Linkdown

Linkdown: 9/1/21

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Sadly, for the second year in a row the Mallard Creek Barbecue has been cancelled due to the Coronavirus. The Mallard Creek Barbecue is by far the oldest barbecue tradition in Charlotte, so its a shame that the 91st edition of it will have to wait another year. Assuming that’s the case, I’ll be there but will be missing their slightly controversial version of Brunswick stew come the 4th Thursday of October.

Native News

Jon G’s gets the Axios Charlotte bump

“On Barbecue” by John Shelton Reed gets reviewed by Star News Online

Smokeshow BBQ will be smoking Guatemalan Churrasco this Friday at Salty Parrot Brewing in Charlotte

Shaw’s Barbecue in Williamston is profiled by WNCT’s People & Places

Non-Native News

Secondhand Smoke is continuing the Pete’s BBQ tradition in Rock Hill and will be open this Labor Day Weekend; Pete’s BBQ served every Memorial Day, July 4th, and Labor Day weekend for 55 years before closing in 2018

John T Edge explores the vernacular of Fresh Air Bar-B-Que’s architecture

In Houston, barbecue pop-ups are all the rage

Scott’s Bar-B-Q is featured in the first episode of “Backroad Bites” from South Carolina Education TV, which is back for a third season

The BBQ Review checks out The Southern Belly in Columbia, SC

Prayers up to Louisiana

Linkdown: 8/25/21

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After taking the summer off to recap Food Network’s BBQ Brawl, we’re back with our weekly rundown of barbecue news. We start by first celebrating the fantastic folks over at Bar-B-Q King in Lincolnton, who we featured on the blog earlier this week ahead of their big 50th anniversary coming up September 1.

At the risk of repeating myself, its fantastic to be celebrating a milestone in longevity as opposed to mourning the closing of yet another classic NC barbecue joint, which Kathleen Purvis so eloquently did in a story for Garden & Gun in 2019 (third link). Let’s hope it continues to be more of the former and less of the latter.

Native News

The Charlotte Observer covers Bar-B-Q King’s upcoming 50th anniversary

…as does WBTV who had owners Steve and Keith on TV

..which is a nice contrast from this story from Kathleen Purvis originally from 2 years ago

Buxton Hall Barbecue reopened last week with brisket on the menu (but thankfully keeping whole hog on as well)

Southern Smoke BBQ is collaborating with Wilmington’s Flying Machine Brewing Company on an upcoming beer

Mac’s Speed Shop is expanding to Fort Mill

Cheerwine has some thoughts

After founder Jim Early’s passing earlier this year, the North Carolina Barbecue Society plans to keep things moving

Non-Native News

Congrats to Fox Bros Bar-B-Q on 14 years!

Jiyeon Lee of Heirloom Market BBQ discusses their Korean-influenced sides

John Tanner checks in at The Federalist Pig in DC, whose upcoming Hyattsville location will smoke with all wood

Both Martin’s and Peg Leg Porker make this diary of Nick Solares

Eddie Jackson describes Flay as a “mentor” and “great friend” after working with him on BBQ Brawl

https://twitter.com/BeefLovingTX/status/1428401868477190146

Speaking of BBQ Brawl, ICYMI from last week

Linkdown: 6/9/21

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Southern Living Magazine, their barbecue editor Robert Moss, Home Team BBQ, and Swig & Swine recently announced the Holy Smokes barbecue festival in Charleston this November. The pitmasters are still to be announced, but expect folks from South Carolina, California, Georgia, New York, North Carolina and Texas are expected to be in attendance. Here’s hoping it becomes a fixture for years to come.

Native News

Congrats to Lyttle Bridges Cabiness of Red Bridges Barbecue Lodge in Shelby for her induction into the Barbecue Hall of Fame

Mac’s Hospitality Group, parent company of Mac’s Speed Shop, adds Rare Roots alum Jay Spungin as Director of Operations

Ayden, NC, home to Skylight Inn and Bum’s Restaurant, chooses barbecue over collards for its future marketing campaign

Lawrence Barbecue finally opened at Boxyard RTP this past Saturday

Help name the new Sweet Lew’s Barbeque food truck

Non-Native News

Franklin Barbecue is reopening on 9/1

Eater: “Why Barbecue Sauce is Essential to Black Barbecue”

Barbecue Bible on “Black Smoke”

Matt Horn is on a roll in Oakland

Linkdown: 5/26/21

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Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.

“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.

Native News

This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket

Woodard Family BBQ is a “Hidden Gem of Fayetteville” (though its closer to Sanford) in this new series from the Fayetteville Observer

Non-Native News

Everything old is new again

Home Team BBQ continues its expansion

Behold, the predecessor to True Cue