San Francisco

Linkdown: 6/19/19

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Do you have what it takes to be Reynolds Wrap’s Chief Grilling Officer and taste ribs across america?

Another Carolina-style barbecue joint is closing, but this one’s in San Francisco

Wilber’s Barbecue in Goldsboro is officially for sale after unexpectedly closing earlier this year due to back taxes owed

Do you order lean or fatty brisket? A primer from Robert Moss for those who aren’t familiar with Texas barbecue

The Raleigh News & Observer gets around to reviewing the two NC barbecue books released last month from Sam Jones and Matthew Register of Southern Smoke

You can still use this barbecue sauce and beer pairing guide even though Father’s Day has passed

Over 30 Bloomberg journalists tasted a variety of barbecue sauces and gave their impressions

Interesting story on the latest move towards openness in barbecue

Sweet Old Bill’s ups the ante on High Point barbecue scene

Sweet Lew’s BBQ gets a mention in the Washington Post’s locals guide to Charlotte

Linkdown: 11/14/18

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– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years

– Whole hog barbecue is making its way to Texas

Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.

In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.

– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend

– A short photo post on B’s Barbecue in Greenville

– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland

– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue

– The more you know

– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak

– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”

– Update: no longer a fallback profession:

Linkdown: 2/10/16

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– Picnic, a new whole hog barbecue restaurant in Durham, is now open

– It’s also one of Garden & Gun Magazine’s 5 restaurants they can’t wait to try

– The coast of NC is facing an invasion of other types of barbecue styles

“In all my pilgrimage up and down the coast, there was just very little good barbecue. The best you could hope for was to find something edible in a sea of mediocrity,” Early said. “When I go to the coast I go to eat fish. I don’t think of the coast as barbecue country.”

– The Charlotte Observer checked out Rusty’s Southern in San Francisco last week while there for Super Bowl 50 and found that the restaurant serves chopped Carolina pork and “would look and feel right at home in NoDa, or in his parents’ current hometown of Davidson”

– After last fall’s Hogs for the Cause was rained out, Home Team BBQ is having a block party March 12

-The title says it all: Two Franklin Barbecue Fans Joined in Holy Matrimony While Waiting in Line

– Our State takes on the Mallard Creek Barbecue

Linkdown: 7/8/15

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– Michael W Twitty with a thought-provoking piece: Barbecue is an American Tradition – of enslaved Africans and Native Americans

– How the word barbecue has “divided the coalition of the grilling”

– Friend of the blog Johnny Fugit also weighs in on how words matter when it comes to the word “barbecue”

– We linked to this article a few weeks back, but its worth another link: Tyson Ho (among others) gets a profile in Garden & Gun Magazine

– A guide to barbecue in the San Francisco bay area includes the Lexington-style joint Rusty’s Southern

Sarah Fritsche: “When I first visited Lexington Barbecue in North Carolina about a decade ago, I knew I’d met my ideal kind of ‘cue. Slow-smoked pork shoulder is finely chopped, not pulled, and served with a tangy vinegar sauce and all the fixings, which include a tomato-based red slaw and cornmeal hush puppies. Happily, thanks to Rusty’s Southern, I don’t have to book a flight to N.C. to get my fix. Prior to opening their Tenderloin restaurant earlier this spring, owner Rusty Olson and chef Francis Rubio spent time with Lexington Barbecue owner Wayne Monk to learn how to re-create the unique barbecue.”

– The 10 best barbecue restaurants in Britain, for what thats worth

– There is a South Carolina Barbecue Association judging class this Saturday in Cheraw

– Grant’s latest joints on Marie, Let’s Eat!: Center Point Pit Barbecue in Hendersonville, TN and Bill’s Bar-B-Q in Hull, GA

– In a follow-up on Michael Symon and his quest to create “Cleveland-style” barbecue, Thrillist asks just exactly what it is (via)

– Smoking tips from a man who knows what he is talking about, Steve Raichlen