Linkdown

Linkdown: 6/10/15

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– The latest barbecue list, this time from Southern Living and its barbecue editor Robert Moss

– Robert Moss provides some backstory to the feature

– Moss also talks to the Wilmington Star-News about both types of NC slaw (with recipes, too)

– Moss has been a busy guy, apparently; here’s his article An Illustrated History of Barbecue which is presumably a shortened, illustrated version of his book we just reviewed

– And coverage of the list: Carolinas do OK, Three Triad Joints Make the List, Southern Mag Snubs Houston,

– Munchies: Why is Brooklyn Barbecue Taking Over the World?

…Brooklyn pitmasters tend to be less traditional than their counterparts in the South. They don’t really follow any single barbecue philosophy and aren’t so focused on beef brisket, like most of Texas tends to be. They may include items like house-cured pastrami or pork ribs or burnt ends. Most use heritage animals—free-range and hormone free—from small family farms within the region.

But now it’s spreading, very quickly and without warning, to every fucking corner of the world. The barbecue being assimilated in places like Colombia, Spain, Panama, Sweden, England, and Japan (and even other parts of the US) is not the killer ‘cue from fabled Texas BBQ cities like Lockhart or Austin. Or even the pork-centric versions with sauce in the southeast. It’s an adapted form of Southern barbecue from Brooklyn. And it all looks like it came straight out of Williamsburg.

– Franklin Barbecue clarifies its policy that line waiters cannot save spots for groups of people

– I didn’t catch wind of this event so missed it from mid May, but making a note for next year: barbecue camp at NC State

– This NPR Food article on famed pitmasters resting, or “holding”, smoked meats for hours before serving also includes tips for the home smoker

– Queen City Q won the Taster’s Choice Award for dinner entrée at this past weekend’s Taste of Charlotte

Linkdown: 6/3/15

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– Remember the Carolina-style barbecue joint in SF, Rusty’s Southern? Well there, “barbecue doctrine gives way to what simply tastes right” as they do their variations on NC and SC style barbecue and sauces

– EDIA, Inc, the folks behind The Great NC Barbecue Map, collaborate with Garden & Gun Magazine on 5 lesser-known NC barbecue joints

– This DC-area blog has a breakdown of the different spots around DC to try various styles of barbecue

– Red Hot & Blue opened its latest chain restaurant in Cary in early May

– Marie, Let’s Eat! visits Couch’s Barbecue in Ooltewah, TN for the second time and reiterates that its worth a stop, even if the style of barbecue is a little unique

– Robert Moss goes in deep on Central Texas sausage in his latest post for Southern Living

– Some (but not all) details on Looking Ahead to the Past BBQ, a cool sounding barbecue event around Charlotte on June 14; the location has yet to be disclosed:

The Relish Carolina event will include outdoor cooking by chef Jim Noble and his Noble Food & Pursuits team, wine pairings by Eric Solomon of European Cellars, and involvement from Dan Huntley of Dan the Pig Man Barbecue, Free Range Brewing, Haunt Bar and Unknown Brewing. Some of the proceeds will benefit The Kings Kitchen and Bakery, owned by Noble, which supports homeless programs in Charlotte.

Linkdown: 5/27/15

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– TripAdvisor has come out with their annual huh? list of best barbecue states and places

– The Greenville (SC) Barbecue Tour will launch June 6 and run every Saturday

– Texas BBQ Treasure Hunt has some thoughts (for and against) about Aaron Franklin winning a James Beard Award

– Speaking of Franklin, you can watch the first episode of his new PBS show online

– India gets a barbecue food truck

– Sean Brock’s most under-the-radar eating experience in Nashville is Mary’s Old Fashioned Pit Barbecue

– TMBBQ’s thoughts on The 100 Best Barbecue Restaurants in America

– Food Republic has a list of barbecue festivals across the country over the next few months

– Marie, Let’s Eat! continues his tour of Alabama barbecue: Betty’s Bar-B-Q in Anniston, AL and Bob Sykes Bar-B-Q in Bessemer, AL

– As a follow up from the AP Stylebook, Our State Magazine’s editor’s thoughts on “barbecue” as a noun rather than a verb

– A couple of good recent barbecue articles from Our State Magazine

Linkdown: 5/20/15

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– In cool local barbecue and beer news, Birdsong Brewing is brewing a small batch beer with the help of Queen City Q

– Congrats to Mac’s Speed Shop as they took 5th in whole hog at last weekend’s Memphis in May

– Charlotte food writer Kathleen Purvis breaks down 5 new barbecue books from 12 Bones, Franklin Barbecue, and more

– Charlotte Five points out what you can eat at The Improper Pig for under $20 (tip not included)

– Chef Ben Adams of Durham’s Piedmont is leaving that restaurant to open a barbecue restaurant in North Durham with Wyatt Dickson, whom he met back in college at UNC

– Meanwhile, The AP Stylebook gets things horribly, horribly wrong: barbecue is a noun not a verb

– This opinion article from blues singer Pam Saulsby contains some updates on Ed Mitchell’s next venture

A reliable source tells me that while Mr. Mitchell’s Que Restaurant and Blues Experience is no longer in business at The American Tobacco Campus in Durham, there are plans to re-open in a larger location. In fact, Mitchell has his eye on two locations: one between Chapel Hill and Durham and another on the outskirts of Raleigh.

– Robert Moss has a list of the top 5 southern barbecue sides, broken down by region, in his latest column

– Catching up with prior posts from Moss, one on Aaron Franklin winning a James Beard award and another on shoulder clod, “Texas’s forgotten bbq star”

– If you’re smoking barbecue at home (and you should), here’s some great info on what wood to use for what meat

– The Men In Blazers met up with GFOP’s (great friends of the pod) at Joe’s Kansas City last week