SC

Linkdown: 9/11/13

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– Here’s the deets on a barbecue competition in York County, SC the weekend of September 20-21

– A barbecue restaurant with only 30 seats and no reservations is the best-value menu in London in the new Zagat Survey

– “We didn’t start the fire, It was always burning, Since the world’s been turning.” – Billy Joel; here’s an article on how charcoal is made and how it works that kicks off with the above lyric

– “Gas is better than charcoal” – some bozo “meat magnate” (via)

– “Brisket sucks” – Josh Ozersky

– Want this shirt so hard (via)

Linkdown: 8/21/13

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– The 2013 Q-City Charlotte BBQ Championship (formerly the Blues, Brew & BBQ Festival) was recently announced for October 18-19 and will be the southeast’s largest sanctioned BBQ competition

– Martin’s Bar-B-Que Joint, Scott’s, and Skylight Inn make Southern Living’s 100 Places to Eat Now (via)

– Meanwhile in Asheville, James Beard nominated chef Elliot Moss has left Ben’s Tune-Up and is now focusing on his barbecue restaurant, presumably still being called Buxton Hill (though the article mentions he is taking more of a “modernist approach” and the details of which are “still in flux”)

– Boney’s Smokehouse, (review from Speedy and Monk coming tomorrow), gets a 3/4 star review in the Denver Post. Spoiler alert: we didn’t like it as much.

– Myron Mixon has parted ways with his restaurant partners in both Pride and Joy locations – Miami and the soon-to-be-opened New York (via)

– In case you were wondering, you can take Wilber’s barbecue (and presumably any other barbecue) through airport security (although why the typo of “Wilbur’s” made it through the editing process at the N&O is a mystery to me)

– Scott’s Bar-B-Q in Hemingway, SC is Andrew Zimmern’s favorite barbecue joint in America as confirmed in a tweet a few weeks back

Linkdown: 8/14/13

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– Nerd alert: the mystery of the smoke ring has been solved:

It turns out that burning organic fuels like wood, charcoal or gas produces a variety of chemicals, including trace amounts of nitrogen dioxide (NO2) gas. When NO2 gas meets the surface, it dissolves into the meat and picks up a hydrogen molecule, becoming nitrous acid (HNO2), which then gets converted into nitric oxide (NO). NO reacts with myoglobin, and together they form a stable pink molecule that can withstand heat. The thickness of the ring depends on how deep into the meat the NO is able to penetrate before reacting with myoglobin.

– Little Pigs BBQ in Statesville, a restaurant formerly part of a Memphis-style chain, celebrated its 50th anniversary last week

– Two men in Akron who wanted to bring “authentic barbecue” to northeast Ohio have opened a restaurant and naturally called it Old Carolina Barbecue

– Rodney Scott will be presiding pit master to over 30 chefs who will “prepare their personal take on barbecue” in Charleston, SC on 10/26 at the BBQ Perspectives public event

– A piece on Upstate SC barbecue entitled “In the Shadow of the Giant Peachoid”

– An open-faced barbecue sandwich on cornbread named after knuckleballer Phil Niekro is one of the local ballpark delicacies featured in this Garden and Gun blog post

– Lexington Barbecue and barbecue in general get a shout out in a recent list of “9 Southern foods you must try”

– So there’s this: a wine pairing guide to regional barbecue

Linkdown: 8/7/13

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A Two Guns-style rundown of barbecue links…

– In “late to the party” news, the state of South Carolina tourism board is planning to market a barbecue trail

– An AP story on how to make a Lexington-style pulled pork sandwich complete with dip has been circulating various newspapers and websites lately, and funnily enough a Texas newspaper has picked it up

– In other Texas-North Carolina happenings, the pitmaster from Midwood Smokehouse in Charlotte recently made a trek to Texas to attend a barbecue camp at Texas A&M but I have it on good authority that the real reason behind it was to offer Johnny Football his autograph for money

– A new Food Network show about The Shed barbecue/blues joint in Mississippi (oddly enough, titled “The Shed”) premiered on Sunday night but is unfortunately one of those “heavily-scripted reality shows where everyone comes across as a bad actor”

– Speaking of which, Winston-Salem pitmaster Mark Little of “Bib’s Downtown” lost in a semifinal episode of “BBQ Pitmasters” that also aired this past Sunday

– Blue Mist Bar-B-Que has closed down in Asheboro; I’ve never been there and haven’t been to the zoo in 20 years but they cooked barbecue the right way and I’m sad I won’t get to go now

– Kansas City Chiefs nose tackle Dontari Poe has lost 15 pounds since quitting barbecue in June and the answer to your question is yes, it would millions of dollars in order for me to quit barbecue

-Monk