TX

Linkdown: 11/12/14

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– The Guardian: “Pulled Pork: why we’re pigging out on US barbecue food”

As punters went wild for barbecue in general, and pulled pork in particular, restaurant chains and supermarkets jumped on the porcine bandwagon. There has been a 35% increase in the amount of US barbecue dishes served in UK restaurants since 2010, according to thefoodpeople, and a rash of smokehouses and diner pastiches have opened in London, Manchester, Leeds, Brighton and beyond. “We are in the midst of a meat-centric tsunami,” says Richard Turner, the director at Pitt Cue Co and the co-founder of rare-breed butchers Turner and George.

– A NC-born chef in Seattle is converting Western Washingtoners to vinegar-based pulled pork at his restaurant Bourbon and Bones

– Marie, Let’s Eat! finds some pork ladled in a “thick, mildly sweet sauce” at Hwy 58 BBQ in Chattanooga

– Speaking of whom, Grant took a badass barbecue roadtrip through SC and eastern NC last weekend, which will no doubt lead to a multi-week series of posts on his blog that I can’t wait to check out

– And finally, a “blogger spotlight” on Grant by Urbanspoon where he answered a question on his favorite barbecue

6. Barbecue seems to be one of your favorite cuisines, considering you have a very detailed section reserved for it on your blog. What are your favorite barbecue dishes and where do you go to get them?

That’s a big, fun question! We’ve written about more than 300 barbecue joints and really enjoyed a big majority of them. I like the burnt ends at Southern Soul on St Simons Island a lot, and the mustard slaw at Brooks Barbeque in Muscle Shoals AL, and the chopped pork and red slaw tray at Bar-B-Q Center in Lexington NC. I like the Brunswick stew at Turn-Around in Tallapoosa GA, and the chicken mull at Butt Hutt in Athens. Overall, my favorite barbecue is either at Old Clinton in Gray GA, or Scott’s in Hemingway SC, but that could change around the next corner.

– “North Carolina” makes Steve Raichlen’s Top 10 Meat Cities in the US (via)

North Carolina: OK—it’s not one city, but a whole state gone hog wild for pulled pork at such landmark barbecue joints as Lexington Barbecue in Lexington, Wilber’s in Goldsboro, the Skylight Inn in Ayden, the Pit in Raleigh, and the new Ed Mitchell’s in Durham.

– Mark Avalos of SLAB (Slow, Low, and Bangin’) describes his barbecue as “Memphis meets Carolina meets Texas.” (via)

– A short blog and photos about Arrogant Swine

– Elwood’s BBQ is hosting a beer dinner with new-ish Charlotte brewery Sugar Creek Brewing on November 19

– Well damn, this looks like it was amazing:

Virgie’s BBQ – Houston, TX

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Name: Virgie’s BBQ
Date: 7/17/2014
Address: 5535 North Gessner, Houston, TX 77041
Order: Order of brisket and ribs (link to menu)
Price: $13.15

Rudy: Historically, Houston has not been known for having many places to get great barbecue. There are some recent places that are getting more pub, but for the size of the city, it has been traditionally lacking. The Rudy family was driving through Houston, so I knew I wanted to see if there was any truth to the stereotype. Virgie’s opened in 2005 and has been on Texas Monthly’s Top 50 list the last few years, so I figured that would be a great place to try. I was wrong.

Virgie’s is a free-standing building in the middle of an industrial park, so not the best location for atmosphere, but it did draw a decent sized lunch crowd from the local businesses.  Inside, there are bare minimum decorations, but it does have the mom & pop barbecue feel.

I should have known I was in trouble when I walked up to the counter and ordered. I wanted to try a few different meats, so I ordered a half pound of ribs, half pound of brisket, and a sausage link. The man at the counter looked at me like I had two heads. He said he had never heard of anyone ordering by the weight (which is how they do it at every other barbecue restaurant I’ve been to in Texas) and suggested that I order the “order” with ribs and brisket. I took his advice, but had no idea of how much food I was actually getting. I thought it was a bit silly how they had just a generic listing for an “order” of something on the menu.

I tried the ribs first, and they were not very good. They had a hard crust on the top, were not meaty, and were only slightly seasoned (if at all). I was hoping for something more tender and with more meat on the bone. They were ok, but nothing great. Texas Monthly had said that the ribs were the highlight of Virgie’s, so I was pretty disappointed.

The brisket was next, and it was the same as the ribs, just ok. I wanted more flavor, either from seasoning or smoke, than I got. While it was tender, it was pretty bland and unmemorable.

Monk: From what I’ve read, it sounds like you maybe should have tried Killen’s Barbecue in nearby Pearland just north of town, though not sure how far out of the way it would have been for you.

Rudy: Yes, that was my initial thought, and one that I hope to get to soon. It’s getting great reviews and is trying to turn around the Houston barbecue reputation. But I was on a road trip, and it would have taken me about 45 minutes (each way) out of where I was going. There were two others that I thought about, but one had mixed reviews and the other one was known for having long lines, so I opted for Virgie’s.

This was my first attempt at finding barbecue in Houston, and it wasn’t too successful. The food was ok, but nothing to write home about or warrant a return trip. I will say the people at Virgie’s were incredibly nice and the service was great, unfortunately, the meat was not.

Ratings:
Atmosphere – 2.5 Hogs
Brisket – 1.5 Hogs
Ribs – 2 Hogs
Overall – 2 Hogs
Virgie's BBQ on Urbanspoon
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Linkdown: 9/17/14

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– Daniel Vaughn, barbecue editor of Texas Monthly, is definitely the right man to write an article about being “meat drunk”

You’re experiencing a rapid heartbeat, flush cheeks, and a sweaty brow. All are symptoms of overindulgence, but not of the alcoholic kind. Rather than an elevated BAC, the cause might be a high that even a teetotaler can get. You’re getting meat drunk.

– Speaking of Texas Monthly, their annual barbecue fest was this past Sunday and it looks like it was a blast (more photos here and one blog’s top 5 bites here)

– The title says it all: “For traditional Carolina barbecue, a trip to Lexington, NC is a must”

A tanked economy winnowed down the joints, but not the residents’ passion for barbecue shoulders. That’s what makes Lexington barbecue different: Many pit masters have tried the typical ribs, beef briskets, turkey and chicken, but few now offer them except on a few days a week and on special occasions.

“Ribs never caught on in Lexington,” Yountz said, adding that he also tried beef brisket but found it too wasteful and the novelty soon wore off for his customers.

– The latest entries in Tyson Ho’s How I Built a Barbecue Restaurant in Brooklyn series looks at the interior decorating on a dime aspect and standing before the community board

– Elizabeth Karmel (aka Grill Girl) has left Hill Country to start Carolina Cue To-Go, an “online barbecue shack” that will offer whole mail order whole hog barbecue; it goes live on 11/1 (via @BBQsnob)

But after more than a decade focused on Texas-style food, it is time for me to go back to my North Carolina roots.  I have partnered with a childhood friend to form an online “Barbecue Shack” that will sell traditionally smoked Eastern Carolina whole hog barbecue nationwide.  My whole hog is inspired by my long-time barbecue buddy, Ed Mitchell, and it will be sauced with my signature Lexington-Style Vinegar Sauce.  In my opinion, it will be the best of what North Carolina has to offer.

– More coverage on the Great NC BBQ Map

– The Carolina/Texas barbecue joint Curly’s Carolina, TX Barbecue in Round Rock, TX closed last Sunday

– Barbecue Rankings made his way back through NC last week

– Sports Illustrated’s Andy Staples visits Skylight Inn

This is eastern North Carolina, so the hogs started whole and then got chopped into hunks. At the Skylight Inn, cracklins intermingle with the meat.The occasional crunch is entirely intentional. The pork doesn’t need accompaniment, but a bath in the thin, vinegar-based sauce produces an entirely different flavor explosion.

Linkdown: 9/10/14

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– The 20 most ridiculous NFL stadium foods includes the Hogmolly from Bank of America Stadium, home of the Carolina Panthers (though technically Charlotte is not “in the heart of whole hog country”)

The Hogmolly, created for Panthers GM Dave Gettleman and inspired by his nickname for “linemen of girth.” Sliced smoked brisket, tomato BBQ sauce, fried onions, pickled jalapeno, and cole slaw. It’s called a Hogmolly, so why isn’t there pork? And why are they featuring brisket in the heart of whole hog country? So many questions.

– The 85th Mallard Creek Barbecue Festival and the Q City Barbecue Championship make Creative Loafing’s 5 food events not to miss this fall

– The East-West Barbecue Fest was held in downtown Greensboro last weekend

– A short profile on Lexington, NC barbecue and five of its 17 or so barbecue joints

– The latest Smoked column on eater takes a look at Black’s Barbecue; here’s our review (along with Kreuz Market) if you are so inclined

– Speaking of Black’s, their soon-to-be-opened Austin location is hiring

– Marie, Let’s Eat! visits Chuck’s Barbecue in Opelika and Price’s Barbecue House in Auburn during a recent trip to Alabama

– Big Wayner checks out Ubon’s Bar-B-Que and Catering in Yazoo City, Mississippi

– Thanks for the shout out, Barbecue Rankings!

– This awesome 12″ x 18″ print made in South Carolina is on sale from Huckberry (sans frame); if you aren’t a member feel free to join using this link and get $5 credit