barbecue

Linkdown: 5/25/16

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– Another writeup on Rien Fertel’s latest book, The One True Barbecue, with the tagline “Get to Ayden before it’s too late”…now too late for what, I’m not quite sure

– Speaking of Ayden, this past weekend it became home to the Kings of Q BBQ Cook-off and Festival

– Three questions with The Improper Pig, who started a food truck just in time for the summer

– A very interesting read on how Daniel Vaughn helped Tuffy Stone’s Cool Smoke competition team lose at this month’s Memphis in May

– Vaughn also weighs in with an appreciation of The Salt Lick, which sometimes gets unfairly maligned as “overrated”

– The Wall Street Journal profiles Melissa Cookston, “the most decorated woman in competitive barbecue” (h/t)

– Grant’s latest Georgia barbecue stops: The Butt Hutt in Athens, Tucker’s Bar-B-Q in Macon, Hudson’s BBQ in Roberta, and Piggie Park in Thomaston

– Catching up with Robert Moss’ latest entries for The Daily South: a writeup on The One True Barbecue and the end of a Savannah BBQ legend; here’s an excerpt from the first linked article on whole hog:

Whether the whole hog tradition is dying out or evolving into a new form is left unsettled. By the end of the story, Chris Siler at Siler’s Old Time has switched to pork shoulders after it got too hard to procure whole hogs, and Ricky Parker is gone, dead from liver disease at only 51. At the same time, a new generation of cooks from other walks of life, like Tyson Ho at Arrogant Swine in Brooklyn, NY, and Elliot Moss at Buxton Hall in Asheville, NC, have made the “journey into the madness of whole-hog fanaticism.”

– Always worth revisiting the basics

Best of Charlotte Barbecue: Other

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Boone’s Bar-B-Que Kitchen
Pork, brisket, ribs, wings, brunswick stew
Midwood Smokehouse
Burnt ends from Midwood Smokehouse
Ten Park Lanes
Que jar

We initially started this blog in order to find the best barbecue restaurant in Charlotte. While we feel pretty comfortable with our current rankings on the big board having visited 40+ restaurants, what more logical next step than to explore the best meats and dishes in the greater Charlotte area? Click here to find the other posts.

We’ve previously posted our lists for pork, brisket, ribs, and sausage but now it’s time for the rest. These are dishes that are not necessarily widely available in restaurants in the Charlotte area, so we wouldn’t have a lot of competition for each.

The Brunswick Stew from Boone’s is not only the dish that led to his food truck, but it also earned the number 1 best brunswick stew in Johnny Fugitt’s book The  100 Best Barbecue Restaurants in America. I believe that Midwood Smokehouse is one of only maybe two or three restaurants in Charlotte that serves burnt ends, but we feel it’s a pretty darn good representation. And finally, if you aren’t familiar with a “que jar” or “barbecue sundae” its a mason jar or sundae cup filled with pulled pork at the bottom and some combination of baked beans, mac and cheese, and cole slaw layered on top. And it is glorious.

  1. Brunswick Stew from Boone’s Bar-B-Que Kitchen
  2. Burnt Ends from Midwood Smokehouse (Original location; Ballantyne location)
  3. Que Jar from Ten Park Lanes

What do you think? Have we missed the mark? Leave your comments below.

Friday Find: 10Best.com’s Best BBQ Pork Sandwich in North Carolina

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In case you missed it – we were fortunate enough to be considered “experts” (shh…don’t tell them) alongside some real experts – Mackensy Lunsford of the Asheville Citizen-Times, John Shelton Reed of True Cue, Jennifer Daskevich of Sandwich America, and The World’s Extreme Chef Terry French – and submitted nominees for 10Best.com‘s Best BBQ Pork Sandwich in NC. Voting ends June 6 at 12pm ET.

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Experts

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Linkdown: 5/18/16

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– Per Raleigh Eats, Ed Mitchell’s Que is returning, this time to the Brier Creek neighborhood in Raleigh

– Southern Smoke BBQ in Garland is one of 6 Farm-to-Table Restaurants in Eastern NC to Try This Summer

Matthew and Jessica work with farms in their area and around the state to source the best and freshest seasonal ingredients for their businesses. Matthew works with a young farmer named Caleb Johnson, a graduate of North Carolina State University, and his farm: AJ Family Farms. He will check in with Caleb regularly to see what’s in season, and come up with dishes based on the weather. “I buy whatever he’s got,” Matthew says of Caleb’s farm. “Last week he had beautiful green tomatoes, so we did a corn and green tomato succotash over grits. That’s kind of my approach.”

– John Shelton Reed thinks NC needs a new holiday commemorating the Wilmington Barbecue of 1766

– Mac’s Speed Shop in Charlotte may be expanding its original South End location

– Brisket +Tacos = Crazy Delicious

– An excerpt from Rien Fertel’s new book “The One True Barbecue” on Ricky Scott

– Speaking of Fertel’s new book, Rodney Scott is bringing his whole hog to Charleston’s Butcher & Bee for a book signing

– However, not all reactions to “The One True Barbecue” have been positive; Ed Mitchell and Wilber Shirley each took exception to how there were portrayed negatively in the book but not interviewed for it

– Buxton Hall Barbecue is throwing a 5 course dinner with whiskey, beer, and barbecue: