Goldsboro

Linkdown: 3/22/17

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– Will Bigham and Christopher Soto of The Improper Pig in Charlotte are doing great work feeding 400 homeless while The Salvation Army’s kitchen undergoes renovations

– Congrats to Luella’s  Bar-B-Que in Asheville for 10 years of being open

Luella’s has teamed with Asheville’s Hi-Wire Brewing Co. to create Pig on a Wire Anniversary Ale, an amber honey-wheat ale that goes well with barbecue.

– Elliott Moss is one of Zagat’s 9 southern chefs to watch this year

– Speaking of Buxton Hall, they make the list of Garden & Gun’s fried chicken bucket list for NC

– TMBBQ on Barbecue (the film)

– John Lewis joined CBS This Morning and brought some recipes for his upcoming Tex-Mex restaurant in Charleston, Juan Luis

– Great sign at Chubby’s Bar-B-Q in Chattanooga. The barbecue? According to Marie, Let’s Eat!: ehhhhh

– A short video on Wilber’s Barbecue in Goldsboro from The Southern Weekend

– If you don’t know, now you know:

McCall’s Bar-B-Q and Seafood – Goldsboro, NC

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Name: McCall’s Bar-B-Que & Seafood
Date: 9/4/15
Address: 139 Millers Chapel Rd, Goldsboro, NC 27534
Order: Pork barbecue sandwich with slaw on top, hush puppies, and drink (link to menu)
Price: $7.59

Monk: A little over two years ago on our way to Atlantic Beach on NC’s Crystal Coast, I had my first and only experience at Wilber’s Barbecue in Goldsboro. Looking back on that meal, I could have probably rated it a little higher than I did back then at 4 hogs. As much as I would have loved to revisit Wilber’s on a return trip back to Atlantic Beach this past Labor Day, there were a couple other barbecue joints on highway 70 that I decided to try instead. McCall’s BBQ & Seafood was the choice on the drive out this time, just a half mile past Wilber’s in a huge white barn.

Speedy: Monk – before you go any further, I just want to interject. Is there ever a case when you have a hankering for good ole ‘cue and the solution is going to a place that says, “& Seafood” in the name?

Monk: You know, that’s probably a fair point. But even if its not explicitly in the name, several places down east serve seafood along with barbecue. Fuller’s Old Fashion BBQ in Lumberton was another example that turned out pretty well for me.

We were in between lunch and dinner, so I went with a snack of just a pork sandwich and hush puppies. When going eastern style, I prefer to have the mayo slaw served on my sandwiches. And I don’t expect to have a lot of smoke or bark since its coming from a whole hog with the different cuts mixed together. The sandwich was very moist and flavorful and even though I wasn’t exactly hungry, I ate it up very quickly. A minor quibble would have been the lack of spice, since I didn’t grab any Texas Pete packets on my way out.

The hush puppies weren’t as sweet as I liked but were hot out of the fryer. I had no major complaints.

You’ll see soon that I tried another place down the road in Kinston later on this trip, which I will spoil slightly and say that I enjoyed a little more than this sandwich from McCall’s BBQ & Seafood which was by no means bad. However, next time I’m on the highway 70 corridor passing through Goldsboro or Kinston, I’ll likely opt for Wilber’s over both.

Ratings:
Atmosphere – N/A
Pork – 3 hogs
Sides – 2 hogs
Overall – 2.5 hogs
McCall's Bar-B-Cue & Seafood Menu, Reviews, Photos, Location and Info - Zomato

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Linkdown: 12/10/14

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– Charlotte gets a new barbecue spot in Improper Pig, located in Cotswold, and it looks like they will be doing a little bit of everything

Here, they’re doing ‘cue, in what they’re calling a “portal to the barbecue explorer’s world.” That means it’s got St. Louis-style ribs in addition to the pulled pork and chicken and brisket, plus Southern egg rolls (sweet potato hash mixed with collards, with spicy mustard), Korean barbecue salmon, a “no pig” portobello sandwich…

– Speaking of new barbecue restaurants, Asheville is getting a new one in Bonfire Barbecue next spring that will be using a wood-assisted Southern Pride gas smoker (the article conflates the two, but to me, a Southern Pride is a gasser at heart)

– For the brisket lover on your Christmas gift list, here’s some leather butcher’s coasters

– A Wilson, NC man with ALS is planning to go to Franklin Barbecue as part of his bucket list and will be ordering the brisket and ribs (via)

– Daniel Vaughn of TMBBQ has an interview with Adam Perry Lang, who is currently working on a barbecue project in Los Angeles

– The latest stops on Marie, Let’s Eat!’s “circumnavigation” through eastern NC: Jack Cobb & Son Bar-B-Q in Farmville, Bum’s Restaurant in Ayden, Wilber’s Barbecue in Goldsboro, and B’s Barbecue in Greenville

– Our State profiles Chapel Hill’s The Pig in their latest issue

The Pig belongs to Sam Suchoff, who is a 33-year-old California dude — pertinent facts, both of these. California dude is pertinent because seriously? California? And 33 because I’ve eaten barbecue older than that. He is, by far, the youngest cook I’ve met on this expedition. It’s fitting, though, and necessary, because if our children’s children’s children are going to be eating barbecue in the year 2525, someone from Generation Y is going to have to keep the pit fires burning.

– Robert Moss’ latest blog post is how to spot a wood burner; spoiler alert: the woodpile (and size thereof) gives it away

– Looks like the Buxton Hall crew was doing some research in eastern NC last week:

– If you are in Charlotte Thursday, The Great NC BBQ Map will be at the All Arts Market in NoDa

Wilber Shirley quote slaw

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I won’t even sell someone a barbecue unless they get coleslaw. If they want a barbecue and they don’t want coleslaw, there’s something wrong with that person. It all goes together.

Wilber Shirley, owner of Wilber’s Barbecue in Goldsboro (source)

In honor of Barbecue Rankings stop by Wilber’s, I figured this was as good a time for this quote as any.