Lexington

Linkdown: 10/29/14

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– Creative Loafing: Is there an Atlanta barbecue? With quotes from our friend Grant from Marie, Let’s Eat (via)

But is there an “Atlanta style” of barbecue? Arguably the unofficial capital of the South, Atlanta should be known as a barbecue mecca the way Memphis is, right? Or Austin? Hell, even Lexington, N.C. — with a population of fewer than 20,000 — is more of a bona fide barbecue destination than we’ve ever been. Atlanta is situated in the heart of barbecue country, but when you ask some of the area’s best barbecue bloggers and chefs to explain the city’s place in the wider world of ‘cue, you get more hemming and hawing than from a pitmaster being grilled on what’s in his top-secret rub.

– Speaking of Atlanta, the latest barbecue stops for Marie, Let’s Eat are Poole’s Bar-B-Q, Joe’s BBQ, and Sam’s BBQ-1 West

– In this past weekend’s third annual Tempeh Challenge in Asheville. a tempeh from The Bom Bus captured the People’s Choice Award with “its black bean tempeh and North Carolina-style barbecue sauce served with sweet potato mash and sweet potato chips”

– Eight years in, southern Californian Carolina Panther Ryan Kalil knows the difference in barbecue between the two areas…kinda

Q. What has become your favorite Southern tradition?

A. Barbecuing’s a big deal in southern California and it is here, too.

Q. Different styles though, right?

A. Different style, different lingo. Like back home you say, ‘Are you going to a barbecue?’ Here you say, go to grill out. I’m like, ‘Grill out?’

Q. What’s the food at a California barbecue?

A. Different kinds of burgers, steaks. Here it’s like pulled pork.

– A video feature on The Great NC BBQ Map from High Point’s Fox 8

– WRAL’s pick for favorite entree at this year’s NC State Fair was a barbecue sundae

Carthage’s own Pik-N-Pig offers the best entree option at the N.C. State Fair – The Barbecue Sundae. Now, it isn’t a traditional ice cream sundae. It is more like a barbecue parfait with layers and layers of goodness. The barbecued pork is topped with a layer of baked beans, then a layer of coleslaw. Just add your favorite sauce on top (we like a mix of both sauces), and you are all set. Served in a convenient 20 oz. plastic cup, you are able to walk and eat quite easily with this blend of sides and meat. Don’t be surprised if you end up finishing it, because it is not nearly as heavy as it sounds.

– WRAL also reviews The Fire Pit, a new barbecue restaurant in Wake Forest

– On Sunday, Sam Jones hits Dallas with his brand of North Carolina whole hog awesomeness for Dia de los Puercos

– More info on Dia de los Puercos from TMBBQ themselves, noting that the “hogs that Samuel Jones will be cooking are a Texas-raised heritage breed,” plus this cool photos

– Lexington is #4 on this list of the 12 meat cities in the US, and for good reason:

Of the many “barbecue capitals of the world,” Lexington is by far the smallest. There’s a barbecue restaurant (19) for every thousand people, and most are world class.

– Finally:

Linkdown: 10/22/14

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– The Charlotte Observer’s Retro Charlotte blog has several old ads for the Mallard Creek Barbecue

– Speaking of the Mallard Creek Barbecue, in its 85th annual edition just as many people come for the brunswick stew as do for the pork writes Charlotte Observer writer Kathleen Purvis

– One last link for it, where they are going above and beyond to prevent health risks

– Mind wanders to Southern rock, baseball, weather – and barbecue

– Some photos and a short recap of this past weekend’s Q-City Charlotte BBQ Championship

– Village Voice: Arrogant Swine Brings the Nuances of Carolina ‘Cue to New York

The region’s other favorite barbecue preparation, Lexington style, marries pork shoulder with a thin but pungent ketchup-based vinegar sauce. On a recent visit, Ho’s thickly chopped pig was aggressively smoky but just slightly undersalted — it still sings when dipped into that sauce.

– Congrats to Johnny!

Linkdown: 9/17/14

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– Daniel Vaughn, barbecue editor of Texas Monthly, is definitely the right man to write an article about being “meat drunk”

You’re experiencing a rapid heartbeat, flush cheeks, and a sweaty brow. All are symptoms of overindulgence, but not of the alcoholic kind. Rather than an elevated BAC, the cause might be a high that even a teetotaler can get. You’re getting meat drunk.

– Speaking of Texas Monthly, their annual barbecue fest was this past Sunday and it looks like it was a blast (more photos here and one blog’s top 5 bites here)

– The title says it all: “For traditional Carolina barbecue, a trip to Lexington, NC is a must”

A tanked economy winnowed down the joints, but not the residents’ passion for barbecue shoulders. That’s what makes Lexington barbecue different: Many pit masters have tried the typical ribs, beef briskets, turkey and chicken, but few now offer them except on a few days a week and on special occasions.

“Ribs never caught on in Lexington,” Yountz said, adding that he also tried beef brisket but found it too wasteful and the novelty soon wore off for his customers.

– The latest entries in Tyson Ho’s How I Built a Barbecue Restaurant in Brooklyn series looks at the interior decorating on a dime aspect and standing before the community board

– Elizabeth Karmel (aka Grill Girl) has left Hill Country to start Carolina Cue To-Go, an “online barbecue shack” that will offer whole mail order whole hog barbecue; it goes live on 11/1 (via @BBQsnob)

But after more than a decade focused on Texas-style food, it is time for me to go back to my North Carolina roots.  I have partnered with a childhood friend to form an online “Barbecue Shack” that will sell traditionally smoked Eastern Carolina whole hog barbecue nationwide.  My whole hog is inspired by my long-time barbecue buddy, Ed Mitchell, and it will be sauced with my signature Lexington-Style Vinegar Sauce.  In my opinion, it will be the best of what North Carolina has to offer.

– More coverage on the Great NC BBQ Map

– The Carolina/Texas barbecue joint Curly’s Carolina, TX Barbecue in Round Rock, TX closed last Sunday

– Barbecue Rankings made his way back through NC last week

– Sports Illustrated’s Andy Staples visits Skylight Inn

This is eastern North Carolina, so the hogs started whole and then got chopped into hunks. At the Skylight Inn, cracklins intermingle with the meat.The occasional crunch is entirely intentional. The pork doesn’t need accompaniment, but a bath in the thin, vinegar-based sauce produces an entirely different flavor explosion.

Linkdown: 9/10/14

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– The 20 most ridiculous NFL stadium foods includes the Hogmolly from Bank of America Stadium, home of the Carolina Panthers (though technically Charlotte is not “in the heart of whole hog country”)

The Hogmolly, created for Panthers GM Dave Gettleman and inspired by his nickname for “linemen of girth.” Sliced smoked brisket, tomato BBQ sauce, fried onions, pickled jalapeno, and cole slaw. It’s called a Hogmolly, so why isn’t there pork? And why are they featuring brisket in the heart of whole hog country? So many questions.

– The 85th Mallard Creek Barbecue Festival and the Q City Barbecue Championship make Creative Loafing’s 5 food events not to miss this fall

– The East-West Barbecue Fest was held in downtown Greensboro last weekend

– A short profile on Lexington, NC barbecue and five of its 17 or so barbecue joints

– The latest Smoked column on eater takes a look at Black’s Barbecue; here’s our review (along with Kreuz Market) if you are so inclined

– Speaking of Black’s, their soon-to-be-opened Austin location is hiring

– Marie, Let’s Eat! visits Chuck’s Barbecue in Opelika and Price’s Barbecue House in Auburn during a recent trip to Alabama

– Big Wayner checks out Ubon’s Bar-B-Que and Catering in Yazoo City, Mississippi

– Thanks for the shout out, Barbecue Rankings!

– This awesome 12″ x 18″ print made in South Carolina is on sale from Huckberry (sans frame); if you aren’t a member feel free to join using this link and get $5 credit