Linkdown

Linkdown: 3/8/23 – The “Cooking with Gas” Edition

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Monk: Southern Living readers pick their favorite barbecue in each state in the South for the annual “Best in the South” issue. While Robert Moss provides a foreword, please remember that this is a reader chosen list and not his South’s Top 50 Barbecue Joints list. So address your ire at the masses and not Moss’ inbox.

Moss does note that half of the 14 are repeat, with the other half being new to the list. For North Carolina, the reader’s pick this year was Lexington Barbecue but it was not a repeat winner as last year’s choice was Buxton Hall Barbecue.

Check out the Southern Living reader’s pick at the link below.

Native News

Steve and Gerri Grady get profiled in the local paper, the Mount Olive Tribune

Eat Raleigh checks in at Longleaf Swine and they are also a fan

Congrats to Black Powder Smokehouse on their Asheboro location, their second store

Midwood Smokehouse is doing pork versions of birria tacos

Tickets are now on sale for the Pinehurst Barbecue Festival taking place Labor Day weekend

Non-Native News

Hector Garate of Palmira BBQ is headed to Austin later this month for a collaboration with Interstellar BBQ

Sweatman’s Barbecue in Holly Hill has made the switch to gas

Howard Conyers is hosting The Roots of BBQ Invitational Memorial Day weekend in Paxville, SC (ticket link)

NYC BBQ checks out the relocated Pig Beach in Queens and found that “the quality has not declined a bit even with the big changes the past few months”

Memphis in May will be back at Tom Lee Park for this year’s event

The Family Behind LA’s Best Texas BBQ

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Monk: Rene “Ray” Ramirez’s family – his wife Anabell and two sons Sebastian and Raul – is keeping the fire going at Ray’s Texas BBQ in Huntington Park, CA after his sad passing in early 2022. This is their story of how they picked things up and continue to carry on his legacy.

Description: Ray’s BBQ has brought residents a taste of Texas-style BBQ to the LA area since 2014. From the mouth-watering, slow-cooked brisket to the tender ribs and succulent sausage, the place has something for everyone to enjoy. Watch as we learn why the Ramirez family continues to carry on Rene “Ray” Ramirez’s legacy after his untimely passing and get a behind-the-scenes view of the passion put into every dish.

Linkdown: 3/1/23 – The “Cracker Barrel of Barbecue” Edition

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Monk: Dave Grohl has popped up once again in barbecue, this time cooking “ribs, brisket, cabbage, coleslaw, and beans” for a LA homeless shelter. He spent a whopping 16 hours cooking and serving and paid for all of the food himself according to this article from Uproxx. Grohl’s love of barbecue is well-documented but he had been somewhat quiet on the barbecue front the past few years.

The CFO of the Hope of the Valley homeless shelter Rowan Vansleve posted a photo of Grohl preparing food in the rain and wrote, “In the middle of the storms this week. This is Dave Grohl cooking over 500 servings of the best barbecue for those living in our shelters. That’s class.”

We don’t deserve Dave Grohl.

Native News

John Tanner stops by Skylight Inn for the first time in a while and while some things may have changed, the important things have not

Robert Moss likes what he tasted from the chopped pork trailer at Jon G’s Barbecue; best of all, no line

Lawrence Barbecue and Jon G’s Barbecue are collaborating with N. Sea Oyster Co on an oysters and barbecue party for St. Patty’s Day

Black Powder Smokehouse‘s Asheboro location is now opening next week on March 7

Not sure if being known as the “Cracker Barrel” of barbecue is a good thing, tbh but Mike D’s BBQ is coming to Easter Durham

Let’s hope Jimmy’s Smoke House, in the restaurant space formerly occupied by Cafe 71 Smokehouse and Rick’s Smokehouse, sticks around for awhile

Linkdown: 2/15/23 – The Pik-N-Pig Reopens! Edition

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Monk: In more good classic NC barbecue news, Pik-N-Pig, the Carthage barbecue joint located at an airfield, has finally reopened as of last Thursday. It had been closed for repairs due to a fire in May 2021.

According to this article from the Sandhill Sentinel, due to the new floor plan the amount of seating has doubled and the kitchen is nearly three times the size of the previous one. There is now a dedicated smokehouse with three smokers to handle the capacity for their pulled pork, smoked chicken, brisket, and wings.

More FAQs on the restaurant reopening.

Native News

Eric Wareheim recently filmed at Jon G’s Barbecue for an upcoming project; Jake Wood of Lawrence Barbecue was also in the house

Speedy’s Barbecue is finally closing due to the Highway 8 widening, but thankfully they are just relocating to Piedmont Drive in Lexington

JD’s Smokehouse gets profiled in Our State Magazine

Cheerwine and Noda Brewing in Charlotte have collaborated on a new beer called Cheerwine Ale

Non-Native News

Been enjoying “Poker Face” on Peacock and episode 3 took place at a fictional east Texas barbecue joint

Daniel Vaughn recently published a story on the history of wagyu beef in America