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Linkdown: 7/22/15

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– Robert Moss examines the different types of pits you might encounter in the southeastern US

– For the home smoker, here are the best smokers under $500

– The Raleigh News & Observer likes The Blistered Pig in Apex

– Johnny Fugitt profiles Smoke House in Newport, RI for Opportunity Lives

– Marie, Let’s Eat! visits Chicken Comer in Columbus, GA

– Burger Mary explains the peach paper that is all the rage for brisket smokers

– Laura Maniec has expanded her Corkbuzz wine studio/restaurant concept to Charlotte (of all places), and even has some wine pairing suggestions for NC barbecue

Okay, last question. What would you pair with classic Southern dishes like pimento cheese and Carolina barbecue — vinegar-based, of course?
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Vinegar is typically hard to pair. For a vinegar-based barbecue I would choose something with the acidity to match. A wine from someplace cold, like the Willamette Valley. I think the sweetness and tart flavors of a Pinot Noir and its silkiness would match the fat of the pork. Or something like a really good German Riesling that has sweetness balanced with acidity. It would almost become a glaze to the barbecue.

– Midwood Smokehouse is expected to begin construction this fall on their latest location in Columbia, SC

– If you want to work at the upcoming whole hog Asheville joint Buxton Hall (opening in August), you can apply here; also, the last pop up before the restaurant opening is this Saturday

– Esquire has an excerpt at how to order at a barbecue restaurant from Aaron Franklin’s book

– Last call:

Barbecue Bros Book Club: The 100 Best Barbecue Restaurants in America by Johnny Fugitt

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Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.

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Monk: From October 2013 to October 2014, barbecue writer Johnny Fugitt ate at 365+ barbecue restaurants across the lower 48 United States and compiled his own rankings into a book, The 100 Best Barbecue Restaurants in America. His rankings were not based on marketing or TV exposure or from compiling previous lists together into one mega list (as many barbecue lists tend to be), but by one man driving across the US in a Subaru judging barbecue through his own palate.

Speedy and I met up with Johnny last year in Charlotte and was able to get a private tour of the commissary kitchen of Boone’s Bar-B-Que Kitchen where they smoke their meat and do their prep work for the food truck. We’ve continued to keep in touch with him via email and Twitter and consider him a friend of the blog. Full disclosure and all that: Johnny was kind enough to provide complimentary signed copies of his book to both Speedy and me. Though Speedy forgot and bought another one from Amazon anyways (never a bad thing to support a writer, however).

Speedy: That’s right, Monk. I was being supportive, not forgetful. Anyway, in terms of the book itself, I really like the way Johnny went about it. There’s so much subjectivity to these lists that Johnny made sure to tell the story behind why he did this in the first place, his methodology, and a little bit about each trip he took. He was very specific about both what he liked and didn’t like at each place.

Monk: As for the list itself, it’s broken up between ranking his top 25 and then the remaining 75 restaurants are unranked and listed by state. While there are some of the usual suspects on the list, there are some glaring omissions that he wasn’t able to get to (Scott’s Bar-B-Que, La Barbecue, or Killen’s Barbecue) or some that folks might scratch their head at (a non-Franklin or La Barbecue Austin pick for #1 overall, a Florida joint in the top 5, etc). But that’s ok, because that was the whole point of the book.

For NC and specifically Charlotte, I was happy to see some of our favorites represented on the list. We covered this in a previous post, but Midwood Smokehouse and Boone’s Bar-B-Que Kitchen were both decently represented in the book – both in terms of the restaurants themselves on the unranked list of 75 but also particular dishes (brisket for Midwood and brunswick stew and sauce for Boone’s). Speedy, what were your thoughts on the list?

Speedy: As I mentioned above, I like the way Johnny went about it, but of course, I don’t agree with the rankings 100%. I think it’s a little Texas heavy and anything that doesn’t have Lexington BBQ in the top 25 (it does make the top 100), doesn’t line up with my taste completely. However, I think that’s the point. What I do like is that anywhere in the continental 48 I go, I know someone has been there before me to figure out if there’s anywhere worth trying. That alone is worth the price of admission.

Monk: Agreed. If I had any minor complaints, I would have liked to have seen full color photos, but I’m assuming that came down to a budget issue. In any case, while I may not agree completely with how the rankings shook out, I can’t fault Johnny’s hustle. Definitely a worthy read.

Linkdown: 7/15/15

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– A review of Archibald’s Barbecue in Northport, AL with the choice quote “It’s painful when a giant falters.”

– Bon Apetit interviews Johnny Fugitt about his book, “The 100 Best Barbecue Restaurants in America”

– Daniel Vaughn on the growth of Texas BBQ (as well as barbecue in general); that article also links to this great interactive infographic from the food service marketing research company who provided him data, CHD Expert

– EDIA Maps, Inc (behind The Great NC BBQ Map and the upcoming NC Beer Map) get the Charlotte Agenda interview treatment about creating physical maps in a digital world

But the biggest difference between print and digital is the physicality and the connection to a tangible object. You can’t hang a phone app or website on your wall and stick pins in it to mark all the places you’ve visited. You can stand in front of a map and look and remember and plan and dream. Our maps also create a sense of community, something we had never imagined before making them. We live in a world that oftentimes feels so detached, and maps are visible things you hold in your hands that someone sees, and it sparks a conversation over a commonality. People want to know where you’re going and where you’ve been and what you thought of it. Maps aren’t just guides; they’re memorabilia too – beautiful trip mementos that become part of your home and take you back to an adventure you had or a wonderful time making memories with people you love. They touch something deep within – a nostalgia and a wanderlust.

– Thrillist’s list of best barbecue by region

– Grant tries mutton in the latest barbecue review from Marie, Let’s Eat!

– The Tasting Table with five barbecue myths that need busting

– More on the use of the word “barbecue” and how the word caught on in the northeast in the early part of the century when they really meant “grilling”

Southerners weren’t too keen on this new definition for one of their favorite words. “Many Georgia epicures insist that this is an insult to the honorable name of barbecue,” Rufus Jarman wrote in The Saturday Evening Post in 1954. “You cannot barbecue hamburgers, roasting ears, potatoes, onions, tomatoes, or salami, and it is a shame and a disgrace to mention barbecue in connection with such foolishness.”

– On barbecue and religion in NC by way of Dickie Do’s in Haw River, from the bluegrass blog The Bluegrass Situation

– The Charleston Brown Water Society BBQ Invitational took place this past Sunday and had some famous guests

Pitmasters Sam Jones and Rodney Scott were at Sunday’s second annual Charleston Brown Water Society’s Summer Invitational BBQ, but they weren’t working the pits. No, they both drove multiple hours from their respective homes just to eat and visit. That’s how good the barbecue was.

Teams from Illinois’ 17th Street Barbecue, Tennessee’s Martin’s Bar-B-Que Joint, and Charleston’s own Home Team BBQ stayed up all night Saturday smoking meat and fighting mosquitos at the Holy City Brewing compound on Dorchester Road. They offered up their labors to more than 300 guests (including Jones and Scott) who lined up the next day in the hot afternoon sun to check in.

– Because why not: