Wilson

Linkdown: 3/1/17

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– NC barbecue legend Bill Ellis has passed away at the age of 83

Ellis was known as a barbecue missionary, carrying the gospel of Eastern North Carolina barbecued pork from coast to coast, and his restaurant was a barbecue mecca.

– His operation was apparently known as the “Microsoft of Barbecue”

– The Wilson Times honored Ellis on their front page yesterday

– City Barbeque has opened its second Charlotte-area location in Matthews as of this past Monday with a grand opening this Saturday; I’ve still yet to check out the Ballantyne location but plan to soon as Speedy had a good impression of the Cary location

– Sauceman’s will be smoking two whole hogs at Lenny Boy Brewing’s patio release party on March 11; you get one free plate when you purchase a 22oz. beer of  SouthEnd MAAgic Yogi, a Belgian Ale brewed with Jasimine Tea & Lemons.

– Rick Bayless details how live fire cooking has influenced him

– The Smoking Ho has photos from The Sausage Kings of Austin Festival in February

– On Jess Pryles, the Austrialian-born now-Austin native

– The latest barbecue stops for Marie, Let’s Eat! are Uncle Gus’s Mountain Pit Bar-B-Que in Decatur, TN and a couple of joints north of Chattanooga

– From Daniel Vaughn and Robert Moss:

Linkdown: 8/26/15

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– You remember how Tyson Ho built  a barbecue restaurant in Brooklyn? He checks in with a retrospective nearly a year after it opened; if you want to catch up on the entire blog series (and I recommend that you do), check it out here

– Blasphemers!: Stamey’s food trailer was stolen from their lot Monday night

– A fire has damaged Bill Ellis’ Barbecue in Wilson but at least there’s this nugget:

“I took my plate with me,” Mangum said. “I was too hungry to just leave my good plate.”

Mangum stood beside Lisa Woodard, who was in her car looking at the smoke.

“I am as hungry as I can be,” Woodard said. “I just paid my money and they told us to get out.”

– Luella’s Bar B Que in Asheville is getting a second location in Biltmore Park Town Square

– A Charlotte vs Raleigh restaurant smackdown includes a short profile on Frank Scibelli (restaurateur behind Midwood Smokehouse) as well as a head to head barbecue smackdown between Bill Spoon’s in Charlotte and Clyde Cooper’s in Raleigh

– Marie, Let’s Eat! has been exploring Alabama barbecue this year and his latest stops on the blog are Pruett’s BBQ & Catfish in Gadsden and Ray’s Bar-B-Que in Atalla

– A guide to Houston BBQ from TMBBQ

– Buxton Hall opens this Friday and I couldn’t be more excited to check it out at some point – I believe its been more than 2.5 years since its first iteration Buxton Hill was first announced, then with Rodney Scott as a partner

Buxton Hall is coming. On Aug. 28, the whole-hog barbecue restaurant will throw open its doors, permitting access to chef Elliott Moss’ wood-smoked ‘cue and farm-driven sides, all served in a cavernous former skating rink.

Linkdown: 12/3/14

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– How Do You Spell Barbecue? Personally, I go with “barbecue”

Back in the 18th century, there were almost as many ways to spell barbecue as there were people cooking it: barbacue, barbicu, borbecue. In his diary entry for September 18, 1773, George Washington recorded that he attended, “a Barbicue of my own giving at Accotink.”

He may have been the Father of our Country, but Washington’s spelling didn’t stick. By the time of the Civil War, Americans had settled on two primary versions—barbecue and barbeque—and that’s as close as we’ve come to consensus. The North Carolina Barbecue Society has come down on the side of the “c”, but their neighbors in the Palmetto State, home of the South Carolina Barbeque Association, are more prone to go with the “q,” as are the folks out in Missouri in the Kansas City Barbeque Society.

– Southport has a new barbecue restaurant in Terry’s North Carolina Bar-B-Que & Ribs

– Zagat: Arrogant Swine brings Carolina ‘Cue to Brooklyn

– Speaking of Arrogant Swine, I haven’t linked to a Tyson Ho blog entry on SeriousEats in a few weeks, but here’s a link to his latest, on changing his menu and taking feedback; if you haven’t read the whole series, do yourself a favor and catch up asap

We’ve already cut two items from the menu: turkey legs and corn pone. There’s a certain amount of market efficiency when it comes to a barbecue menu. Certain items appear everywhere because they’re guaranteed hits: brisket, ribs, pulled pork, and chicken are time-tested and reliable. Sometimes you win big when you go against the grain, but for the most part one would do well to heed the wisdom of crowds.

– The SC Barbecue Trail marketing campaign (specifically the web series) wins some accolades by highlighting the state’s barbecue tradition

– An Army veteran has opened a NC barbecue restaurant in Tampa, Three Brothers BBQ Smokehouse

– Austin writer Matthew Odam picks apart a recent WSJ article on Austin barbecue that just plain got some things wrong

– Marie, Let’s Eat! begins their 12 chapter (!!) circumnavigation of barbecue restaurants in South Carolina and eastern North Carolina with Maurice’s in Columbia, some less than great places around Florence, and Parker’s in Wilson