TX

Linkdown: 8/26/20

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Who really deserves credit for american barbecue? The Huffington Post takes a look at the origins and has a primer on the major regional styles.

Bargarita is a new restaurant in Charlotte’s NoDa neighborhood that puts a “bbq twist on Tex-Mex”; I’ll be checking out soon to see what the situation is and if/how they’ve bastardized the former location of my beloved Solstice Tavern

The documentary “Barbecue” has ended its run on Netflix (read our Film Club post on it here) but it can still be viewed for free at Tubi

The Charleston City Paper previews Rodney Scott on the upcoming “Chef’s Table: BBQ”

John Brown Smokehouse will be moving, according to NYC BBQ; as a side note I shared a good meal with Sean of NYC BBQ at the Long Island City location in February

Ray Lampe (aka Dr. BBQ) will host a virtual lesson on barbecue on Thursday night

The more you know (about brisket), pt 1

The more you know (about brisket), pt 2

Linkdown: 8/19/20

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Can’t wait for “Chef’s Table: BBQ,” which debuts 9/2 on Netflix

Speaking of Rodney Scott, the man isn’t afraid to use MSG in his rubs

Trips to Grady’s and Skylight Inn wrap up a pretty epic eastern NC barbecue tour by John Tanner

Kevin’s BBQ Joints has rounded up his interviews with California barbecue joints into one post

A beginner’s guide to smoking from Serious Eats

Where Lewis Donald of Sweet Lew’s BBQ eats around Charlotte

TMBBQ has the history of Prause’s Meat Market

Kingsford is opening $5,000 tabs at barbecue restaurants across the US over the next month

Friday Find: “Here’s Why Wood is the Unsung Hero of Texas Barbecue”

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https://www.youtube.com/watch?v=OJnv7kV5i1U

Monk: Zagat travels from New York to Lockhart, Texas to understand why post oak is so instrumental to that style of barbecue. Post oak – so named because it grows straight enough to make fence posts – is native to central Texas and in this video is referred to as “wholesomely sweet” and the “terroir of Texas barbecue.” The host even spends time with the hardworking laborers who have cut down and split it for Kreuz Market since 1975 before treating them to a meal there (a nice touch).

(h/t The Smoke Sheet)

Description:
Texas’ Hill Country is known as the center of American barbecue culture thanks to an abundance of amazing local ingredients. And while most people recognize cattle as the secret to the state’s legendary cuisine, it’s Texas Post Oak that helps put everything in motion. The wood is so popular that restaurants like New York City’s Hill Country Barbecue Market won’t use anything else, even if it means having it shipped over 1,700 miles every week. Zagat traveled to Texas’ famed Kreuz Market in Lockhart to discover what makes this regional wood a favorite amongst pitmasters – and why making that beloved brisket is a lot more dangerous than we think.

Linkdown: 8/5/20

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So glad to see Grant writing barbecue chapters for Marie, Let’s Eat!

Gerri Grady’s of Grady’s speaks with NC Tripping

The 2020 World Series of Barbecue is cancelled

Heritage Barbecue in San Juan Capistrano will open this Saturday, according to Kevin’s BBQ Joints

Bill Addison’s list of 11 places to get barbecue in Los Angeles

Here’s hoping more than just chain restaurants survive this pandemic

https://twitter.com/paulaforbes/status/1288118731785121795

Sam’s BBQ had been in the news recently after country band Midland appropriated an image of their storefront while photoshopping out their name

Meal kits from Pappy’s Smokehouse, Mighty Quinn’s BBQ, and Joes Kansas City BBQ from Goldbelly are on Buzzfeed’s list of 21 worth ordering

The Pig Island NYC BBQ will be held on Staten Island this September

ICYMI