Savannah

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: 10/21/15

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– In honor of tomorrow’s Mallard Creek Barbecue, here’s Kathleen Purvis’s story from last year on the history behind its famed brunswick stew

– Charlotte  Agenda thinks Smoke Modern Barbeque is a “good bet to be Charlotte’s next breakout restaurant brand”; I’m not so convinced based on their Huntersville restaurant (currently #19 on our big board) that was decent, but overpriced with small portions – though I will say that I plan to check out the new Stonecrest location at some point

– TMBBQ’s top25 new and improved barbecue joints in Texas, plus photographer Wyatt McSpadden’s photos from each

It’s been two years since Texas Monthly published its last Top 50 BBQ Joints list. It was a feat of reporting that took me and my barbecue-eating cohorts across the state to eat at countless legendary restaurants, holes-in-the-wall, out-of-the-way joints. The work didn’t end when the issue went to press. My job since then has essentially been one giant scouting mission for the next list slated for the summer of 2017.

– Marie, Let’s Eat! has more barbecue in Florida at Harry and Larry’s Bar-B-Que, this time in a revitalized downtown Winter Garden

– Fayetteville, NC is getting the third NC location of Mission BBQ

– Charlotte Agenda previews new food available at Hornets games this year, including the expanded Queen City Q outpost

– Ever wonder where folks who smoke meat for a living get their barbecue? This is the article for you

– B’s Cracklin’ Barbeque has returned from a fire and reopened in a new location in Savannah

– Daniel Vaughn has tips for ordering barbecue like a pro in First We Feast

Linkdown: 6/17/15

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– Of course barbecue gets a prominent mention in this Eater feature “Destination North Carolina: A Southern Food Road Trip Extravaganza”

– “From Brunswick Stew to Barbecue” is a new cookbook exhibit at UNC’s Wilson Library

– Dispelling some myths around the name and origin, here’s the real history of hush puppies

– Who won at the NC Barbecue Championships this past weekend in Tryon? Also, the big economic impact of the festival on the small mountain town of Tryon

– Shortly after being named to Southern Living’s Top 50 Barbecue Joints, B’s Cracklin Barbecue in Savannah burned to the ground; thankfully neighbors have pitched in to help rebuild

– John Lewis of La Barbecue gets profiled in Garden & Gun Magazine as well as four other “keepers of the flame” – the Monk family (of Lexington Barbecue) and Tyson Ho are also profiled

– La Barbecue, meanwhile, is no longer moving to a permanent space on South Congress in Austin and is instead expanding to dinner

– More coverage from Southern Living’s Top 50 BBQ Joints list from Greenville Online

– Apparently few places in Fayetteville serve chopped barbecue

– A short article on the 12 Bones Smokehouse cookbook

– A couple of barbecue-related gifts for dad on this coming Father’s Day

– Speaking of which, last day to order to get a Great NC BBQ Map in time

Linkdown: 1/14/15

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– Barbecue Bros fave Midwood Smokehouse is adding a Ballantyne location so that folks in suburbia can have good barbecue too; it will also allow them to expand their catering operations with the space’s larger kitchen

– Charlotte Observer restaurant critic checks out The Improper Pig and has mixed reviews

The place’s selection of sauces also include a sweet/spicy traditional, an Eastern-style and a mustard one, plus versions dubbed Korean, Thai and teriyaki. You’ll want to try them, and use at least one liberally. A half chicken, smoked, had more moisture than the pork, though not much more flavor. Wings were OK, and go for $10 a pound, in our case eight wings.

– Over in the Triangle, Big Mike’s Brew N Que opens in Cary; half barbecue restaurant, half bottle shop

– Robert Moss breaks down the unique regional variations of brunswick stew

– Speaking of which, in his latest column he moves away from exploring certain dishes to reviewing a barbecue joint; first up, its B’s Cracklin BBQ in Savannah, who only opened last October but is cooking heritage breed hogs over all types of wood

– Steve Raichlen predicts barbecue trends in 2015

– The Eater National 38 includes Franklin Barbecue and Gunshow in Atlanta, which serves whole hog barbecue

– Daniel Vaughn’s most underrated barbecue meats and sides in Austin

– Useful NC infographic

– King’s in Kinston gets the Our State Carolina ‘Cue treatment