Rodney Scott’s BBQ

Linkdown: 12/6/17

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– A review of Sam Jones BBQ from The Daily Reflector

– J.C. Reid’s latest barbecue article reflects on pork belly

– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!

The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.

To achieve that level of pure deliciousness,  “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”

– Apparently Sarasota’s got a “smokin’ hot” barbecue scene

– Saucy:

– Rodney Scott on passing of pitmaster Douglas Oliver: It’s like a legend left us

– Texas politics don’t mess around when it comes to barbecue

 
– Great use of video in this tweet right here:

Friday Find: BuzzFeed Roadtrips through North and South Carolina

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Update: I re-watched the video and found it to be pretty light on actual barbecue content and more of a commercial for the car.

BuzzFeed takes a 6-stop barbecue roadtrip through North and South Carolina to visit some great and iconic joints: Buxton Hall Barbecue, Lexington Barbecue, Skylight Inn, Rodney Scott’s BBQ, Sweatman’s BBQ, and Lewis Barbecue.

Linkdown: 8/23/17

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– Ringer’s Danny Chau visits Lewis Barbecue and Rodney Scott’s BBQ in Charleston and sees the future of barbecue

– First We Feast: “8 Common BBQ Myths, Debunked”

– Seoul Food Meat Co and Mac’s Speed Shop is on Charlotte Five’s list of where to eat and drink in Southend while the original Midwood Smokehouse is on the list for Plaza Midwood

– Some great photos behind the scenes at the world’s largest free barbecue at the XIT Rodeo and Reunion in Dalhart, TX

– Thoughts and prayers are with the Brooks family as the original owner and father of the current brother owners passed away last week at the age of 90

– Kathleen Purvis on the cuisine of Charlotte for newcomers:

Take our barbecue style: We’re close to Lexington, N.C., where “barbecue” means a pork shoulder, slowly cooked over wood coals, chopped and mixed with a vinegar-based sauce with a little tomato in it. The origins are probably German, from all the German immigrants who started in Pennsylvania and ended up here. But you’ll also find Eastern North Carolina style, which involves a whole pig and no tomato in the vinegar sauce. That’s descended from an old English style, and we like that too.

Or you can find newer, fancier barbecue that involves Texas brisket or Memphis ribs, and we embrace that because it tastes good. But if you invite someone over for “a barbecue” and serve them grilled hot dogs? They’ll be nice about it, but they won’t be happy. (See “pop,” above.)

– A recently-closed bistro in Durham will reopen as Maverick’s Smokehouse and Taproom, which will have an an international house of barbecue menu

– 2M Smokehouse in San Antonio: the next great Texas barbecue joint?

– David Chang’s last meal on earth (which is more of a transcontinental progressive dinner) includes a stopover in Austin for brisket at Franklin Barbecue

https://www.youtube.com/watch?v=bYbL8d3g5f4

Linkdown: 8/2/17

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– One man’s quest to ruin it for everyone else; complaints of air pollution from Little Richard’s BBQ in Winston-Salem:

Someone has been emailing for months officials with the N.C. Department of Environmental Quality, the Forsyth County Department of Environmental Assistance and Protection, me, state legislators, Ask SAM and anyone else within electronic earshot about “the plume from the 3 unregulated point source smoke stacks” that sends a “cloud of unmitigated (carbon monoxide) and particulate matter” into the atmosphere.

– Congrats to Rodney Scott’s BBQ, named one of 50 finalists for Bon Apetit’s Best New Restaurants in America 2017

– As expected, the Southeast Tourism Society has named The Barbecue Festival one of the top 20 events in the Southeast for October 2017

– Coverage of Skylight Inn turning 70 last weekend from the News & Observer and WNCT

– The 4th Annual Pigs & Pedals BBQ cooking competition is in Asheboro this weekend, with a new People’s Choice Competition

– Barbecue the documentary comes to Netflix in August in glorious 4k

– An “American Regional Barbecue Cheat Sheet from Tasting Table” though they don’t quite get the North Carolina section right

– This week’s latest Cheerwine story