TX

Linkdown: 9/2/20

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Native News

The 91st Annual Mallard Creek Barbecue, “the Grand Daddy of All NC Barbecues” that is typically held the fourth Thursday of October in Charlotte, is officially cancelled this year; organizers and politicians are naturally disappointed

Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe

Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week

Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies

Rx Restaurant and Bar, a fine dining restaurant in Wilmington, has pivoted to whole hog barbecue during the pandemic

Circle B BBQ in Spindale is raising money for Operation BBQ Relief to cook meals for communities and first responders hit by storms and other natural disasters.

The #SummerofCue ends this Monday

Non-Native News

Pappy’s Smokehouse in St. Louis will open a second location this October

Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day

Pellet smokers are on the rise, according to J.C. Reid

“California wildfires are making wine grapes taste like barbecue,” reports The Takeout

Heim BBQ is offering socially distanced barbecue class this weekend

Eliana Gutierrez is Austin’s (and perhaps the nation’s) youngest female pitmaster, working at Valentina’s Tex Mex BBQ

“Chef’s Table: BBQ” explores the origins of barbecue and is now available on Netflix

Here’s a review from the Washington Post

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.