Linkdown: 12/4/13

Kind of a light week in barbecue news…

– Sign the True ‘Cue Pledge today

– The pit shed at Scott’s Bar-B-Que was damaged early last week but should be rebuilt soon, according to Rodney Scott (via)

– Here’s a recipe for brunswick stew from Poplar Tent Presbyterian Church in Concord, NC that includes rice as opposed to potatoes

– 3 suspects sought in a Currituck County barbecue restaurant robbery

NYC’s new barbecue pits includes Mighty Quinn’s; also, meet the pitmasters from those barbecue joints

To placate his wife’s North Carolina family, he [Hugh Mangum] fused that style with Texas to arrive at “Texalina” — but what has emerged is uniquely NYC.

Linkdown: 11/27/13

Happy Thanksgiving from the Barbecue Bros!

– Great name for a NC BBQ joint in Hong Kong – yes, that Hong Kong (h/t rlreevesjr)

– A nice little article from The Elon newspaper entitled “The BBQ State: Unique origins of barbecue define North Carolina history, culture” which also includes a neat interactive timeline

A nice infographic on the 4 types of barbecue sauce (via)

– The BBQ Jew has some thoughts about City Barbeque coming to Cary

– The Pit Durham opened yesterday and will be open on Thanksgiving

Linkdown: 11/13/13

A very happy birthday to Mrs. Monk!

– Clyde Cooper’s celebrates 75 years

“Yes, Even Texas Barbecue Needs Sauce” (via)

– BBQ Snob’s impressive BBQ Google Map

– A new Carolina and Texas style barbecue joint called Curly’s Carolina, TX is opening up in Round Rock, TX (via)

– A story about Tuffy Stone’s recent win at the Jack Daniel’s World Championship Invitational Barbecue contest; in related news, Speedy stopped by a Q Barbeque in Richmond last weekend and was a big fan (review forthcoming) (via)

More details on True ‘Cue, aiming for a 2014 launch