generation to a world of tasty barbecue. Sanders has a chance to be one of the best casual restaurants in Chicago, one that customers from all walks of life can enjoy. Even vegetarians — the pulled jackfruit sandwich looks awfully tasty.

    Sanders BBQ Supply Co., 1742 W. 99th Street, open 11 a.m. to 9:30 p.m. — or until they sell out — Wednesday through Sunday.

    The ground is covered with turf.

    Ashok Selvam

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  • No Grill Pork Ribs Barbecue

    No Grill Pork Ribs Barbecue

    Have you ever been craving some juicy pork ribs for lunch, only to look up and see that it’s started raining? Or maybe you glance over at your neighbor’s house and see their freshly washed clothes hanging outside, and you don’t want your barbecue smoke to make them smell? If you’re dealing with these issues…

    By: Vanjo Merano
    Leave a Comment

    Published: 8/9/24

    This post may contain affiliate links. Please read our disclosure policy.

    Have you ever been craving some juicy pork ribs for lunch, only to look up and see that it’s started raining? Or maybe you glance over at your neighbor’s house and see their freshly washed clothes hanging outside, and you don’t want your barbecue smoke to make them smell? If you’re dealing with these issues but still have a strong desire for some delicious barbecue, I’ve got an amazing method to show you how to make pork ribs without needing a grill. Come with me and I’ll show you how to make a no-grill pork ribs barbecue!

    Pork Ribs

    Grill vs. No-Grill Barbecue

    People love grilling pork barbecue for a bunch of reasons that go beyond just how it tastes. For one, grilling gives food an amazing flavor. The smoky taste from the charcoal or wood, plus that crispy char on the outside of the meat, makes everything taste extra delicious. The high heat of the grill also helps to create that perfect texture—juicy on the inside and crispy on the outside. But it’s not just about the food. Grilling is also a great way to get together with friends and family.

    Ribs and CornRibs and Corn

    Ingredients of No-Grill Pork Ribs Barbecue

    This no-grill recipe is fire!

    • 3 lbs. pork ribs, sliced into serving pieces – This is the star of our show.
    • 2 cups water – For tenderizing our pork ribs.
    • 2 tablespoons cooking oil – You can use any cooking oil, but if you want the best, canola oil is perfect for this recipe since it has a high smoke point.
    Pork Ribs SaucyPork Ribs Saucy
    Marinade ingredients
    • 3 tablespoons Worcestershire sauce – This ingredient adds extra flavor to the ribs.
    • ½ cup banana ketchup – This will add color, sweetness, and flavor.
    • 2 teaspoons onion powder – Mandatory season part 1 and…
    • 1 1/2 teaspoons garlic powder – That’s season part 2!
    • 1 teaspoon liquid smoke (optional) – This is optional, but I suggest you buy this to achieve a wood smoke effect on your no-grill pork ribs barbecue recipe.
    • 1/2 teaspoon ground black pepper – Adds a spicy kick and deepens the flavor of barbecue.
    Pork Ribs RecipePork Ribs Recipe
    Barbecue sauce ingredients
    • 1 cup Banana ketchup – Yep, you’ll definitely need this again if you want to make it work!
    • 3/4 cup white vinegar – Acid. This is a mandatory ingredient for basic BBQ sauces.
    • 3/4 cup brown sugar – To balance the flavors.
    • 2 teaspoons smoked paprika – Because brings a rich, smoky flavor and a pop of color to your barbecue dishes.
    • 1/2 cup water – To sauce it!

    How to Cook No-Grill Pork Ribs Barbecue?

    Marinate the ribsMarinate the ribs
    • Arrange pork ribs in a mixing bowl. Add the marinade ingredients and mix well.
    • Marinate for at least 30 minutes or until your ancestors give you the thumbs up!

    Fry the marinated pork ribs

    Fry the marinated ribsFry the marinated ribs
    • Heat cooking oil in a pan.
    • Afterward, fry the marinated pork ribs for 1 ½ minutes per side, then set aside.
    Simmer the ribs until tenderSimmer the ribs until tender
    • Arrange all the fried ribs in the pan. Pour in 2 cups of water and let it boil.
    • Once it has boiled, adjust the heat to a simmer, cover the pan, and continue cooking until the water evaporates completely.

    Prepare the barbecue sauce

    Make the bbq sauceMake the bbq sauce
    • Next, remove the pork ribs from the pan and set aside.
    • Add all the barbecue sauce ingredients to the pan, turn on the heat, and stir.
    • Bring to a simmer.

    Coat the ribs with barbecue sauce

    Coat the ribs with sauceCoat the ribs with sauce
    • Add the pork ribs back to the pan and toss until they are completely coated with the barbecue sauce.
    • Continue cooking for 2 minutes.

    Serve it like it’s grilled!

    • Transfer the ribs to a serving plate.
    • Share and enjoy!

    Serving the No-Grill Pork Ribs Barbecue

    No Grill Pork RibsNo Grill Pork Ribs

    You can pair these tender, flavorful ribs with hot, steaming white rice for a classic meal (you can try our chicken barbecue fried rice), or enjoy them with fresh lettuce and colorful skewered vegetables for a lighter touch. For drinks, cold juice or chilled water will keep things refreshing. But for the ultimate barbecue experience, serve the ribs on a banana leaf, eat with your bare hands, and enjoy this feast with family and friends! There’s nothing better than sharing great food and good times together!

    Try these desserts after your no-grill pork ribs barbecue feast!

    Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

    Pork RibsPork Ribs

    No-Grill Pork Ribs Barbecue

    No grill? No problem! This No-Grill Pork Ribs Barbecue recipe is here to save the day with mouth-watering flavor. Try it now and let us know how it turns out!

    Prep: 30 minutes

    Cook: 30 minutes

    Total: 1 hour

    Ingredients

    Barbecue sauce ingredients

    Instructions

    • Arrange the pork ribs in a mixing bowl. Add the marinade ingredients and mix well. Marinate for at least 30 minutes.

      3 lbs. pork ribs, 3 tablespoons Worcestershire sauce, ½ cup banana ketchup, 2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon liquid smoke, 1/2 teaspoon ground black pepper

    • Heat cooking oil in a pan. Fry the marinated pork ribs for 1½ minutes per side. Set aside.

      2 tablespoons cooking oil, 3 lbs. pork ribs

    • Arrange all the fried ribs back in the pan. Pour in 2 cups of water and let it boil. Adjust the heat to a simmer, cover the pan, and continue cooking until the water evaporates completely. Remove the pork ribs from the pan and set them aside.

      3 lbs. pork ribs, 2 cups water

    • Add all the barbecue sauce ingredients to the pan. Turn on the heat and stir. Bring it to a simmer.

      1 cup banana ketchup, 3/4 cup white vinegar, 3/4 cup brown sugar, 2 teaspoons smoked paprika, 1/2 cup water

    • Add the pork ribs back to the pan. Toss until the ribs are completely coated with the barbecue sauce. Continue cooking for 2 minutes.

    • Transfer the ribs to a serving plate.

    • Serve and enjoy!

    Notes

    What is liquid smoke?

    Imagine if you could bottle up the smoky goodness of a backyard barbecue and take it with you wherever you go—well, that’s what liquid smoke is! Liquid smoke is made by burning wood to create smoke, then capturing that smoke and cooling it into a liquid. This liquid is filtered and concentrated to give foods a smoky flavor without needing to actually smoke them. Liquid smoke is generally safe to use because it’s filtered and processed to remove harmful substances. It’s approved for food use and meant to be added in small amounts for flavor.

    Nutrition Information

    Calories: 1281kcal (64%) Carbohydrates: 70g (23%) Protein: 54g (108%) Fat: 87g (134%) Saturated Fat: 26g (130%) Polyunsaturated Fat: 16g Monounsaturated Fat: 34g Trans Fat: 1g Cholesterol: 272mg (91%) Sodium: 1282mg (53%) Potassium: 1283mg (37%) Fiber: 1g (4%) Sugar: 61g (68%) Vitamin A: 966IU (19%) Vitamin C: 6mg (7%) Calcium: 128mg (13%) Iron: 5mg (28%)

    © copyright: Vanjo Merano

    Did you make this?

    Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

    Vanjo Merano

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  • Find outstanding food at these 32 Black-owned restaurants in metro Phoenix

    Find outstanding food at these 32 Black-owned restaurants in metro Phoenix

    There’s crispy catfish in uptown Phoenix, bites of Hoppin’ John that would transport you to the muggy outdoor cafe tables in the French Quarter, Ethiopian specialties, plates of pasta that will take you to Italy and a paleo menu that offers a taste of France. The Valley is lucky to have a wide variety of Black-owned restaurants and food businesses offering incredible food…

    New Times Staff

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  • Why the most divisive cornbread in NC barbecue is never leaving the menu

    Why the most divisive cornbread in NC barbecue is never leaving the menu

    The cornbread at Sam Jones’ BBQ comes with a warning, but not an apology.

    A sign by the register says “Get Cornbreducated,” advising diners that the cornbread is a little different here — maybe a lot different.

    Instead of the tall and fluffy, somewhat sweetened version, the Sam Jones cornbread is about a half-inch thick, made of only cornmeal, salt and water. It’s oven fried on a sheet pan slicked with lard, creating a cornbread that’s dense and chewy, with firm crispy edges and dapples of golden brown. It has no crumb to crumble.

    This controversial cornbread is the most divisive bite at Sam Jones BBQ and its not going anywhere — ever.

    “You either love it or hate it,” Sam Jones told The News & Observer. “But just because you don’t like it, doesn’t mean it’s bad. Somebody’s eating it. We don’t see too much of it in the trash can.”

    Sam Jones, co-owner of Sam Jones BBQ, is photographed at the restaurant’s Raleigh, N.C. location on Wednesday, June 5, 2024.
    Sam Jones, co-owner of Sam Jones BBQ, is photographed at the restaurant’s Raleigh, N.C. location on Wednesday, June 5, 2024. Kaitlin McKeown kmckeown@newsobserver.com

    Basically, take it or leave it. But we happen to love it.

    The cornbread at Sam Jones BBQ is actually the cornbread from Skylight Inn, the famed whole hog barbecue restaurant in Ayden founded by Sam’s grandfather Pete Jones, dating back to 1947. For many years the only thing Skylight served was the Jones family tray: a paper boat of slaw and chopped pork topped with a square of cornbread.

    “It’s been here longer than I have,” said Jones, understating reality by several decades. “It might as well be the holy damn trinity — barbecue, slaw and cornbread on top. If you think about Skylight, if you Google it, you’re going to see a tray of barbecue with cornbread.”

    Cornbread isn’t the foundation of barbecue, but it’s certainly a cornerstone, beloved and cherished and often the only bread option on a menu of smoked pork, slaw and beans.

    The Skylight and Sam Jones cornbread calls back to a much earlier time, more than a century ago when self-rising wheat flour might be too expensive or too hard to get.

    “It was corn ground with a damn rock and mixed with water and a little salt so you could get it down,” Jones said.

    Adam Bauer, kitchen manager at Sam Jones BBQ, slices cornbread at the restaurant on Wednesday, June 5, 2024, in Raleigh, N.C.
    Adam Bauer, kitchen manager at Sam Jones BBQ, slices cornbread at the restaurant on Wednesday, June 5, 2024, in Raleigh, N.C. Kaitlin McKeown kmckeown@newsobserver.com

    ‘The caviar of barbecue cornbread’

    For many years, Skylight sourced its cornmeal from a Lenoir County mill that dates back to the Civil War and possibly the Revolutionary War, until the mill was shut down after Hurricane Floyd in 1999.

    “Things were different back then,” said Bryan King, the fifth-generation owner of Lakeside Mills, which once supplied Skylight’s cornmeal. “If you go to Skylight Inn, I’m betting you you’re eating the same cornbread that was made back in (Jones’) ancestors’ time. That’s what they could get. It goes back to the availability of resources.

    “In those days you had a grist mill in every county,” King said. “When you step into Skylight, you’re stepping into history.”

    King argued that preferred flavor and textures tend toward the familiar, that even luxury foods aren’t universally beloved.

    “Not everyone likes caviar,” King said. “This is the caviar of barbecue cornbread. There’s an acquired taste and appreciation.”

    Adam Bauer, kitchen manager at Sam Jones BBQ, slices cornbread at the restaurant on Wednesday, June 5, 2024, in Raleigh, N.C.
    Adam Bauer, kitchen manager at Sam Jones BBQ, slices cornbread at the restaurant on Wednesday, June 5, 2024, in Raleigh, N.C. Kaitlin McKeown kmckeown@newsobserver.com

    If you don’t like it, don’t order it

    Jones said he doesn’t read the online reviews, but nevertheless can recall a few off the top of his head. He’s heard his cornbread compared to roofing shingles, he’s heard people say it tastes like the Civil War, or perhaps best enjoyed next to a campfire in the 1800s.

    On Yelp, amid praise for the barbecue and collard greens, some said the cornbread “had no taste whatsoever,” or “could’ve been used as a door stop it was so tough,” or called “a hockey puck.”

    “Which is why we put a sweet potato muffin on the menu,” Jones said. “In other words, if you don’t like it, don’t order it, but don’t talk (stuff) about it. … We’ve been serving that cornbread for a long time.”

    It isn’t easy for Jones to pinpoint how he feels about the cornbread, a bite he’s known all his life. It’s neither like nor love, it simply is. It’s his idea of cornbread just the same as Jones is his idea of a name.

    Jones said he always orders a corner piece of cornbread, where the edges get particularly crispy, and he tops every bite with a forkful of sweet slaw. He’s seen people use the cornbread to make a small barbecue sandwich, or douse each bite with a squirt of tangy, vinegary sauce.

    A stack of cornbread is photographed at Sam Jones BBQ in Raleigh, N.C. on Wednesday, June 5, 2024.
    A stack of cornbread is photographed at Sam Jones BBQ in Raleigh, N.C. on Wednesday, June 5, 2024. Kaitlin McKeown kmckeown@newsobserver.com

    Food memories depend on much more than what’s on the plate, Jones argued, saying Skylight’s barbecue is partially seasoned by the sounds of tires rolling over crushed gravel in the parking lot, and cleavers chopping pork in the kitchen.

    Jones offered a non-barbecue example, telling a story about his favorite hot dogs in the world, which he’d get when riding with his grandfather into town to get truck parts.

    “On the way back we’d stop and get hot dogs at the Dairy Palace (in little Washington), eat them on the truck’s blazing hot vinyl seats, with an ice cream,” Jones said. “Having worked in restaurants all my life, I know it’s the cheapest bun, the cheapest frank and the cheapest condiments, but that’s my favorite hot dog in the world. I know it’s not the best in the world, but it’s the experience, not so much what’s in the hand.”

    Sam Jones, co-owner of Sam Jones BBQ, is photographed at the restaurant’s Raleigh, N.C. location on Wednesday, June 5, 2024.
    Sam Jones, co-owner of Sam Jones BBQ, is photographed at the restaurant’s Raleigh, N.C. location on Wednesday, June 5, 2024. Kaitlin McKeown kmckeown@newsobserver.com

    Cornbread that’s a banner of honor

    Plenty of online reviews embrace the cornbread, calling it “old fashioned” or “traditional,” comparing its rich corn flavor to that of arepas and polenta.

    On the Sam Jones website, the restaurant encourages the cornbread to be eaten within a few hours, saying it’s best served fresh before it firms up too much.

    Jones said the sweet potato muffin was the one concession he’s willing to make to the controversy, that the cornbread will live on as long as Sam Jones is smoking hogs.

    “I look at it as kind of a banner of honor,” Jones said. “Apparently there’s plenty of people out there who eat it and like it.”

    Put another way, watch your mouth when you’re talking about the Jones family cornbread.

    Patrons dine at Sam Jones BBQ in Raleigh, N.C. on Wednesday, June 5, 2024.
    Patrons dine at Sam Jones BBQ in Raleigh, N.C. on Wednesday, June 5, 2024. Kaitlin McKeown kmckeown@newsobserver.com

    Sam Jones, co-owner of Sam Jones BBQ, is photographed at the restaurant’s Raleigh, N.C. location on Wednesday, June 5, 2024.
    Sam Jones, co-owner of Sam Jones BBQ, is photographed at the restaurant’s Raleigh, N.C. location on Wednesday, June 5, 2024. Kaitlin McKeown kmckeown@newsobserver.com

    Related stories from Charlotte Observer

    Drew Jackson writes about restaurants and dining for The News & Observer and The Herald-Sun, covering the food scene in the Triangle and North Carolina.

    Drew Jackson

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  • There’s no Q about this BBQ: 14th Beltway BBQ Showdown is Sunday – WTOP News

    There’s no Q about this BBQ: 14th Beltway BBQ Showdown is Sunday – WTOP News

    Cue your barbies — the 14th Edition of The Beltway BBQ Showdown will be in Prince George’s County on Sunday.

    Cue your barbies — the 14th Edition of The Beltway BBQ Showdown will be in Prince George’s County on Sunday.

    The grub hub starts at noon at the Show Place Arena & Equestrian Center.

    This “art of barbequing” event is “nationally sanctioned, as a Master’s Series Level Event, by the Kansas City Barbeque Society (KCBS).”

    Thank you, Kansas.

    Thousands are expected to be in attendance at the Upper Marlboro event.

    Be aware, competitors won’t be selling their goods to the general public. They’ll be trying to earn their spot in Kansas City for the duration of the festival.

    Beyond the BBQ, there will also be live entertainment, cooking demonstrations, a car, truck and bike show, vendors of BBQ/food, goods and crafts, plus a children’s/family activity area, according to a release.

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

    Will Vitka

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  • Smoky, Hot, and Sticky Sweet: South Carolina Barbecue Arrives on Clark Street

    Smoky, Hot, and Sticky Sweet: South Carolina Barbecue Arrives on Clark Street

    The former Blockbuster Video space along Clark and Wrightwood wasn’t made to house two 100-foot Lang barbecue smokers. Brandon and Katherine Rushing had to significantly alter the ventilation to accommodate their new restaurant, Briny Swine Smokehouse and Oyster Bar.

    The same space was home to HopCat, the Michigan beer bar. During the fall, it was also a frequent popup space for Spirit Halloween. Briny Swine’s crews kept the bar in the same space, and the Rushings hope their South Carolina barbecue and find a Chicago niche with folks who like bourbon, beer, and barbecue. They’ll even stay open until 2 a.m. giving the stretch of Clark Street, which has recently seen the closures of Frank’s and Field House, a charge. Even as the Wiener Circle taunts the new restaurant from across the street.

    This was a former Blockbuster.

    South Carolina barbecue specializes in pork, but Briny Swine also serves seafood, chicken, and turkey.

    This is the Rushings’ third restaurant. They run a Briny Swine in Edisto Beach, South Carolina; and Ella & Ollies, which opened in 2016. Those restaurants will continue as the Rushings move to Chicago with their daughter. Barbecue joints have a certain aesthetic with metal trays and red and white checkered tablecloths. Brandon Rushing says they’ve incorporated some of those standards, but tailored them to Chicago’s big-city tendencies. Rushing also says to look for live music on most nights.

    “It’s not your trays and your plastic ramekins kind of thing,” he says. “You know, it’s a little bit more elevated than that — I think that kind of brings out more of the seafood side and the oyster side of things as well.”

    Briny Swine features South Carolina-style barbecue, which focuses on pork, or whole hog cooking. Brandon Rushing smokes his meat with oak and they’ll have mustard and vinegar sauces on hand. Look for pulled pork and St. Louis spare ribs. Rushing is also proud of his brisket, so beef fans are in luck.

    The St. Louis ribs are smoked over oak.

    Chicago borrows much from Memphis’ barbecue traditions with its sweet and smoky barbecue sauce. South Carolina focuses on dry rub, but Swiny Brine will offer five sauces: Alabama White (mayo, vinegar, water, mustard, horseradish, black pepper), Carolina Gold (mustard-based, vinegar, sugar, ketchup), pepper vinegar (pepper, vinegar, pepper flakes, sugar), red (ketchup, vinegar, brown sugar), and a spicy red variant with chipotle.

    Being part of Lowcountry cuisine, there’s also a variety of seafood options including blackened grouper sandwiches and shrimp rolls. Rushing says it was a task to properly source oysters. The oysters (from Chesapeake, Virginia are salty. He serves them with jalapeño and country ham and fried. For the colder months, he wants to bring a southern tradition to Chicago, the oyster roast.

    Chicago may be a sausage town, just ask it, but Briny Swine is offering it something unique: onion sausage. The late Phil Bardin, a prominent Lowcountry chef, is one of Rushing’s mentors. And he inspired the sausage which is made with pork (instead of the traditional venison) and tons of onions.

    Live music is a daily feature.

    The boiled peanut martini is salty.

    There’s a special food menu at the bar, including a pulled pork sandwich and blue crab hush puppies, that will be available until 2 a.m. Brown liquor fans will have plenty of whisky flights (and some Scotch) to swig. The drink menu also features a boiled peanut martini made with Wheatley Craft Kentucky Vodka and peanut brine. Rushing says the drink was his wife’s idea: “It’s kind of like, a salty briny martini — it actually turned out really fantastic.”

    Walk through the space below as the restaurant officially opens on Saturday, June 1. Walk through the space below.

    Briny Swine Smokehouse and Oyster Bar, 2577 N. Clark Street, open 4 p.m. to 2 a.m. Wednesday through Sunday; reservations via OpenTable.

    Ashok Selvam

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  • Smokemade Meats + Eats lures scores of barbecue fiends to Curry Ford West

    Smokemade Meats + Eats lures scores of barbecue fiends to Curry Ford West

    click to enlarge

    Is there barbecue being served in this town better than the smoke-made meats and eats at Smokemade Meats + Eats? No. No, there isn’t. Pound for smoky pound, no one’s doing it better than pitmaestro Tyler Brunache. His regional barbecue style focuses on Central Texas, where beef, sausage and sauceless proteins rule, just like the barbecue gods of the Lone Star State intended. And that means seasonings are kept to a minimum as well, so that the flavor of the meat (smoked over Florida oak) speaks for itself.

    “Eat me!” said the brisket ($17) when I first laid eyes on its barky curves. Or perhaps it was the echoes of the lady I cut off when I parked in the restaurant’s narrow lot. In any case, eat it I did and, mother of Matthew McConaughey, this brisket was alright, alright, alright. In fact, on that first visit, I had no choice but to order the brisket as they’d run out of pretty much everything else. Just like at the legendary barbecue joints in Texas, folks start lining up outside the weekend-only Hourglass District smokehouse at 8 a.m. Fridays, Saturdays and Sundays.

    “Our ribs and turkey usually sell out first,” Brunache says, and this being 4 p.m. on a Saturday, I expected a thin menu. So I was grateful I was able to enjoy the fat, 16-hour smoked brisket, simply seasoned with salt, pepper and Lawry’s, with a side of zingy tomato-zucchini salad ($4) and superb Dijon-slicked cole slaw ($4) crunched with kale and red onions.

    click to enlarge Smokemade Meats + Eats lures scores of barbecue fiends to Curry Ford West

    My next visit was on a Friday at 2 p.m. and the pickin’s weren’t as slim, though they’d already run out of ribs, turkey and pulled pork. My pal and I didn’t sweat it, but the dry-brined half-chicken ($13) we ordered clearly did. Over some hot coals, that is. The resulting smoky succulence had us both marveling at this mother of a clucker.

    Next was the double-smoked hot gut sausage ($5), its beefy innards spiced with, among other things, cumin and turmeric. Brunache recommended we try it with the vinegar-based sauce spiked with chili flakes, and it was a spot-on suggestion. Hell, I enjoyed that tangy, mustard-based house sauce with the brisket the second time ’round.

    Of the sides we were able to procure, we felt fortunate to score some cheddar grits ($4) as well as the pinto beans ($4) — the beans’ thick, chili-like consistency and sugarless sapor will please any Texan barbecue purist. Brunache was also offering a Friday lunch special — brisket cheesesteak ($18) on an Olde Hearth hoagie roll — that we couldn’t pass up. And, yes, it was great. It heated up well in the oven the following day too.

    Also on our tray were four slices of yeasty white bread that Brunache’s crew bakes fresh daily. “This bread reminds me of my childhood,” said my teary-eyed wife on my third stop at the restaurant. “My grandmother would make bread like this.” We visited on this particular Saturday afternoon for another special — Black Angus beef ribs ($45 for 1.25 pounds). It’s rubbed with a blend of black pepper, salt, garlic and onion powder before being smoked for 10 hours in a 1,000-gallon Primitive Pit smoker out back. It’s then rested for 10 hours before sliced to order. Needless to say, the charred slab of brontosaurus was nothing short of incredible (and it paired well with a side of jalapeño-dill potato salad).

    click to enlarge Smokemade Meats + Eats lures scores of barbecue fiends to Curry Ford West

    I will say that on every one of my visits, I’ve been unable to resist the lure of banana pudding ($6). Like most everything here, it’s made from scratch. While other desserts, like bread pudding ($6) and gooey butter cake ($6), are also offered, I’ll probably find myself ordering the banana pudding again. Unless it’s sold out.

    Nevertheless, it’s glorious stuff, all of it. But Brunache is a humble guy, and he’s quick to acknowledge the influence Goldee’s Barbecue in Fort Worth has had on his success. “I could not put into words what they have meant to my barbecue journey,” he says about the highly lauded joint in which he staged. “I’m so grateful for the opportunity to spend time with those guys.” Indeed, Smokemade Meats + Eats can be seen as the Florida wing of the James Beard-nominated restaurant that Texas Monthly crowned as the best barbecue joint in the state.

    That might explain why he was out of ribs, turkey and pulled pork again on this third visit. Admittedly, I’ve had all three back when Brunache popped up with his smaller smoker at East End Market shortly after the pandemic. But a brick-and-mortar operation is a whole different animal, one that he and his crew are still trying to tame. When the man sleeps, I can’t say. But there’s no question that Brunache’s rapid rise to fame, and the consistent queues for his ‘cue, are smoking out the competition.

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    Faiyaz Kara

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  • Grandma’s pasta salad recipe is a summer backyard bbq tradition

    Grandma’s pasta salad recipe is a summer backyard bbq tradition

    Editor’s note: This is part of The Know’s series, Staff Favorites. Each week, we will offer our opinions on the best Colorado has to offer for dining, shopping, entertainment, outdoor activities and more. (We’ll also let you in on some hidden gems).

    Growing up in my household, summer was synonymous with pasta salad.

    At every backyard barbecue, birthday or casual lunch, my grandma’s version is requested. And every friend that gives it a try begs for the recipe.

    Tri-color rotini pasta makes a bright base for a bounty of Italian toppings, (everything but the kitchen sink) like black and green olives, mozzarella, artichokes and pepperoni. The best part is seeing what ingredients picky people leave behind on their plates. My brother isn’t a fan of celery, while I usually leave the black olives behind. But each component is crucial to the formula.

    A couple of years ago, we made a cookbook featuring all of our grandmother’s recipes, and the most worn-out page is already the coveted pasta salad recipe.

    We pretty much eat it for breakfast, lunch and dinner, and if one family member makes it for themselves, the rest come flocking with Tupperware in hand. I don’t remember a life without Anita Schneider’s pasta salad, and I don’t want to. So, if you want to be the MVP of your next summer party, test out the recipe below:

    Anita Schneider’s Pasta Salad:

    This recipe takes 40 minutes of prep time and 20 minutes to cook. Serves 8.

    Ingredients

    1 1-lb package of Tri-color Rotini Pasta (Pasta LaBella)

    1 can sliced black olives (3.8 oz)

    1 jar sliced green olives (10 oz)

    1 can quartered artichokes

    1 carton of grape tomatoes (halved)

    Small packaged sliced Pepperoni (mini if you can find)

    8 oz package of mozzarella cheese

    Chopped celery (1 or 2 stalks)

    Black pepper to taste

    1 bottle Creamy Italian salad dressing (Kraft)

    Lily O'Neill

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  • Oven Braised Beer Brats – Simply Scratch

    Oven Braised Beer Brats – Simply Scratch

    Oven Braised Beer Brats are a great way to free up space on the grill! Brats braise in beer, onions and garlic before taking quick trip to the grill for that delicious grilled flavor and color. This recipe serves 10.

    Oven Braised Beer Brats

    Make me choose between hot dog or brat and I’ll go for the brat every.single.time.

    Mustard (hold the ketchup), extra onion and pickled jalapenos please and thank you.

    With Memorial Day weekend fast approaching, I was thinking you may be planning and strategizing your party menu. Normally you might toss brats on the grill grates and cook them low and slow until the skins split and juices sputter. That’s how I like it. But this year, why not try the beer braised brat method?

    Oven Braised Beer BratsOven Braised Beer Brats

    Cooking the brats in your oven does free up quite a lot of space on the grill. Which is so nice. It gives me (or Pat) a chance to get the burgers, dogs, corn on the cob… whatever it may be, out of the way. After the brats have braised in beer, onions and garlic; they take a quick trip to the grill for that delicious grilled flavor and color.

    onions, garlic and butteronions, garlic and butter

    Preheat your oven to 400℉ (or 200℃).

    In one of those disposable aluminum pans; 2 sliced yellow onions, 4 cloves minced fresh garlic and top with 2 tablespoons butter.

    add bratsadd brats

    Add the brats. My family is cheddar brat fans so that is what I’m using here. But use what you like!

    pour in beerpour in beer

    Pour four 12-ounce bottles (room temperature) over the brats and onions. Or enough beer so the brats have something to sink into.

    place on trayplace on tray

    I use tongs to nestle the brats into the liquid. As the onions cook and reduce the brats will sink further into the beer. YUM!

    cover with heavy duty aluminum foilcover with heavy duty aluminum foil

    Tightly cover with foil and place on a rimmed sheet pan. Slide the pan into your preheated oven for 30 minutes.

    cooked beer bratscooked beer brats

    Once the first 30 are up, uncover and flip, continuing to bake (uncovered) for 30 more minutes.

    cooked bratscooked brats

    Ta-da! Fully cooked and in desperate need of some grill time.

    grilled Oven Braised Beer Bratsgrilled Oven Braised Beer Brats

    Grill The Brats:

    At this point I will grill the brats on the outdoor (400℉ or 200℃) grill for only a few minutes a side, just to get the skin crisped and some much needed color on them. Afterwards, you can place the grilled brats back into the beer to keep warm while serving.

    Oven Braised Beer BratsOven Braised Beer Brats

    Top the brats with the beer-soaked onions, mustard, ketchup, sauerkraut… whatever your heart desires.

    Oven Braised Beer BratsOven Braised Beer Brats

    I’m pretty firm with what I like on my brats. What you see here ^ is my norm. But sometimes I go the caramelized peppers and onion route.

    Oven Braised Beer BratsOven Braised Beer Brats

    Sides Served With Brats:

    Oven Braised Beer BratsOven Braised Beer Brats

    Enjoy! And if you give this Oven Braised Beer Brats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Oven Braised Beer BratsOven Braised Beer Brats

    Yield: 10 brats

    Oven Braised Beer Brats

    Oven Braised Beer Brats are a great way to free up space on the grill! Brats braise in beer, onions and garlic before taking quick trip to the grill for that delicious grilled flavor and color. This recipe serves 10.

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Additional Time: 5 minutes

    Total Time: 1 hour 15 minutes

    FOR THE OVEN-BRAISED BRATS:

    • 2 medium yellow onions, sliced
    • 4 cloves garlic, minced
    • 2 tablespoons butter
    • 10 brats, any kind you like
    • 48 ounces beer, lager preferably

    FOR SERVING:

    • 10 hotdog buns, or brat/sausage rolls

    • Preheat your oven to 400℉ (or 200℃).

    • In a disposable lasagna pan, break apart the onions and layer them in the bottom of the pan.

    • Sprinkle the garlic over top and dot with butter.

    • Place the brats on the onions, pour in the beer and nestle the brats into the liquids so half is submerged into the beer. Cover the pan tightly with heavy duty aluminum foil.

    • Place on the middle rack of your preheated oven and cook for 30 minutes. When time is up, flip and slip the uncovered pan back into the oven for 30 more minutes or until the brats are fully cooked.

    • Preheat your grill to 400℉ (or 200℃).

    • Grill the brats for 2 to 3 minutes a side or until the skin is crispy and has good color. Transfer the grilled brats back to the warm beer liquids to keep warm while serving.

    • Serve with the beer-soaked onions, sauerkraut, mustard, jalapenos or anything your heart desires.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: Keep in mind the nutritional info is including all of the beer which is not actually consumed.

    Serving: 1brat, Calories: 428kcal, Carbohydrates: 30g, Protein: 14g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 793mg, Potassium: 356mg, Fiber: 1g, Sugar: 4g, Vitamin A: 75IU, Vitamin C: 3mg, Calcium: 93mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This recipe was originally posted on May 18, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • These are the 10 best barbecue joints in Phoenix

    These are the 10 best barbecue joints in Phoenix

    No matter the region or style, when it comes to great barbecue, you can smell it from the parking lot. An aroma of burning mesquite or hickory hits you as soon as you get out of the car…

    Tirion Boan

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  • This barbecue joint ranks as North Carolina’s best — again. What makes it so special?

    This barbecue joint ranks as North Carolina’s best — again. What makes it so special?

    At Lexington Barbecue, a plate of course chopped barbecue is prepared in the kitchen on Tuesday, October 10, 2023 in Lexington, N.C.

    At Lexington Barbecue, a plate of course chopped barbecue is prepared in the kitchen on Tuesday, October 10, 2023 in Lexington, N.C.


    Robert Willett

    rwillett@newsobserver.com

    A barbecue joint ranks as the best in North Carolina — again.

    Lexington Barbecue is No. 1 on an annual list of the state’s top places to eat smoked meat paired with sauce, according to results Southern Living published March 6.

    The restaurant won a South’s Best award after the magazine worked with researchers at Proof Insights to conduct an online survey. More than 20,000 readers voted on their favorite barbecue joints and other Southern destinations from July 12 to Aug. 23, 2023, the magazine told McClatchy News in an email.

    “This time around, they seem to be in something of a traditional mood,” the magazine wrote in its report. “A parade of new, highly-acclaimed barbecue restaurants have opened all over the South in recent years, but the 2024 picks lean toward the tried-and-true.”

    Smoke billows from cookers at Lexington Barbecue.
    Smoke billows from cookers at Lexington Barbecue. Scott Sharpe ssharpe@newsobserver.com

    Lexington Barbecue, which got its start in 1962, said it sticks “with the true barbecue cooking tradition” of preparing meat over wood. The restaurant is in Lexington, a place synonymous with a regional style of barbecue.

    The style — also called “Piedmont” or “Western” — uses “meat from the pork shoulder with a vinegar, ketchup and spice-based sauce.” Meanwhile, Eastern style barbecue incorporates the “whole hog” and skips the tomatoes, according to posts on the Charlotte Mecklenburg Library and Visit North Carolina websites.

    What makes the BBQ joint special?

    As the latest rankings add fuel to the state’s age-old barbecue debate, Southern Living praised Lexington Barbecue for being “perhaps the quintessential practitioner” of Piedmont-style barbecue, which gets its start over wood or coals.

    “The finished meat is chopped or sliced and dressed in the thin vinegar and tomato sauce that locals call ‘dip,’” the magazine wrote. “Pair it up with the region’s unique red-tinged slaw and some golden brown hushpuppies on the side and you have all the makings of a classic North Carolina treat.”

    Lexington Barbecue received the statewide recognition for at least the second year in a row. In 2024, the runners-up are:

    • Wilber’s Barbecue in Goldsboro, at No. 2
    • Stamey’s Barbecue in Greensboro, at No. 3
    • Sam Jones BBQ in Raleigh and Winterville, at No. 4
    • B’s Barbecue in Greenville, at No. 5

    Lexington is roughly 20 miles south of Winston-Salem.

    Simone Jasper is a reporter covering breaking stories for The News & Observer and real-time news in the Carolinas.

    Simone Jasper

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  • March food and drink events happening around metro Phoenix

    March food and drink events happening around metro Phoenix

    March is coming in like a lion, roaring with plenty of food and drinks events to fill you calendar and your cup. With one-night-only chef collaboration dinners, lots of barbecue and brand new festivals highlighting salsa, local craft beer and mobile food vendors, there’s plenty to see, try and taste around metro Phoenix this month.

    Stoop Kid x Requinto

    March 1
    901 N. First St.

    Stoop Kid, the bagel and burger spot in The Churchill has teamed up with Mexican cuisine pop-up Requinto for a special collaboration menu, being served for one night only. Brave the First Friday crowds and you’ll be rewarded with dishes including nachos topped with beef chili cheese, pickled jalapeno and cotija; a roasted squash salad with jalapeno vinaigrette and cornbread croutons; and a chile relleno burger – a beef patty, a poblano pepper stuffed with ghost pepper cheese, fermented chile sauce and pickled red onion on a Kona roll. The menu will be served from 6 to 10 p.m. or until sold out.

    click to enlarge

    Celebrate Persian New Year with a festival along the Scottsdale Waterfront.

    Persian New Year Festival

    Persian New Year Festival

    March 2
    7135 E. Camelback Road, Scottsdale

    Celebrate Persian culture and cuisine on the Scottsdale Waterfront. The New Year Festival will feature food and a tea house. Guests can also expect music, entertainment, art and a dedicated children’s area. Tickets are $10; children ages 12 and younger can enter for free.

    click to enlarge

    Pork on a Fork will be at the Downtown Chandler Barbecue Festival.

    Chris Malloy

    Second annual Downtown Chandler Barbeque Festival

    March 2-3
    3 S. Arizona Ave., Chandler

    Back for a second helping, Downtown Chandler’s Barbeque Festival will highlight smoked meats, craft beer and live music at Dr. A.J. Chandler Park. The two-day event will feature foods from Pork on a Fork, West Alley BBQ and Smokehouse, Honey Bear’s BBQ and Joe’s Real BBQ, among others. Enjoy your pulled pork or ribs with a cold one from Pedal Haus Brewery or SanTan Brewing Co. Live performances include Young Country and Justin Hitson & Southbound. Tickets are $18 and may be purchased on Eventbrite.

    click to enlarge

    Browse bakeware and more at Tracy Demsey Originals’ Culinary Rummage Sale benefitting Blue Watermelon Project.

    Sara Crocker

    Culinary Rummage Sale

    March 8-9
    1325 W. University Drive, Tempe

    Shop kitchen gadgets, cookware, cookbooks and more at Tracy Dempsey Originals‘ Culinary Rumage Sale. The sale will benefit Blue Watermelon Project, a nonprofit founded by chef Charleen Badman to increase students’ access to fresh foods. Browse items on Friday from 10 a.m. to 3 p.m. or Saturday from 9 a.m. to 3 p.m.

    FoodieLand Festival

    March 8-10
    1826 W. McDowell Road
    Mar. 22-24
    7602 Jimmie Johnson Drive, Avondale

    If you’re heading to FoodieLand, come hungry. The California-based festival will debut in Arizona this year with two weekends filled with food from 185 different vendors. The Phoenix and Avondale FoodieLand Festivals will happen on two different weekend with Phoenix leading the way on March 8 to 10 at the Arizona State Fairgrounds, followed by Avondale on March 22 through 24 at Phoenix Raceway. Lucky Ball, Nogakes Kitchen, Cotton Candy Central, Potato Hut and Lemontea Squeeze are some of the vendors. There will be games and live entertainment as well. Tickets are $6 per person and children under 5 are free. Tickets must be purchased online and do not include food or drink.

    click to enlarge

    Kitsune Brewing Co. and its owner Tyler Smith will host the Tomodachi Beer Fest on March 9.

    Sara Crocker

    Tomodachi Beer Fest

    March 9
    3321 E. Bell Road

    Kitsune Brewing Co. will host its inaugural Tomodachi Beer Festival, spotlighting local breweries at a family-friendly event featuring live music and food trucks. Twelve breweries will join the fest, including Front Pourch Brewing, Richter Aleworks and Cider Corps. Tickets are $10 for designated drivers; $40 for general admission. Children ages 12 and younger are free.

    click to enlarge

    The Great Lawn at Sportsman’s Park will be the site of the new Arizona Salsa Festival.

    Mack Media Relations

    Arizona Salsa Fest

    March 9
    9591 W. Sportsman Park North, Glendale

    If you’re serious about all things salsa, this new festival is for you. The Arizona Salsa Fest will feature live music, tequila, and, naturally, salsas, on the Great Lawn outside of State Farm Stadium. General admission tickets are $20; VIP are $35; and Experiential VIP ($150) includes an exclusive mixology session with celebrity bartender Rob Floyd and a complimentary tasting menu with Requinto chef and owner Erick Pineda.

    Four Peaks Brewing Co. will tap into the spring season with a new barbecue competition.

    Four Peaks Brewing Co.

    Kilt Lifter BBQ Competition

    March 9
    2401 S. Wilson St., Tempe

    Four Peaks Brewing Co., in partnership with BBQ Island, will host its inaugural barbecue battle. Sixteen teams will face off and guests will help crown a champion. In addition to smoked meats, expect cold beer and live music. Event tickets are $5; a portion of the proceeds will benefit Four Peaks Charities and Four Peaks for Teachers.

    Taste of Tavern with Corrido Tequila

    March 14
    6000 E. Camelback Road, Scottsdale

    In mid-March, the Phoenician Tavern will host a paired meal with Scottdale’s Corrido Tequila. For this Taste of Tavern dinner, the restaurant will offer oysters, mushroom tostadas and empanadas filled with tepary beans, chorizo and elote to start. The appetizers will be paired with Hunter’s Moon – a cocktail made with Corrido’s blanco tequila, lime juice, Alma Tepec, blood orange juice and simple syrup. Dinner features striped marlin crudo and short rib barbacoa, and a chocolate tart for dessert, all paired with tastings of Corrido. Tickets are $90 and may be reserved online.

    Arizona Aloha Festival

    March 16-17
    620 N. Mill Ave., Tempe

    The Arizona Aloha Festival will celebrate all things Hawaiian at Tempe Town Lake this spring. From 10 a.m. to 5 p.m., patrons can visit a ukulele corner, an island marketplace featuring South Pacific and Hawaiian merchandise and vendors selling Hawaiian foods. There will also be live performances featuring music from bands Hawaiian Island and South Pacific. Entry into the festival is free and food may be purchased from individual vendors.

    click to enlarge

    Green beer is a must for the lucky holiday.

    Pedal Haus Brewery

    Celebrate St. Patrick’s Day

    March 17
    Multiple locations

    The saying goes that everybody’s Irish on St. Patrick’s Day and the same goes for every restaurant and bar, where diners will find all manner of emerald tipples and treats. Head to The Bread and Honey House for green Belgian waffles with whipped butter and cream cheese, drizzled with green vanilla glaze. Recreo Cantina will offer $5 Irish Tacos featuring corned beef, grilled onion and potato topped with shredded cabbage and a salsa Mutasa, as well as $8 verde margaritas. Head to one of Pedal Haus Brewery’s taprooms for St. Patty’s parties featuring live music, and food and drink specials including corned beef and cabbage and fish ‘n chips sandwiches as well as $4 green Day Drinker Light Lagers and $5 Irish stouts.

    click to enlarge Dinner on patio at SanTan Brewing Co.

    Moon River Beef and SanTan Brewing Co. partner on a seasonal dinner to showcase beef, beers and spirits – and the journey from grain to farm to table.

    Moon River Beef

    Grain to Farm to Table

    March 21
    495 E. Warner Road, Chandler

    SanTan Brewing Co., Moon River Beef and Timbo’s Spice will host a Grain to Farm to Table dinner, highlighting the journey of grain that not only makes SanTan beers and spirits but also feeds cattle from Moon River Beef. The four-course tasting menu will feature different cuts of meat, each paired with a SanTan beer or cocktail. Meat from Moon River will also be available for purchase. The meal is $72, and tickets may be purchased on Eventbrite.

    Saucisse Supper Club

    March 21
    6522 N. 16th St., #6

    Der Wurst Hot Dogs will launch its inaugural Saucisse tasting menu at Linger Longer Lounge. The four-course menu features dishes inspired from the chef’s childhood, such as meatloaf and raspberry bars, which will be paired with wine. Tickets are $75 and may be purchased on Eventbrite.

    click to enlarge

    Superstition Meadery’s downtown Phoenix location occupies the restored Jim Ong’s Market building at 11th and Washington streets.

    Courtesy of Superstition Meadery

    Full Moon Flights with Superstition

    March 25
    1110 E. Washington St.

    Head to Superstition Meadery’s downtown outpost to sip a flight of its honey wine under the light of the full moon. The meadery will guide guests through a themed flight ($15), also offering positive affirmations and cleansing exercises. The kitchen will be open for snacks, and guests will receive 20% off any bottles purchased. RSVP for free on Eventbrite.

    Jersey Mike’s Day of Giving

    March 27
    Multiple locations

    Enjoy a sub and support a good cause at Jersey Mike’s Day of Giving. All proceeds from all the sandwich shop’s Valley locations will go to the Phoenix Children’s Hope Fund, which allows the hospital to invest in research, technology and physicians, and to implement programs that create a more comfortable environment for its young patients.

    Sara Crocker

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  • The Laveen BBQ celebrates its 72nd annual event this weekend

    The Laveen BBQ celebrates its 72nd annual event this weekend

    The Laveen Community Council (LCC) will host its 72nd barbecue at Cesar Chavez Park this Saturday. From 11 a.m. to 4 p.m., patrons can take advantage of free admission and parking, as well as a chance to visit vendors who will be selling their best barbecue.

    AZ Barbecue and Catering, Saucy Luke’s and Young’s Smoke and Barbecue make up a few of the 100 food and drink, business, retail and organization vendors that will be in attendance.

    The decades-old event carries a history and tradition of volunteerism, according to Stephanie Hurd, Laveen Community Council Director and part of the Laveen BBQ team.

    “In 1952, the Laveen Cowbelles started the event as a community celebration to raise money for March of Dimes,” Hurd says. The Laveen Cowbelles were established in 1946 and were rancher women from dairy families who worked to spread the word regarding the beef industry. The March of Dimes helped support women’s and children’s health and combated polio.

    click to enlarge

    The Laveen BBQ will be held at Cesar Chavez Park on Saturday, February 24.

    AZ Media Maven

    Philanthropy and fundraising remain at the heart of the event.

    “LCC is a non-profit community group,” Hurd explains. “All profits go back to the Laveen community in the form of funding for school, sport and youth groups, scholarships for Laveen graduates and community events such as the Laveen Turkey Trot, the Laveen BBQ and the Laveen egg hunt.”

    Community members who volunteer at the event include high schoolers, LCC members, Girl Scouts and business and organization representatives.

    This thread of volunteerism and community is important to Manuel Burboa, the current president of the Laveen Community Council.

    “I can tell you that the annual Laveen BBQ has allowed me to connect to the Laveen Community on a personal level,” Burboa says.

    He acknowledges that the barbecue is about more than just food and drink.

    “This annual event is a reminder of how close a community can remain despite the continued development and growth,” Burboa adds, and “that this is proof that the Laveen Village community endures.”

    click to enlarge

    The Laveen BBQ raises money for school, sport and youth groups, scholarships for Laveen graduates and community events.

    Laveen Community Council

    The rich tradition lives on in part because the event has continued to evolve since 1952. Cesar Chavez Park hasn’t always provided the space for the event.

    “About 10 years ago, at the original location of 51st Avenue and Dobbins Road, buildings were torn down along with the kitchen,” Hurd explains, and “those with deep roots in the barbecue world were not happy, but they were left with no choice.”

    This meant the Laveen BBQ team had to begin a new search for a location. For the next few months, Fairfax High School became the planned location. However, this was short-lived, since the open space was used to erect another building.

    “That didn’t deter the team,” Hurd says. They started scouting for another place. The event was held at Corona Ranch for three years until it moved to the grounds of Cesar Chavez Park in 2018. The park features a newly built amphitheater, but more importantly, Hurd says, “it has a plethora of space for expansion.”

    Space is key due to the ever-growing crowd of attendees, something Hurd says is a reflection of the city’s growth.

    “Laveen had less than 10,000 people over 20 years ago. Today there are around 60,000. And Laveen still has a lot of growth waiting to happen,” Hurd says.

    Burboa understands the draw to the annual event.

    “It showcases the cultural collection of people from various backgrounds which introduces you to a plethora of homemade items and foods you can try. Besides the food, you are exposed to local performers displaying their musical and dancing talents in front of large crowd,” Burboa says.

    The event also will feature a variety of craft, business and information vendors, a fun zone, yard games and axe throwing.

    “It reflects the rich tradition of bringing family, friends and neighbors together one day each year to share their experiences and what they have to offer,” Burboa says.

    Laveen BBQ

    Cesar Chavez Park
    7858 S. 35th Ave., Laveen

    Rudri Patel

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  • Babygold Barbecue and Zeitlin’s Delicatessen Debut Inside The Old Post Office

    Babygold Barbecue and Zeitlin’s Delicatessen Debut Inside The Old Post Office

    There’s change afoot at From Here On, the food hall inside the historic Old Post Office, as two local vendors join the mix in Downtown Chicago: Zeitlin’s Delicatessen, formerly a virtual deli and pop-up regular featuring bagels and other Jewish-y treats, and Babygold Barbecue, a smoked meat operation based out of venerable live music venue FitzGerald’s in suburban Berwyn.

    Babygold, founded in 2021 under the direction of decorated chef John Manion (El Che), opened on Monday, February 12 inside the food hall at 433 W. Van Buren Street, notifying fans just days earlier in an Instagram post. Manion, who just opened Brasero, is no longer involved in Babygold, but fans can still count on staples like juicy brisket, pulled pork, and turkey hot links alongside new submissions designed to lure a lunchtime crowd seeking a satisfying meal that won’t induce meat sweats or result in a very sleepy afternoon.

    The team highlighted these fresh additions on social media, writing, “Come check out our new lunch-focused menu with an emphasis on lean proteins, good veggies ‘n salads, and an all-new BBQ BOWL format.”

    Zeitlin’s, which entered the food hall fray in December 2023, has all the makings of a pandemic-era success story. Founder Sam Zeitlin and his brother Hal have nurtured the fledgling business from its origins as a virtual deli and farmers market stand into a permanent stall featuring their popular bagels (available unadulterated or as breakfast sandwiches), challah French toast sticks, bagel dogs with beef sausages from Romanian Kosher Sausage Co., black-and-white cookies, and much more. The team has tweaked the lineup with the aforementioned lunch crowd in mind with lunch boxes like the Reuben Box, which includes a vegetarian oyster mushroom Reuben (pastrami spice blend, Swiss cheese, sauerkraut, rye bread), a latke, a brown butter chocolate chip cookie, and a beverage. The deli also operates in Pilsen, sharing a space with Rubi’s Tacos, 1316 W. 18th Street, as part of the DishRoulette Kitchen operation.

    From Here On, which opened in June 2022 following a $800 million renovation on its 1930s-era building, is a relative newcomer to Chicago’s food hall scene but its owners at 16” on Center (The Salt Shed, Thalia Hall) have plenty of experience in the arena — they’re also behind Revival Food Hall, which ushered in a food hall renaissance in the city when it opened in 2016. Revival demonstrated the enormous potential of a restaurant hub that’s convenient for tourists and office workers in the Loop, and other food halls followed suit by planting their flags Downtown.

    From Here On opened in 2022.
    Barry Brecheisen/Eater Chicago

    The pandemic and resulting exodus of office workers, however, hit these halls especially hard and were the source of much concern over the future of the hospitality genre. New York-based food hall chain Urbanspace, which previously operated two halls in Downtown Chicago, sold its Washington Street location (called Urbanspace Washington) in 2023 to another Big Apple operator, Local Culture Management. It’s now called Washington Hall. Meanwhile, Time Out Market in Fulton Market has imported out-of-town vendors to fill its Chicago venue, with restaurants dropping out for a variety of reasons, including escalating rents.

    Zeitlin’s Delicatessen, 433 W. Van Buren Street inside From Here On food hall, Open 7 a.m. to 3 p.m. Monday through Friday. Babygold Barbecue, 433 W. Van Buren Street inside From Here On food hall, Open 11 a.m. to 3 p.m. Monday; 11 a.m. to 7 p.m. Tuesday through Thursday; 11 a.m. to 3 p.m. Friday.

    15 W Washington St, Chicago, IL 60602

    Naomi Waxman

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  • AroundFire Arrives to Revolutionize Portable Grilling With the Ultimate Campfire Cooking Experience

    AroundFire Arrives to Revolutionize Portable Grilling With the Ultimate Campfire Cooking Experience

    From the patio to the campsite, AroundFire does it all! Enjoy interactive grilling, cooking, and campfire together with a 30s setup.


    CALIFORNIA CITY, Calif., November 23, 2023 (Newswire.com)
    –
    AroundFire, a team of designers and outdoor adventure experts, has just announced that they will soon release their latest campfire cookout innovation. The AroundFire portable grill table, lets BBQ connoisseurs break free from the traditional grill master’s corner in the backyard or the campground and get everyone in on the fun while creating truly unforgettable gatherings. This go-anywhere camp cooking essential offers multifunctionality, including grilling, campfire, and open-fire cooking. It’s the perfect combination of portability and functionality. Find more info about AroundFire: https://signup.aroundfire.co

    AroundFire combines a stainless steel fire mesh with a lightweight dual-fold table. The smart design makes cooking over an open fire an enjoyable minimal smoke experience for camping, tailgating, and backyard cookouts and sets up in 30 seconds. AroundFire is the perfect spot for gathering for fireside chats while grilling, cooking, and telling stories.

    AroundFire is designed around a revolutionary Ultra-Light Fire Mesh technology. This lightweight (just 300g) durable material provides a truly portable campfire experience, eliminating the mess of ash and ground damage usually associated with conventional fire mesh. Crafted with ultra-durable 304 stainless steel, it maximizes airflow and efficiency, resulting in efficient burning and minimal smoke.

    “If you spent time in the outdoors growing up, you probably have great memories of sitting around the campfire, cooking food, and telling stories. Our vision for AroundFire is to provide better solutions for outdoor gatherings. Whether you’re on your camping trip, picnicking on a beach, or in your backyard, everyone can enjoy the fun and interactive experience of grilling and eating with family and friends without worrying about setting up and moving complicated equipment.” -AroundFire CEO

    AroundFire has useful features to improve the overall experience, such as adjustable heights to suit particular setup requirements, rapid-cooling design for safer touch, and wide storage areas that can accommodate paper plates and other grilling essentials. Its multifunctional table tops can transform into windscreens, and additional accessories include a gas camping stove for quick heat-ups of food or coffee, a versatile grill grate, and an outdoor light stand to provide mood lighting in the evenings.

    AroundFire utilizes advanced, rust-proof materials with electrophoretic and heat-resistant coating, ensuring adventure-ready quality for years to come. The table top uses 40% thicker mesh than typical outdoor tables for better weight capacity and years of durability. Different grill screens let users enjoy the flavors of American, Korean, and Japanese-style BBQ as they choose.

    Designed for portability, efficiency, and easy setup, AroundFire’s compact, foldable design is easy to carry, fits in the trunk of a car, and is the best way to enjoy the pleasure of outdoor cooking anytime and anywhere. Now it is easy for everyone to fully enjoy the portable grilling experience. Learn more here: https://signup.aroundfire.co

    Source: AroundFire

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