Linkdown: 8/21/19

Sweet Lew’s Barbeque, Buxton Hall Barbecue, Lexington Barbecue, Grady’s BBQ, and Skylight Inn BBQ all represent NC on this Thrillist list

Is the North Carolina Department of Transportation Anti-Barbecue? John Tanner things maybe perhaps so.

NC DOT, careless of the thousands of victims of The Great Wilber’s Debacle, now turns its guns on Lexington.  NC Dot has determined that the Smiley’s-Speedy’s section of Winston Road apparently gets a fair amount of traffic.  Of course it does.  It contains two barbecue places.   

Robert Moss reflects on Charleston’s dining scene so far, including the barbecue scene which went from “minor outpost to [an] acclaimed destination”

USA Today advocates for Clyde Cooper’s BBQ in Raleigh, saying its “a key stop on any tour of America’s pantheon of BBQ joints”

Bryan Furman will be at this November’s Savannah Food & Wine Festival

Can any city rival Austin’s BBQ? Austin-based food writer Rob Balon says no.

The 36th Barbecue Festival will take place October 26th in Lexington

Owlbear Barbecue – Denver, CO

Name: Owlbear Barbecue
Date: 8/2/19
Address: 2826 Larimer St, Denver, CO 80205
Order: 1¼ lbs brisket, 1 lb ribs, ½ lb pork, ½ lb pork belly, medium coleslaw, small pinto beans, small cucumber salad, 3 bags Frito Lays
Pricing: $$

Monk: Last time our heroes found themselves in Denver looking for barbecue, they were a bit underwhelmed despite the above average rating we gave to Boney’s Smokehouse. Has barbecue in Denver drastically changed for the better in the past six years, or should we expect more of the same? Fortunately, a week before mine and Speedy’s sojourn to Red Rocks for a My Morning Jacket show (alongside friends of the blog Boomsauce and Leor), Daniel Vaughn the BBQ Snob himself was in Denver for a speaking event with James Beard award-winning author Adrian Miller and did the legwork for us in terms of scouting out the current Denver barbecue scene. From the looks of it, Denver had a lot more legit barbecue joints than they used to but the one that stood out to him was Owlbear Barbecue in the RiNo (River North) neighborhood of Denver, whose pitmaster Karl Fallenius previously worked at Franklin Barbecue. With that, our Friday afternoon late lunch before the first night at Red Rocks was planned.

Speedy: Admittedly, one does not think of barbecue when travelling to Denver, but the photos of Owlbear had my mouth watering. Owlbear is in the corner of a small shopping center next to Our Mutual Friend Brewing, and is a small joint with two large offset smokers outside and limited seating – just the kind of no frills joint that I like. Our order was easy – a bit of everything, including brisket, pork belly, ribs and pulled pork.

Monk: I’ll start with the weakest of the meats, which was the pulled pork. I was actually a little higher on this than Speedy as it somewhat reminded me of eastern NC barbecue with red pepper flakes in the pork even though it was pulled instead of a finely chopped. It was plenty smoky and moist, but still, was the weakest of the smoked meats on this day.

Speedy: While the pork was just above average, the brisket was phenomenal. Peppery goodness abound, with lots of bark and tender, juicy meat, it hit the spot. We ordered a mix of the lean and fatty, and both were incredible. This ranks with Lewis Barbecue as the best brisket I’ve ever tasted outside the state of Texas (and frankly, there’s not been a whole lot that’s been that close). I don’t quite put it in my top 4 (Franklin, La Barbecue, Pecan Lodge, Killen’s), but it’s right on the edge. 

Monk: The pork belly was something special. If I’m not mistaken, it had the same peppery rub as the brisket (which includes coffee grounds). Was it perhaps the best smoked pork belly I’ve ever tried? No perhaps about it – it absolutely was. 

Speedy: The ribs were also quite good. The rub was different than the brisket – I could taste paprika and maybe some cumin – which complimented the pork nicely. They were cooked nicely, allowing for a nice, clean bite, and no sauce was necessary. Overall, a fine showing and worth ordering.

Monk: I made a mistake in ordering as many sides as I did, and perhaps in ordering any sides at all; perhaps I should have gone full Texas and gone just with a tray of meat. I did not care for the asian slaw and felt like it didn’t go with the meats, though I do wonder how it would work topping a pulled pork sandwich. The cucumber salad was a basic side which I’m guessing was an easy way to get them something green on the menu with little fuss, but it didn’t particularly strike me as a successful barbecue side. The pinto beans were the best of the group we ordered, but were not essential. Mac and cheese and potato salad were both 86’d by the time we got there, and of those two, I’d be curious how the mac and cheese was. Regardless, just meats may be the way to go.

Speedy: The other thing worth mentioning is that though the meats did not need any sauces, it was provided. I ended up tasting it, but not using it as I didn’t particularly care for it. It tasted like mediocre steak sauce to me, so the meats are better off without it.

That said, I’m not sure I could have been more pleased overall. Owlbear Barbecue is proof that great ‘cue can be found anywhere – even in Denver. 

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 4 hogs
Brisket – 4.5 hogs
Ribs – 4 hogs
Pork Belly – 5 hogs
Sides – 2.5 hogs
Overall – 4.5 hogs

Friday Find: Texas BBQ in Berlin

Description (translated from German via Google Translate): This time in Berlin Wedding we meet Lino Brandi, who traditionally prepares Texas BBQ in his restaurant “Lino’s Barbecue”. He went to Texas to learn from a real pitmaster. In addition to proper preparation, he also learned that German and Czech emigrants started the tradition of the original Texas BBQ 100 years ago. Now the old recipes for German Sausage and Rauchgarung together with Lino are back in Germany.

Linkdown: 8/14/19

HUGE Charlotte barbecue news from B’s Cracklin’ BBQ and owner/pitmaster Bryan Furman (who grew up in Charlotte); no definite plans yet but seems something’s in the works

The latest NC Barbecue Bracket in the Canes Country Barbecue Wars

J.C. Reid says South Texas is starting to show more Central Texas influence in its barbecue, which is a good thing

Little Richard’s BBQ in Winston-Salem opened its “bar-n-que” concept on Stratford Road earlier this month

Barbecue speakeasy? I’m in

Where to find the best barbecue ribs in America, according to Men’s Journal

Southern Smoke BBQ in Garland will be open on Friday nights starting in September; currently they are only open for Thursday and Fridays for lunch

Monk’s 5 Favorite Barbecue Meals of the first half of 2019

Monk: It’s been a pretty darn good year in terms of new-to-me barbecue joints. Here’s my five favorite in no particular order…

Brisket, pork belly, ribs, and pulled pork from Owlbear Barbecue (review coming soon)

More to come soon on this recent visit by Speedy and me, but Owlbear Barbecue in Denver had perhaps the best brisket I’ve had outside of Texas (yes, that includes Lewis Barbecue). The pork belly was not far behind.

Lexington-style barbecue and brisket from Noble Smoke (preview)

Finally, Charlotte has some legitimate Lexington-style barbecue in the form of Noble Smoke from Chef Jim Noble. Noble is a lifelong fan of Lexington Barbecue (the restaurant) and has even styled his brick pits after the famed Lexington Barbecue smokestacks (with the Monk family’s permission, of course). This barbecue restaurant is decades in the making, and Jim Noble is certainly doing it right.

Pork, ribs, and brisket from Apple City BBQ (review)

While Apple City BBQ had been on my list, my stop there was completely unplanned. But afterwards, I felt fortunate that my route to the foothills took me right by the joint as all three meats I tried that day were ridiculously good. As I stated in my review, Apple City BBQ is a must-stop for any serious North Carolina barbecue fan.

Whole hog barbecue sandwich and hash and rice from Sweatman’s Bar-B-Que (review)

Sweatman’s Bar-b-que made me a believer in South Carolina whole hog that happens to be drenched with that mustard stuff. It’s legitimately that good. The hash and rice is otherworldly, too.

Chopped sandwich with hush puppies and Cheerwine from Mr. Barbecue (review)

Let’s hope that Mr. Barbecue can rebuild quickly from its smokehouse fire back in the spring, because its an unheralded barbecue joint in Winston-Salem that deserves more attention. Legit Lexington-style barbecue from a classic NC joint in one of the larger cities in the state.

Friday Find: LA Shut This BBQ Place Down But It’s Still Cooking

Moo’s Craft Barbecue is one of a handful of places giving Los Angeles legitimate barbecue. Here’s their story from Food Insider.

Description: Moo’s Craft Barbecue was shut down because the owners were smoking meats in their home, but their fans have encouraged them to continue cooking their famous barbecue. Now, they work in a commercial pop-up kitchen churning out brisket, pork ribs, and beef ribs all over LA. To find out when Moo’s next pop-up is, visit: http://www.instagram.com/mooscraftbarbecue/

Linkdown: 8/7/19

A “Carolina Mustard” colorway Saucony Jazz from Sneaker Charleston

I’ve got a few quibbles with Charlotte Agenda’s 5 best barbecue spots in Charlotte; specifically 6 of the 10 barbecue spots mentioned between the top 5 and the honorable mentions

Here’s what’s next for the “Noble Smoke Campus”

Another article on Jones Bar-B-Que in Marianna, AR, which has been open since 1910

Delta Blues BBQ is a new Memphis-style barbecue truck in Oakboro that will soon open a store at an old 1930’s service station

LeAnn Mueller and Ali Clem of la Barbecue get profiled in Austin Monthly

Speaking of Austin, Southside Market & BBQ of Elgin is opening a location in the capital

Some scenes from last weekend’s Pig & Pedals Barbecue Festival in Asheboro

Details on the Blue Ridge BBQ and Brew Festival, which will determine the NC state champion in West Jefferson later this month

A summer NC barbecue bracket pitting western/Lexington-style versus eastern; you can place your votes over at the Carolina Hurricanes blog Canes Country

This isn’t barbecue related (despite the photo below), but is highly recommended 8 minute read, particularly if you have lived in Charlotte in the past 20 years

Pig Beach – Brooklyn, NY

Name: Pig Beach
Date: 7/21/19
Address: 480 Union St, Brooklyn, NY 11231
Order: Sampler platter with ¼ rack of ribs, ¼ lb of pork shoulder, brisket, and turkey each; 2 links of Yankee red hot sausages (link to menu)
Pricing: $$

Monk: To say I’ve had a mixed history with Brooklyn barbecue would be an understatement. On one hand there was my introduction to Brooklyn barbecue at the now-closed The Smoke Joint in Fort Greene, which may be the single worst barbecue restaurant I’ve ever been to. Then, there’s the ridiculously good, 4.5 hog Hometown Bar-B-Que in Red Hook, expertly run by Billy Durney. If those are the two ends of the spectrum, just where would Pig Beach in Gowanus fall?

Despite the fact that the weekend that Mrs. Monk, the eldest Monkette, and I were in New York was during a heatwave, we opted to go to the beer garden locale of Pig Beach because in addition to having a decent reputation for barbecue it looked like a cool spot and surely there would be some shade right? The restaurant is located just off the Gowanus Canal, but thankfully we didn’t have any issues with any smells from the canal wafting into the beer garden area. In the back corner of the property behind an outdoor bar was a smokehouse comprised of a number of Ole Hickorys, which are gas-assisted wood smokers.

What we got from those Ole Hickory pits was a bit of a mixed bag. The two best meats on this day by a good margin were the brisket, which had a nice peppery bark and was well-smoked, and the “Yankee Red Hot Sausage” which is stuffed with the unique combination of provolone and hot cherry peppers. I’m no sausage expert but I definitely had not seen provolone in a sausage before. Unorthodox or not, it worked for me.

A notch below was the smoked turkey, a meat I don’t usually order at barbecue restaurants. I probably won’t start ordering it on the regular but if other restaurant’s turkey is smokey and moist along the same lines of Pig Beach, then that’s a decent option. 

The pork was bland and forgettable and the rIbs may have been holdovers from the previous day based on how chewy I found them. Both were very forgettable on this day.

For sides we picked coleslaw, mac and cheese (dusted with goldfish crumbs nonetheless), and cucumber salad. All were well executed and above average.

Pig Beach has a great setting that would have been even more pleasant had it not been in the middle of a heat wave in late July. They’ve also got no shortage of drink options from local beers to cocktails, so you can definitely stick around for awhile after you finish your meal. On the Brooklyn Barbecue Spectrum (trademark pending), they are definitely more Hometown than Smoke Joint for sure. 

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 2.5 hogs
Brisket – 3.5 hogs
Ribs – 1.5 hogs
Sausage – 3.5 hogs
Turkey – 3 hogs
Sides – 3.5 hogs
Overall – 3 hogs

Pig Beach Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 7/31/19

The Free Times profiles three Columbia-area pitmasters who are doing different styles of barbecue

The Smoke Pit will open it’s fourth location in Gastonia later this year. Its original location is in Concord with two more stores in Salisbury and Monroe.

NC Tripping with a primer on NC barbecue plus their list of the best in the state

The Editor in Chief of Garden and Gun fondly remembers barbecue meals over the years

An American living in Canada takes a 10-day southern barbecue odyssey through Florida, Georgia, South Carolina, North Carolina, Tennessee, Alabama, Mississippi, Arkansas and Missouri

Reposting this fantastic article on the history of ribs from barbecue historian Robert Moss just because:

The Redneck BBQ Lab, a barbecue restaurant attached to a gas station in in Benson, gets profiled by news channel WTVD 11

Plan accordingly:

Instapot ribs:The meat was tender and juicy, albeit a pallid gray color. Never mind, slap some sauce on those ribs and throw them in the hot oven until the sugars caramelize. They turned gloriously glossy with meat you could slurp off like a cartoon dog eating a chicken leg.