Linkdown: 12/21/16

– Daniel Vaughn on “big city barbecue” (don’t call it “craft barbecue”)

The foundation of big city barbecue is a focus on premium quality meats, such as prime grade beef from boutique brands like Creekstone and 44 Farms. There’s a reverence toward slices of fatty brisket served without sauce. A big city meat cutter might cringe at the idea of chopping their beautiful briskets, looking down on the staple of Texas barbecue that is the chopped beef sandwich. The ribs and pulled pork (and trust me, there will be pulled pork) will likely be identified by breeds like Duroc or Berkshire. Its hard to make a decent profit, even when charging $20 per pound for that prime—or in some cases Akaushi (also known as Texas Wagyu)—brisket, so the menus are diversified with cheaper items like pork shoulder and turkey breast. You won’t find big city barbecue joint that’s a single meat specialist.

– A Pakistani website has the NC Historic Barbecue Trail on its list of best trips for foodies around the world

– A review of D.G. Martin’s book released earlier this year, North Carolina’s Roadside Eateries

– Includes brisket from Franklin Barbecue at #1

– Grant and Marie give Hillbilly Willy’s Bar-B-Que in Chattanooga another try, a place that uses Memphis-style dry rub on their ribs

– Mighty Quinn’s opens its latest outpost in…Manilla, Philippines?

– BBQ Hub has a list of whole hog barbecue restaurants across the southeast and even in Brooklyn

– The more you know

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