A short, 2 minute profile on Scott’s Bar-B-Que created by the “Just Right” tourism campaign for SC. Has some insight into Scott’s smoking process as well. –Monk
(Source: https://www.youtube.com/)
Hemingway
Linkdown: 4/9/14
– The first three reviews from Marie, Let’s Eat!’s epic NC barbecue roadtrip last month have been posted: Red Bridges in Shelby, Wink’s King in Salisbury, and Lexington #1
– As beef prices rise, more and more Texas pitmasters are turning to pork
– Ranucci’s Big Butt BBQ, Grand Champions of the 2013 Q-City BBQ Competition, is hoping to crowdsource a portion of their new food truck
– Thrillist’s list of best barbecue in Atlanta
– The latest Carolina ‘Cue Restaurant featured in Our State Magazine is Bum’s Restaurant in Ayden
– JJ’s Red Hots is having a Bacon Beer & BBQ dinner on April 24 as part of NC Beer Month
Squealing w delight for @JJsRedHots‘ event: Bacon Beer & BBQ! https://t.co/xo5eiW28ia @TripleCBrew @KingofPopsCL pic.twitter.com/Zx5rSE3HUI
— Charlottes got a lot (@Charlottgotalot)
– A short article on SC’s Barbecue Trail (via bbqboard)
– Mission BBQ, a military and first responder-focused Baltimore-based chain created by an Under Armour founder, opened earlier this week in Wilmington
– Another (more promising sounding) coastal barbecue restaurant, Southport Smokehouse BBQ, is opening sometime this month:
Natives of Lexington – a town some would argue is North Carolina’s barbecue ground zero – the Hemphills’ restaurant specialized in pork shoulders cooked over hickory logs “imported” from Davidson County. The pits, Elaine Hemphill said, were modeled after those at the famous Lexington Barbecue along Interstate 85 Business.
…
A trio of restaurateurs, Troy Knight, Jim Sparks and Ryan Salley (who will serve as pitmaster) has taken over the spot and are returning it to its roots. They’ll offer brisket, ribs and pulled pork with both Lexington-style and vinegar sauces cooked over hickory. Salley said he’ll mostly be smoking shoulders, a hallmark of the upstate variety, but would occasionally go whole hog, the more traditional method in the Eastern region.
– Scott’s BBQ is having their annual picnic on April 19 and oh how I wish I could make it back down to Hemingway for it
It’s that time again! Grab your lawn chairs,and come join us! pic.twitter.com/bvwZek7sQp
— Rodney Scott (@rodneyscottbbq)
Rebuild of Scott’s Bar-b-que Pits Underway!
Rodney Scott has been in meetings with Reggie Gibson and Will Wingfield of Reggie Gibson Architects in Charleston to discuss the rebuild of Rodney’s pit room lost to fire in November.
The fundraising totals are in and plans are underway. The Fatback Collective’s collaborative efforts with Rodney took in an approximate total of $81,000 and monies raised will set the project in motion.
A member of the Fatback Collective, Rodney Scott is excited to make sure the Fatback Fund has good footing and is therefore putting a portion of what was raised back into the fund as seed money for the next project.
“The Fatback Collective was my primary partner in this rebuild. Now I want to honor their investment in me. I’ve made the decision to invest $20,000 of the yield from the Tour into the Fatback Fund to aid future efforts. This is my way of investing in the future of food in the South and a new generation of possibilities in Hemingway and throughout the region.”
-Rodney Scott
FANTASTIC NEWS EVERYBODY!
-Monk
Linkdown: 12/4/13
Kind of a light week in barbecue news…
– Sign the True ‘Cue Pledge today
– The pit shed at Scott’s Bar-B-Que was damaged early last week but should be rebuilt soon, according to Rodney Scott (via)
– Here’s a recipe for brunswick stew from Poplar Tent Presbyterian Church in Concord, NC that includes rice as opposed to potatoes
– 3 suspects sought in a Currituck County barbecue restaurant robbery
– NYC’s new barbecue pits includes Mighty Quinn’s; also, meet the pitmasters from those barbecue joints
To placate his wife’s North Carolina family, he [Hugh Mangum] fused that style with Texas to arrive at “Texalina” — but what has emerged is uniquely NYC.