From earlier this year, Bob Garner visits Southern Smoke Barbecue in Garland for UNC-TV’s “NC Weekend”.
The passion and creativity of the people behind Southern Smoke Barbecue, as well as their wood-smoked pulled pork and ribs, attract huge crowds to the small town of Garland, N.C. Bob Garner investigates!
– Interesting from Anthony Bourdain, who had previously declared love for both Eastern NC and Kansas City barbecue
.@Bourdain declares lechon in The Philippines the best pig he ever had. https://t.co/gWkTLPe5mo pic.twitter.com/Cneq8SEwoY
— Parts Unknown (@PartsUnknownCNN) April 25, 2016
– Where to find regional styles of barbecue in NYC, including North Carolina-style from Arrogant Swine
– Robert Moss on “early airport barbecue”
The period between 1930 and 1960 saw a great flourishing of barbecue enterprises throughout the South, as one resourceful cook after another threw up a canvas tent or wooden stand and started selling slow-smoked meat wherever they saw potential customers.
– Ed Mitchell is having a pig pickin’ for Raleigh Homeless next Thursday
– Here’s an example 3 day Lexington Barbecue itinerary
– Midwood Smokehouse once again lands on the Voters Choice for Best Barbecue in Charlotte
– Charlotte Magazine profiles the newly opened Seoul Food Meat Co.
Seoul Food Meat Co. brings Korean back to Charlotte in barbecue fusion: https://t.co/0SqHDvsDPz pic.twitter.com/dldYt3bBpz
— Charlotte magazine (@CharlotteMag) April 29, 2016
– NC State University is holding a barbecue camp in June
– Sam Jones and Ed Mitchell are once again part of The Big Apple Barbecue Block Party
– Grant visits Big Bob Gibson Bar-B-Q in Decatur, AL – home of the white sauce and “perfectly fine, middle-of-the-pack barbecue”
– TMBBQ interviews Laura Loomis, the 28 year old female pitmaster of Two Bros BBQ in San Antonio
– A roundup of barbecue cookbooks out this spring
– Bullock’s Bar-B-Que in Durham will be closed for a few weeks after a fire
– The Barbecue Festival in Lexington is a food festival within driving distance from Charlotte that defines NC cuisine, according to Charlotte Five
– Speaking of Lexington, this blog considers it one of the 14 best places in the world for barbecue and we fully agree (although it mistakenly attributes Stamey’s in Greensboro to Lexington)
– Houston Chronicle BBQ writer JC Reid on the pitfalls of defining true ‘cue
Needless to say, a few pitmasters took umbrage with this definition and compliance method. Pitmaster Carey Bringle of the popular Peg Leg Porker barbecue restaurant in Nashville responded on his Facebook page: “I can assure you that (the True ‘Cue folks) are not experts. First off, they are writers, not pitmasters.”
– Potential “Pitmaster General”?
TO—POTUS candidates
FROM—@JusticeWillett
RE—victory strategyPromise to name Aaron Franklin “Pitmaster General” pic.twitter.com/7SkCco7gRp
— Justice Don Willett (@JusticeWillett) April 23, 2016
Name: Queen City Q
Date: 4/13/16
Address: 225 E 6th St, Charlotte, NC 28202
Order: Super Q platter (pork, brisket, sausage, ribs) with eastern NC bbq slaw and hush puppies (link)
Price: $28
Speedy: So after Monk panned the Concord Queen City Q location last week, we decided we needed to go back to the flagship to see how it stacked up. In the past, we’ve had pretty good experiences, so we needed to find out if Monk just had a one-off bad experience or if quality had started to slip across the board.
Monk: Before Hornets home games, Queen City Q is packed to the gills and the wait time can reach upwards of 45 minutes. Our visit before the final home game of the season was no exception but after waiting in the packed lower bar area, we were able to snag a high top. Regardless of whether the food was still any good or not, it was evident to me that Queen City Q was probably doing just alright in terms of business.
Speedy: The sausage at QCQ has always been my favorite meat. And today was no different. The sausage is served split with a mustard sauce and it just works. The meat is finished on a grill and has very solid flavor. It doesn’t try to be anything it’s not with fancy flavors or fillers – it’s just good. So the first meat is a go.
Monk: While Speedy considers the ribs to be one of the better meats at QCQ, they were overdone and pretty tough on this occasion. Seeing as how they came in individual bones as opposed to a half rack I wonder if perhaps they had been under a heat lamp after they were cut and that ultimately did them in. Whatever the reason they were just average.
Speedy: I was a little disappointed in the ribs as well. They were fine, but not as good as I had remembered. For the brisket, though, I need to find a better word than disappointed. It was flat out bad. It tasted like it had been cooked the previous day and reheated. There was no tenderness to the meat and it took a significant amount of barbecue sauce just to finish. It’s been a long time since I’ve had brisket at QCQ, and it will be a long time before I do so again.
Monk: The pork was at least better than the dry, stringy mess I got in Concord. It was tender and moist to the point where I didn’t reach for a table sauce. This was more along the lines of the quality I remembered.
Speedy: We had red slaw and hush puppies as sides, which were pretty good. I know Monk was a little disappointed in the sides at the Concord location, but these were both acceptable. Nothing to get too excited about, but they won’t affect my decision on whether to go back.
Monk: In my review of the Concord location, I wondered if it was a one-off disappointing experience at a satellite location or an indication of an overall drop in quality for Queen City Q. Unfortunately, with this review I am pretty firmly convinced that it’s the latter.
Ratings:
Atmosphere – 3 hogs
Pork – 2.5 hogs
Brisket – 1 hog
Sausage – 3.5 hogs
Ribs – 2.5 hogs
Sides – 3 hogs
Overall – 2.5 hogs
