Longleaf Swine

Linkdown: 12/15/20

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In his latest issue of The Cue Sheet, Robert Moss examines the ten best college cities or towns to attend according to nearby barbecue options. While my alma mater NC State is mentioned as a future possibility once the planned restaurants like Sam Jones BBQ, Wyatt’s Barbecue, and Longleaf Swine open their doors in 2021 (not to mention Prime BBQ in Knightdale that opened this year and the upcoming Ed Mitchell’s The Preserve), several NC towns make the list. Not on the list either is Chapel Hill, primarily due to the loss of Allen & Son last year.

East Carolina University in Greenville has B’s Barbecue, Sam Jones Barbecue and the two Ayden joints nearby (Skylight and Bum’s) and comes in at #9. Surprisingly, Catawba College in Salisbury, NC makes the list just ahead of Greenville due to a couple of joints in town (College Barbecue and Richard’s) plus its proximity to Lexington and its myriad options for barbecue.

That’s it for NC on this list but both Columbia and Charleston appear further down from our neighbors to the south. I won’t spoil the rest of the list, but if you think hard enough you can probably guess which university and city takes the #1 spot on the list.

Native News

The Great NC BBQ Map poster is 50% off through today

The Pinehurst Barbecue Festival is planned for September 3-5, 2021

The Bar-B-Q King is one of many COVID-friendly food options in Charlotte for walk-up or drive-thru (or in this case, drive-in)

In NC, barbecue sauce makes a great gift writes Spectrum News

OooWee BBQ has smoked meat by the pound available in take-and-bake meals

Primal BBQ is set to open in Wilmington later this month and will serve a little bit of everything

Longleaf Swine is one barbecue restaurant offering to-go meals in Raleigh

Wish I could attend this socially-distanced pig pickin’ in Durham this weekend

Chicken bog long sleeve tees from Buxton Hall released just in time for last minute Christmas shopping

Non-Native News

In perhaps the least surprising news of the week, Tim Carman found better options than the McRib in DC

Even though Pat Mahomes went to college in Texas, he prefers Kansas City barbecue

This smothered tater tots collaboration between Fox Bros Bar-B-Q and Nina and Rafi looks amazing

An American pitmaster living in Hong Kong names the US barbecue restaurants he dreams of going back to some day, including Rodney Scott’s BBQ, Cozy Corner, Franklin Barbecue, and Valentina’s Tex Mex BBQ

Pork n’ Pine Santa delivers pulled pork sammies in Baltimore

Linkdown: 9/2/20

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Native News

The 91st Annual Mallard Creek Barbecue, “the Grand Daddy of All NC Barbecues” that is typically held the fourth Thursday of October in Charlotte, is officially cancelled this year; organizers and politicians are naturally disappointed

Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe

Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week

Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies

Rx Restaurant and Bar, a fine dining restaurant in Wilmington, has pivoted to whole hog barbecue during the pandemic

Circle B BBQ in Spindale is raising money for Operation BBQ Relief to cook meals for communities and first responders hit by storms and other natural disasters.

The #SummerofCue ends this Monday

Non-Native News

Pappy’s Smokehouse in St. Louis will open a second location this October

Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day

Pellet smokers are on the rise, according to J.C. Reid

“California wildfires are making wine grapes taste like barbecue,” reports The Takeout

Heim BBQ is offering socially distanced barbecue class this weekend

Eliana Gutierrez is Austin’s (and perhaps the nation’s) youngest female pitmaster, working at Valentina’s Tex Mex BBQ

“Chef’s Table: BBQ” explores the origins of barbecue and is now available on Netflix

Here’s a review from the Washington Post

How to Order Takeout from Our Favorite NC Barbecue Restaurants (East)

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Monk: We featured our favorite Charlotte barbecue restaurants and how to order takeout from them as well as select restaurants from the Piedmont and western part of the state last week. Here in this post we are featuring more notable restaurants from the eastern part of the state, some of which we’ve tried and some of which we still need to get to – at least those that posted updates on Facebook.

Please note: As everything is pretty much a fluid situation these days, please call ahead or check on social media to ensure that the restaurant is open and serving.

Grady’s BBQ (Dudley)
Wednesday to Friday, 10am to 3pm; Saturday, 10am to 4pm Now Closed
Call ahead to order (919) 735-7243

Lawrence Barbecue (Raleigh)
Monday to Saturday, 11am to 7pm
Link to order online or call ahead to place order (919) 596-6923

Longleaf Swine (Raleigh)
Order by Wednesday for Sunday delivery and by Sunday for Wednesday delivery
Link to order online

Picnic (Durham)
Sunday to Saturday, 9am to 8pm
Link to order online

Picnic (Raleigh at the future Wyatt’s Barbecue location)
Varies; check Facebook page
Call ahead the day before to place order: (919) 908-9128

The Redneck BBQ Lab (Benson)
Sunday to Thursday, 11am to 7pm; Friday to Saturday, 11am to 8pm
Link to order online, call ahead to order (919) 938-8334, or pull up and put on hazards on for curbside service (seriously)

Sam Jones BBQ (Winterville)
Monday to Saturday, 11am to 9pm; Sunday, 11am to 3pm
Link to order online

Skylight Inn (Ayden)
Monday to Saturday, 11am to 7pm
Call ahead to order (252) 746-4113

Southern Smoke BBQ (Garland)
Pick ups will be in Clinton, Elizabethtown, and Garland at 5:30
Link to order online, call ahead to order (910) 549-7484, or email Matt Register at matt@southernsmokebbqnc.com

Friday Find: Longleaf Swine on The NC F&B Podcast

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Link to podcast

Monk: Marc Russell and Adam Cunningham are the guys behind Longleaf Swine, the Raleigh food truck that will be opening a brick and mortar store at Transfer Co Food Hall. The NC F&B podcast hosts Max Trujillo and Matthew Weiss get the origin story of how and why Marc and Adam got into barbecue and also get some details on their upcoming food stall, including what the bar will likely look like (think shots and PBR).

Description: Raleigh is up in smoke! Esquites (Mexican street corn) on the side of a classic double patty burger done on a flat top with American cheese and dill pickles all on a potato bun. Hungry yet? I haven’t even talked about BBQ yet. Adam Cunningham and Marc Russel are fusing Eastern North Carolina, Texas and Kansas City BBQ’s all in one. As if melding different BBQ cultures wasn’t enough, these mad-bbq geniuses introduce latin flavors (barbacoa) into their whole hogs, smoked meats and sides. We nerd out on BBQ, why you have to use a flat top to cook burgers, how to use smokers inside. You can listen to this now and go experience it all soon at Longleaf Swine BBQ inside the Transfer CO food hall!