Georgia

Linkdown: 11/10/21

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The Local Palate and writer Jenn Rice detail a pretty action-packed eastern North Carolina barbecue itinerary. The usual suspects are on the list including Barbecue Bros faves Wilber’s Barbecue and Southern Smoke BBQ, but there are plenty of ones I haven’t tried yet. Bookmarking for next Spring.

Native News

A new live-fire cooking restaurant called Cinder is opening in Charlotte from Husk veteran Duke Kroger (who identifies as a pitmaster in his Twitter profile)

Mac’s Speed Shop is closing its Cornelius restaurant but opening a new one in Mooresville

Jon G’s was featured in the Fall 2021 Issue of QC Exclusive

ICYMI last month, Boxyard RTP and Lawrence Barbecue are one of the 12 hottest restaurants in the Triangle

The Smoking Ho takes on North Carolina starting with Buxton Hall #CarHOlinaBBQTrip

Lewis Donald and Sweet Lew’s BBQ raised funds to help the family of a young girl who tragically took her own life at the age of 11

Non-Native News

Heim Barbecue’s Dallas location will be closed for a few weeks after a fire but its Fort Worth locations remain open

Last week’s Georgia barbecue-focused The Smoke Sheet

The SmoKing of Meats is Joe Musungi, who blends Filipino and Texas barbecue

Are barbecue lines a thing of the past?

New-ish barbecue joint Palmira BBQ is one of the stalls at Port of Call

Linkdown: 3/11/15

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– The history of naner pudding, the perfect dessert for barbecue

– The latest entry in Arrogant Swine’s fantastic How I Built a Barbecue Restaurant in Brooklyn series why restaurants never open on time due to contractors, gas companies, and silly bureaucracy

– In anticipation of this week’s ACC Tournament which started last night (weird), here’s Syracuse.com’s guide to the best eats in the ACC that includes Greensboro (site of this and many many other ACC Tournaments):

Stamey’s (two locations, including 2206 High Point Road, Greensboro, 336-299-9888, @stameysbarbecue)

Especially recommended. Just an old-fashioned southern BBQ establishment, this Stamey’s location is right across the street from the coliseum. It’s packed during the ACC tournament — as well as around lunch on most days. The chopped pork barbecue sandwich (with the slaw on top, naturally) and hush puppies is a great choice, as is the barbecue chicken. Word to the wise: If you want to have dinner there Wednesday or Thursday, leave with four minutes left in the second game of the afternoon session. Otherwise, you’ll wait for a while.

– A profile on TMBBQ Editor Daniel Vaughn by Lucky Peach magazine; plus his 3 favorite “fusion-y” places in Texas

– Lucky Peach also spends a day with Aaron Franklin

– Re: Arrogant Swine: Is the Best Brunch in Bushwick Built on Carolina ‘Cue?

– Robert Moss has a short recap of the Cross Culture BBQ event at last weekend’s Charleston Wine + Food Festival

– SXSW Barbecue:

– An appreciation of Alabama barbecue, by Daniel Vaughn of TMBBQ

– Menswear blog Red Clay Soul has started their own Georgia barbecue bracket

Today we are kicking off the 1st Annual Georgia BBQ Bracket Challenge with our friends at Peach State Pride.  This should be a GREAT event, and will last until Masters Sunday.  That’s right…five weeks.  We have picked 64 BBQ spots in Georgia (a much tougher task than you’d think), and built a bracket.  There are four regions – named after BBQ sauce flavors: Hot, Mild, Sweet, and Vinegar.  16 spots per region.  We’ll spend one week per region, and the final four will fight it out during Masters week.

– Details on the next NC BBQ Association class

Linkdown: 5/13/14

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– North Carolina is #2 on TripAdvisor’s “Top 10 States for BBQ.” Sure, I guess I can buy that. #1 on the list? Georgia…wait, what?

– Speaking of Georgia, here’s an interview with native son Myron Mixon from Conde Nast Traveler

– Statesville has a place that serves both eastern and western NC barbecue

– Another list of barbecue around the world, entitled “From the Philippines to Australia, a Gorgeous Look at BBQ Around the World”

– Eater’s guide to eating brisket in NYC, including Barbecue Bros fave Mighty Quinn’s

– Unfortunately, you need a subscription to read the whole article on barbecue styles in the Houston area, but there are these two fantastic sentences just before the paywall:

There are a lot of different styles in the United States, but the two barbecue heavyweights are North Carolina and Texas. Barbecue folks in Kansas City and Memphis are going to take umbrage at that statement, but that’s my opinion and I’m sticking to it.

– A recap of last week’s Getting Jiggy with the Piggy last weekend in Concord

– The Wide Open Bluegrass Festival, as well as the Whole Hog Barbecue Championship that takes place alongside it, will remain in Raleigh until at least 2018 

– Alton Brown’s favorite barbecue is…North Carolina barbecue (specifically eastern; question and answer is at 2:13 of the linked video). 

– Tacos faced barbecue in this final round of Food Network’s “Regional Foods Face-Off” bracket. Spoiler alert: barbecue won.

Congratulations, barbecue! You are the pride of the South. If you think about it, what’s more American than barbecue? It was born and bred in the United States. And even though there are different types of barbecuing methods, preparations and sauces, which are very often hotly contested between states, at the end of the day it’s easy to bring together a crowd of family and friends when there’s a barbecue nearby. And with summer just around the corner, it’s time to pull out those grills and dust off those barbecue pits because grilling season is ahead!

– Not sure how long it’s been up, but the website for Ed Mitchell’s ‘Que is live and you can take a look at the menu here; full plates include both chopped and pulled eastern Carolina whole hog as well as chopped bbq turkey, brisket, ribs, fried chicken, and bbq half-chickens. The original opening was in April, but hopefully we’ll hear more details soon