Kathleen Purvis

Linkdown: 7/17/19

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Required reading from John T. in this month’s Garden & Gun

Former Charlotte Observer food writer Kathleen Purvis also weighs in on the best new barbecue joints

From this Charlotte Observer article on Noble Smoke’s opening, I found out the interesting tidbit that Joe Kindred (of Kindred and Hello, Sailor) used to work for Jim Noble

He started getting serious about opening a barbecue restaurant around 2008, but he kept getting delayed. Joe Kindred, a former intern for Noble who has since opened his own restaurants, remembers going all across the state with Noble and stopping at barbecue places along the way.

Daniel Vaughn says the best thing on the menu at Franklin Barbecue is the beef rib

A recap of last weekend’s Tex-Mex BBQ Block Party at Houston’s St. Arnold Brewing

L&L B&M incoming:

Howard Conyers on his recent visit to Jones Bar-B-Que in Marianna, Arkansas, which has been open since 1910

North Carolina barbecue is spreading to Orlando via New York-based restaurant, Brother Jimmy’s

An excerpt from Jim Auchmutey’s book Smoke Lore is up on BarbecueBible.com

Heads up, Denver:

The 11th Annual Bedford Blues & BBQ Festival will take place in Bedford, TX during Labor Day weekend 2019. For more information, please visit their site.

https://www.instagram.com/p/BsZU3F5HEBl/?utm_source=ig_web_button_share_sheet

Linkdown: 5/22/19

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Charlotte Magazine has released their barbecue issue. Several of the stories are below but consider buying a physical copy at one of their newstand locations

Oh Lordy:

The Improper Pig is relocating from its orignal Cotswold location to south Charlotte

A brief history of barbecue, according to Chowhound

A guide to Carolina barbecue sauces, also according to Chowhound

Barbecue and mountain biking: when you want some ‘cue after hitting the trails

LOL from Kathleen Purvis:

Midwood Smokehouse’s Barbecue Month special while it’s available:

Linkdown: 4/17/19

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The True ‘Cue Newsletter is no more for a variety of reasons, but we are happy to announce that we will help spread any future True ‘Cue news from them received via press releases.

In the final issue of the newsletter, John Shelton Reed did have some nice news to share:
In parting, there is some Campaign news to report. Our latest branch, joining those in the Carolinas, Georgia, and Kentucky, will cover Northern Virginia and Washington, D.C. It is in the capable hands of John Tanner. We wish him well and look forward to hearing where one can get Real Barbecue in and near our nation’s capital.

An update on Bryan Furman’s plans for the Atlanta B’s Cracklin’ Barbeque

Mr. Barbecue in Winston-Salem had a pit fire last week, caused by embers, but they vow to return

Midwood Smokehouse has them some new fancy sandwiches

Stephen Colbert is at it again: “I love everything about North Carolina other than that damn vinegar stuff that y’all put on the barbecue.”

As usual, Kathleen Purvis puts it all in perspective:

Old Hushpuppy Ave: I want to go to there:

Linkdown: 3/6/19

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Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!

Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)

Local Charlotte barbecue guy Jack Arnold recently had his Instagram hacked but thankfully has since recovered it

A new barbecue cookbook is coming from photographer Ken Goodman:

https://twitter.com/KenGoodmanPhoto/status/1102728925711609861

Wilson gets a new barbecue restaurant in New South BBQ, which takes an “international house of barbecue” approach

Longleaf Swine (nice name), a food truck caterer in Raleigh, is going brick and mortar in the Transfer Co. Food Hall

The Free Times in Columbia breaks down barbecue restaurants both local and within a few hours drive

Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”

I wonder how the folks in Texas are reacting to this:

For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.