Sam Jones BBQ

Linkdown: 2/24/16

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– Are black-owned barbecue joints dying?

– Tourism is booming in SC thanks in large part to barbecue

While multiple factors have boosted recent tourism growth in South Carolina, including a recovering economy and lower gas prices, Parrish said the influence of SCPRT’s DiSCover marketing campaign, which included promotion of the official South Carolina Barbecue Trail, also motivated travel.

– Over at Marie, Let’s Eat!, Grant visits two Georgia barbecue joints, Southern Soul in Saint Simons Island and Sandfly BBQ in Savannah

– Moore’s Old Tyme BBQ in New Bern is switching owners but thankfully still planning to cook with wood

– TMBBQ goes deep on the Mel-Man Sandwich, an East Texas specialty

– A couple more stories from Our State’s barbecue issue; B’s Barbecue

– …and Sam Jones’ new barbecue joint

Linkdown: 1/6/16

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– Daniel Vaughn’s best Texas barbecue bites in 2015

– Upcoming Durham restaurant openings include Picnic, a “modern take on barbecue joint” set to open in early February as well as a “biscuit and barbecue concept” at the American Tobacco Complex

– Franklin Barbecue is on this list of Austin restaurants that are opting out of open carry; on the other end of the spectrum, Brooks Place in Houston is giving open carry patrons 25% off

– Midwood Smokehouse is one of the restaurants who have expanded from the uptown area to the ‘burbs

– Duh:

– The year in Kansas City barbecue

– Rodney Scott gives thanks

Linkdown: 12/16/15

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– Now at Stamey’s:

– Grilling with Rich reviews Sam Jones BBQ in Winterville

– They also have an interview with Cary-based BBQ pitmaster and author, Christopher Prieto

– Here’s a recipe for a Georgia-style brunswick stew from Virginia Brock; speaking of Georgia and Virginia

Virginia staked her claim boldly in 1988, with a statewide proclamation as this stew’s place of origin, and it has hosted an annual Brunswick stew festival and contest for more than twenty-five years. In a gesture of goodwill, they invite rival stew-masters to bring their crews up from Georgia for some spirited stew celebrations. Georgia staked her own claim by building a monument featuring a massive cast-iron stewpot, which they proudly declare to be the very one in which noble Georgia residents stirred up the very first batch of Brunswick stew back in 1898.

– City Smoke (one of our least favorite Charlotte barbecue restaurants) is shifting their concept from barbecue restaurant to rotisserie, smokehouse, and speak easy

The re-brand comes at a time when the restaurant’s owners wanted to take the eatery to a new level – more than that of a barbecue joint. Of course, that barbecue was the cause for much celebration after City Smoke was named the winner of the Carolina Cook Off edition of “BBQ Blitz” on Food Network thanks to Chef Adam Pugh’s rendition of smoked pork chops with cheddar grits.

– Meathead Goldwyn’s list of best books for the BBQ lover (via)

– Big beer news from Charlotte’s Queen City Q, official barbecue of the Charlotte Hornets, Charlotte Knights baseball team, Charlotte Checkers hockey team, and Charlotte Hounds lacrosse team:

Linkdown: 12/9/15

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– Robert Moss follows the mustard line from SC down through Georgia and into Florida

– If you are looking for a gift for the NC barbecue or beer lover in your life:

– Daniel Vaughn explores the greaseballs of Southwest Texas at Patillo’s Bar-B-Q

-Johnny Fugitt profiles Smokee Mo’s BBQ for St. Louis Magazine

– Marie, Let’s Eat! revisits the 50 year old Hickory Hut BBQ in Dallas, GA

– NPR’s The Salt food blog profiles Sam Jones’ new barbecue joint, Sam Jones BBQ

To understand the significance of Sam Jones BBQ, you have to understand the place in the barbecue firmament. And you have to start with barbecue’s place in the Tar Heel state. Aficionados regard North Carolina not only as a capital of barbecue, but a cradle of the cuisine. It is as central as basketball to the state’s identity.

But so many barbecue joints have replaced wood with gas that some folks feared the impending death of all-wood pit cooking. The North Carolina Barbecue Society estimated a few years ago that only 30 wood-pit barbecue restaurants were left in the state. To diehards, the demise of traditional wood-smoked barbecue in North Carolina would be tantamount to a death in the family. Maybe worse.