– The Pit beats out NC State University in The Triangle Business Journal’s Battle of the Brands for Reader’s Choice
– Downtown Charleston is getting yet another barbecue joint, this time with Irish pub Egan & Sons coming back as a barbecue restaurant (under a new name) complete with a new smokehouse to be built out back
– I missed this back in the summer, but Home Team BBQ (currently with Sullivan’s Island and West Ashley locations) is also expanding to downtown Charleston
– Billy Durney, pitmaster of Hometown Barbecue in New York, to consult on a Los Angeles barbecue restaurant for Mendocino Farms
– Boone’s Bar-B-Que sauces are now available at Savory Spice Shop in Charlotte
— Boones Bar-B-Que (@BoonesBarBQue) November 24, 2014
– Ohio-based barbecue chain City Barbeque plans to open another triangle location; in addition to their Cary location they are opening a location at Southpoint Mall in Durham
– Jim ‘N Nicks and Dinosaur Bar-B-Que are forming a partnership for the purest of barbecue ideals – “to leverage their buying power, consolidate labor costs and grow both companies”
– A flattering review of the Flat Rock Wood Room, just outside of Asheville
As for what comes out of that 250-degree wood-fired pit, well, I can only gush. Ordering a half rack of their St. Louis style ribs, I carefully narrowed my sides down to wood-smoked mac and cheese and collard greens. While the mac and cheese was plenty cheesy, it proved to be fairly standard with minimal wood smoke. The collards, on the other hand, had plenty of flavor and a slight sweetness.
– Barbecue Rankings recounts his “barbecue odyssey” in Feast Magazine
I began my barbecue odyssey on October 22, 2013, at Pappy’s Smokehouse in St. Louis. I was nervous as I met owner Mike Emerson and tried to act as if I knew something about barbecue. I have always considered myself a casual barbecue fan, but the truth is that I knew very little about regional nuances, barbecue history, smoking practices and the way restaurants work before setting out on this project. I didn’t prepare much before setting off on my journey – I wanted to learn from the people working the pits day in and day out, not the so-called experts.
– Christmas is right around the corner
— HeritageCheshirePork (@CheshirePork) November 25, 2014