Bon Appétit deputy editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin’s opened.
TX
Linkdown: 11/2/16
– This week in “that’s so NC” barbecue: a new barbecue joint called Redneck Barbecue Lab will take over a space that formerly housed a Dairy Queen attached to a BP off I-40 in McGee’s Crossroads
– NY Times’ 13 essential barbecue stops includes Lexington Barbecue
– Speaking of Lexington, the city’s marketing campaign is apparently paying off
– Photos from last week’s 87th Mallard Creek Annual BBQ
– Stiles Switch BBQ & Brew in Austin is expanding but the new location won’t simply be “Stiles Switch 2” according to its owner
– New York Times writer Ethan Hauser: I Hopped a Plane Just for a Barbecue Sandwich. I’d Do It Again.
I can tell you with complete assurance that 532 miles is not too far to travel for a sandwich. That is the distance between my home in Ridgewood, Queens, and theSkylight Inn in Ayden, N.C., where a man in a black apron fills the cutout between the kitchen and the cash register and wields cleavers as if they were weapons from “Game of Thrones,” one in each substantial hand.
Linkdown: 9/28/16
– Thrillist lists Red Bridges Barbecue Lodge as the best in the state of NC in this list of the best barbecue in each state in America
– TMBBQ tries dry-aged brisket at Killen’s Barbecue in Pearland, Texas, where “the texture is more like a steak”
– More on Charleston being the future of barbecue
Robert Moss: Is Charleston the future of barbecue? https://t.co/r6cgu8BjsG #chs #chseats #chsbbq pic.twitter.com/le9amEnTni
— Charleston CityPaper (@ChasCityPaper) September 21, 2016
– The namesake of Jackie Hite’s Bar-B-Que has passed away
– Our State visits B’s Barbecue in Greenville
We spent 17 hours learning what makes the pork so special at the no-frills B’s Barbecue in Greenville. https://t.co/DLiRkkofpa pic.twitter.com/yaQSbhIcOr
— Our State Magazine (@ourstatemag) September 26, 2016
Linkdown: 8/24/16
– Buxton Hall is going to NYC in September as part of the Bon Appetit Hot 10 (believe thats their fried chicken sandwich in the photo)
Unreal! Going to NYC @SpringStudios for @bonappetit #BAhot10-September 8th #allwood #stayhumble #regram Elliott Moss pic.twitter.com/T6gmXMufRs
— Buxton Hall Barbecue (@buxtonhall) August 23, 2016
– More coverage of the NC BBQ Revival from tv station WRAL and Eater
– The North Carolina 100 (which posts 100 word “stories”, but thats for another day) list of their favorite barbecue joints
– Barbecue man Evan LeRoy is leaving Freedmen’s Bar to start his own place
– Where to eat barbecue in Austin when you don’t want to endure the line at Franklin
– Also from Eater (I may have missed this from June, can’t remember), an Austin barbecue primer that includes a brief and incomplete history of barbecue in Austin
A seismic shift in Central Texas barbecue lore began in the early aughts with John Mueller’s spot on Manor Road 2001 (yes, related to the Taylor Muellers). He opened the restaurant with little fanfare, but drew loyal crowds and acclaim for five years despite battles with personal issues and middling profits. Mueller also famously employed Aaron Franklin at the register (not on the pit) and the prep station, leading to Franklin’s $1,000 purchase of Mueller’s old pit for what would become the Franklin Barbecue trailer.
– The new Midwood SmokeShack opened out of the blue last Thursday
The NEW Smokeshack is in the Publix shopping center. Corner of Weddington Rd & McKee https://t.co/bDIYrbuCWC pic.twitter.com/sQELgkZQAQ
— Midwood Smokehouse (@MidwoodBBQ) August 18, 2016