Linkdown: 1/14/15

– Barbecue Bros fave Midwood Smokehouse is adding a Ballantyne location so that folks in suburbia can have good barbecue too; it will also allow them to expand their catering operations with the space’s larger kitchen

– Charlotte Observer restaurant critic checks out The Improper Pig and has mixed reviews

The place’s selection of sauces also include a sweet/spicy traditional, an Eastern-style and a mustard one, plus versions dubbed Korean, Thai and teriyaki. You’ll want to try them, and use at least one liberally. A half chicken, smoked, had more moisture than the pork, though not much more flavor. Wings were OK, and go for $10 a pound, in our case eight wings.

– Over in the Triangle, Big Mike’s Brew N Que opens in Cary; half barbecue restaurant, half bottle shop

– Robert Moss breaks down the unique regional variations of brunswick stew

– Speaking of which, in his latest column he moves away from exploring certain dishes to reviewing a barbecue joint; first up, its B’s Cracklin BBQ in Savannah, who only opened last October but is cooking heritage breed hogs over all types of wood

– Steve Raichlen predicts barbecue trends in 2015

The Eater National 38 includes Franklin Barbecue and Gunshow in Atlanta, which serves whole hog barbecue

– Daniel Vaughn’s most underrated barbecue meats and sides in Austin

– Useful NC infographic

– King’s in Kinston gets the Our State Carolina ‘Cue treatment

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