Skylight Inn

Linkdown: 1/6/16

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– Daniel Vaughn’s best Texas barbecue bites in 2015

– Upcoming Durham restaurant openings include Picnic, a “modern take on barbecue joint” set to open in early February as well as a “biscuit and barbecue concept” at the American Tobacco Complex

– Franklin Barbecue is on this list of Austin restaurants that are opting out of open carry; on the other end of the spectrum, Brooks Place in Houston is giving open carry patrons 25% off

– Midwood Smokehouse is one of the restaurants who have expanded from the uptown area to the ‘burbs

– Duh:

– The year in Kansas City barbecue

– Rodney Scott gives thanks

Linkdown: 11/18/15

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– Congrats to Sam Jones on the opening of his new barbecue joint in Greenville, NC last week and continuing the tradition of wood-cooked barbecue

A decade back, those of us who make a living writing about and documenting barbecue were worried. Honest, wood-cooked barbecue was imperiled, we said. Pitmasters who dedicated their lives to firing pits and flipping hogs were atavistic, we worried, wheezing their way toward foregone retirement.

I’m pleased to report that we seers of ‘cue were wrong. We lacked vision. We lacked heart. Evidence of our errors of belief is seemingly everywhere. Traditional barbecue is now in renaissance.

– More on Sam Jones and his role as fire chief in Ayden from the Southern Foodways Alliance and Chicago Tribune writer Kevin Pang

– Food Republic has a guide on where to eat in Columbia, SC that includes a couple of barbecue joints including Hite’s BBQ, True BBQ, and Big Boy’s Original Smokehouse

– Pork ribs in Mississippi changed Adam Perry Lang’s life

– Charlotte Agenda thinks Midwood Smokehouse has one of the best non-traditional tacos in the city

– On so-called “nouveau ‘cue” and the supersizing of barbecue

– Thanksgiving is coming, so here’s a homemade mac and cheese recipe from Midwood Smokehouse

Linkdown: 9/23/15

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– Rodney Scott has influenced Sean Brock. Here’s how:

– The history of smoking with mesquite wood

– Marie, Let’s Eat! makes a quick sojourn to SC and visits Hite’s and Little Pigs in the Columbia area, as well as Dennis’ Bar-B-Q on the way back home

– Washington Post’s glossary of NC barbecue terms and where to eat in NC

– Washington Post’s Jim Shahin: Why North Carolina’s Barbecue Scene is Still Smoldering

North Carolina barbecue is certainly at a crossroads, one that gets to the heart of questions about identity and authenticity, and the survival of pit-smoked pork establishments that eschew the everything-for-everybody approach once seemed unlikely. But Skylight Inn and Lexington Barbecue are on track to maybe prove that prediction wrong. And new places such as Picnic and Buxton Hall are helping spark a resurgence in creativity and respect for heritage that may help revive the scene. North Carolina barbecue might someday be removed from the endangered-species list, after all. I’ll hold off on that autopsy for now.