Stamey’s Barbecue

Linkdown: 8/16/17

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– Way to go, Ace Biscuit & Barbecue: owner Brian Ashworth kicks Nazis out of his restaurant in Charlottesville

– Jamie Foxx made a stop at Stamey’s last week while in town for a Global Entrepreneurs convention at the Greensboro Coliseum across the street

– Carrboro’s got a new upscale yuppie-que joint called CrossTies Barbecue, which is housed in a vintage refurbished railroad car

– As we North Carolinians have known for centuries, barbecue needs acid not sugar

– Tasting Table: American Barbecue Is the Next Big International Food Trend

– Aaron Franklin has no plans to ever open a second location; there just aren’t enough cows

It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”

– Eater Nashville has a preview of Pat Martin’s new fast food burger and barbecue restaurant, Hugh Baby’s BBQ and Burger Shop opening in late August

– Marie takes over for Grant on their visit to some old favorite joints in Athens, GA

– The “metro Greenville, NC” area (LOL) get’s a shoutout in SI’s Andy Staples and his “America’s Best College Town Meals” column; there are also a few other barbecue spots highlighted for other college towns

If you want to really do it right, spoon some of that pork between two pieces of cornbread. The bread lives somewhere between loaf and cake, and a bite that mixes that bread, that pork and those delectable cracklins is about as close to heaven as we can get here on Earth.

Linkdown: 7/5/17

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– The Battleground Ave location of Stamey’s will reopen in the next few weeks after a fire last summer and has even added a drive-thru

– A visit to Keaton’s Barbecue in Cleveland, NC near Statesville, known for their spicy chicken

– Keaton’s also gets a write up in this month’s Our State

– The Fayetteville Observer reviews Buddy’s Bar-B-Q, an eastern NC joint which opened 72 years ago in 1945

– Eater jumps on the “Charleston as a barbecue hotspot bandwagon”

– Stick with me here: Tim Carman of The Washington Post says that the brisket at Hill Country, which just recently switched off the gas assist on their Ole Hickory smoker, is “as good or better than Franklin’s”

– Austin 360’s Matthew Odam then takes exception to that statement

Look, I’ve never been to Hill Country barbecue in D.C., or the flagship in Manhattan opened by a man with Texas roots who modeled his restaurant on Kreuz Market in his family’s hometown of Lockhart. But I don’t need to to know that the brisket there, or anywhere in D.C., can’t touch that at Franklin Barbecue.

– The Washington Post then responds back immediately, calling Odam’s take “food chauvinism”

– Scott Moore, the pitmaster at Tejas Chocolate, writes about the experience After Texas Monthly, or ATM, when they were named a top 10 joint

– The Christian Science Monitor takes a macro view of barbecue today, starting from its roots up through this year’s Memphis in May competition

Barbecuing, of course, has always been bound up in the politics and race of the nation. Six years before colonists dumped tea in Boston Harbor to protest British tariffs, the royalist governor of North Carolina, William Tryon, tried to appease local militiamen by roasting a whole ox. The men responded by tossing the roast in the river, an act of affirmed loyalties hence referred to as the Wilmington Barbecue.

– Barbecue the film is available next week

Friday Find: Pepsi’s City Tour eats NC barbecue

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https://youtu.be/I3Q0aa4onlI

The Pepsi City Tour is a 3-episode web series, with NC barbecue kicking it all off. They visit B’s Barbecue in Greenville and Stamey’s Barbecue in Greensboro represents the west (or Lexington-style). The video has blatant product placement for Pepsi (duh) but does have some good soundbites from the proprietors of each joint. Check it out above.

In North Carolina you’re either an East Style BBQ or West Style BBQ lover. We asked masters from both sides of the state to show us what makes their hush puppies, pulled pork and slaw the very best.