Texas Barbecue Photos: The Original Franklin Barbecue In French Place [Austin,Texas] –
TX
Linkdown: 1/15/13
– The town of Hillsborough to end Hog Day after 31 years
– Report says smoking ban has not financially affected business, including barbecue restaurants
Michael Conrad, co-owner of The Barbecue Center, said the restaurant opted to go smoke free prior to the law being enforced. He said although there was some complaints in the beginning, in the end it has improved the atmosphere of the restaurant.
“We can breathe a little better,” Conrad said. “We did lose a few customers who didn’t want to go outside or wanted to smoke after they ate, but on the whole we were getting more compliments than complaints.”
– True ‘Cue gets a write-up in the Charlotte Observer
– A slightly different kind of guide to Austin barbecue
– More information on Crook’s Corner’s weekly barbecue dinner Carolina ‘Cue
– SC competition team Up in Smoke is hosting a whole hog class this Saturday in McConnells (about 50 minutes from Charlotte)
– This past Sunday, Midwood Smokehouse welcomed folks from Ribs ‘n’ Bibs, an “American Smokehouse” in Lincoln, England
In great company, and it was our pleasure! @ribsnbibsuk Everything you do is great, food, service and attitude #bbq” pic.twitter.com/nZhs8GYgDQ
— Midwood Smokehouse (@MidwoodBBQ)
Top 10 Austin Barbecue Joints: Top 10 Austin Barbecue Joints
Top 10 Austin Barbecue Joints: Not that long ago, to get first-rate barbecue you had to cruise the barbecue belt from Taylor and Elgin throHere’s what the Austin Chronicle considers to be the Top 10 BBQ joints in Austin. Burnt Ends agrees with almost all of it.
Top 10 Austin Barbecue Joints: Top 10 Austin Barbecue Joints
Linkdown: 12/18/13
– This month’s featured barbecue photographer on TMBBQ is Denny Culbert from Lafayette, Louisiana, who has some great photos from his Barbecue Bus project featuring Stamey’s, Scott’s, Skylight Inn, and more NC joints
– Here’s what TMBBQ had to say about the new Texas/Carolina barbecue joint Curly’s Carolina, TX
A big vertical smoker uses pecan for the pork shoulders and ribs. It’s all cooked with wood, but there are no coals. We love our smokers here in Texas, but in the Carolinas the pork shoulders and whole hogs are cooked directly over hickory coals. It creates a flavor similar to the Texas Hill Country style of cooking, but doesn’t taste much like slow smoked pork. I questioned Jay and John about this and Jay hoped to have a direct-heat cooker operational soon and even hinted that whole hogs could be on the horizon. Until then, the meat won’t have much Carolina flavor until you squeeze on the vinegar sauce.
– Although this article has a somewhat unfortunate title – “Private school students start barbecue business” – it’s a cool story about high school kids in Thomasville (just outside the Barbecue Bros hometown of High Point) starting their own barbecue business; check out more on Butch Cassidy Barbecue here (via)
– Fervent Foodie has a review on Elwood’s Barbecue & Burger Bar in Ballantyne
– Ever wonder what it’s like to cook a whole hog with Rodney Scott? Well this gives you a better idea:
It’s nine p.m. at Charles Towne Landing, a six-hundred-acre park just outside of Charleston, South Carolina, and Steven Green is holding a blowtorch to an opening in a repurposed oil drum that is filled to the top with damp pieces of oak. Flecks of rain fall across two cleaned, beheaded, and butterflied pigs sitting on a sheet-metal barbecue pit nearby. Tomorrow, the pigs will feed hundreds of Garden & Gun readers who are in town for the first Jubileefestival. Right now, Green and his boss, pit master Rodney Scott, are just trying to get the fire going.