Stamey’s Barbecue

Linkdown: 12/16/15

/ Barbecue Bros / Leave a comment

– Now at Stamey’s:

– Grilling with Rich reviews Sam Jones BBQ in Winterville

– They also have an interview with Cary-based BBQ pitmaster and author, Christopher Prieto

– Here’s a recipe for a Georgia-style brunswick stew from Virginia Brock; speaking of Georgia and Virginia

Virginia staked her claim boldly in 1988, with a statewide proclamation as this stew’s place of origin, and it has hosted an annual Brunswick stew festival and contest for more than twenty-five years. In a gesture of goodwill, they invite rival stew-masters to bring their crews up from Georgia for some spirited stew celebrations. Georgia staked her own claim by building a monument featuring a massive cast-iron stewpot, which they proudly declare to be the very one in which noble Georgia residents stirred up the very first batch of Brunswick stew back in 1898.

– City Smoke (one of our least favorite Charlotte barbecue restaurants) is shifting their concept from barbecue restaurant to rotisserie, smokehouse, and speak easy

The re-brand comes at a time when the restaurant’s owners wanted to take the eatery to a new level – more than that of a barbecue joint. Of course, that barbecue was the cause for much celebration after City Smoke was named the winner of the Carolina Cook Off edition of “BBQ Blitz” on Food Network thanks to Chef Adam Pugh’s rendition of smoked pork chops with cheddar grits.

– Meathead Goldwyn’s list of best books for the BBQ lover (via)

– Big beer news from Charlotte’s Queen City Q, official barbecue of the Charlotte Hornets, Charlotte Knights baseball team, Charlotte Checkers hockey team, and Charlotte Hounds lacrosse team:

Linkdown: 8/26/15

/ Barbecue Bros / Leave a comment

– You remember how Tyson Ho built  a barbecue restaurant in Brooklyn? He checks in with a retrospective nearly a year after it opened; if you want to catch up on the entire blog series (and I recommend that you do), check it out here

– Blasphemers!: Stamey’s food trailer was stolen from their lot Monday night

– A fire has damaged Bill Ellis’ Barbecue in Wilson but at least there’s this nugget:

“I took my plate with me,” Mangum said. “I was too hungry to just leave my good plate.”

Mangum stood beside Lisa Woodard, who was in her car looking at the smoke.

“I am as hungry as I can be,” Woodard said. “I just paid my money and they told us to get out.”

– Luella’s Bar B Que in Asheville is getting a second location in Biltmore Park Town Square

– A Charlotte vs Raleigh restaurant smackdown includes a short profile on Frank Scibelli (restaurateur behind Midwood Smokehouse) as well as a head to head barbecue smackdown between Bill Spoon’s in Charlotte and Clyde Cooper’s in Raleigh

– Marie, Let’s Eat! has been exploring Alabama barbecue this year and his latest stops on the blog are Pruett’s BBQ & Catfish in Gadsden and Ray’s Bar-B-Que in Atalla

– A guide to Houston BBQ from TMBBQ

– Buxton Hall opens this Friday and I couldn’t be more excited to check it out at some point – I believe its been more than 2.5 years since its first iteration Buxton Hill was first announced, then with Rodney Scott as a partner

Buxton Hall is coming. On Aug. 28, the whole-hog barbecue restaurant will throw open its doors, permitting access to chef Elliott Moss’ wood-smoked ‘cue and farm-driven sides, all served in a cavernous former skating rink.

Linkdown: 3/11/15

/ Barbecue Bros / Leave a comment

– The history of naner pudding, the perfect dessert for barbecue

– The latest entry in Arrogant Swine’s fantastic How I Built a Barbecue Restaurant in Brooklyn series why restaurants never open on time due to contractors, gas companies, and silly bureaucracy

– In anticipation of this week’s ACC Tournament which started last night (weird), here’s Syracuse.com’s guide to the best eats in the ACC that includes Greensboro (site of this and many many other ACC Tournaments):

Stamey’s (two locations, including 2206 High Point Road, Greensboro, 336-299-9888, @stameysbarbecue)

Especially recommended. Just an old-fashioned southern BBQ establishment, this Stamey’s location is right across the street from the coliseum. It’s packed during the ACC tournament — as well as around lunch on most days. The chopped pork barbecue sandwich (with the slaw on top, naturally) and hush puppies is a great choice, as is the barbecue chicken. Word to the wise: If you want to have dinner there Wednesday or Thursday, leave with four minutes left in the second game of the afternoon session. Otherwise, you’ll wait for a while.

– A profile on TMBBQ Editor Daniel Vaughn by Lucky Peach magazine; plus his 3 favorite “fusion-y” places in Texas

– Lucky Peach also spends a day with Aaron Franklin

– Re: Arrogant Swine: Is the Best Brunch in Bushwick Built on Carolina ‘Cue?

– Robert Moss has a short recap of the Cross Culture BBQ event at last weekend’s Charleston Wine + Food Festival

– SXSW Barbecue:

– An appreciation of Alabama barbecue, by Daniel Vaughn of TMBBQ

– Menswear blog Red Clay Soul has started their own Georgia barbecue bracket

Today we are kicking off the 1st Annual Georgia BBQ Bracket Challenge with our friends at Peach State Pride.  This should be a GREAT event, and will last until Masters Sunday.  That’s right…five weeks.  We have picked 64 BBQ spots in Georgia (a much tougher task than you’d think), and built a bracket.  There are four regions – named after BBQ sauce flavors: Hot, Mild, Sweet, and Vinegar.  16 spots per region.  We’ll spend one week per region, and the final four will fight it out during Masters week.

– Details on the next NC BBQ Association class

Linkdown: 1/7/15

/ Barbecue Bros / Leave a comment

– More on the closing of Jimmy’s Barbecue, whose closing “signals change with barbecue” in the Lexington area

The closure of Jimmy’s continues a change in the local barbecue scene. Five years ago, seven restaurants participated in the annual Barbecue Festival. The closing of John Wayne’s Barbecue and Whitley’s Barbecue dropped the number to five, and now it will fall to four. The remaining restaurants and festival organizers may want to consider adding some of the county’s other barbecue restaurants to gain more manpower and food for the annual event.

– Yahoo! Travel calls The Barbecue Festival in Lexington the “can’t-miss event” in North Carolina

– Red, Hot, and Blue is opening a second RDU location, this time in Cary

– A look back at the Kansas City bbq scene in 2014 (h/t @mossr)

– A Reuter’s article on Daniel Vaughn, BBQ snob, from a few week’s back

“When I saw him walking up, I was a bit nervous. He can make or break a business,” said Matt Proctor, the pit master and owner of Stillwater.

– Is this guy (the so-called “brisket bandit”) kind of like the Robin Hood of brisket? Update: looks like he’s been caught as of Monday

– Speaking of brisket, it is more expensive than ever

– Our review posted earlier this week, but here are 8 things you need to know about The Improper Pig from Charlotte Five

– The SC BBQ Trail now has an interactive map:

– File this under “The More You Know”: