What’s New in ’Cue: September 2015
We’ve heard from you, our readers, that keeping up on all of the latest grilling techniques, newest BBQ restaurants, and hottest food trends can be difficult. So we’re starting a new monthly blog post to bring together the links we love—the news you need to keep up with the ever-changing world of ’cue.
The Propane-Fueled Endless Summer, nytimes.com
Warmer months might be waning, but your grilling season can keep right on going with a gas grill.
10 Grilling Lies Debunked by a Grillmaster, thrillist.com
Thrillist wrote to me with some grilling questions, and turned it into an article about 10 grilling myths that are helpful to understand.
A Blurry Line Between Bar and Restaurant, nytimes.com
My stepson’s new gastropub, Jake’s Handcrafted, made the Times food section. Next time you’re in Brooklyn check it out, and you too can hear “Sausage on the first page, sausage on the second page. Beer on the third.”
What Kind of Beer Would I Like Best?, from The Beer Bible
Discover a new beer style with this quiz from Jeff Alworth, author of The Beer Bible. The questions make it easy to find a style that suits your tastebuds best—you may end up with a flavor profile you never considered!
The “Badass Briskey Boy” moves from Austin to Charleston
Pitmaster John Lewis is leaving his La Barbecue and Franklin Barbecue successes behind to pursue a new venture in Charleston, SC. Lewis Barbecue is scheduled to open later this year.
Grilling Thick Steaks, a Leisurely Approach, nytimes.com
With a bone-in piece of meat, indirect heat helps cook things more evenly and gently but without sacrificing the char.
American Barbecue in Paris, nytimes.com
The French are embracing American barbecue traditions in a spate of restaurants, pubs, and bistros across the City of Lights.
Why North Carolina’s Barbecue Scene Is Still Smoldering, washingtonpost.com
“John Shelton Reed writes on the Southern Foodways Alliance’s Southern BBQ Trail Web site, ‘The classic North Carolina wood-cooked-barbecue joint has become an endangered species.’” This article explores the marriage of new and old North Carolinian “bar-b-q” traditions.