Mallard Creek Barbecue

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!

Mallard Creek BBQ

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This past Thursday, I visited my first Mallard Creek Barbecue during a late lunch break on a perfectly crisp fall day. The church barbecue was in its 84th year and this year cooked 14,000 pounds of barbecue, 2,500 gallons of brunswick stew, 2 tons of slaw, and over 8,000 sandwiches. Speaking of sandwiches – my two sandwiches were pretty great and honestly better than most restaurant options in Charlotte. Be sure to mark your calendars for next year’s barbecue – always the fourth Thursday of October – because it’s definitely worth checking out for any serious barbecue fan.

-Monk

Linkdown: 10/23/13

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– The 84th Annual Mallard Creek Barbecue is tomorrow

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– However, Kathleen Purvis warns everyone to be careful at church barbecues (and similar events) in light of the recent salmonella outbreak in Shelby last month

– NC (specifically Lexington-style) and TX barbecue: maybe not so completely different? Daniel Vaughn of TMBBQ thinks so when it comes to outside brown and fatty brisket.

– Diva Q stopped by Charleston last week and helped with a fundraiser for a local charity (thanks to the reader Robert who submitted this story!)

– For August – National Sandwich Month – Zagat listed a sandwich for each state that best embodies “the spirit of each community and its local cuisine.” The good: they picked a chopped pork sandwich for NC. The bad: they photographed one at Bar-B-Q King in Charlotte. It’s as if they flew into Charlotte and found the first barbecue joint they could find (4 or so miles out Wilkinson Blvd from the airport) and just went with that.

– The winners of last week’s Q-City Championship, with Ranucci’s Big Butt BBQ winning the grand championship

Linkdown: 10/2/13

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– North Carolina has a new law which allows the concealed carry of firearms in more businesses, but Lexington Barbecue still posts a sign prohibiting firearms on its premises

– A recap of last weekend’s Whole Hog State Championship in Raleigh

– BBQ Jew has some deets on the Allen & Son (Pittsboro, not Chapel Hill) expansion into a former Jackson Bros BBQ in Sanford

– The Red BBQ sauce from Mac’s Speed Shop beat over 250 competitors to win first place in the Tomato Sauce category at this year’s Memphis in May; you can’t have that recipe but here’s the recipe for their vinegar sauce 

– Our State magazine recently reviewed Speedy’s Barbecue in Lexington (our review here) and Blackbeard’s BBQ & C-Food in Tarboro

– The 84th Annual Mallard Creek Barbecue will begin at 10am on October 24 and I hope to attend this year

A crowd of nearly 20,000 is expected to tackle 14,600 pounds of pork barbecue; 2,500 gallons of Brunswick stew; 2 tons of coleslaw and 400 gallons of coffee.