GA

Linkdown: 9/23/15

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– Rodney Scott has influenced Sean Brock. Here’s how:

– The history of smoking with mesquite wood

– Marie, Let’s Eat! makes a quick sojourn to SC and visits Hite’s and Little Pigs in the Columbia area, as well as Dennis’ Bar-B-Q on the way back home

– Washington Post’s glossary of NC barbecue terms and where to eat in NC

– Washington Post’s Jim Shahin: Why North Carolina’s Barbecue Scene is Still Smoldering

North Carolina barbecue is certainly at a crossroads, one that gets to the heart of questions about identity and authenticity, and the survival of pit-smoked pork establishments that eschew the everything-for-everybody approach once seemed unlikely. But Skylight Inn and Lexington Barbecue are on track to maybe prove that prediction wrong. And new places such as Picnic and Buxton Hall are helping spark a resurgence in creativity and respect for heritage that may help revive the scene. North Carolina barbecue might someday be removed from the endangered-species list, after all. I’ll hold off on that autopsy for now.

Linkdown: 9/9/15

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-Did you know? Whole hog barbecue has been a NC pastime for over 300 years

-Barbecue traditions from around the world:

– Though Labor Day has come and gone, here’s some history on the holiday and barbecue that goes back to the early 1900’s

1901 marked the first official recognition of Labor Day in North Carolina, and its celebration included barbecue, too. In Raleigh, the city’s union members and their guests gathered at the State Fairgrounds for music, speeches, and a baseball game between the printers and the pressmen-binders unions. It closed with a feast, and the Raleigh News & Observer noted that, “The tables were laden with Brunswick stew, barbecue, salads, breads, and all the little side dishes that tickle the palate.”

– In Charlotte, the Ballantyne Hotel & Lodge’s Gallery Bar has their hands on two Woodford Reserve Personal Selection Bourbons and are launching them with a barbecue dinner this Friday

– Marie, Let’s Eat! revisits Barbecue Street in Kennesaw, GA and finds it to be a much better visit than his previous two trips there, particularly the newly-changed brunswick stew

– Southern Foodways Alliance previews an upcoming Gravy podcast with “Texans and a Barbecue Love Affair”

-There is a Barbecue Presbyterian Church in Sanford, NC – suck it, every other state – and they are having a barbecue dinner later this month

-Johnny Fugitt has 7 things you need to know about barbecue in America in 2015 based on his barbecue travels in 2014

Linkdown: 7/29/15

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– Part 2 of Robert Moss’ look at barbecue pits in the south

– First We Feast has their list of the most underrated barbecue in Alabama

– Dublin, Ireland gets in on the Texas barbecue trend/movement

– Well, technically a whole piglet…

– The Chicago Tribune profiles Ole Time Barbecue in Raleigh (my place of choice during college), calling it a “kitschy temple of Eastern-style pork barbecue”

– Charlotte Five: Are Bojangles’ and Starbucks’ new barbecue sandwiches any good? Spoiler alert: no.

– Marie, Let’s Eat! visits Macon Road Bar-B-Que in Columbus, GA

– A few weeks back CLT Eats reviewed a pork sandwich from Sauceman’s ordered via Foodie Call

– Several barbecue event over the next few days in the Triangle: barbecue class, Bob Garner book signing, and Beer, Bourbon, and BBQ Festival

– 6 top spots for BBQ in the Midlands of South Carolina

– Johnny Fugitt has a list of 9 great non-Memphis or KC barbecue joints worth the drive from St. Louis

– #Buxtoniscoming

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?
…

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: