whole hog

Linkdown: 2/26/20

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The Fusion BBQ Beer Fest claimed to be hosting an event at Dodger Stadium in June, only no one has heard of the organizers and there is a Dodger game that day

You say that South Carolina has 4 distinct barbecue regions? Not so fast my friend, says Robert Moss

More whole hog in Texas from Bryan Bingham of Bodacious BBQ in Longview, Russell Roegels with Roegels Barbecue in Houston, and Tyler Harp from Harp Barbecue in Kansas City

The 3rd annual BBQ Summit at the Lenoir County Cooperative Extension brought cook teams and judges from all over the state to Kinston last Saturday

Congrats to Vera’s Backyard Bar-B-Que of Brownsville, TX on being named an American Classic by the James Beard Foundation

Mighty Quinn’s BBQ will give sad Knicks fans good food options at the Garden

ICYMI, I wrote about barbecue on streaming TV for The Smoke Sheet in last week’s issue; read below

Linkdown: 1/29/20

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RIP to another classic NC barbecue joint: Hill’s Lexington Barbecue in Winston-Salem has closed after 68(!!) years

Prime BBQ will finally open this March in Knightdale

A decent list from Big 7 Travel of the 25 best barbecue places in NC, but there are also some head scratchers

Texans are starting to go whole hog for…well, you know

Barbecue historian Robert Moss digs deep to find out where the idea of “pulled pork” came from when most pork barbecue (aka “barbecue”) is chopped in the Carolinas

RIP Woody Phillips of Woody’s Bar-B-Que in LA

Condé Nast Traveler with their list of favorite Austin barbecue joints

Always worth revisiting this gem from Our State Magazine

A few of Charleston’s less-heralded barbecue joints have closed: Smoke BBQ and Black Wood Smokehouse

Smoking wings for the big game? Jess Pryles has you covered

Friday Find: Ed and Ryan Mitchell on the NC F&B Podcast

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Link to podcast

Monk: Ed Mitchell and his son and business partner Ryan joined last week’s episode of The NC Food and Beverage Podcast with Max Trujillo and Matthew Weiss to discuss how Ed got into barbecue, the state of Raleigh barbecue, and The Preserve, their upcoming venture with Lou and Amber Moshakos in the original location of Carolina Ale House. Lou was the restaurateur behind Carolina Ale House and several other brands and Amber is the current president of LM Restaurants.

While we do get some information, I do wish that Ryan hadn’t dominated the conversation so much. There were long stretches of several minutes where it was only Ryan talking, and I think we can all agree that Ed is who everyone wants to hear from. Regardless, let’s hope The Preserve is more successful than their last restaurant, Ed Mitchell’s ‘Que, which closed in 2015 (for the record, we quite liked) and their announced but never opened restaurant in Brier Creek that was to be called Ed Mitchell’s Q.

Link to podcast

Linkdown: 1/15/20

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Lawrence BBQ from Chef Jake Wood is a go in Raleigh this summer and the menu will include whole hog, brisket, ribs, sausage, poultry, and broiled oysters

Regal Eagle Smokehouse: Crafts Drafts & Barbecue will bring barbecue to Disney’s Epcot Center

Parker’s Barbecue in Wilson has been open almost 74 years

Rodney Scott BBQ’s Atlanta location to open in April

Miguel Vidal from Valentina’s Tex Mex BBQ was in Charlotte last week spending some time with the pitmasters from Midwood Smokehouse

…which they turned some of those learnings into a Friday special