Mighty Quinn’s Barbeque

Linkdown: 12/21/16

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– Daniel Vaughn on “big city barbecue” (don’t call it “craft barbecue”)

The foundation of big city barbecue is a focus on premium quality meats, such as prime grade beef from boutique brands like Creekstone and 44 Farms. There’s a reverence toward slices of fatty brisket served without sauce. A big city meat cutter might cringe at the idea of chopping their beautiful briskets, looking down on the staple of Texas barbecue that is the chopped beef sandwich. The ribs and pulled pork (and trust me, there will be pulled pork) will likely be identified by breeds like Duroc or Berkshire. Its hard to make a decent profit, even when charging $20 per pound for that prime—or in some cases Akaushi (also known as Texas Wagyu)—brisket, so the menus are diversified with cheaper items like pork shoulder and turkey breast. You won’t find big city barbecue joint that’s a single meat specialist.

– A Pakistani website has the NC Historic Barbecue Trail on its list of best trips for foodies around the world

– A review of D.G. Martin’s book released earlier this year, North Carolina’s Roadside Eateries

– Includes brisket from Franklin Barbecue at #1

– Grant and Marie give Hillbilly Willy’s Bar-B-Que in Chattanooga another try, a place that uses Memphis-style dry rub on their ribs

– Mighty Quinn’s opens its latest outpost in…Manilla, Philippines?

– BBQ Hub has a list of whole hog barbecue restaurants across the southeast and even in Brooklyn

– The more you know

Linkdown: 3/23/16

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– North Carolina, y’all:

– Midwood Smokehouse is opening its 3rd Charlotte-area location at the Park Road Shopping Center later this year

– A new barbecue and music venue called Raleigh Roadhouse sets its grand opening April 1-2 in Raleigh on Glenwood Avenue

– John Shelton Reed’s upcoming Barbecue book is included in this rundown of upcoming books

– Grant visits Archer’s BBQ in Knoxville, a small regional chain

– Daniel Vaughn visits The Beast, a Texas-style joint in Paris, and is pleasantly surprised

– The Central Carolina BBQ Academy has begun meeting in Dunn at the old Harnett High School (for now)

In a small, smoky room of a long-closed school, Gregory Hamm is teaching heresy. His disciples, long familiar with the eastern Carolina dogma of barbecue, are being taught that there’s more to perfect pork than vinegar.

– Hugh Mangum of Mighty Quinn’s has Houston roots

– Southern chefs (and a couple barbecue men) ponder whats next for southern food

Linkdown: 8/6/14

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– Congrats to @BBQSnob and fellow NC barbecue blogger @BBQJew for being named to Beef Magazine’s list of 10 great barbecue bloggers

– La Barbecue has relocated to GoodLife Food Park as of today

– A couple more Austin barbecue notes in this “Food-o-File” column from the Austin Chronicle, including this tidbit on the Austin location of Black’s Barbecue

Speaking of barbecue, fourth-generation Lockhart pit boss Barrett Black says the family expects to have the new Black’s Barbecue (3110 Guadalupe) retail outlet open in August and is still on the lookout for the perfect parking spot for the Black’s food truck.

– A West Village outpost of Mighty Quinn’s had a soft opening this past weekend and officially opened on Monday night

– Speaking of Mighty Quinn’s, it is among the 8 Best Urban Barbecue Pits In New York City according to Food Republic

– Review of Okie Dokie Smokehouse in Swannanoa from Asheville’s Citizen-Times

– Barbecue Rankings apparently found some great ‘cue at Salvage BBQ in Portland, Maine

– The Great NC BBQ Map is now officially on sale to the public at the newly redesigned site as well as several restaurants including Sauceman’s (below); they also got nice write ups by the Charlotte Observer and Salisbury Post as well

Linkdown: 6/18/14

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– A review of the Mighty Quinn’s in Clifton, NJ

– Hogs for the Cause out of New Orleans has added an event in Charleston dubbed Holy City Hogs

– Ed Mitchell’s barbecue made an impression on Zagat from the Big Apple BBQ a few weeks back (via)

Whole hog from pitmaster Ed Mitchell

North Carolina-based pitmaster Ed Mitchell recently opened Durham restaurant Que with his son Ryan. At this weekend’s event he prepared whole hog which was tossed in the classic North Carolina vinegar-based sauce, resulting in some of the most interesting and complex flavors we tasted. 

– New location, new management for Hog Day, this year in Efland

– Three Salisbury men have created Little E Sauces and Marinades, a line of rubs, marinades, and sauces that has been picked up by Food Lion

– A Beer Pilgrim’s review of 12 Bones Smokehouse in Asheville

– Marie, Let’s Eat! visits Lovie’s BBQ in the Buckhead neighborhood of Atlanta, that, while isn’t a Lexington-style joint, has a thin vinegar sauce somewhat reminiscent of a Lexington dip

There is only one sauce available, and it’s as close to a Lexington-style thin vinegar-tomato mix as you’re likely to find in Atlanta. I don’t know that it went all that well with the chicken, but the pork just loved it.

– The Great NC BBQ Map should be shipping out for customers to receive maps by the end of July, and the final tally of barbecue restaurants is kind of mind-blowing

How many restaurants ended up on the map? Guess. We don’t think you’ll believe the number….

FOUR HUNDRED AND THIRTY FOUR!!!!

Yes, you read that right. 434. And another 42 barbecue festivals and cook-offs! So get your bellies ready.