Scott’s Bar-B-Que

Linkdown: 10/8/14

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– Congrats to Marie, Let’s Eat! on their 300th barbecue review, Blind Pig in Jackson, GA

– The NC Whole Hog Champion was crowned after this past week’s championship in Raleigh, and congratulations to Grillfather Cooking Team of Roanoke Rapids, captained by Ernest Twisdale

– A man and his two sons also participated as contestants in the Whole Hog Barbecue Championship this past weekend in Raleigh

– Charlotte Observer writes up next week’s Q City Charlotte BBQ Championship, which for the first time this year is a NC BBQ Association event

– Uncle Ho nears the opening day of Arrogant Swine

The first issue was getting my hogs. I have specific heritage breed pigs shipped up from North Carolina. Getting the logistics set up for them to arrive in time for me to cook is harrowing indeed. There’s really no last minute supplement either—it’s not like I can wander into any random supermarket and pick up a 200-pound pig if my delivery falls through.

…

Cook too much and you waste money. Cook too little and you not only lose sales, you also sour relationships with customers who made the trip to see you. It’s basically spinning a roulette wheel with over $20,000 all on red. If that’s thrilling to you, you’re in the right place. I, on the other hand, needed a midwife next to me reminding me to breathe while placing my orders.

– Congrats to BSA Troop 33 for winning Creative Loafing’s Critic’s Choice for Best Barbecue (huh?); meanwhile, Midwood Smokehouse wins the reader’s choice for best barbecue

– The Great NC BBQ Map gets more coverage, this time from Paste Magazine

– Mac’s Speed Shop buys a former auto shop in Greensboro and plans to expand there

– Charlotte Business Journal interviews Mike and Anna Hicks, owners of Carolina BBQ in Spartanburg, SC

– Here and Now reports on how politics and barbecue are intertwined in North Carolina

– Scott’s Bar-B-Que gets mentioned in yet another barbecue list (via)

– John Lewis of la Barbecue to open a barbecue restaurant called Lewis Barbecue in Charleston next spring and as a result I just so happen to be planning a trip to Charleston for the late spring/early summer

– Speaking of John Lewis and Charleston, this:

– Charlotte, NC is the #1 “Best Big-City Bargain” according to Money Magazine and Midwood Smokehouse gets a brief shoutout

 

Linkdown – 6/30/14

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– Another dubious barbecue list, this time from Cheaptickets.com; the only NC city represented is…Charlotte. Wait, what? (via bbqboard)

– Daniel Vaughn gets a mention in this NPR article about the traditional method of cooking barbecue: low and slow

– WRAL out of Raleigh lists the best local beers for your July 4th cookouts and while not officially listed, it ends with a suggestion for barbecue

We really can’t overlook one of the beers in the Triangle that screams barbecue and is a staple for your grill – Fullsteam’s Hogwash. This beer was made for eating Carolina BBQ and would also make a fantastic marinade.

– A couple originally from Jacksonville have opened a new NC barbecue joint called Unkl Sid’s BBQ Shack near Pittsburgh

– A list on USA Today of best southern barbecue spots includes Big Bob Gibson’s (with a location in Monroe), Lexington #1, Skylight Inn, and Scott’s Bar-B-Que

– barbecuerankings also posted a review of Midwood Smokehouse this week and generally liked what he ate; he also posted a review of Mac’s Speed Shop 

I’ve been to a number of places east of the Mississippi who put their restaurant’s reputation on the line with their brisket.  Some (4 Rivers, Full Service, for example) totally back up their claim with great brisket.  Others…no need to mention names…don’t quite stack up.  Midwood’s staff have spent time studying, learning and eating in Texas to learn from the masters of the craft and the results are evident as they make a quality brisket.

– For our short family trip to Atlanta this past weekend, Grant of Marie, Let’s Eat! wrote a letter to Mrs. Monk when I mentioned we may only have time to head to one barbecue spot (he also had some nice things to say about this site, which was cool). Unfortunately, we only did eat at one barbecue joint (we did some smoking of brisket and ribs on our own Saturday) but we changed it from our original plan of Fox Brothers to Heirloom Market based on his suggestion:

With this in mind, I understand that you will be visiting Atlanta this weekend. Unfortunately, Atlanta is 88 miles from Georgia’s best barbecue (Old Clinton in Gray) and 311 miles from Georgia’s second-best barbecue (Southern Soul on St Simons Island), never mind the holy trinity of joints around Athens (Paul’s, Zeb’s, and Hot Thomas), and you can’t get Columbus mustard sauce anywhere here, never mind that weird mustard-vinegar stuff that they cook the pork in everywhere around Macon, but nevertheless, Atlanta and its suburbs are home to at least eighty – that’s 80 – barbecue joints, and those are just the ones we know about. At least twelve of those will provide meals amazing enough to give anybody pause, and I assure you that many, such as Mustard Seed, Miss Betty’s, Wallace, and Speedi-Pig, will provide meals quite unlike anything any North Carolinian can get at home.

Linkdown: 6/25/14

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– While the newest incarnation of the Hornets opted not to use Alexander Julian as a free consultant to help design their new uniforms, he designed the original ones in exchange for barbecue

Julian was already a standout in the design world because of his “Colours” collection of men’s clothes when Shinn asked him in the 1980s to come up with the Hornets’ original uniforms. Julian said he would do it if Shinn would ship five pounds of barbecue to his house in Connecticut every month – “Carolina caviar,” as Julian called it.

“I had no idea that an expansion team uniform was going to sell as much as it did,” Julian said. “I was really dumb. I didn’t know what I was giving up. I normally get a five percent royalty. The reports I saw was that they sold over $200 million worth of stuff. So I traded $10 million for some barbecue. George got rich, and I got fat.”

– Stamey’s was featured on the Cooking Channel show “Man Fire Food” (via bbqboard) yesterday

– Well this sounds promising:

– Yet another list of best barbecue joints in America, this time from Smart Travel list (via Huffington Post). At least it’s pretty accurate for NC, both in the description of east vs. Lexington styles as well as the joints they choose

Where to Get It: Our resident North Carolinian editor says Allen & Son in Chapel Hill is quintessential, with large brick pits out back and telltale checkered oilcloth on the tables inside. Skylight Inn in Ayden earns Southern Living‘s high praises for its whole-hog approach. Locals laud Lexington Barbecue‘s wood-smoked, ketchup-laced pork shoulder; a roll to heap it on will cost you $0.17 extra, and some Cheerwine (a super-carbonated cherry soda native to the area) is the only proper accompaniment.

– From a few weeks back, Daniel Vaughn (aka bbqsnob) had the good fortune to explore whole hog barbecue through tasting it from Ed Mitchell, Samuel Jones, and Rodney Scott at The Big Apple BBQ event earlier this month

– Robert Moss explains smokers across the south in this article for Serious Eats (via)

– 8 Things to Eat at a Charlotte Knights game includes two barbecue items from Queen City Q – a pulled pork potato and a pulled pork sandwich

– Q4Fun figures out which beers from NoDa Brewing pairs best with various barbecue dishes

  • Pulled pork
  • Mustard sauce – Ramble on Red – counterbalances the acidity – competing flavors 
  • Vinegar sauce – Ramble on Red or Cavu 
  • KC style sauce – Hop Drop ‘n Roll 

– This Fourth of July, feel free to go with slaw as a side dish at your cookout

“Slaw is universal,” says John Shelton Reed, author of “Holy Smoke: The Big Book of North Carolina Barbecue .” “Slaw is part of the deal unless you ask not to have it.”

– Well this looks amazing: John Lewis of la Barbecue and Rodney Scott of Scott’s Bar-B-Que to smoke barbecue together in Charleston; too bad its on a Sunday and during the World Cup Final