Southern Living

Linkdown: 4/5/17

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– Looks like NC Governor Roy Cooper will be getting some smoked salmon, coffee, apples, and chocolate from Washington Governor Jay Inslee

– A NY Times profile on Kansas City with some great photography

– Rodney Scott was featured in a KC vs SC barbecue showdown on Late Show with Stephen Colbert

– Southern Living readers voted Carolina BBQ in Spartanburg the best in the state

– Pulled pork + Giant Hush Puppy =

– Jim Early, founder and CEO of the NC BBQ Society received the Winner’s Circle Award from Visit NC 365

– Queen City Q remains the barbecue vendor at Charlotte Knights stadium this year, and are now smoking all barbecue in-house

Barbecue smoked in-house, which had previously only been available on the catering menu, has been added at the outfield picnic area. New items offered to fans include house-smoked, hand pulled pork; slow-cooked, carved brisket; grilled hot dogs; and corn on the cob and potato salad.

– It’s not barbecue, but Bojangles is a NC institution (duh)

Linkdown: 1/27/16

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– A sneak preview of the February barbecue issue of Our State Magazine from the Red Bridges Facebook page

Our State Magazine - February 2016 Barbecue Issue

– The issue will be on newstands next Tuesday and here’s a sneak peak

– CrossTies Barbecue in Carrboro is an upcoming restaurant that will be a full-service barbecue restaurant “specializing in authentic Carolina barbecue and a variety of smoked meats, including fresh-made sausages and bacon”; it is slated to open in May

– This person’s “best things I ate in Charlotte in 2015” list includes barbecue from Mac’s Speed Shop and I can’t give the rest of the list any credence (also: mozzarella sticks? Really?)

– For Southern Living’s 50th Anniversary, Robert Moss profiles the South’s legendary joints

– Ole Time BBQ in Raleigh (a semi-decent joint where I ate a lot in college) is closed until further notice after a car crashed into it Saturday night

– Jess Pryles has made recent updates to her guide to Austin Barbecue

– Lewis Barbecue is doing a pop-up tour of Charleston breweries the first three Saturdays of February

– Queen City Q’s Ballantyne location (in the old Elwood’s) is open for lunch and to-go orders as of Monday

Friday Find: The Best Way to Season Brisket (according to Southern Living)

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Fourth of July is tomorrow and many of you will be smoking barbecue. If you are unfamiliar with brisket, Southern Living has a short video on how to season it from pitmaster Christopher Prieto. He just released a barbecue book entitled The Ultimate Book of BBQ.

–Monk

Linkdown: 6/10/15

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– The latest barbecue list, this time from Southern Living and its barbecue editor Robert Moss

– Robert Moss provides some backstory to the feature

– Moss also talks to the Wilmington Star-News about both types of NC slaw (with recipes, too)

– Moss has been a busy guy, apparently; here’s his article An Illustrated History of Barbecue which is presumably a shortened, illustrated version of his book we just reviewed

– And coverage of the list: Carolinas do OK, Three Triad Joints Make the List, Southern Mag Snubs Houston,

– Munchies: Why is Brooklyn Barbecue Taking Over the World?

…Brooklyn pitmasters tend to be less traditional than their counterparts in the South. They don’t really follow any single barbecue philosophy and aren’t so focused on beef brisket, like most of Texas tends to be. They may include items like house-cured pastrami or pork ribs or burnt ends. Most use heritage animals—free-range and hormone free—from small family farms within the region.

But now it’s spreading, very quickly and without warning, to every fucking corner of the world. The barbecue being assimilated in places like Colombia, Spain, Panama, Sweden, England, and Japan (and even other parts of the US) is not the killer ‘cue from fabled Texas BBQ cities like Lockhart or Austin. Or even the pork-centric versions with sauce in the southeast. It’s an adapted form of Southern barbecue from Brooklyn. And it all looks like it came straight out of Williamsburg.

– Franklin Barbecue clarifies its policy that line waiters cannot save spots for groups of people

– I didn’t catch wind of this event so missed it from mid May, but making a note for next year: barbecue camp at NC State

– This NPR Food article on famed pitmasters resting, or “holding”, smoked meats for hours before serving also includes tips for the home smoker

– Queen City Q won the Taster’s Choice Award for dinner entrée at this past weekend’s Taste of Charlotte