Houston

Linkdown: 9/13/17

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– RIP to the original Riverside location of 12 Bones; it is survived by the Arden location and a new Riverside location down the street coming in January 2018

– Operation BBQ Relief has been helping out for weeks for Harvey and is now live for Irma

– I’ve never been here but its unfortunate when a joint open this long closes: Lewis’ Barbecue (not to be confused with the Texas joint in Charleston by John Lewis), a 70 year old barbecue restaurant in Clinton has closed

– Shots fired at NC barbecue from a San Antonio journalist

Several years ago, a free afternoon during a work-related trip to North Carolina called for an obvious mission: Seek out the finest examples of the barbecue the locals hailed as the world’s best, and gorge accordingly.

But upon completion of this task, which unfortunately involved the ingestion of sad piles of shredded pork doused in a sauce consisting primarily of vinegar, one question lingered over the entire experience.

How can a state love something so much and yet still be so bad at it?

– Per Stacy Franklin, Franklin Barbecue is “hoping to open in the next two weeks” from a Texas BBQ Posse post from 9/7

– More Texas: Goode Co. BBQ in Houston (a joint that helped influence the Charlotte restaurant Midwood Smokehouse) celebrated 40 years of being open recently

– Matthew Odam recently unearthed a series of barbecue reviews from 1978 from recently passed Austin columnist John Kelso

– Always good to refresh the ol’ knowledge tank

Linkdown: 8/30/17

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– Thinking of Houston in the wake of Harvey

– In drier times (hopefully coming soon), could whole hog barbecue succeed in Houston?

– Glad to hear that the smokers at Franklin Barbecue made it through the smokehouse fire

– Art’s Barbecue and Deli and Bar-B-Q King make Charlotte Five’s list of 10 classic Charlotte restaurants you must try

– A barbecue-focused episode of House of Carbs this week talks Texas barbecue and Charleston as a barbecue capital

– Buxton Hall evening pitmaster David Phelps gets a mention in this article on third shift workers in Asheville

After coming in around 10 p.m., he spends the first two hours prepping the next day’s sauces and green beans. As he chops and mixes, Phelps is also building the fire up to the required temperature (225 degrees), in order to cook the two pigs nightly. By sunrise, he generally has around 350 to 400 pounds of pulled pork ready for the day crew.

– Buxton Hall’s also got great fried chicken too

– LOL

 

Linkdown: 4/12/17

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– Robert Moss on “The Tyranny of Texas Barbecue”

– …and TMBBQ with the retort; claims that Moss is “jealous of neighbor’s popularity”

– The 15 pitmasters for the Big Apple Barbecue Block Party have been announced; Sam Jones and Rodney Scott represent the Carolinas

– Cuegrass ’17 takes over Davie Street in front of the Pit this Saturday for a day of barbecue, beer, and bluegrass

– Henry’s Smokehouse and the Greenville BBQ Trail Tour are in this Charlotte Five article on what to do in the SC town about 1hr 40 minutes away from Charlotte

– BBQ Hub also has a Charleston barbecue tour for the burgeoning barbecue capital

– Marie, Let’s Eat! is pleasantly surprised by some barbecue in Pigeon Forge from Bennett’s Pit Bar-B-Que

– The Smoking Ho went to the Houston BBQ Festival last weekend and took some great photos

– Wayne Mueller BBQ is eyeing a Houston-area location for expansion

– Don’t forget about the fried chicken