Charlotte

Linkdown: 10/4/17

/ Barbecue Bros / Leave a comment

– The menu for this year’s 88th Annual Mallard Creek Barbecue, to be held on October 26

mcp-10_bbq_cost_poster

– Cheerwine funnel cake, Thanksgiving egg roll, and turkey bbq are some of the crazy food items at this year’s NC State Fair

– Seasoned Review has a few recent barbecue reviews: Dreamland Barbecue in Tuscaloosa and Hillsborough BBQ Company

– A Kannapolis barbecue restaurant was recently forced to change their name due to a lawsuit from The Varsity in Atlanta; they are now Field House BBQ

– Details on the concerts and fireworks shows as part of the 34th Barbecue Festival later this month

– The more you know: history on the “barbecue oven”

– This past weekend’s Whole Hog Barbecue Championship in Raleigh was a family affair

– More from this past weekend:

Linkdown: 9/20/17

/ Barbecue Bros / Leave a comment

– The Port City Ribfest moves from Wilmington to Carolina Beach this November

– It’s no surprise that barbecue is North Carolina’s iconic dish according to Flavored Nation; Missouri is the only other state they list with barbecue as its iconic dish

– Charleston is one of the best food towns in the south, in part because of their barbecue restaurants

– A Washington Post travelogue to Chapel Hill includes a visit to The Pig for lunch

Gail goes with a nifty riff on North Carolina-style barbecue, a salad topped with tender chunks of Vietnamese pork cheek and crispy, dried shrimp. Ewan has a more traditional heaping plate of Eastern Carolina-style pulled pork with cider-vinegar sauce. On counsel of the affable guy behind the counter, I order a fried Bologna sandwich, which has about as much in common with my childhood memories of this luncheon meat as Spam does with chateaubriand.

– A review of Daddy Bob’s Barbeque, a promising-sounding truck in Raleigh that smokes shoulders over a mix of hickory, apple, and pecan and serves with an eastern vinegar sauce

– A group of Sampsonians will be trying to save Lewis Barbecue, which closed Labor Day weekend

– Art’s Barbecue & Deli gets a short profile in Charlotte Five

– Just a reminder:

 

Linkdown: 8/30/17

/ Barbecue Bros / Leave a comment

– Thinking of Houston in the wake of Harvey

– In drier times (hopefully coming soon), could whole hog barbecue succeed in Houston?

– Glad to hear that the smokers at Franklin Barbecue made it through the smokehouse fire

– Art’s Barbecue and Deli and Bar-B-Q King make Charlotte Five’s list of 10 classic Charlotte restaurants you must try

– A barbecue-focused episode of House of Carbs this week talks Texas barbecue and Charleston as a barbecue capital

– Buxton Hall evening pitmaster David Phelps gets a mention in this article on third shift workers in Asheville

After coming in around 10 p.m., he spends the first two hours prepping the next day’s sauces and green beans. As he chops and mixes, Phelps is also building the fire up to the required temperature (225 degrees), in order to cook the two pigs nightly. By sunrise, he generally has around 350 to 400 pounds of pulled pork ready for the day crew.

– Buxton Hall’s also got great fried chicken too

– LOL

 

Linkdown: 8/23/17

/ Barbecue Bros / Leave a comment

– Ringer’s Danny Chau visits Lewis Barbecue and Rodney Scott’s BBQ in Charleston and sees the future of barbecue

– First We Feast: “8 Common BBQ Myths, Debunked”

– Seoul Food Meat Co and Mac’s Speed Shop is on Charlotte Five’s list of where to eat and drink in Southend while the original Midwood Smokehouse is on the list for Plaza Midwood

– Some great photos behind the scenes at the world’s largest free barbecue at the XIT Rodeo and Reunion in Dalhart, TX

– Thoughts and prayers are with the Brooks family as the original owner and father of the current brother owners passed away last week at the age of 90

– Kathleen Purvis on the cuisine of Charlotte for newcomers:

Take our barbecue style: We’re close to Lexington, N.C., where “barbecue” means a pork shoulder, slowly cooked over wood coals, chopped and mixed with a vinegar-based sauce with a little tomato in it. The origins are probably German, from all the German immigrants who started in Pennsylvania and ended up here. But you’ll also find Eastern North Carolina style, which involves a whole pig and no tomato in the vinegar sauce. That’s descended from an old English style, and we like that too.

Or you can find newer, fancier barbecue that involves Texas brisket or Memphis ribs, and we embrace that because it tastes good. But if you invite someone over for “a barbecue” and serve them grilled hot dogs? They’ll be nice about it, but they won’t be happy. (See “pop,” above.)

– A recently-closed bistro in Durham will reopen as Maverick’s Smokehouse and Taproom, which will have an an international house of barbecue menu

– 2M Smokehouse in San Antonio: the next great Texas barbecue joint?

– David Chang’s last meal on earth (which is more of a transcontinental progressive dinner) includes a stopover in Austin for brisket at Franklin Barbecue

https://www.youtube.com/watch?v=bYbL8d3g5f4