Linkdown: 9/21/16

– Pulled pork v brisket: who you got? John Lewis of Lewis Barbecue and Aaron Siegel of Home Team BBQ weigh in

AM: Which is better, beef brisket or pulled pork?  

Siegel: There is no argument there, really. It’s just a matter of preference, which seems to vary regionally. But even now, regional lines are getting blurred. We’re supposedly a pork town. But we’ve been doing beef brisket with salt and pepper and it’s one of our best selling products. So at the end of the day, it’s a fun argument. But it’s not valid.

Lewis: I think there are things about both that make them stand out. Beef has a stronger flavor than pork. But what pork has is marveling, which gives it a juicier taste. In Texas, there’s an order called the “Holy Trinity,” which includes sausage, beef and pork on the same plate. So I’m really just a fan of it all. It’s all about personal preference.

– The Charleston Post and Courier likes what they eat from  Lewis Barbecue

– Buxton Hall recipes online (presumably from the upcoming cookbook): hush puppies at Bon Appétit and chicken bog at Garden & Gun

– The North State Journal previews next month’s Barbecue Revival (paywall)

“Barbecue is sacred to the people of North Carolina,” says Dickson. “If you’re going to do this, you have an obligation to be a good steward of our state cuisine. I can’t think of a better way to do it than this.”

– I may have missed this, but The Pit is servicing barbecue sandwiches at NC State’s Carter-Finley Stadium this football season

– Grant makes an unplanned stop at Countryboy Cafe in Pennington, VA

– Texas Pete is getting a new look

– Finally, I  spotted an appearance by NC barbecue on last week’s episode of “Mr. Robot”

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