– This year’s Mallard Creek Barbecue will be Thursday, October 27
In 2016, we expect to cook 14,600 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred 2 tons of Cole slaw, brew 400 gallons of coffee, and entertain close to 20,000 people. Four drive-thru take out lines will be operated for orders of one sandwich up to EXTRA large group orders. Orders of 50-plates or more can be quickly accommodated with a call ahead to the take-out stand.
– Fox Bros BBQ is on this Food Republic list of 10 places to eat in Atlanta right now
– Charlotte Agenda checked out Midwood Smokeshack a few weeks back
– Their Raleigh sibling documented last weekend’s Whole Hog Barbecue Championship in photos and words
– The editor of the Winston-Salem Journal writes a love letter to NC barbecue but seemingly doesn’t realize that Lexington-style barbecue contains vinegar
– The Daily Show set up a barbecue food truck in Raleigh named Bone Bros Flamin’ BBQ that discriminated to people by accusing them of being “gay”; it was inspired by HB2
– Charlotte writer D.G. Martin’s book North Carolina’s Roadside Eateries is “a local traveler’s guide to local restaurants, diners, and barbecue joints”
– Martin’s book includes Asheville-area barbecue joints 12 Bones and Luella’s Bar-B-Que, writes the Asheville’s Mountain Express
– Charlotte Magazine goes to Lexington
You can’t talk about the families that shaped @CityofLexington without talking barbecue. https://t.co/gF3r3WQQ7q
— Charlotte magazine (@CharlotteMag) September 30, 2016