TX

Linkdown: 2/3/16

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– The New York Post: “Carolina barbecue is the best barbecue”

North Carolina is where you go to get the best barbecue in our defiantly local, my-barbecue-is-the-best-barbecue-of-all land of ours. You prefer Texas, or Kansas City, or Memphis? You are entitled. And I will not throw you out of my house if you bring any of them over. But Carolina barbecue is the best barbecue.

– Speaking of NC barbecue, there’s now an app for that courtesy of Our State Magazine

– Missed this from December, but Travel  Addicts made a barbecue pilgrimage to Lexington #1

– From Garden & Gun Magazine:

– The Ballantyne location of Queen City Q is now open for dinner

– Speaking of Queen City Q, managing partner Bryan Meredith, was a guest on Charlotte Talks to discuss the local craft beer scene and why Queen City Q is boycotting Anheuser Busch InBev

– Grant of Marie, Let’s Eat! visits Saucehouse Barbecue in Athens, GA, the newest barbecue restaurant to open in town

– Kathleen Purvis from The Charlotte Observer and William Porter of The Denver Post swap notes on the cuisines of the respective cities, including barbecue

– Also, the editors from those two papers have made a beer and bison or barbecue bet on the big game

-The insurance commissioners from each state have made a similar bet as well

“If we lose, we’ll treat you to the No. 1 India pale ale in America (NoDa Brewing’s ‘Hop, Drop ’n Roll’), brewed right here.” She also agreed to send barbecue if Denver wins the Super Bowl.

– Midwood Smokehouse has a Big Game Smoker package if you don’t want to  smoke your own barbecue this Super Bowl

Linkdown: 1/27/16

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– A sneak preview of the February barbecue issue of Our State Magazine from the Red Bridges Facebook page

Our State Magazine - February 2016 Barbecue Issue

– The issue will be on newstands next Tuesday and here’s a sneak peak

– CrossTies Barbecue in Carrboro is an upcoming restaurant that will be a full-service barbecue restaurant “specializing in authentic Carolina barbecue and a variety of smoked meats, including fresh-made sausages and bacon”; it is slated to open in May

– This person’s “best things I ate in Charlotte in 2015” list includes barbecue from Mac’s Speed Shop and I can’t give the rest of the list any credence (also: mozzarella sticks? Really?)

– For Southern Living’s 50th Anniversary, Robert Moss profiles the South’s legendary joints

– Ole Time BBQ in Raleigh (a semi-decent joint where I ate a lot in college) is closed until further notice after a car crashed into it Saturday night

– Jess Pryles has made recent updates to her guide to Austin Barbecue

– Lewis Barbecue is doing a pop-up tour of Charleston breweries the first three Saturdays of February

– Queen City Q’s Ballantyne location (in the old Elwood’s) is open for lunch and to-go orders as of Monday

Linkdown: 1/6/16

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– Daniel Vaughn’s best Texas barbecue bites in 2015

– Upcoming Durham restaurant openings include Picnic, a “modern take on barbecue joint” set to open in early February as well as a “biscuit and barbecue concept” at the American Tobacco Complex

– Franklin Barbecue is on this list of Austin restaurants that are opting out of open carry; on the other end of the spectrum, Brooks Place in Houston is giving open carry patrons 25% off

– Midwood Smokehouse is one of the restaurants who have expanded from the uptown area to the ‘burbs

– Duh:

– The year in Kansas City barbecue

– Rodney Scott gives thanks

Linkdown: 12/9/15

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– Robert Moss follows the mustard line from SC down through Georgia and into Florida

– If you are looking for a gift for the NC barbecue or beer lover in your life:

– Daniel Vaughn explores the greaseballs of Southwest Texas at Patillo’s Bar-B-Q

-Johnny Fugitt profiles Smokee Mo’s BBQ for St. Louis Magazine

– Marie, Let’s Eat! revisits the 50 year old Hickory Hut BBQ in Dallas, GA

– NPR’s The Salt food blog profiles Sam Jones’ new barbecue joint, Sam Jones BBQ

To understand the significance of Sam Jones BBQ, you have to understand the place in the barbecue firmament. And you have to start with barbecue’s place in the Tar Heel state. Aficionados regard North Carolina not only as a capital of barbecue, but a cradle of the cuisine. It is as central as basketball to the state’s identity.

But so many barbecue joints have replaced wood with gas that some folks feared the impending death of all-wood pit cooking. The North Carolina Barbecue Society estimated a few years ago that only 30 wood-pit barbecue restaurants were left in the state. To diehards, the demise of traditional wood-smoked barbecue in North Carolina would be tantamount to a death in the family. Maybe worse.