Rodney Scott has been in meetings with Reggie Gibson and Will Wingfield of Reggie Gibson Architects in Charleston to discuss the rebuild of Rodney’s pit room lost to fire in November.
The fundraising totals are in and plans are underway. The Fatback Collective’s collaborative efforts with Rodney took in an approximate total of $81,000 and monies raised will set the project in motion.
A member of the Fatback Collective, Rodney Scott is excited to make sure the Fatback Fund has good footing and is therefore putting a portion of what was raised back into the fund as seed money for the next project.
"The Fatback Collective was my primary partner in this rebuild. Now I want to honor their investment in me. I’ve made the decision to invest $20,000 of the yield from the Tour into the Fatback Fund to aid future efforts. This is my way of investing in the future of food in the South and a new generation of possibilities in Hemingway and throughout the region."
FANTASTIC NEWS EVERYBODY!
- A little late to the party, the Durham Herald Sun has a story on ‘True Cue and their righteous crusade
- The Lexington Dispatch also has a story on True ‘Cue and highlights several Davidson County joints on the list
Businesses on the list from Davidson County are Speedy Lohr’s Barbecue, Stamey’s Barbecue of Tyro, Speedy Lohr’s BBQ of Arcadia, Smiley’s Lexington Barbecue, Smokey Joe’s Barbecue, Tarheel Q, Troutman’s Barbecue in Denton, The Barbecue Center, Cook’s Barbecue and Lexington Barbecue No. 1.
- More coverage on The Great NC BBQ Map
- Confirmation from Buxton Hill’s Twitter that it is not moving forward. It does state that Elliott Moss’s barbecue restaurant is but no further details at this time:
Buxton hill is not happening. A BBQ concept by Elliott Moss is. Follow him @blacktablecloth for news to come.— Buxton Hill (@buxtonhill)March 3, 2014
Name: Mighty Quinn’s
Address: 103 2nd Ave, New York, NY 10003
Order: 1 lb pulled pork, single serving brisket, single serving sausage, single serving spare ribs, slaw, sweet potato casserole, burnt end baked beans, and a growler of Lagunitas Pilsner (link to menu)
Price: ~$94 (for four)
In the middle of NYC’s East Village, there lies an honest-to-goodness barbecue joint that cooks over wood - breathe in the glorious smoke when you enter and check the stack on the shelves as you wait to order - and on a snowy winter night after (several) drinks with friends, Mighty Quinn’s was the perfect suggestion. I first heard of Mighty Quinn’s when it was named one of Steven Raichlen’s 10 Best BBQ & Grill Restaurants of 2013 (fun fact from that article: it is co-run by a former Wallflowers drummer), so naturally when my wife booked us a trip to NYC for my birthday I knew I wanted to get there..
Mighty Quinn’s has a fast casual set up and after entering the restaurant, patrons line up at the end of the narrow-ish 65 seat room. From there you work your way down the cafeteria-style line, ordering meat first before sides and finally beer (being able to order growlers is a stroke of genius). There are plenty of meat options to choose from and in addition to what we ordered you also have the choice of burnt ends, a brontosaurus rib (at nearly 2 lbs, it is recommended for two), wings, or a half chicken.
The pork has a nice bark and is pulled freshly in front of you as you order but is then unfortunately automatically doused with their house sauce which is vinegar-based but is sweeter than nearly any sauce you’d find in North Carolina. I liked the pork a lot but would definitely order it with sauce on the side next time.
The brisket is sliced to order as well, and as you would expect you can get lean, fatty, or both. An order of both was a little more fatty than I would expect but the brisket had a good tug to it and a nice peppery bark.
The sausage was spicy, had a nice snap, and was really good. The spare ribs were tender, didn’t fall away too easily from the bone, and had good flavor. All of the meat was really well smoked and moist and I would recommend any of what we had. Each meat order includes your choice of a picked add-on of either cucumber, celery, red onions, or chiles.
The sides generally kept pace with the meat. While not traditional barbecue sides, the sweet potato casserole with maple and pecans was outstanding and the broccoli slaw was actually quite good. The baked beans were solid and you may even get to see the carvers adding burnt ends to the beans after slicing brisket orders. Apparently the edamame and pea salad is really good, but we didn’t choose that one (seriously, they don’t really do traditional barbecue sides here).
I had a great experience at Mighty Quinn’s. While it bills itself a “Texalina” joint combining the barbecue traditions of both Texas and North Carolina, after visiting I really consider it to be more of a Texas-style joint (as most NYC barbecue restaurants seem to be). Nevertheless, I can’t recommend it enough if you are looking for proper barbecue in the city without having to make the trek out to the Brooklyn joints.
Atmosphere/Ambiance – 4 hogs
Pork – 3.5 hogs
Brisket – 4 hogs
Sausage – 4 hogs
Ribs – 4 hogs
Sides – 4 hogs
Overall – 4 Hogs
- Vote for your favorite barbecue restaurant in Charlotte Magazine’s Best of the Best Awards for dining and nightlife here. May we kindly suggest the current Barbecue Bros fave and True ‘Cue approved Midwood Smokehouse.
— FatBack Collective (@FatBackTeam)February 19, 2014
- Speaking of which, the preliminary Rodney Scott In Exile totals are in and approximately $81,000 was raised
- Austin’s La Barbeque is named one of GQ’s best restaurants in America for 2014
- The NC State student paper The Technician had a short profile on Bob Garner, who is currently serving as “minister of barbecue culture” at The Pit in Durham
“My job [as minister of culture] is much more cultural than it is technical,” Garner said. “I do everything from developing new variations of recipes from the original menu, to training staff and taking plates out to the table. Customers faces are shocked to see me and it gives me a conversation starter that allows me to do what I love the most, interact with customers.”
- After not opening in Fall 2013 due to construction issues, Ed Mitchell’s ‘Que (who he is opening along with his son) is now shooting for an April 1 opening in downtown Durham
Name: Richard’s Bar-B-Que
Address: 522 N Main St, Salisbury NC 28144
Order: Chopped barbecue plate with hush puppies, slaw, macaroni and cheese, and Cheerwine (link to menu)
While not exactly known for being a barbecue town, Salisbury is home to not one but two barbecue joints on the NC Historical Barbecue Trail (as well as M&K Barbecue in nearby Granite Quarry). It is also the original home to the finest (non-alcoholic) beverage to enjoy with barbecue, Cheerwine (sorry, sweet tea).
Richard’s is in an unassuming building tucked on Main Street in downtown Salisbury. Inside, Richard’s smallish interior nearly smacks you in the face with its southern country decor while old school country music plays in the background (well, before the switch to the 70’s station for the lunch hour, anyways).
The pork was a nice mix of bark and shoulder that was slightly coarsely chopped (apparently due to being hand chopped). My serving had good tenderness and moistness with a fair amount of smoke. The table sauce was more of a spicy thin sauce than you would expect to find in the Piedmont but complemented the barbecue just about perfectly.
The hush puppies were some of the largest ones I’ve seen at a NC joint but also some of the best. Several of them had visible onions when you bit into them which might have normally turned me off a little bit except for the fact that they were an almost perfect mix of savory and sweet. The slaw had visible diced tomatoes, a first that I’ve noticed, but otherwise was a classic red slaw. The less said about the mac and cheese the better.
I previously stated that despite doing things the right way, fellow Salisbury joint Wink’s was not quite worth pulling off 85 and you should continue onto Lexington if you have a hankering for real barbecue. While Richard’s Bar-B-Que certainly doesn’t match Lexington, I would be more inclined to stop over there than I would Wink’s. They both cook barbecue over wood, but Richard’s has the red slaw and the slightly spicy thin sauce, giving it the edge in my mind if you want barbecue in Salisbury.
Atmosphere/Ambiance – 4 hogs
Pork – 3.5 hogs
Sides – 4 hogs
Overall – 3.5 Hogs
- Hillsborough’s Hog Day will be back after all
- Big Wayner’s mini Georgia barbecue crawl hit up three spots in the Atlanta area
- Beef prices are getting a bit ridonkulous and are affecting Texas barbecue as a result
- The Ballantyne Hotel will be hosting weekly $15 barbecue plate specials throughout the month of May (which just so happens to be National Barbecue Month)
- This month’s barbecue photographer is Ken Goodman, who had some nice photos from this year’s Whole Hog Extravaganza at 17th Street Bar & Grill in Murphysboro, IL including this great one of Sam Jones with his double cleavers
- Thrillist’s “American BBQ Field Guide” doesn’t get the details right, particularly about NC barbecue (via), though their 33 best barbecue joints in the USA post by two different writers is a little better