GA

Linkdown: 11/11/15

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-In honor of our veterans, TMBBQ checks out MRE BBQ

– A great article from the Greensboro News & Record, “If traditional barbecue dies, part of North Carolina dies with it”

– Speaking of NC barbecue, Daniel Vaughn tries to play mediator between True ‘Cue and Corey Bringle of Peg Leg Porker with regards to barbecue smoked using “gas assist” rotisserie smokers like Ole Hickory or Southern Pride

– In praise of tortillas, the other white bread

– A day in the life with the pitmaster of Stiles Switch BBQ

– Avett Brothers celliist Joe Kwon is a lifelong barbecue fan and will be cooking his second whole hog in Mebane for the Wild Yonder’s Friendship Feast and Cookout on November 21-22

– The latest two reviews from Marie, Let’s Eat!: Zeb’s Bar-B-Q in Danielsville, GA and Smokebelly BBQ in Atanta’s Buckhead neighborhood

– In duh! news, Cheerwine named the official soft drink of the National Barbecue Association

Linkdown: 11/4/15

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– Kathleen Purvis thinks up humorous potential food history landmarks for Charlotte:

13 S. Church St.: Charlotte’s first documented barbecue restaurant. According to a clip in an April 1899 Charlotte Daily Observer, Katie Nunn opened a grocery and barbecue stand, with meat cooked by her husband, Levi, in a pit behind the store. The address no longer exists, but it would have been on the east side of South Church Street just north of Fourth Street.

Marker needed: The last barbecue joint to charge less than $12 for a chopped plate.

– In Monroe County, Kentucky, pork shoulder means something completely different

– Marie, Let’s Eat! checks out Briar Patch Bar-B-Que in Hiram, GA again 4 years after his first visit

– Photos from last Sunday’s TMBBQ Festival

– A couple of sites react to Calvin Trillin’s New Yorker piece on NC barbecue: Triangle Business Journal, TWC News

– Last week, Howard Conyers (originally from Manning, SC) brought whole hog to New Orleans

– Speaking of whole hog, the Whole Hog Championship will be Nov 20-21 in Raleigh

Linkdown: 10/28/15

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– Calvin Trillin of The New Yorker heads down to NC with John Shelton Reed and Dan Levine in search of true ‘cue

For some years, I’m now prepared to admit, I somehow labored under the impression that Rocky Mount is the line of demarcation that separates the two principal schools of North Carolina barbecue. Wrong. The line of demarcation is, roughly, Raleigh, sixty miles west. The Research Triangle—the area encompassing Raleigh, Durham, and Chapel Hill—is a sort of demilitarized zone, where someone who’s been concentrating on the barbecue scene, as I was on my most recent visit, half expects to see the distinctive blue helmets of United Nations peacekeepers.

– Frank Scibelli of Midwood Smokehouse is going fast casual with Midwood Smokeshack in a TBD location

– Charlotte Business Journal has a few more details on the new venture:

Scibelli says Midwood Smoke Shack would offer 70% of Midwood’s menu that features hand-pulled pork and chicken as well as brisket, ribs, sandwiches and burgers, plus side items such as mac-and-cheese and BBQ baked beans, and for dessert, peach cobbler and banana pudding.

– A couple more barbecue reviews from Marie, Let’s Eat!: Dave Poe’s in Marietta and the Dunwoody outpost of the Memphis Barbecue Company chain

– Harold Conyers is bringing SC whole hog barbecue to Nola

– Some photos from the 86th annual Mallard Creek Barbecue; we’ll have a few of our own in a post on Friday

– Does Lexington want to brand Lexington-style barbecue to prevent other restaurants outside of the city from diluting the brand?

– Queen City Q keeps on rolling, announcing a fourth location in the old Elwood’s BBQ & Burgers spot

– Chef Rick Bayless doesn’t like tv barbecue

Linkdown: 9/30/15

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– This year’s 86th Annual Mallard Creek Barbecue will be on Thursday, October 22

– Queen City Q and the Hornets enter into a partnership for the upcoming NBA season

As part of the multi-year agreement, Queen City Q will operate a pair of branded concession stands at Time Warner Cable Arena, one on the lower level and one on the upper level, allowing fans to enjoy some of the area’s best and most popular barbecue while attending events in the building.  Queen City Q products will also be featured on the arena’s suite menus.

– Charlotte Agenda makes one of their bold and click-baity proclamations that “the best barbecue in Charlotte just might be sold by Boy Scouts”

-The second Charlotte-area location of Smoke opens in Stonecrest next week

– Steve Raichlen has some barbecue secrets from Ed Mitchell in the HuffPo

– Marie, Let’s Eat! visits the newer, larger Character’s Famouse BBQ in Adairsville, GA – you might recognize its pitmaster Michael Character from BBQ Pitmasters

– NOLA Smokehouse in New Orleans closes this Saturday

– Johnny Fugitt has 7 recipes he must try from the 12 Bones cookbook

– Robert Moss’ list of the south’s best barbecue beverages rightly includes Cheerwine

– Some details on a pre-Barbecue Festival shindig:

-Speaking of Lexington, Brad Livengood of The Lexington Dispatch has some barbecue history regarding pirates I previously had not come across

Pirates loved to party, and there was nothing like a good pig picking to make a party atmosphere. So they devised a process based upon an apparatus made of green wood. It was a rack of sorts, to hold the pig’s carcass as it was being smoked. The rack was placed over a pit filled with charred embers to slowly simmer the meat. They called the process, the boucan. Its practitioners were soon known as boucaneers. The often used synonym for pirate, buccaneer, comes from this method of cooking barbecue. I don’t know if there was hickory wood involved, but it surely was smoked and pit-cooked. So we lovers of barbecue in Davidson County have something in common with Blackbeard and his ilk, and it’s just a short walk down the pages of history from the tastebuds of some cutthroat pirate to our love of a chopped sandwich today.

– Lucky Peach says there are 14 (!?) styles of american barbecue