- So there’s this: The 10 Best Barbecue Chains in America
- Big Wayner checks out Whispering Pines, a hidden jewel of barbecue joint that still cooks over wood in Albemarle
- Fervent Foodie has the lowdown on the new brunch menu at Elwood’s Barbecue & Burger Bar in Ballantyne
- TMBBQ’s Austin barbecue guide for those in town for SXSW (jealous)
- There are two ways to win a ticket to the NC BBQ Map launch party at NoDa Brewing this summer
- Bob Garner is having a book signing for his barbecue book March 19 in Pittsboro
One of the meanest things that has ever happened in the last forty years of people writing about regional food was somebody, somewhere, up and decided that Atlanta, Georgia was not a barbecue city. Since then, scores of misinformed food writers have made the poor decision to give the Peach State short shrift and focus on barbecue in other places. Make no mistake, I bow to nobody in my admiration of the awesome barbecue traditions of Texas, Memphis, North Carolina, and all points in between. But this nonsense that Atlanta’s not a barbecue town, that Georgia’s not a barbecue state, has gone on long enough.
- The newly-formed NC BBQ Association is hosting a cooking school next Saturday at Mac’s Speed Shop in Charlotte.
Name: Jake’s Good Eats
Address: 12721 Albemarle Rd Charlotte, NC 28227
Order: Pit smoked barbeque plate with white slaw, Texas toast, pasta salad, Yuengling (link to menu)
While not a true barbecue joint, Jake’s Good Eats is a southern restaurant that serves barbecue among other southern staples like fried bologna, fried flounder, and meatloaf. It is housed in an old historic Gulf gas station and has been featured on “Diners, Drive-Ins, and Dives,” so there’s that.
Now I don’t normally find myself in east Charlotte outside of 485, but I happened to be buying a bicycle via Craigslist nearby and had 30 minutes to kill. Naturally, I can’t help myself if there’s even a chance of barbecue (just ask my wife), so I stopped in to try it and have a beer.
The barbecue is eastern style with a slight kick but I found it to be too moist, almost as if it was cooked in a crock pot (whatever it was cooked in, its definitely roast pork). It certainly wasn’t cooked in a smoker, because there was zero smoke to it. Other than the slaw (a white slaw at that), the other sides weren’t really barbecue sides but were average.
It may seem harsh to judge Jake’s Good Eats based solely on its barbecue, but that’s kind of what I do. If I were judging it as a whole, I would be much more favorable as it does have a lot of things going for it in a part of Charlotte that (I’m assuming) doesn’t have much of a food scene. Unfortunately, I wouldn’t recommend going solely for the barbecue.
Atmosphere/Ambiance – 3 hogs
Pork – 2 hogs
Sides – 2.5 hogs
Overall – 2 Hogs
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