Month: July 2017

Linkdown: 7/12/17

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– The Indy Week: A North Carolina Barbecue Camp Misses the Point About America’s Most Politicized Food

– The latest in the Good Eatin’ series: Southern Smoke BBQ in Garland is open only twice a week and is the rare NC barbecue joint where you will wait in line

– Marie, Let’s Eat! visits three independently-owned locations of the Choo Choo Bar-B-Que chain around Chattanooga, with varying results

– The folks behind The Great NC BBQ Map are back at it again

– Timber Creek Mulch in Sherrills Ford sells high quality wood lump charcoal across the country

“It’s a higher use for this wood – whether it’s being used for charcoal or firewood,” he said. “You can take something that’s in one state and transform it into something else with just a little bit of labor. It’s a useful product – the firewood keeps someone warm and makes them happy. That’s the key component – when you do something like art or charcoal that people are making good food with or even firewood that they’re heating their house with or burning in a fire pit outside – you can look at it and think somebody is enjoying that. I like that – I like making people happy.”

– An Atlanta-based private equity group is purchasing Jim ‘N Nick’s and its 37 restaurants in the southeast

– Has GQ never been to Hometown BBQ?

Photo Gallery: The Best Barbecue in 2017 So Far

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Bar-B-Q King – Lincolnton, NC (review)

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The Smoke Pit – Salisbury, NC (review)

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Jon G’s BBQ – Monroe, NC (review)

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Central BBQ – Memphis, TN (review)

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B’s Cracklin’ Barbeque – Atlanta, GA (review)

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Heirloom Market Bar-B-Que – Atlanta, GA (review)

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DAS BBQ – Atlanta, GA (review)

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Lewis Barbecue – Charleston, SC (review)

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Rodney Scott’s BBQ – Charleston, SC (review)

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Swig & Swine – Summerville, SC (review)

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Friday Find: Meet the Pitmaster That’s Shaking Up Georgia’s Traditional BBQ Scene

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Zagat visit’s B’s Cracklin’ Barbeque in Atlanta.

Although Bryan Furman might be the new pitmaster on the block, his dedication to turning the traditional world of Georgia BBQ on its head have helped make B’s Cracklin BBQ a national success. With two locations in the barbecue rich state, Furman’s path to pitmaster is the story of perseverance – and plenty of pork – as Jessica discovers.

Linkdown: 7/5/17

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– The Battleground Ave location of Stamey’s will reopen in the next few weeks after a fire last summer and has even added a drive-thru

– A visit to Keaton’s Barbecue in Cleveland, NC near Statesville, known for their spicy chicken

– Keaton’s also gets a write up in this month’s Our State

– The Fayetteville Observer reviews Buddy’s Bar-B-Q, an eastern NC joint which opened 72 years ago in 1945

– Eater jumps on the “Charleston as a barbecue hotspot bandwagon”

– Stick with me here: Tim Carman of The Washington Post says that the brisket at Hill Country, which just recently switched off the gas assist on their Ole Hickory smoker, is “as good or better than Franklin’s”

– Austin 360’s Matthew Odam then takes exception to that statement

Look, I’ve never been to Hill Country barbecue in D.C., or the flagship in Manhattan opened by a man with Texas roots who modeled his restaurant on Kreuz Market in his family’s hometown of Lockhart. But I don’t need to to know that the brisket there, or anywhere in D.C., can’t touch that at Franklin Barbecue.

– The Washington Post then responds back immediately, calling Odam’s take “food chauvinism”

– Scott Moore, the pitmaster at Tejas Chocolate, writes about the experience After Texas Monthly, or ATM, when they were named a top 10 joint

– The Christian Science Monitor takes a macro view of barbecue today, starting from its roots up through this year’s Memphis in May competition

Barbecuing, of course, has always been bound up in the politics and race of the nation. Six years before colonists dumped tea in Boston Harbor to protest British tariffs, the royalist governor of North Carolina, William Tryon, tried to appease local militiamen by roasting a whole ox. The men responded by tossing the roast in the river, an act of affirmed loyalties hence referred to as the Wilmington Barbecue.

– Barbecue the film is available next week