http://www.youtube.com/watch?v=4DLiCCbaY8E
From a few weeks back at SXSW…
For this year’s SXSW Interactive, General Electric introduced the Texas-inspired BBQ Research Lab. The lab features a 12-foot BBQ smoker which houses multiple sensors that record temperature, humidity, smoke velocity, and meat temperature in real time. The Digital Lab went behind the scenes to see how big data makes for delicious food.
For more information, check out this article on TMBBQ.
–Monk
– Now this is cool: workers uncover three barbecue pits behind a wall in the Lexington, NC City Hall building; they are believed to be from Beck’s Barbecue, the first barbecue restaurant in Lexington (h/t @mossr)
– The state of Alabama’s Year of Alabama BBQ campaign now has a website (h/t TMBBQ)
– They’ve also got a smart phone app and book on Alabama BBQ
– Barbecue season has started in South Carolina’s midlands; and they have info on some upcoming classes and events in the region
– Dinosaur Bar-B-Que will open its 9th national location in Chicago this spring
10. Dinosaur Bar-B-Que
April will see the arrival of the ninth national location for this well-respected New York-based barbecue chain. Founder/pit master John Stage says Chicago was a natural choice as the existing restaurants have hosted the city’s blues musicians for the past few decades. While the management isn’t ready to divulge full menu details, we’re reassured there will be some new items specific to the Chicago location. We just hope they keep that tender pulled pork sandwich in the lineup. 923 W. Weed St., dinosaurbarbque.com/bbq-chicago
– Here’s a short barbecue guide to SXSW barbecue
– Check out Burger Mary’s guide from last year which should still be very applicable is constantly updated and kept current
– Speaking of SXSW, GE brought a 12 foot “interactive smoker” to the interactive portion of the festival
– In Barbecue Bros news, Speedy may have had it with trying brisket in our fair state:
I think I’m done eating brisket in North Carolina. -Speedy
— Barbecue Bros (@BarbecueBros) March 16, 2015
– The Garden & Gun Ultimate BBQ Bracket 2015 kicked off this morning; check their website for more information
It’s time for our annual bracket and it all kicks off tomorrow morning. Stay tuned… #GGBBQBracket pic.twitter.com/ZcUyAQsLQH
— Garden & Gun (@gardenandgunmag) March 17, 2015
– 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:
The best bets for barbecue near SXSW http://t.co/rgx2MtBnz9 pic.twitter.com/wlpJ1B1nuN
— Eater Austin (@EaterAustin) March 9, 2015
– 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
Have you signed up for our cooking or judging school 3/28 in Charlotte? –> http://t.co/6bJBaO9O4t pic.twitter.com/S15ooffHOn
— NCBBQA (@NCBBQASSOC) March 9, 2015
SXSWin: Dominique Ansel (baker extraordinaire and creator of the Cronut) and Aaron Franklin (of Franklin Barbecue fame) teamed up to make one mighty fine sandwich. We can’t actually decide if it would taste that good, we just like the fact that two very different food titans hung out.
(Via)
Huh, so this happened.