GA

Linkdown: 12/24/14

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– Robert Moss goes deep on chicken mull, “the rarest stew in barbecue”

– To sauce or not to sauce: well that just depends on whatcha like

– Mission BBQ in Virginia Beach is the most patriotic bbq joint in America (h/t reader Robert Evans)

– Crown Town Living checks out The Improper Pig

– “Denver’s barbecue is atrocious” (via)

– Grant from Marie, Let’s Eat! finished up his NC/SC circumnavigation reviews last week, but checked out Praise the Lard BBQ in Buford, GA recently

– Johnny Fugitt of Barbecue Rankings is interviewed by the salad restaurant Chop’t after his 365 joints in 365 days sojourn ended

– ICYMI, here’s our holiday 2015 gift guide we posted last week for your (extremely) last minute gift ideas

Linkdown: 10/8/14

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– Congrats to Marie, Let’s Eat! on their 300th barbecue review, Blind Pig in Jackson, GA

– The NC Whole Hog Champion was crowned after this past week’s championship in Raleigh, and congratulations to Grillfather Cooking Team of Roanoke Rapids, captained by Ernest Twisdale

– A man and his two sons also participated as contestants in the Whole Hog Barbecue Championship this past weekend in Raleigh

– Charlotte Observer writes up next week’s Q City Charlotte BBQ Championship, which for the first time this year is a NC BBQ Association event

– Uncle Ho nears the opening day of Arrogant Swine

The first issue was getting my hogs. I have specific heritage breed pigs shipped up from North Carolina. Getting the logistics set up for them to arrive in time for me to cook is harrowing indeed. There’s really no last minute supplement either—it’s not like I can wander into any random supermarket and pick up a 200-pound pig if my delivery falls through.

…

Cook too much and you waste money. Cook too little and you not only lose sales, you also sour relationships with customers who made the trip to see you. It’s basically spinning a roulette wheel with over $20,000 all on red. If that’s thrilling to you, you’re in the right place. I, on the other hand, needed a midwife next to me reminding me to breathe while placing my orders.

– Congrats to BSA Troop 33 for winning Creative Loafing’s Critic’s Choice for Best Barbecue (huh?); meanwhile, Midwood Smokehouse wins the reader’s choice for best barbecue

– The Great NC BBQ Map gets more coverage, this time from Paste Magazine

– Mac’s Speed Shop buys a former auto shop in Greensboro and plans to expand there

– Charlotte Business Journal interviews Mike and Anna Hicks, owners of Carolina BBQ in Spartanburg, SC

– Here and Now reports on how politics and barbecue are intertwined in North Carolina

– Scott’s Bar-B-Que gets mentioned in yet another barbecue list (via)

– John Lewis of la Barbecue to open a barbecue restaurant called Lewis Barbecue in Charleston next spring and as a result I just so happen to be planning a trip to Charleston for the late spring/early summer

– Speaking of John Lewis and Charleston, this:

– Charlotte, NC is the #1 “Best Big-City Bargain” according to Money Magazine and Midwood Smokehouse gets a brief shoutout

 

Linkdown: 9/24/14

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– Check out our Taste Trekker’s list for Five Unique Barbecue Experiences in Charlotte, North Carolina; it was partially (ok, very) inspired by this list from Marie, Let’s Eat!

– The latest Arrogant Swine post on opening a barbecue restaurant on Serious Eats finds Uncle Ho trying to hire a staff

The saddest moment in any barbecue guy’s professional life is when you realize that the person you’re training to do the cooking just doesn’t give a royal fuck about barbecue. They’d be just as happy making pizza or ramen noodles. The food was coming out awful and Jack couldn’t care. “Just cover it with barbecue sauce and no one will tell the difference,” he once noted.

– More information on the barbecue events at the World of Bluegrass festival in downtown Raleigh on 10/3

– More coverage on the NC BBQ Map from the Elkin Times and TWC News

– Andrew Carter’s column leading up to last weekend’s ECU drubbing of UNC took the pulse of fans at Parker’s Barbecue in Greenville and ends with this choice quote:

Down at Parker’s the lunch crowd had picked up and Parker went out to help work the register. A line began to form, a small version of what is coming Saturday.

“Everybody in this town needs to thank God for East Carolina,” said Parker, whose restaurant had already booked six catering events at the stadium on Saturday. “I mean, really. For the hospital and for East Carolina.

“(Without) those two things — well, Greenville would be Kinston.”

– “The pitfalls of barbecue reportage” examines how barbecue journalists such as Daniel Vaughn attempt to report on pitmasters without romanticizing them

– Boone’s Bar-B-Que Kitchen (our current #1) has posted an updated schedule for their foodtruck and they will be at a few upcoming Charlotte beer festivals starting with this weekend’s Charlotte Oktoberfest

– Marie, Let’s Eat!’s latest barbecue stop is Log Cabin Smokehouse Bar-B-Que in Rome, GA

– Barbecue Rankings had a lot of posts in the last week: Dallas, Seattle, Detroit, Pecos, Albuquerque, and Phoenix

– Aaron Franklin brought his smoked meats to Feast Portland last weekend; TMBBQ has the photos and story

– As is to be expected, barbecue is the signature food of several states including North Carolina

Linkdown: 9/3/14

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– This posted just after last week’s linkdown so is a little old by now, but The New York Times spends 36 hours in Charlotte and gives props to Midwood Smokehouse

8. ‘Cue & Brew | 7 p.m.

Charlotte has never been known as a big barbecue town, but Midwood Smokehouse’s pitmaster and executive chef, Matt Barry, seeks to change that with this noisy, popular restaurant. Mr. Barry cooks his chicken, pork and turkey over North Carolina hickory in a computer-controlled smoker. His hand-pulled, chopped pork is lightly covered with a vinegar-based sauce. The chicken is tossed with a delicious house or mustard sauce. Texas-style brisket is smoked for 12 to 14 hours, and is delicious dry or slathered in sauce (barbecue plates run $8 to $15). Pair with collards and baked beans and chase with a Red Ale from NoDa Brewing Company ($5).

– Speaking of Midwood, they are bringing barbecue into the 21st century with its new online ordering app

– The folks behind the Great NC BBQ Map have 5 tips for planning a barbecue tour

– Marie, Let’s Eat! visits Wiley’s Championship BBQ in Savannah, GA

– This showed up in our timeline recently even though the original article is from July 2012, but in any case here’s Rodney Scott’s BBQ Mixtape featuring a mix of rap, hip hop, and funk

– Here’s how to make the Korean-Southern ribs a la Heirloom Market BBQ

– Eater Austin spends a day with John Lewis of la Barbecue (via)

– Short interview on barbecue and grilling tips with Hugh Mangum of Mighty Quinn’s BBQ (via)

– The NC Barbecue Trail is in good company on this list of other trails worth visiting which include cheese, bourbon, and beer

– The NC BBQ Association is looking for judges for the Q City Charlotte Championship in October:

– Slaw is the most distinctive food in North Carolina, according to this infographic:

What you’re looking at isn’t the most popular food by state. It’s the food that most distinguishes them from the rest of the pack.

From Co.Design