barbeque

Friday Find: Wyatt Dickson and Ryan Butler on the NC F&B Podcast

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Barbecue man Wyatt Dickson and farmer Ryan Butler join the NC F&B Podcast to learn hosts Max and Matthew a little something about barbecue and discuss their upcoming Wyatt’s Barbecue restaurant in downtown Raleigh, which will have freshly baked buns from their neighbor and abundant parking.

Description: According to Wyatt Dickson, pitmaster of Picnic and the soon-to-be-opening Wyatt’s Barbecue, almost every noteworthy barbecue restaurant in Eastern NC has great fried chicken. But what is “barbecue” exactly? Wyatt has some thoughts on the term.On today’s episode, we talk with Wyatt and his partner in crime Ryan Butler about how the pair met after leaving their white collar jobs to barbecue, what makes NC so special in terms of food and agriculture, and what to expect from Wyatt’s Barbecue in Raleigh (P.S. you can pick up Wyatt’s every Thursday in Gateway Plaza!). Tune into the episode now with the link in the comments!

Linkdown: 9/2/20

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Native News

The 91st Annual Mallard Creek Barbecue, “the Grand Daddy of All NC Barbecues” that is typically held the fourth Thursday of October in Charlotte, is officially cancelled this year; organizers and politicians are naturally disappointed

Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe

Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week

Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies

Rx Restaurant and Bar, a fine dining restaurant in Wilmington, has pivoted to whole hog barbecue during the pandemic

Circle B BBQ in Spindale is raising money for Operation BBQ Relief to cook meals for communities and first responders hit by storms and other natural disasters.

The #SummerofCue ends this Monday

Non-Native News

Pappy’s Smokehouse in St. Louis will open a second location this October

Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day

Pellet smokers are on the rise, according to J.C. Reid

“California wildfires are making wine grapes taste like barbecue,” reports The Takeout

Heim BBQ is offering socially distanced barbecue class this weekend

Eliana Gutierrez is Austin’s (and perhaps the nation’s) youngest female pitmaster, working at Valentina’s Tex Mex BBQ

“Chef’s Table: BBQ” explores the origins of barbecue and is now available on Netflix

Here’s a review from the Washington Post

Friday Find: “Meet the Kings and Queen of Kentucky Style BBQ”

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https://www.youtube.com/watch?v=_IfFxC9wMQ8

Monk: Zagat explores Kentucky barbecue in this 14+ minute video that spotlights the state’s historic joints as well as personalities. It also gives a little bit of a primer on mutton, the state’s unique contribution to American barbecue.

Description:
When it comes to distinct American regional style barbecue styles, the state of Kentucky doesn’t get the same praise as Texas and North Carolina. But residents of The Bluegrass State know that amazing barbecue, especially mutton, awaits for anyone traveling through. Zagat visited a selection of local BBQ joints – including Old Hickory Bar-B-Q, Moonlite Bar-B-Que Inn, and R & S Barbecue – to speak with the hardworking families of these institutions to find out what makes Kentucky style ‘cue unique.

Linkdown: 8/26/20

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Who really deserves credit for american barbecue? The Huffington Post takes a look at the origins and has a primer on the major regional styles.

Bargarita is a new restaurant in Charlotte’s NoDa neighborhood that puts a “bbq twist on Tex-Mex”; I’ll be checking out soon to see what the situation is and if/how they’ve bastardized the former location of my beloved Solstice Tavern

The documentary “Barbecue” has ended its run on Netflix (read our Film Club post on it here) but it can still be viewed for free at Tubi

The Charleston City Paper previews Rodney Scott on the upcoming “Chef’s Table: BBQ”

John Brown Smokehouse will be moving, according to NYC BBQ; as a side note I shared a good meal with Sean of NYC BBQ at the Long Island City location in February

Ray Lampe (aka Dr. BBQ) will host a virtual lesson on barbecue on Thursday night

The more you know (about brisket), pt 1

The more you know (about brisket), pt 2