sauce

Linkdown: 1/20/16

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– The continuing trend of American barbecue’s growing popularity abroad

But it’s not just Paris. Barbecue, that onetime fiercely regional American food, has gone global. American-style barbecue restaurants have opened in Tokyo, Shanghai, Beijing, London, Vienna, Mexico City, even Ho Chi Minh City, Vietnam. Last year, Wayne Mueller, the third-generation owner of Louie Mueller Barbecue, went on a State Department-sponsored world tour, during which he cooked barbecue and discussed its culture and history at the Milan Expo in Italy.

– Yet another 10 best BBQ restaurants in America list, though this one includes a couple of unique ones like  Henry’s Smokehouse in Greenville (our review here) and Fox Brothers in Atlanta

– Understanding the barbecue ratings game and whether you can judge a barbecue restaurant on the same scale as a French restaurant

– Garden & Gun examines the sauces of the teams that played in last week’s National Championship Game

– Grant visits the new Puckett’s Grocery & Restaurant outpost in Chattanooga

– Big Wayner’s got a Five for Friday full of barbecue links

– Two of the 10 most anticipated Charlotte restaurant openings according to Charlotte Agenda have barbecue in their DNA: Kid Cashew (a Mediterranean smokehouse) and Seoul Food Meat Co (Korean flavors with American meats)

– An upcoming Atlanta joint hopes to help define what Georgia barbecue means

Linkdown: 12/24/14

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– Robert Moss goes deep on chicken mull, “the rarest stew in barbecue”

– 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

Linkdown: 11/26/14

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– The Pit beats out NC State University in The Triangle Business Journal’s Battle of the Brands for Reader’s Choice

– Downtown Charleston is getting yet another barbecue joint, this time with Irish pub Egan & Sons coming back as a barbecue restaurant (under a new name) complete with a new smokehouse to be built out back

– I missed this back in the summer, but Home Team BBQ (currently with Sullivan’s Island and West Ashley locations) is also expanding to downtown Charleston

– Billy Durney, pitmaster of Hometown Barbecue in New York, to consult on a Los Angeles barbecue restaurant for Mendocino Farms

– Boone’s Bar-B-Que sauces are now available at Savory Spice Shop in Charlotte

– Ohio-based barbecue chain City Barbeque plans to open another triangle location; in addition to their Cary location they are opening a location at Southpoint Mall in Durham

– Jim ‘N Nicks and Dinosaur Bar-B-Que are forming a partnership for the purest of barbecue ideals – “to leverage their buying power, consolidate labor costs and grow both companies”

– A flattering review of the Flat Rock Wood Room, just outside of Asheville

As for what comes out of that 250-degree wood-fired pit, well, I can only gush. Ordering a half rack of their St. Louis style ribs, I carefully narrowed my sides down to wood-smoked mac and cheese and collard greens. While the mac and cheese was plenty cheesy, it proved to be fairly standard with minimal wood smoke. The collards, on the other hand, had plenty of flavor and a slight sweetness.

– Barbecue Rankings recounts his “barbecue odyssey” in Feast Magazine

I began my barbecue odyssey on October 22, 2013, at Pappy’s Smokehouse in St. Louis.  I was nervous as I met owner Mike Emerson and tried to act as if I knew something about barbecue.  I have always considered myself a casual barbecue fan, but the truth is that I knew very little about regional nuances, barbecue history, smoking practices and the way restaurants work before setting out on this project.  I didn’t prepare much before setting off on my journey – I wanted to learn from the people working the pits day in and day out, not the so-called experts.

– Christmas is right around the corner

Linkdown: 7/30/14

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– John T. Edge and Joe Kwon (cellist for The Avett Brothers and also raised in High Point like the Barbecue Bros), take in 15 of the Korean and Korean-inspired restaurants in northern Atlanta, including Heirloom Market Bar-B-Que (who we reviewed earlier this week)

– Texas BBQ Posse: More evidence that Lockhart has lost its barbecue magic

– The Elements of Barbecue Sauce has this little tidbit from Chip Stamey, which is similar to my feelings on the matter:

“Everyone makes a big deal about ketchup,” he says “But it’s really a mild thing. [Our sauce has] black pepper, red pepper, a little bit of sugar, and that’s it.”

– Ugh, not another one of these lists again, compiled according to some random set of arbitrary criteria. In this case it is:

To determine which states are the most barbecue crazed in America we used five sets of data…

  1. Barbecue restaurants per capita (source: Yellow Pages)
  2. Facebook interest in barbecue (source: Facebook)
  3. Percentage of restaurants that are barbecue (source: Yellow Pages)
  4. Google searches for “barbecue” (source: Google Trends)
  5. Barbecue accessory stores and charcoal producers (Yellow Pages)

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– Johnny Fugitt (aka barbecuerankings) gets interviewed by Philly.com

Nationally, “there are also a number of famous or historic places that I wasn’t impressed with, so they’ll be left off the list. I’m going to make plenty of people mad!’ he said.

– Well this was a nice surprise:

– Did you know? Via The Great NC BBQ Map, who had their launch party this past Sunday. We’ll have some photos from the event on Friday

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– Speaking of which, a sneak peek of the map which has begun shipping to Kickstarter backers