Skylight Inn

Linkdown: 11/30/16

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– A few more stops in the Carolina’s for Grant: Stephenson’s Bar-B-Q in Willow Spring, Skylight Inn in Ayden, and Sweatman’s Bar-B-Que down in Holly Hill, SC

– Robert Moss has an introduction to Georgia BBQ to kickoff Georgia BBQ Week, which Grant will surely love

– Coming to West Nashville soon from Pitmaster Pat Martin

– Daniel Vaughn of TMBBQ muses on a couple of easy rules for barbecue line etiquette

– From last month, Destination BBQ has an interview with Daniel Doyle of Poogan’s Smokehouse in Charleston

– The highly-anticipated Scott’s BBQ has broken ground at its Charleston location

– John Shelton Reed has a pretty out there barbecue theory on why Donald Trump carried the state of NC and I’ll just let him have at it

The latest, he told me the other day, was Hillary Clinton’s choice of a barbecue stop in Charlotte at the end of the presidential campaign. She and President Obama ate at the Midwood Smokehouse. It has a varied and upscale menu, but it is not a traditional barbecue eatery. Meanwhile, Donald Trump was buying one of those $3.50 barbecue sandwiches at Stamey’s in Greensboro.

“Maybe Clinton’s choice sold in Charlotte,” Reed said, “but the rest of the state was thinking Drumpf was eating at a real North Carolina barbecue stop, a big reason he won and she lost.

 

Linkdown: 11/2/16

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– This week in “that’s so NC” barbecue: a new barbecue joint called Redneck Barbecue Lab will take over a space that formerly housed a Dairy Queen attached to a BP off I-40 in McGee’s Crossroads

– NY Times’ 13 essential barbecue stops includes Lexington Barbecue

– Speaking of Lexington, the city’s marketing campaign is apparently paying off

– Photos from last week’s 87th Mallard Creek Annual BBQ

– Stiles Switch BBQ & Brew in Austin is expanding but the new location won’t simply be “Stiles Switch 2” according to its owner

– New York Times writer Ethan Hauser: I Hopped a Plane Just for a Barbecue Sandwich. I’d Do It Again.

I can tell you with complete assurance that 532 miles is not too far to travel for a sandwich. That is the distance between my home in Ridgewood, Queens, and theSkylight Inn in Ayden, N.C., where a man in a black apron fills the cutout between the kitchen and the cash register and wields cleavers as if they were weapons from “Game of Thrones,” one in each substantial hand.

Friday Find: The Case for North Carolina As The Barbecue Capital Of The World

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Eater and The Southern Foodways Alliance visit Ayden, NC:

This week’s pick from Southern Foodways Alliance’s documentary program profiles Skylight Inn BBQ, once named the “capital of barbecue” in America by National Geographic. The all-wood, whole-pig production at Skylight Inn has been family-run for three generations, and it’s renown (for quality, flavor, and values) extends far beyond the city limits of Ayden, North Carolina.

–Monk

Linkdown: 6/22/16

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– In response to this infamous Eater post last week, Robert Moss reluctantly defends brisket as “barbecue”

Such manifestos are nothing new. Barbecue scribblers have been making inflammatory statements about one regional style or another for as long as we’ve had barbecue scribblers. These days, I imagine, they do wonders for web traffic, but do they do much for the larger cause of barbecue?

– Part 2 of the I-26 guide to SC barbecue

– As part of the deluge of content from Eater’s Barbecue Week, here’s a guide to regional barbecue sauces

– A coarse chopped tray from Lexington #1 and a large whole hog tray from Skylight Inn makes Eater’s 23 Essential Barbecue Dishes in America

– More from Eater: Grady’s Bar-B-Q in Dudley from contributor Robert Donovan

– Available for pre-order now

– The winners from the Blue Ridge Barbecue and Music Festival from earlier in June

– No new information here, but more confirmation about Ed Mitchell’s new barbecue venture in Raleigh’s Brier Creek neighborhood as well as his food truck

– As he moves from Atlanta to Chattanooga, Grant weighs in on the greatness of Georgia barbecue