Wilmington

Linkdown: 9/20/17

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– The Port City Ribfest moves from Wilmington to Carolina Beach this November

– It’s no surprise that barbecue is North Carolina’s iconic dish according to Flavored Nation; Missouri is the only other state they list with barbecue as its iconic dish

– Charleston is one of the best food towns in the south, in part because of their barbecue restaurants

– A Washington Post travelogue to Chapel Hill includes a visit to The Pig for lunch

Gail goes with a nifty riff on North Carolina-style barbecue, a salad topped with tender chunks of Vietnamese pork cheek and crispy, dried shrimp. Ewan has a more traditional heaping plate of Eastern Carolina-style pulled pork with cider-vinegar sauce. On counsel of the affable guy behind the counter, I order a fried Bologna sandwich, which has about as much in common with my childhood memories of this luncheon meat as Spam does with chateaubriand.

– A review of Daddy Bob’s Barbeque, a promising-sounding truck in Raleigh that smokes shoulders over a mix of hickory, apple, and pecan and serves with an eastern vinegar sauce

– A group of Sampsonians will be trying to save Lewis Barbecue, which closed Labor Day weekend

– Art’s Barbecue & Deli gets a short profile in Charlotte Five

– Just a reminder:

 

Linkdown: 6/7/17

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– A great article by Keia Mastrianni in the June/July edition of The Local Palate; the print edition is out now

– The Raleigh News & Observer has a new series called “Good ‘Eatin” that takes a weekly visit to local eateries in North Carolina, and it will continue through Labor Day; this week it visits Pattan’s Downtown Grille in downtown Rockingham that has a franken-sauce of east, west, and SC but cooks over wood

– See if you can find Midwood Smokehouse in this cool Charlotte 8-bit art:

– Frank Scibelli – the restaurateur behind Midwood Smokehouse, Midwood Smokeshack, Yafo, and more – has been named a finalist for the EY Entrepreneur of the Year in the Southeast

– The Daily Reflector out of Greenville, NC has a profile on Parker’s Barbecue in Wilson

– Congrats to Mac’s for winning second in whole hog at this year’s Memphis in May; here’s the deets on the rig they smoked on

– 12 Bones and Buxton Hall Barbecue are on Kathleen Purvis’ list of things to do in Asheville

– TMBBQ on how Texas got a legit Texas barbecue joint

– Some photos from last week’s Cape Fear BBQ Festival in Wilmington

– The story behind Texas Pete, the perfect hot sauce for NC barbecue

Linkdown: 10/7/15

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-Buxton Hall is now open 7 days a week for lunch and dinner

– Wilmington’s got a new eastern, whole hog barbecue food cart that hopes to turn into a brick and mortar place

– Queen City Q remains busy – in addition to their Matthews location opening up in the summer and announcing a partnership for the Hornets, they are eyeing a third location in Concord

– An article on food trucks in Gaston County features Ranucci’s Big Butt BBQ

– John Mueller’s barbecue pit was stolen

– In what I hope becomes a new trend, Melvin’s Barbecue in Charleston returns to all wood smoking

– The Simpsons did it: a barbecue episode (they apparently did their homework too)

Linkdown: 4/9/14

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– The first three reviews from Marie, Let’s Eat!’s epic NC barbecue roadtrip last month have been posted: Red Bridges in Shelby, Wink’s King in Salisbury, and Lexington #1

– As beef prices rise, more and more Texas pitmasters are turning to pork

– Ranucci’s Big Butt BBQ, Grand Champions of the 2013 Q-City BBQ Competition, is hoping to crowdsource a portion of their new food truck

– Thrillist’s list of best barbecue in Atlanta

– The latest Carolina ‘Cue Restaurant featured in Our State Magazine is Bum’s Restaurant in Ayden

– JJ’s Red Hots is having a Bacon Beer & BBQ dinner on April 24 as part of NC Beer Month

– A short article on SC’s Barbecue Trail (via bbqboard)

– Mission BBQ, a military and first responder-focused Baltimore-based chain created by an Under Armour founder, opened earlier this week in Wilmington

– Another (more promising sounding) coastal barbecue restaurant, Southport Smokehouse BBQ, is opening sometime this month:

Natives of Lexington – a town some would argue is North Carolina’s barbecue ground zero – the Hemphills’ restaurant specialized in pork shoulders cooked over hickory logs “imported” from Davidson County. The pits, Elaine Hemphill said, were modeled after those at the famous Lexington Barbecue along Interstate 85 Business.

…

A trio of restaurateurs, Troy Knight, Jim Sparks and Ryan Salley (who will serve as pitmaster) has taken over the spot and are returning it to its roots. They’ll offer brisket, ribs and pulled pork with both Lexington-style and vinegar sauces cooked over hickory. Salley said he’ll mostly be smoking shoulders, a hallmark of the upstate variety, but would occasionally go whole hog, the more traditional method in the Eastern region.

– Scott’s BBQ is having their annual picnic on April 19 and oh how I wish I could make it back down to Hemingway for it