– A great article by Keia Mastrianni in the June/July edition of The Local Palate; the print edition is out now
– The Raleigh News & Observer has a new series called “Good ‘Eatin” that takes a weekly visit to local eateries in North Carolina, and it will continue through Labor Day; this week it visits Pattan’s Downtown Grille in downtown Rockingham that has a franken-sauce of east, west, and SC but cooks over wood
– See if you can find Midwood Smokehouse in this cool Charlotte 8-bit art:
– Frank Scibelli – the restaurateur behind Midwood Smokehouse, Midwood Smokeshack, Yafo, and more – has been named a finalist for the EY Entrepreneur of the Year in the Southeast
– The Daily Reflector out of Greenville, NC has a profile on Parker’s Barbecue in Wilson
– Congrats to Mac’s for winning second in whole hog at this year’s Memphis in May; here’s the deets on the rig they smoked on
– 12 Bones and Buxton Hall Barbecue are on Kathleen Purvis’ list of things to do in Asheville
– TMBBQ on how Texas got a legit Texas barbecue joint
– Some photos from last week’s Cape Fear BBQ Festival in Wilmington
– The story behind Texas Pete, the perfect hot sauce for NC barbecue
– Congrats to The Smoke Pit and Midwood Smokehouse for winning Charlotte Magazine BOB Awards for best brisket and pork respectively
– A nice article from Marie, Let’s Eat! on Ten Underrated Georgia Barbecue Joints; we even get a nice little mention
– A locals guide to Lexington, KY contains Blue Door Smokehouse, which was unfortunately sold out by the time we made it last fall (after reading this article we were probably several hours too late)
– An oldie but goodie from Our State Magazine
– Bryan Furman of B’s Cracklin BBQ, Jeff Miller of Luella’s Bar-B-Que and Wyatt Dickson of Picnic Durham, will serve whole-hog barbecue at a charity event this weekend in Asheville
– Can’t wait for the remix: an audio review of Rodney Scott’s Barbecue in Charleston by Hanna Raskin
– Uptown Charleston: so hot right now
Rodney Scott’s BBQ
Expect a line for chicken, spareribs and pulled pork slow-smoked overnight then drenched in Carolina whole-hog ambassador Rodney Scott’s signature vinegar sauce.
– It me:
– Will Bigham and Christopher Soto of The Improper Pig in Charlotte are doing great work feeding 400 homeless while The Salvation Army’s kitchen undergoes renovations
– Congrats to Luella’s Bar-B-Que in Asheville for 10 years of being open
Luella’s has teamed with Asheville’s Hi-Wire Brewing Co. to create Pig on a Wire Anniversary Ale, an amber honey-wheat ale that goes well with barbecue.
– Elliott Moss is one of Zagat’s 9 southern chefs to watch this year
– Speaking of Buxton Hall, they make the list of Garden & Gun’s fried chicken bucket list for NC
– TMBBQ on Barbecue (the film)
– John Lewis joined CBS This Morning and brought some recipes for his upcoming Tex-Mex restaurant in Charleston, Juan Luis
– Great sign at Chubby’s Bar-B-Q in Chattanooga. The barbecue? According to Marie, Let’s Eat!: ehhhhh
– A short video on Wilber’s Barbecue in Goldsboro from The Southern Weekend
– If you don’t know, now you know:
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
“Buxton Hall BBQ Book of Smoke” is a book of recipes from Chef Elliott Moss, the head chef and pitmaster of, you guessed it, Buxton Hall Barbecue. It also functions as a coffee table book of sorts with its beautiful color photography. Finally, it also contains narrative from Moss; among other things, he explains the history of how Buxton Hall came to be, his own family history of barbecue, inspiration for the restaurant, and his philosophy when it comes to barbecue and food.
In terms of the recipes, Moss divides the book between pit smoking techniques and meats, favorite foods found at Buxton Hall, sides, and desserts. While this section of the book is heavy on the recipes themselves, Moss still gives a couple paragraphs introduction on each dish so his voice continues throughout the book past those initial pages.
This was a quick read but I enjoyed reading Elliott Moss’s writing on barbecue (his passion is quite evident) and particularly the food porn-y full color photography (something I wish more barbecue books would have). “Buxton Hall BBQ Book of Smoke” will sit on my shelf as a beautifully laid out reference book that I will go back to try some of the recipes and techniques in the future (hello, cinder block pit and burn barrel).
Whole hog pulled pork plate from Buxton Hall Barbecue
Q: What was the best barbecue (new or old) that you ate in 2016?
- Whole hog barbecue from Buxton Hall Barbecue, Asheville – It’s simply a revelation that you can find true eastern NC/Pee Dee whole hog in the mountains of NC. I can’t wait to get back to Buxton Hall.
- Lamb belly from Hometown Bar-B-Que, New York – I didn’t quite know what to expect with lamb belly. It was pulled similar to their pork but had completely different flavor profile. I don’t know where else I might be able to try it again that’s a little closer to home but I want to in 2017.
- Hash and rice from True BBQ, West Columbia, SC – Grant of Marie Let’s Eat! said it best about the hash and rice from this West Columbia joint which opened in 2011: “It’s two-hundred mile hash.”
- Brisket from B’s Cracklin’ Barbeque, Atlanta – From review: “The seasoning was amazing, and the meat was tender and juicy. Overall, this was in the upper echelon of briskets that I’ve tasted.”
- Beef rib from Hometown Bar-B-Qu, New York (above) – From review: “It was seasoned well, providing some bark on the outside, and was cooked to perfection – tender but not overly so.”
- Chopped pork from Lexington Barbecue – Every year.
- Brisket and sausage sandwich from Black’s Barbecue, Austin (above) – From review: “And it was amazing, because the fat from the brisket was soaked up by the bun, giving it a rich moist taste. The spice from the jalapenos also gave the sandwich some great flavor. The brisket was the same great brisket you are accustomed to getting from Black’s, as was the sausage. “
What was the best barbecue you ate in 2016?
– J.C. Reid of the Houston Chronicle: “The death of North Carolina barbecue has been greatly exaggerated”
– The Matthews location of Mac’s Speed Shop is set to open just after New Year’s
– Charlotte’s Got A Lot has 19 side dishes to order at Charlotte-area barbecue restaurants in this Charlotte Agenda post
– Buxton Hall Barbecue is of course on Atlanta Magazine’s list of places to go in Asheville
– Asheville also nabs Lonely Planet’s best places to visit in the US in 2017 list, and Buxton Hall gets a mention there as well
The South Slope area is quickly emerging as a gastronomic hotspot. Housed in a former skating rink, Buxton Hall (buxtonhall.com) offers a modern take on traditional barbecue in this throwback space. Enjoy plates of impossibly tender pork with vegetables cooked in the meat drippings, surrounded by the faded images of decades-old skating figures still visible on the walls. It also benefits from an in-house pastry chef who turns out superb sweet treats such as banana pudding pie to finish off a hearty, hog-based meal.
– The Daily Meal has the best sandwich in every state and for NC it is a chopped bbq sandwich from Lexington Barbecue
– Grant had a great sandwich Duke’s Bar-B-Que in Orangeburg, SC and found a solid spot in August, GA in Cleve Edmunds Bar-B-Que
– Does Georgia have the most bbq joints per capita? BBQ Hub explores that claim but finds that based on some quick and dirty spreadsheets Lexington, NC probably has the strongest claim to that title
– NC joints get a shout out from Daniel Vaughn in this piece
Despite the difference in preferred protein, I think the closest style to Texas barbecue is in North Carolina. They cook primarily pork, but they still value cooking with wood just as much as we do in Texas.
– Kings BBQ in Kinston has reopened for the first time since Hurricane Matthew
– A trip to Raleigh should include a visit to The Pit, says this writer for the Columbus Dispatch
– Dallas News documents a roadtrip to Lexington for The Barbecue Festival and then to Asheville for Buxton Hall Barbecue
– Daniel Vaughn with a little shade for David Chang’s ssäm
– Grant visits Nooga-Q Smokehouse in Chattanooga and likes the chicken a lot more than everything else he tried
– Poogan’s Smokehouse has been open for one year in Charleston’s East Bay
– How John Lewis made his way from Texas to Charleston
– Ed Mitchell is no longer opening a stall at the upcoming Morgan Street Food Hall & Market in Raleigh but the News Observer has more information on his food truck which can be booked for holiday events
– A list of Charlotte barbecue joints from Charlotte’s Got A Lot; I think ours is a little more comprehensive
– Grant visits Smokin’ J’s BBQ, another no-frills joint in Knoxville
– The When Pigs Fly BBQ Festival is this weekend in Fayetteville and features a whole hog competition
– Summerville, SC is getting a new whole hog barbecue joint in the second location of Swig & Swine
– Elliott Moss is going on a book tour for Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides and More, and is making a stop in Charleston
– Buxton Hall gets a nice write up in this month’s Our State Magazine
If you recall, back in the late summer Bon Appétit named Buxton Hall Barbecue one of America’s 10 best new restaurants. As a result of that, they also created a short film on Elliott Moss and his journey to open his whole hog barbecue restaurant.
Buxton Hall’s chef and pitmaster Elliott Moss will be the first to tell you he’s not classically trained. In fact, he got his start in the kitchen of a South Carolina Chick-fil-A. After years of chasing his dream of opening up a BBQ restaurant, Moss opened Buxton Hall in Asheville, NC.
– Hurricane Matthew causes some supply chain issues for the whole hog barbecue at Buxton Hall Barbecue
– Once again, the train will stop in Lexington for The Barbecue Festival on October 22
– Grant’s latest barbecue stops: Dead End BBQ in Knoxville and The Hickory Pit in Chattanooga
– Thrillist on John Lewis: This Man Spent 10 Years Perfecting America’s Best Brisket
Lewis figured out the exact thickness and material to insulate the walls to keep the heat in too. And because the long, round tanks and smooth edges on Lewis’ smokers are the perfect shape to keep heat and smoke circling consistently through, there’s no need to get up and move product around. Smoke stacks are rolled to a specific diameter. When I asked Lewis what that diameter was, he demurred. These specs are top secret.
– Lewis Barbecue makes the list of Eater’s Heat Map for Charleston for October
– Next year’s Cuegrass will be April 5 in front of The Pit
– Speaking of downtown Raleigh, will they be getting more Ed Mitchell soon?