ICYMI, Kevin’s BBQ Joints rounded up from over 120 barbecue personalities what made barbecue so special to them. We were honored that Kevin asked us to be a part of this fantastic project. While some folks focused on their earliest barbecue memories, both Rudy and I focused our answers on bites that broadened our barbecue horizons from more than just the chopped pork they grew up on in NC. Definitely worth a read.
Noble Smoke is the only barbecue restaurant on Charlotte Magazine’s annual list of the 50 best restaurants in Charlotte
Grady’s is closed until late January for their well-deserved “winter rest”
Lawrence Barbecue as well as Lewis Barbecue in Charleston gets some love from Eater Carolinas contributors on this “Best Restaurant Meal of 2021” post
Thankfully, Pik-N-Pig’s closure will only be temporary and they aim to reopen ths year
Huli Sue’s BBQ and Grill in Asheville serves a “Hawaiian influenced take on Texas barbecue along with some other island-esque plates”
ICYMI, the Jon G’s Barbecue x Salud Beer Shop/Salud Cerveceria pizza collaboration is happening now
Barbecue options in Birmingham
Blake’s BBQ photo progress update from late December
From Lifehacker: “With my Weber, I smoked a little, grilled a lot, and learned even more—and I’d like to share my favorite dishes (and lessons) with you now, in no particular order. This is what my grill taught me over the past year.”
The Local Palate and writer Jenn Rice detail a pretty action-packed eastern North Carolina barbecue itinerary. The usual suspects are on the list including Barbecue Bros faves Wilber’s Barbecue and Southern Smoke BBQ, but there are plenty of ones I haven’t tried yet. Bookmarking for next Spring.
A new live-fire cooking restaurant called Cinder is opening in Charlotte from Husk veteran Duke Kroger (who identifies as a pitmaster in his Twitter profile)
Monk: Kevin spoke with Elliott Moss recently in a wide-ranging conversation starting with his earliest memories of barbecue to how he got into cooking first at a Chic-Fil-A then The Admiral in Asheville, where he was awarded a James Beard Nomination, to the thought process behind Buxton Hall. Elliott also goes into detail about the dishes on his menu that make the restaurant in his mind: whole hog barbecue, barbecue hash, and chicken bog. I’ve read a lot on Moss both in his cookbook as well as various profiles online but this was perhaps the first time I’ve heard his voice in an audio interview.
Moss seems to be in a good place mentally and emotionally despite the pandemic, and it can seemingly be attributed to his decision to quit drinking last July. Between that and roller blading, his mind is as clear as its been in quite some time. Which is great for him.
Description: In this episode I chat with Chef Elliott Moss from Buxton Hall Barbecue in Asheville, North Carolina.
Ed Mitchell is back in the barbecue game as of this Friday, albeit not quite in the way that we’ve been waiting more than a year for. With the opening date of The Preserve up in the air, Ed and team have opted to open a “delivery only ghost kitchen” (previously referred to as a “pop up”) starting this Friday, March 5. Which is, of course, over a month after their original date to open this part of their business on January 22.
Let’s hope this goes smoothly because in a since-deleted reply The Preserve’s official Facebook account stated that they were not going to open until next year “after things cooled down” (I’m paraphrasing here). If that’s the case, then that is the latest setback in a series of setbacks for Mitchell whose original Raleigh restaurant in the Brier Creek area never came to fruition in the years since his Durham restaurant shuttered in 2015. I am rooting that their delivery business goes well, but would feel a lot better if they were still charging forward with opening a restaurant this year. Nevertheless, I hope Raleigh folks will support The Preserve in earnest starting this weekend.
Buxton Hall makes Eater Carolina’s list of best restaurants in Asheville
J.C. Reid on barbecue-adjacent stews (paywall)
La Barbecue has collaborated with Zilker Brewing Co for a pilsner perfect for pairing with smoked meats
AGL’s Craft Meats is hoping to be the first to use traditional open-air smokers in LA County
Orlando Magazine has a feature on barbecue in their March 2021 issue
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