Linkdown: 3/24/21

Featured

In the latest sign that we’re slowly coming out of this pandemic, the BBQ Fest on the Neuse, “home to the largest whole hog cook-off in the world”, returns this May to Kinston, NC. This is on top of Governor Cooper announcing yesterday that as of this Friday restaurants can open at 75% capacity indoors and 100% outdoors. While this doesn’t mean that everything going’s to snap right back to how it was, things are definitely trending upward.

As for the BBQ Fest on the Neuse, the event hopes to be back in downtown Kinston but if they aren’t able to procure that permit they will go to the Lenoir County Fairgrounds. The barbecue competition will have less competitors, there will be less vendors, and the amount of bands and stages will also be smaller. Despite all this, hopes are high for “Kinston-Lenoir County’s signature event.

Says Joe Hargitt, Visit Kinston Chairman: “We want the overall feel to be a coming out party, after COVID, for the city of Kinston.”

Native News

Charlotte-based Mac’s Speed Shop eyes growth across the Southeast in the Carolinas, Tennessee and Florida

Jon G’s has a new convert

Non-Native News

Houston-based Blood Brothers BBQ, which fuses Asian flavors with central Texas barbecue, will open a location at the upcoming Resorts World casino on the Las Vegas strip in May

Ahead of his upcoming book Black Smoke: African Americans and the United States of Barbecue (out April 27 on UNC Press), Adrian Miller shares a few insights with Daniel Vaughn on his barbecue travels

Rodney Scott’s World of BBQ is on Eater’s list of noteworthy new cookbooks

More on that beer collab between La Barbecue and Zilker Brewing

Get brisket tips from Evan LeRoy; a video is available for Patreon members

Steve Raichlen has some brisket tips of his own over at Barbecue Bible

…and so does Jess Pryles. Must be something in the water.

Tips on fire maintenance

Sounds like my kind of place:

Robert Sietsema tries the brisket sandwich at four new NYC-area barbecue joints: Virgil’s Real Barbecue, John Brown BBQ, Izzy’s BBQ Smokehouse, and Hudson Smokehouse

Rest In Peace to Dorothy King of Everett & Jones Barbeque in Oakland

Rock Store Bar-B-Q – Stallings, NC (Re-review)

Name: Rock Store Bar-B-Q
Location: 3116 Old Monroe Rd, Stallings, NC
Order: Sandwich combo – pulled pork sandwich, red slaw, cornbread
Pricing: $

Monk: After spending most of my energy the past two year on the Lexington Big Board, I figured it was time to start revisiting some Charlotte joints where it’s been awhile. Case in point: my second visit to Rock Store Bar-B-Q was nearly 9 years after my first. On that visit, I wondered if this might become a regular lunch spot for me due to its proximity to my client at the time. Spoiler alert: it didn’t.

Prices have gone up slightly but my sandwich combo was still a reasonable $7.25 including tax compared to $6 in 2012. Much the same as my last visit, I found that the pork was tender while not having much smoke to it. Through the Great NC BBQ Map, it has been confirmed that they smoke in a gasser with wood added in, which is obviously a little different than the “wood smoked” they advertise on their sign. The sandwich absolutely needed red slaw and their vinegar sauce plus a few dashes of Texas Pete. Once that was done, it was very satisfying.

I chose corn bread as my side and they instantly pulled out a foiled brick from some sort of warming container. Which brings me to one point in regards to the speed of fulfilling the order. Once I placed my order, they pulled out a pre-made sandwich wrapped in foil, a small plastic container of red slaw, and this brick of corn bread within a matter of seconds. Everything was the right temperature and I was eating within a minute or so of ordering, so I don’t really have any complaints but this is obviously a different approach than most places.

As for the corn bread it was definitely on the sweeter side and I like that it was warm. The red slaw was their spin on a barbecue slaw and the cabbage was chopped a little coarser than I’d prefer but it did the trick to complement the chopped pork.

I was happy with my second visit to the Stallings Rock Store Bar-B-Q. It’s not a destination barbecue joint but for a quick and cheap lunch it does a good job. They seem to be doing steady business as well as they were churning out the lunch orders while I was there. I can see them getting a slight bump on the Charlotte Big Board.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Linkdown: 3/17/21

Featured

Mr. Barbecue has finally re-opened for takeout in Winston-Salem as of this past Monday, nearly 2 years after it closed due to a pit fire. As I wrote in the February 3 linkdown, this is definitely a win for classic, wood-smoked NC barbecue joints. I do have to admit, I was a little worried after they didn’t open by the end of February as they had initially announced but a few weeks delay can be excused. Mr. Barbecue is now open Mondays to Saturdays from 10:30am to 9:30pm.

Native News

Reminder: Jon G’s Barbecue food truck will be at Waxhaw Taphouse today for St. Patty’s Day starting at 5pm

Backyard BBQ Pit in Durham makes this list from Southern Living’s Robert Moss

For Moss’s iconic dish for NC, he selects the humble barbecue tray from the Piedmont region

More coverage of the inaugural Pinehurst Barbecue Festival which will take place on Labor Day Weekend of this year; Chef Joe Lumbrazo of Backyard Bistro restaurant and Ashley Sheppard of the historic Pik N Pig Restaurant in Carthage have joined Ed Mitchell as pitmasters for the event

Barvecue, producers of wood-smoked, plant-based barbecue, has broken ground on the world’s largest plant-based smokehouse in Cornelius; dubbed the “Carolina Smokehouse” the 10,000 square foot facility plans to open in July of 2021

Mac’s Speed Shop and Noble Smoke have two of the best patios in Charlotte

Non-Native News

Evan LeRoy reflects on a year of pandemic barbecue

Rodney Scott’s recipe for leftover barbecue and grits is featured in Parade Magazine

Matt Horn is adding burgers to his budding barbecue empire

Adrian Miller featured in Stanford Magazine as the “bard of “barbecue”

My body is ready:

Friday Find: Bob Garner Visits Wilber’s Barbecue on NC Weekend

After Wilber’s closed in March 2019 due to unpaid back taxes, a local ownership group led by Willis Underwood III and his son Willis IV stepped forward and reopened the restaurant in the summer of 2020, not 15 months after the closing. Bob Garner checked out the restaurant that is once again smoking whole hogs over coals but has added a few new menu items including a rib box of ribs pulled from the hog and served with vinegar. And Bob declares they are back.

Description: Bob Garner visits the iconic Wilber’s Barbecue in Goldsboro which has re-opened to the delight of the community.