Elliott Moss

Linkdown: 11/19/14

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– Charleston-based food writer Robert Moss (who has written two books on barbecue) is named barbecue editor for Southern Living magazine

SL: How about a little preview. Where are the best places to grab barbecue in the Carolinas?

RM: There are so many great places to eat barbecue in the Carolinas [note, folks in “the Carolinas” always say “the Carolinas” and not “Carolina,” because to us they are two distinct places, just like the Dakotas] that it’s hard to narrow it down. But, here are a few can’t-miss places that should be on everybody’s list: Scott’s Bar-B-Que in Hemingway, SC; Skylight Inn in Ayden, NC; Allen & Son in Chapel Hill (the one on Millhouse Road, north of town); Stamey’s in Greensboro, NC; Jackie Hite’s in Leesville, SC; and, just about any of the dozen joints in Lexington, North Carolina, that still cook with wood, like Barbecue Center, Lexington Barbecue, and Cook’s Barbecue.

– Speaking of which, here is his first blog post on Southern Living’s The Daily South blog on John Lewis and his upcoming Charleston barbecue restaurant

“I’ve been looking for another city to go open a barbecue place,” he says. He considered Los Angeles, San Francisco, and New York, but decided the soil wasn’t fertile enough there. “South Carolina is deeply rooted in the barbecue tradition,” Lewis says. “People here [in Charleston] have been very receptive to what I make.”

– Belmont-based competition team Ranucci’s Big Butt BBQ took home a grand championship at last weekend’s When Pigs Fly Barbecue Festival in Fayetteville, the latest NC BBQ Association event

– Interesting question posed by Burger Mary: Are you eating bad BBQ or just being served by bad staff? (via)

– Mac’s Speed Shop here in Charlotte is the latest to get the Our State barbecue profile treatment, though I think the writer goes a little too far in his praise of the joint

– More coverage on Carolina ‘Cue and its creator Elizabeth Karmel, who is coming to next month’s Palm Beach Food & Wine Festival

– The Great NC BBQ Map team stops by WNCN in Raleigh to have an east vs. west barbecue tasting

– They also have some map signings coming up around North Carolina, starting on November 28 in Belmont

– Pro tip: Don’t forget to rest your brisket

– Midwood Smokehouse is taking orders for smoked turkey (and other meats and sides) until next Monday, November 24th

– Elliott Moss (of the forthcoming Buxton Hall) is doing an eastern style barbecued heritage turkey as part of a pick-up dinner for Thanksgiving; details here
Buxton-Hall-Thanksgiving-Splash

Linkdown: 6/4/14

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– Ed Mitchell’s ‘Que is now open; now just need to plan a trip to Durham soon…

The restaurant’s hours are Monday through Thursday 11 a.m. to 9 p.m., Friday and Saturday 11 a.m. to 11 p.m. and closed Sundays. It will operate extended hours on DPAC event and Durham Bulls game nights. 

– More coverage on ‘Que in this article from the Raleigh News & Observer

– Here’s the event menu for the Big Apple Barbecue Block Party in NYC this weekend

– A Carolinian tastes her first bite of brisket at la Barbecue in Texas (via)

– To All the Armchair BBQ Critics, from Carey Bringle of Peg Leg Porker (via)

– Elliott Moss of the upcoming Buxton Hall continues to practice his whole hog barbecue technique

– A couple of barbecue festivals are represented in this North Carolina Summer Festival Spotlight list from Our State Magazine

15. Blue Ridge BBQ & Music Festival
TRYON • JUNE 13-14
One of the most popular sanctioned barbecue competitions in the U.S. celebrates its 20th anniversary this year. Per usual, there will be rides, games, two entertainment stages, and barbecue “cooked low and slow.”

10 a.m.-11 p.m. Admission free on Friday, 10 a.m.-2 p.m. All other times: Adults $8. Children 12 and younger free. Harmon Field, 301 North Trade Street. (828) 693-84431 or blueridgebbqfestival.com.

– Austin’s top 6 sausages, according to Fed Man Walking

– Duh: Despite What You May Have Heard, South Carolina Is (Probably) Not the Birthplace of Barbecue

– Weekly food truck locations for Boone’s Bar-B-Que Kitchen, the current #1 on our Charlotte Big Board

Our current location schedule:
Weekly
Tuesday lunch at Coliseum Center Buildings 3 & 4
Wednesday lunch at Coliseum Center Buildings 5 & 6
Thursday lunch at Parkway Plaza

Monthly
Every 3rd Friday of the month: Food Truck Friday in Southend 
Friday, June 20th
Friday, July 18th

The Ashton Southend
Friday, July 25th at 5:30

Linkdown: 5/21/14

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– Texas really isn’t taking TripAdvisor’s list that listed them #3 behind Georgia and NC barbecue very well; no really, they aren’t taking it well at all

– The Charlotte Observer Archive Twitter account (@Observer Archive) has this archive photo about Stanton’s Barbeque and Fish Camp Fly-In Restaurant in Bennettsville, SC (across the NC/SC state line from Laurinburg) that is still in existence today:

– Trucking Info is definitely not my usual source of barbecue content, but here’s an article entitled “I Came to an Engine Teardown and Learned About Barbecue”

Inspired by Shell’s relationship with the BBQ Pitmasters show on Destination America, the barbeque pit will be used for industry and customer events. The pit, which can cook enough barbeque to feed 100 or more people, was built by champion barbeque grillers, Pitt’s and Spitt’s.

Houston-based, Pitt’s and Spitt’s has more than 75 years of combined experience designing and fabricating custom competition barbeque trailers, grills, pits and smokers. The Pitt’s & Spitt’s World Champion Cooking Team has won over 30 barbecue and cooking awards, and Shell Rotella is a sponsor of the team this year.

– “The Best Barbecue I’ve Ever Had Was Made by a Bunch of Damn Yankees”

– Alex and Zoe Ranucci of Ranucci’s Big Butt BBQ, Grand Championship-winning team of the 2013 Q City Championship, were featured in the first issue of a new magazine called Barbecue America

– Bill Spoon’s is featured on this list of “great barbecue restaurants” from USA Today as part of their National Barbecue Month coverage

– Both Rodney Scott and the SC Barbecue Trail get a mention in this article entitled “SC barbecue business gets a boost from social media” (h/t bbqboard)

– The Blue Ridge BBQ & Music Festival is looking for between 300 and 500 volunteers for June 13 and 14

– Elliot Moss’ previous barbecue concept, Buxton Hill, is dead. Long live his new concept, Buxton *Hall*

Moss’ thing is whole-hog, wood-fired barbecue. “He’s bringing a really artisanal, traditional approach to barbecue that he feels has been missing from a lot of barbecue in the south,” said Irani.

Many Asheville barbecue restaurants, including 12 Bones, Luella’s and Little Pigs Bar-B-Que, use smokers fired with both gas and wood, a system that makes it easier for cooks to control time and temperature while cooking.

– Charlotte-based food writer Keia Mastrianni accompanied two restaurateurs from San Francisco on an epic Carolinas barbecue tour (research for their now-opened barbecue restaurant Smokestack) which included Lexington #1, Wilber’s, B’s Barbecue, Scott’s Barbecue, and several more; part 1 and part 2

– The Charlotte couple behind The Great NC BBQ Map gets interviewed in Charlotte Magazine this month and shares a few more details about the map coming next month

AA: You promised to be comprehensive. That’s a big statement.

AAF: We have talked about the national chains and statewide chains and things like that. And definitely statewide chains are going to be on there, but we’re leaning toward not doing the nationwide ones because that feels a little different and it’s not so much about North Carolina history and heritage and everything.

Linkdown: 3/5/14

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– A little late to the party, the Durham Herald Sun has a story on ‘True Cue and their righteous crusade

– The Lexington Dispatch also has a story on True ‘Cue and highlights several Davidson County joints on the list

Businesses on the list from Davidson County are Speedy Lohr’s Barbecue, Stamey’s Barbecue of Tyro, Speedy Lohr’s BBQ of Arcadia, Smiley’s Lexington Barbecue, Smokey Joe’s Barbecue, Tarheel Q, Troutman’s Barbecue in Denton, The Barbecue Center, Cook’s Barbecue and Lexington Barbecue No. 1.

– More coverage on The Great NC BBQ Map

– Eater: How Franklin Barbecue’s Aaron Franklin Survives SXSW

– Confirmation from Buxton Hill’s Twitter that it is not moving forward. It does state that Elliott Moss’s barbecue restaurant is but no further details at this time: