– Deep fried barbecue on a stick at – where else – the NC State Fair in Raleigh
– The 85th annual Mallard Creek BBQ Festival has big plans for 2014
In 2014, we expect to cook 14,600 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred 2 tons of Cole slaw, brew 400 gallons of coffee, and entertain close to 20,000 people.
– Shots fired at Lexington-style barbecue by Linwood Parker, who owns White Swan Barbecue; isn’t White Swan the gas station barbecue who cooks with gassers?
“Years ago, when people started moving west in their oxen-dawn carts, it took so long they forgot the recipe for barbecue,” he said.
“When they reached their destination, the only kind of hogs they had were piney wood rooters that fed off acorns. So, their hog meat was green. They just added a lot of catsup to it to cover up the green color.”
– Review of Bob Garner’s latest book, “Foods That Make You Say Mmm-mmm”
– The 23rd Annual Hog Happnin‘ returns to the Cleveland County Fairgrounds on Friday, October 31 and Saturday, November 1
– Austin Chronicle story on John Lewis’s upcoming barbecue restaurant in Charleston
– A Notre Dame football blog talks NC barbecue in a post before last weekend’s game against UNC in South Bend
– Sam Jones is heading to Dallas for a whole hog event in November
– Eater story (with some nice photos) on the opening of Arrogant Swine in New York
Located on the border of East Williamsburg and Bushwick near the English Kills Canal, Arrogant Swine is the brainchild of pitmaster Tyson Ho, who studied under perpetual Barbecue Block Party participant Ed Mitchell, sometimes called the Pope of North Carolina barbecue. The hulking 3,000 foot space is a former warehouse, with high ceilings, a full bar, and a counter at the rear where the smoked meat and sides are sold by the plate or by the pound. Place your order and receive a number hoisted on a metal rod; carry it to your table and your meat horde will be delivered by and by. There’s an outside seating area, too, with giant graffiti murals decorating the outside walls of the building, and an L-shaped shack out back where the barbecuing is done.
– Shame about where this photo was taken but the linked article takes a look at barbecue culture in Charlotte
– This weekend you can actually taste some of the pitmasters barbecue at the Q-City Charlotte BBQ Championship ( as opposed to years past); more details here
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