Linkdown

Linkdown: 10/4/17

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– The menu for this year’s 88th Annual Mallard Creek Barbecue, to be held on October 26

mcp-10_bbq_cost_poster

– Cheerwine funnel cake, Thanksgiving egg roll, and turkey bbq are some of the crazy food items at this year’s NC State Fair

– Seasoned Review has a few recent barbecue reviews: Dreamland Barbecue in Tuscaloosa and Hillsborough BBQ Company

– A Kannapolis barbecue restaurant was recently forced to change their name due to a lawsuit from The Varsity in Atlanta; they are now Field House BBQ

– Details on the concerts and fireworks shows as part of the 34th Barbecue Festival later this month

– The more you know: history on the “barbecue oven”

– This past weekend’s Whole Hog Barbecue Championship in Raleigh was a family affair

– More from this past weekend:

Linkdown: 9/27/17

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– The Whole Hog Barbecue Championship is this weekend in Raleigh (along with the Wide Open Bluegrass Festival)

– More coverage from HuffPost

– Marie, Let’s Eat! explores south central Kentucky barbecue; one of the two joints is in the town of Tompkinville, which may have more barbecue joints per capita than Lexington, NC (we even get a brief shoutout!)

– Some photos taken immediately after the fire at Franklin Barbecue

– For the next time you have leftovers after smoking

– Midwood Smokehouse’s burger made of chuck and brisket (and topped with a slice of brisket for an extra $2) makes Charlotte Magazine’s list of best burgers in the city

– Even Phoenix is getting in on the barbecue journalism; their new barbecue column “Smoke Rings” just started

– A couple of barbecue joints on this list – Bar-B-Q King and The Improper Pig

Linkdown: 9/20/17

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– The Port City Ribfest moves from Wilmington to Carolina Beach this November

– It’s no surprise that barbecue is North Carolina’s iconic dish according to Flavored Nation; Missouri is the only other state they list with barbecue as its iconic dish

– Charleston is one of the best food towns in the south, in part because of their barbecue restaurants

– A Washington Post travelogue to Chapel Hill includes a visit to The Pig for lunch

Gail goes with a nifty riff on North Carolina-style barbecue, a salad topped with tender chunks of Vietnamese pork cheek and crispy, dried shrimp. Ewan has a more traditional heaping plate of Eastern Carolina-style pulled pork with cider-vinegar sauce. On counsel of the affable guy behind the counter, I order a fried Bologna sandwich, which has about as much in common with my childhood memories of this luncheon meat as Spam does with chateaubriand.

– A review of Daddy Bob’s Barbeque, a promising-sounding truck in Raleigh that smokes shoulders over a mix of hickory, apple, and pecan and serves with an eastern vinegar sauce

– A group of Sampsonians will be trying to save Lewis Barbecue, which closed Labor Day weekend

– Art’s Barbecue & Deli gets a short profile in Charlotte Five

– Just a reminder:

 

Linkdown: 9/13/17

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– RIP to the original Riverside location of 12 Bones; it is survived by the Arden location and a new Riverside location down the street coming in January 2018

– Operation BBQ Relief has been helping out for weeks for Harvey and is now live for Irma

– I’ve never been here but its unfortunate when a joint open this long closes: Lewis’ Barbecue (not to be confused with the Texas joint in Charleston by John Lewis), a 70 year old barbecue restaurant in Clinton has closed

– Shots fired at NC barbecue from a San Antonio journalist

Several years ago, a free afternoon during a work-related trip to North Carolina called for an obvious mission: Seek out the finest examples of the barbecue the locals hailed as the world’s best, and gorge accordingly.

But upon completion of this task, which unfortunately involved the ingestion of sad piles of shredded pork doused in a sauce consisting primarily of vinegar, one question lingered over the entire experience.

How can a state love something so much and yet still be so bad at it?

– Per Stacy Franklin, Franklin Barbecue is “hoping to open in the next two weeks” from a Texas BBQ Posse post from 9/7

– More Texas: Goode Co. BBQ in Houston (a joint that helped influence the Charlotte restaurant Midwood Smokehouse) celebrated 40 years of being open recently

– Matthew Odam recently unearthed a series of barbecue reviews from 1978 from recently passed Austin columnist John Kelso

– Always good to refresh the ol’ knowledge tank