A short video from Bob Garner on Sam Jones continuing the legacy of his famous barbecue family.
Ayden
Friday Find: BuzzFeed Roadtrips through North and South Carolina
Update: I re-watched the video and found it to be pretty light on actual barbecue content and more of a commercial for the car.
BuzzFeed takes a 6-stop barbecue roadtrip through North and South Carolina to visit some great and iconic joints: Buxton Hall Barbecue, Lexington Barbecue, Skylight Inn, Rodney Scott’s BBQ, Sweatman’s BBQ, and Lewis Barbecue.
Linkdown: 10/11/17
– More on fair food at the NC State Fair (which starts tomorrow) and whoops:
Only one of the dishes I tried was outright bad, and that was the barbecue-and-coleslaw waffle sandwich. It was somehow extraordinarily greasy, even by fair food standards, and the barbecue mostly just tasted like smoke.
– The Polar Pig Cook-Off, formerly held in Mount Pleasant (NC), will be held at the Cabarrus Arena and Events Center on November 10 and 11; the event will feature vendor tents, a Kids Zone, a beer garden, live music, and the barbecue competition (including a people’s choice award)
– People Food and Zagat have named Skylight Inn the most popular restaurant in NC
– Filing away for future potential use:
How to make huge Texas style smoked BBQ beef ribs > https://t.co/1ATR4g7uEz pic.twitter.com/o3bL82vEFV
— Jess Pryles (@jesspryles) October 11, 2017
– Daniel Vaughn of TMBBQ explores west Tennessee whole hog and discovers Ramey’s Whole Hog Bar-B-Q in Parsons, about 90 minutes outside of Nashville
– 45 years ago Monday:
On this day in 1972: Gov Scott declares NC the Pig Pickin’ Capital of the World. https://t.co/kSl8pidjCz @NCHistoryToday #ncpol pic.twitter.com/Fw7TSBhDt9
— NC Pork Council (@ncpork) October 9, 2017
Linkdown: 8/16/17
– Way to go, Ace Biscuit & Barbecue: owner Brian Ashworth kicks Nazis out of his restaurant in Charlottesville
– Jamie Foxx made a stop at Stamey’s last week while in town for a Global Entrepreneurs convention at the Greensboro Coliseum across the street
– Carrboro’s got a new upscale yuppie-que joint called CrossTies Barbecue, which is housed in a vintage refurbished railroad car
– As we North Carolinians have known for centuries, barbecue needs acid not sugar
Barbecue has been trending toward sweet, sometimes way too sweet. What it could use is a little acid. https://t.co/IlO73QDDes
— TMBBQ (@tmbbq) August 10, 2017
– Tasting Table: American Barbecue Is the Next Big International Food Trend
– Aaron Franklin has no plans to ever open a second location; there just aren’t enough cows
It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”
– Eater Nashville has a preview of Pat Martin’s new fast food burger and barbecue restaurant, Hugh Baby’s BBQ and Burger Shop opening in late August
– Marie takes over for Grant on their visit to some old favorite joints in Athens, GA
New blog post: We got homesick for Athens GA and ate very well on a day trip there. Read all about it! https://t.co/Y9vmOoCJUe pic.twitter.com/SebkJnATAU
— Grant Goggans (@MarieLetsEat) August 15, 2017
– The “metro Greenville, NC” area (LOL) get’s a shoutout in SI’s Andy Staples and his “America’s Best College Town Meals” column; there are also a few other barbecue spots highlighted for other college towns
If you want to really do it right, spoon some of that pork between two pieces of cornbread. The bread lives somewhere between loaf and cake, and a bite that mixes that bread, that pork and those delectable cracklins is about as close to heaven as we can get here on Earth.