Greenville

Linkdown: 3/8/17

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– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders

– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail

– Mississippi barbecue isn’t just Memphis’s lesser cousin

“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”

– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all

Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.

– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse

– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees

– Euphoria Greenville’s launch event in April will feature Elliott Moss

– Well this looks dang good

– More on Wofford College’s barbecue course held last January

– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh

-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn:

Linkdown: 7/27/16

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– JJR’s BBQ at Bank of America Stadium has gotten the upgrade treatment as part of the latest round of renovations at the stadium

– The Southern Foodways Alliance has an oral history interview with Jiyeon Lee and Cody Taylor of Heirloom Market BBQ

– Several barbecue sammies on Esquire’s “Where to Get the Best Sandwich in Every State”, including a barbecue sandwich from Stamey’s in Greensboro

– “One of the reasons the project took longer than expected to complete was the discovery of a barbecue pit from the first brick and mortar barbecue restaurant in Lexington. Greene said the pits were hidden behind a closet in the former conference room, but when workers discovered what they were city officials knew they had to preserve that heritage, even at the cost of delaying the project.”

– Grant’s latest stop is Bluegrass Barbeque in Moody, AL which was the last stop on his Memphis trip

– TMBBQ visits Lewis Barbecue in Charleston and John Lewis proclaims “I live here, and I’m staying here”

– Sports Channel 8 makes the case for ECU to the Big 12 based on barbecue

Often times, I hear the Greenville television market getting knocked when conference expansion conversations happen. And yes, it’s not that large. But considering the Big 12 is a Texas-based league, I don’t think we’re looking at this the right way. Instead of looking at ECU’s market in terms of television size, let’s view it strictly in terms of BBQ quality. Texas has the brisket, I get that and I love it. But Greenville has B’s and Skylight Inn and Parker’s and many other great choices. Whether you like slaw on your pork or not — I personally choose to go without it — ECU’s BBQ scene stacks up with anybody in the country.

– Tough decisions:

Linkdown: 4/19/16

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– Eastern NC barbecue is coming to Etowah in Western NC from one of the guys behind the Bling Pig Supper Club in Asheville

– Whereas Elliott Moss was the first to bring whole hog barbecue to the area so here’s a profile from Food Republic

– The final stops for Grant on his barbecue tour of (mostly North) Carolina barbecue joints: a Lexington Barbecue redux, Richard’s in Salisbury, and Mike & Jeff’s BBQ Diner in Greenville

– B’s BBQ and Lexington Barbecue make this list of 25 Restaurants You Have To Visit In North Carolina Before You Die

– The BBQ on the Bluff competition is this weekend in Fair Bluff, NC

– Would NC uniting under a mustard-based barbecue sauce lead to the immediate repeal of HB#2? Charlotte Magazine thinks so in this tongue-in-cheek article

– Some are even getting their own Heinz barbecue sauce…

Linkdown: 2/24/16

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– Are black-owned barbecue joints dying?

– Tourism is booming in SC thanks in large part to barbecue

While multiple factors have boosted recent tourism growth in South Carolina, including a recovering economy and lower gas prices, Parrish said the influence of SCPRT’s DiSCover marketing campaign, which included promotion of the official South Carolina Barbecue Trail, also motivated travel.

– Over at Marie, Let’s Eat!, Grant visits two Georgia barbecue joints, Southern Soul in Saint Simons Island and Sandfly BBQ in Savannah

– Moore’s Old Tyme BBQ in New Bern is switching owners but thankfully still planning to cook with wood

– TMBBQ goes deep on the Mel-Man Sandwich, an East Texas specialty

– A couple more stories from Our State’s barbecue issue; B’s Barbecue

– …and Sam Jones’ new barbecue joint