Kathleen Purvis

Linkdown: 3/30/16

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– Voting ends tomorrow for Thrillist’s America’s Best BBQ Bracket (vote for Red Bridges!)

– The fast casual concept of Midwood Smokehouse, named Midwood Smokeshack, will open its first location in Matthews

– Charlotte Observer food writer Kathleen Purvis has 5 styles of brisket to try around Charlotte, including the smoked version at Sauceman’s

– Purvis also explores the black/white cornbread divide; loyal readers will know which side I fall on

– Yet another NC barbecue roadtrip list

-The Indy Week out of NC’s triangle has a feature on Picnic:

– Speaking of which, Picnic is now open on Sundays

– Fox Bros. in Atlanta is expanding with a barbecue kiosk at the up-and-coming Armour Yards

– Robert Moss takes a quick trip to Houston and focuses on the boudin sausage

– Red Clay Soul has a Georgia Mild BBQ Sauce Bracket

– The origin story of Heirloom Market’s spicy korean barbecue sandwich

 

Linkdown: 5/20/15

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– In cool local barbecue and beer news, Birdsong Brewing is brewing a small batch beer with the help of Queen City Q

– Congrats to Mac’s Speed Shop as they took 5th in whole hog at last weekend’s Memphis in May

– Charlotte food writer Kathleen Purvis breaks down 5 new barbecue books from 12 Bones, Franklin Barbecue, and more

– Charlotte Five points out what you can eat at The Improper Pig for under $20 (tip not included)

– Chef Ben Adams of Durham’s Piedmont is leaving that restaurant to open a barbecue restaurant in North Durham with Wyatt Dickson, whom he met back in college at UNC

– Meanwhile, The AP Stylebook gets things horribly, horribly wrong: barbecue is a noun not a verb

– This opinion article from blues singer Pam Saulsby contains some updates on Ed Mitchell’s next venture

A reliable source tells me that while Mr. Mitchell’s Que Restaurant and Blues Experience is no longer in business at The American Tobacco Campus in Durham, there are plans to re-open in a larger location. In fact, Mitchell has his eye on two locations: one between Chapel Hill and Durham and another on the outskirts of Raleigh.

– Robert Moss has a list of the top 5 southern barbecue sides, broken down by region, in his latest column

– Catching up with prior posts from Moss, one on Aaron Franklin winning a James Beard award and another on shoulder clod, “Texas’s forgotten bbq star”

– If you’re smoking barbecue at home (and you should), here’s some great info on what wood to use for what meat

– The Men In Blazers met up with GFOP’s (great friends of the pod) at Joe’s Kansas City last week

Friday Find: Kathleen Purvis’ Short 2010 Barbecue Road Trip

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Image via Kathleen Purvis

In 2010,  Charlotte Observer food writer Kathleen Purvis documented a barbecue road trip in 3 short blog posts and if there is anything we love here at Barbecue Bros, it’s a barbecue road trip. If you want to read the opinion of someone who is actually qualified to write about barbecue and food in general, please read on. I’ve included a few short sentences below from each of the entries.

Barbecue road trip, Part I: Keaton’s, Cleveland, NC

The real star of the menu is just the same: Half-chicken fried, dipped in sauce and grilled. The meat inside is a little dry, but the skin is the point, peppery and just a little chewy.

Barbecue road trip, Part II: Port-A-Pit, Statesville, NC

The barbecue is smoky, moist and already sauced, the sauce on the side is dark, sweet and tastes strongly of liquid smoke.

Barbecue road trip, Part III: Cook’s BBQ, Lexington, NC

I’ve been hearing about Brandon Cook at Cook’s BBQ for a couple of years. I had just been waiting for an open travel day to check his place out. The son of barbecuer Doug Cook, who owns Backcountry Barbecue in Lexington, Brandon opened his own place and decided to forego modern shortcuts like electric or gas cookers and go back to all-wood cooked barbecue.

Link to all posts on Kathleen Purvis’ blog tagged with “barbecue”

–Monk