Linkdown

Linkdown: 7/6/16

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– After their campaign stop Tuesday afternoon, Obama and Hillary stopped by Midwood for pork and brisket (Obama) and chicken and ribs (Hillary)

– Village Voice takes you behind the scenes with the pitmasters the night before the Big Apple Barbecue Block Party

– Scott’s BBQ is closed this week, returning a week from today

– For the home smoker, an Epicurious writer says he’s over lump hardwood charcoal because “it’s expensive, burns too hot, and doesn’t last long enough”

– Monroe, NC gets its first craft beer bar, and it also serves barbecue – Southern Range Craft Beer & BBQ

– Food Republic has the lowdown on barbecue hash, with help from Elliot Moss among others

– Time has listicles of 8 Incredible BBQ Spots in Texas (with help from Daniel Vaughn of TMBBQ) as well as 8 Best BBQ Spots in the Carolinas (with help from Rien Fertel)

– Business Insider teams with Foursquare for their list of top 50 barbecue joints ranked

– Southern Living barbecue editor Robert Moss has released an updated 2016 list of the best barbecue joints in the south

Linkdown: 6/29/16

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– Lewis Barbecue finally opened in Charleston yesterday, and here’s a look at the four custom-built smokers that were built in Texas and shipped to SC

– Destination BBQ attended the friends and family event and posted on the experience, which is “unlike what those of us born and raised in SC are accustomed to in a BBQ restaurant”

– Charlotte Five discovers the greatness of The Smoke Pit that we’ve known about for a few months, calling it “worth the wait”

Showing up to The Smoke Pit on Saturday means many guests will be standing in a line that starts at the register and trails out the door where people wait patiently to move forward. Some guests say that on one Saturday, they stood in a line that wrapped around the building. With so many daily visitors, certain items may run out and are then placed on a sign below the menu, which some visitors peer at from the line.

– This Sunday, the Plaza Midwood Pig Pickn’ will be held at the Moo & Brew parking lot

– After Grant’s wholehearted defense of Georgia BBQ last week, Robert Moss weighs in as well

– Speaking of which, Grant makes the rounds to Paradise Country Bar-B-Que in Milledgeville and Andy’s BBQ in Eatonton, which he finds to be “every bit as good” as Allen & Son Barbeque in Chapel Hill (they happen to use a similar vinegar and pepper sauce)

– Destination BBQ continues their SC BBQ roadtrip series with I-20, which passes through three of the four barbecue regions in the state; side note – these entries are incredibly thorough and well worth a read if you haven’t checked them out yet

– From last week, Daniel Vaughn draws parallels between Hawaii’s kalua pig and Texas barbacoa

-Jim Shahin of the Washington Post breaks down the latest barbecue books, including the reprinting of Robb Walsh’s Legends of Texas Barbecue Cookbook

– The Barbecue Center in Lexington has a new sign to replace the previous one of 55 years

Linkdown: 6/22/16

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– In response to this infamous Eater post last week, Robert Moss reluctantly defends brisket as “barbecue”

Such manifestos are nothing new. Barbecue scribblers have been making inflammatory statements about one regional style or another for as long as we’ve had barbecue scribblers. These days, I imagine, they do wonders for web traffic, but do they do much for the larger cause of barbecue?

– Part 2 of the I-26 guide to SC barbecue

– As part of the deluge of content from Eater’s Barbecue Week, here’s a guide to regional barbecue sauces

– A coarse chopped tray from Lexington #1 and a large whole hog tray from Skylight Inn makes Eater’s 23 Essential Barbecue Dishes in America

– More from Eater: Grady’s Bar-B-Q in Dudley from contributor Robert Donovan

– Available for pre-order now

– The winners from the Blue Ridge Barbecue and Music Festival from earlier in June

– No new information here, but more confirmation about Ed Mitchell’s new barbecue venture in Raleigh’s Brier Creek neighborhood as well as his food truck

– As he moves from Atlanta to Chattanooga, Grant weighs in on the greatness of Georgia barbecue

Linkdown: 6/15/16

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– Is Athens, GA one of the great barbecue capitals in the US? Grant sure thinks so

– Daniel Vaughn heads back to Ohio in search of “Cleveland-style” barbecue

– Speaking of which, Robert Moss recently traveled down to Miami (tough job) in search of South Florida-style barbecue

– Congrats to Stamey’s Barbecue in Greensboro for winning 10Best’s Best BBQ Pork Sandwich in NC contest (B’s Barbecue in Greenville took the runner up spot); also thanks to 10Best for allowing us to masquerade as experts for a few weeks

– Destination BBQ’s latest roadtrip covers the first 100 exits of I-26

– Charlotte Business Journal has an interview with Amanda and Paul from EDIA Maps, who you may remember created maps for NC barbecue as well as beer

– Relevant for the newly relocated Speedy: 18 Must-Try OTP Barbecue Spots in Atlanta

– Get to know your regional styles of barbecue, according to JC Reid of the Houston Chronicle, though I might nitpick that Lexington-style barbecue is what NC is best known for; my experience has been most folks know about eastern-style whole hog more

– CAUTION, HOT TAKES ABOUND: Although, according to this, anything from a cow shouldn’t be called “barbecue”

– Where to find barbecue in 21 Eater cities

– Ed Mitchell’s upcoming barbecue restaurant (winter 2016) and food truck (!) has a new website