http://www.youtube.com/watch?v=mFqrqHBD4Hk
You may have recently seen us link to a few posts by barbecue historian Robert Moss on chicken mull in both Southern Living’s The Daily South and Serious Eats. Here, Zagat travels to Athens, GA to learn more about this mostly unknown barbecue dish.
–Monk
– Robert Moss goes deep on chicken mull, “the rarest stew in barbecue”
What better on a cold, rainy December day than a bowl of chicken mull? The classic BBQ stew no one’s ever heard of. http://t.co/J1F01WT6gQ
— Robert Moss (@mossr) December 23, 2014
– To sauce or not to sauce: well that just depends on whatcha like
– Mission BBQ in Virginia Beach is the most patriotic bbq joint in America (h/t reader Robert Evans)
– Crown Town Living checks out The Improper Pig
– “Denver’s barbecue is atrocious” (via)
– Grant from Marie, Let’s Eat! finished up his NC/SC circumnavigation reviews last week, but checked out Praise the Lard BBQ in Buford, GA recently
– Johnny Fugitt of Barbecue Rankings is interviewed by the salad restaurant Chop’t after his 365 joints in 365 days sojourn ended
– ICYMI, here’s our holiday 2015 gift guide we posted last week for your (extremely) last minute gift ideas
– Charleston-based food writer Robert Moss (who has written two books on barbecue) is named barbecue editor for Southern Living magazine
SL: How about a little preview. Where are the best places to grab barbecue in the Carolinas?
RM: There are so many great places to eat barbecue in the Carolinas [note, folks in “the Carolinas” always say “the Carolinas” and not “Carolina,” because to us they are two distinct places, just like the Dakotas] that it’s hard to narrow it down. But, here are a few can’t-miss places that should be on everybody’s list: Scott’s Bar-B-Que in Hemingway, SC; Skylight Inn in Ayden, NC; Allen & Son in Chapel Hill (the one on Millhouse Road, north of town); Stamey’s in Greensboro, NC; Jackie Hite’s in Leesville, SC; and, just about any of the dozen joints in Lexington, North Carolina, that still cook with wood, like Barbecue Center, Lexington Barbecue, and Cook’s Barbecue.
– Speaking of which, here is his first blog post on Southern Living’s The Daily South blog on John Lewis and his upcoming Charleston barbecue restaurant
“I’ve been looking for another city to go open a barbecue place,” he says. He considered Los Angeles, San Francisco, and New York, but decided the soil wasn’t fertile enough there. “South Carolina is deeply rooted in the barbecue tradition,” Lewis says. “People here [in Charleston] have been very receptive to what I make.”
– Belmont-based competition team Ranucci’s Big Butt BBQ took home a grand championship at last weekend’s When Pigs Fly Barbecue Festival in Fayetteville, the latest NC BBQ Association event
– Interesting question posed by Burger Mary: Are you eating bad BBQ or just being served by bad staff? (via)
– Mac’s Speed Shop here in Charlotte is the latest to get the Our State barbecue profile treatment, though I think the writer goes a little too far in his praise of the joint
– More coverage on Carolina ‘Cue and its creator Elizabeth Karmel, who is coming to next month’s Palm Beach Food & Wine Festival
– The Great NC BBQ Map team stops by WNCN in Raleigh to have an east vs. west barbecue tasting
– They also have some map signings coming up around North Carolina, starting on November 28 in Belmont
– Pro tip: Don’t forget to rest your brisket
– Midwood Smokehouse is taking orders for smoked turkey (and other meats and sides) until next Monday, November 24th
How about Thanksgiving the easy way? pic.twitter.com/ICGDMmmSwr
— Midwood Smokehouse (@MidwoodBBQ) November 19, 2014
– Elliott Moss (of the forthcoming Buxton Hall) is doing an eastern style barbecued heritage turkey as part of a pick-up dinner for Thanksgiving; details here
– While the newest incarnation of the Hornets opted not to use Alexander Julian as a free consultant to help design their new uniforms, he designed the original ones in exchange for barbecue
Julian was already a standout in the design world because of his “Colours” collection of men’s clothes when Shinn asked him in the 1980s to come up with the Hornets’ original uniforms. Julian said he would do it if Shinn would ship five pounds of barbecue to his house in Connecticut every month – “Carolina caviar,” as Julian called it.
“I had no idea that an expansion team uniform was going to sell as much as it did,” Julian said. “I was really dumb. I didn’t know what I was giving up. I normally get a five percent royalty. The reports I saw was that they sold over $200 million worth of stuff. So I traded $10 million for some barbecue. George got rich, and I got fat.”
– Stamey’s was featured on the Cooking Channel show “Man Fire Food” (via bbqboard) yesterday
– Well this sounds promising:
Pretty damn excited about the idea of @topchefkevin bringing whole-hog barbecue to Georgia this year. Preview taste at @gunshowatl July 4-5.
— Bill Addison (@BillAddison)
– Yet another list of best barbecue joints in America, this time from Smart Travel list (via Huffington Post). At least it’s pretty accurate for NC, both in the description of east vs. Lexington styles as well as the joints they choose
Where to Get It: Our resident North Carolinian editor says Allen & Son in Chapel Hill is quintessential, with large brick pits out back and telltale checkered oilcloth on the tables inside. Skylight Inn in Ayden earns Southern Living‘s high praises for its whole-hog approach. Locals laud Lexington Barbecue‘s wood-smoked, ketchup-laced pork shoulder; a roll to heap it on will cost you $0.17 extra, and some Cheerwine (a super-carbonated cherry soda native to the area) is the only proper accompaniment.
– From a few weeks back, Daniel Vaughn (aka bbqsnob) had the good fortune to explore whole hog barbecue through tasting it from Ed Mitchell, Samuel Jones, and Rodney Scott at The Big Apple BBQ event earlier this month
– Robert Moss explains smokers across the south in this article for Serious Eats (via)
– 8 Things to Eat at a Charlotte Knights game includes two barbecue items from Queen City Q – a pulled pork potato and a pulled pork sandwich
– Q4Fun figures out which beers from NoDa Brewing pairs best with various barbecue dishes
- Pulled pork
- Mustard sauce – Ramble on Red – counterbalances the acidity – competing flavors
- Vinegar sauce – Ramble on Red or Cavu
- KC style sauce – Hop Drop ‘n Roll
– This Fourth of July, feel free to go with slaw as a side dish at your cookout
“Slaw is universal,” says John Shelton Reed, author of “Holy Smoke: The Big Book of North Carolina Barbecue .” “Slaw is part of the deal unless you ask not to have it.”
– Well this looks amazing: John Lewis of la Barbecue and Rodney Scott of Scott’s Bar-B-Que to smoke barbecue together in Charleston; too bad its on a Sunday and during the World Cup Final
So we’re throwin’ a little shindig. @chsbrownwater @la_Barbecue @rodneyscottbbq pic.twitter.com/U5l6Lw0ILx
— Pork n Whisk(e)y (@porknwhiskey)