– Sadly, the NC Historic Barbecue Trail joint Jack Cobb BBQ and Son in Farmville is closing on August 18
– All aboard the barbecue train!
Fans can hop on the BBQ express for less than $100 a person and travel through spectacular mountain views. Passengers onboard will get their own basket of Southern-style barbeque goodness with hand-pulled pork slider, a couple pork ribs, and chicken drumstick accompanied by baked beans and house-made coleslaw.
And, of course, no respectable Southern barbeque would forget to warm up some apple cobbler for dessert.
– Both Speedy and Monk are quoted throughout this article from Million Mile Secrets on Best BBQ in USA: 25 Joints You Can’t Miss
– James Beard-award winning writer Adrian Miller is writing a book on black-owned barbecue joints and has started his research
– You can walk in or fly in to Stanton’s Barbeque in Bennettsville, SC near the NC/SC border
– A short review of Prosser’s Bar-B-Que, a restaurant with a barbecue and seafood buffet in Murrells Inlet (near Myrtle Beach)
– Mighty Quinn’s, who has expanded to 15 locations across the world, has launched a franchising program in aims of becoming the “Chipotle of barbecue”
– Good to know if you are making this drive:
– Aka “the dream”
– Speaking of Texas barbecue, if actor Ike Barinholtz didn’t know about Barbecue Twitter before, he sure does now (click on tweet to read the literally hundreds of replies)
– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)
Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)
– B’s Cracklin Barbeque and a few other Barbecue Bro faves are on this Eater list of best Atlanta barbecue
– Eater’s got a list of barbecue in New York City, too
– Meet the Executive Pitmaster for Midwood Smokehouse’s 4 locations, Matt Berry
– Noble Smoke is one of Charlotte Agenda’s 9 most-anticipated restaurants and bars opening in Charlotte by the end of 2018 (wow that’s not a brief title)
– The Takeout has a crash course on Chinese barbecue, which isn’t wood-smoked like American barbecue
– Houston foodwriter J.C. Reid on the expanding role of the pitmaster
Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.
– 8 Austin barbecue sandwiches that break the mold
– This Travel + Leisure list of the 25 best places for barbecue in the U.S. is based on Yelp and is…certainly a list
– Reminder: Daniel Vaughn’s Smokelandia airs its pilot episode tonight
– Registration is now open for October’s Tour de Pig in Lexington
– The pilot for Daniel Vaughn’s barbecue tv show “Smokelandia” will air on Cooking Channel on Wednesday, June 27, at 7:30 p.m. Central Standard Time; Sam Jones BBQ is one of the three joints featured in the pilot which hopes to be picked up for a full season
– The story behind the longtime Stamey’s Barbecue which has been in Tyro for 45 years; owner Dan Stamey is the son of the original owner of Smiley’s and may be a distant relative of Warner Stamey of the Stamey’s in Greensboro
The idea for the restaurant came when Dan Stamey picked up a newspaper and saw a building available for rent at $250 per month. At the time, he was working part time at another barbecue restaurant and working other odd jobs. His father, Herman “Smiley” Stamey, was the original owner of Smiley’s Barbecue on N.C. Highway 8.
– Almond Farm in Millingsport will host its first Blackberry Festival and will also sell barbecue as a benefit for 4-year old Tate Whitley, who has leukemia
– You never hear much about Sam’s but it needs Austin’s help
– Anthony Bourdain never visited the Piedmont Triad, but Triad City Beat imagines a “Bourdain Trail” in Greensboro, High Point, and Winston-Salem that includes Mr. Barbecue
– Photographer Wyatt McSpadden has taken some great shots of Franklin Barbecue through the years, from its early years in 2009 through the 2015 cookbook and the 2017 fire and the resultant reopening
– Buxton Hall’s Elliott Moss on 3 barbecue rules that were meant to be broken
– (Carolina BBQ-flavored) Utz is better than nuts:
Name: LeRoy and Lewis Barbecue
Address: 121 Pickle Rd, Austin, TX 78704
Order: “Pulled pit ham from peaceful pork” sandwich with smoked sweet potato (link to menu)
Monk: On the Sunday of mine and Mrs. Monk’s weekend in Austin, my third (and last) barbecue stop was LeRoy and Lewis’s food truck at the Cosmic Coffee + Beer Garden. While they certainly have their central Texas staples, in the relatively short time they’ve been open, LeRoy and Lewis have stood out from other barbecue restaurants for creativity in their menu. On this Sunday, the menu was limited to a pulled pork sandwich and pit smoked sweet potatoes.
The creativity that I was expecting was evident in the beet bbq sauce that topped the pork sandwich along with some collards. For the last bit of meat before selling out on a Sunday afternoon, the generously portioned sandwich was still fairly tasty.
The pit smoked sweet potato was a nice change of pace for a side than what I usually had. Would get again.
It’s a shame that I couldn’t judge LeRoy and Lewis on their full menu, but on this trip Sunday was the day to check them out for me. The Cosmic Coffee + Beer Garden is a really fun setting and a nice way to enjoy the barbecue, and perhaps one day I’ll make it back to try more of what LeRoy and Lewis Barbecue are all about.
Atmosphere – 3.5 hogs
Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs
I would have loved to have gone to Valentina’s last weekend while I was in Austin, but alas it didn’t happen. Hopefully next time. In the meantime, here’s a short documentary from the Southern Foodways Alliance.
– A quick primer on NC state symbols, including that the Barbecue Festival in Lexington is the official food festival of the state
– Speaking of festivals, there are a few barbecue festivals coming up in NC over the next few months including BBQ Festival on the Neuse in Kinston, Jiggy with the Piggy Fest in Kannapolis, and the Eastern BBQ Festival in Rocky Mount
– Asian Smokehouse? I’m in!
– Charlotte Agenda’s city guide for Asheville includes Buxton Hall Barbecue and 12 Bones
– Marie, Let’s Eat! tries Martins’ Bar-B-Que Joint in Nolensville and pleads for them to open a store in Chattanooga
– Midwood Smokehouse gets some recognition as TripExpert Expert’s Choice Award 2018 and was named Best of Charlotte
Based on 1M+ reviews from 85 different publications, the award recognizes the best restaurants around the world. TripExpert takes a new approach to ratings by using only professional reviews from travel guides, magazines, newspapers and other respected sources.
– A few barbecue joints gets covered in this Alabama tourism video – BBQ on the Blvd in Florence and Big Bob Gibson’s in Decatur
– How did I miss this a few weeks back?
– The upcoming Randy’s Barbecue in Statesville will utilize a type of three-dimensional sign that was just approved by the city’s zoning ordinance in December
– The Michelin Guide to the 4 best barbecue restaurants in NYC includes Arrogant Swine’s eastern NC whole hog
– Tuffy Stone’s barbecue book gets a good review
– The more you know:
– A few photos from the late 50’s at the former Harrill’s Bar-B-Q in Charlotte
– A review of Prissy Polly’s in Kernersville
– Deets on a barbecue panel at SXSW 2018 in a few weeks
– The Whole Hog Barbecue Summit is Feb 24 in Kinston
– Can you find real barbecue in New Hampshire? Now that’s a question.
– Smaller menu, location in Plaza Midwood or Belmont or NoDa, and Cheerwine on the menu? WELL I’M INTERESTED:
– Big news!
– More coverage on Noble Smoke from the Charlotte Business Journal
– The LA Times has an easy guide to pairing beer with barbecue
– Re-opened yesterday
– A Texas man is the first pitmaster to make Forbes’ 30 Under 30 list
– More coverage from TMBBQ on Grant Pinkerton
– An Austin rag “takes the temperature” of the barbecue scene in Brooklyn and with one exception finds that it doesn’t quite add up to Austin
– Everyone has a dark past, and NC barbecue is certainly no different; it had a beef phase
– A couple of barbecue restaurants make Charlotte Agenda’s Top 50 Charlotte Restaurant rankings, Midwood Smokehouse (#20) and Seoul Food Meat Co (#46)
– Raleigh recently got a new barbecue joint on Glenwood South, Southern Charred
– The barbecue circle of life: JB’s Smokeshack on John’s Island outside of Charleston has been put up for sale after 16 years in business
– A barbecue restaurant makes New Orlean’s top 5 new restaurants of 2017, according to Nola.com
– National Nachos Day may have passed on Monday already, but you can always get the Nachos Libre at Midwood Smokehouse
What to expect: A beast portion of tortilla chips that are topped with diced tomatoes, black beans, smoked corn, cilantro, cheddar, diced jalapenos, queso and a heavy drizzle of spicy habanero sauce with lime sour cream.
– TMBBQ Fest was this past weekend
– Photos from last weekend’s Barbecue Festival in Lexington, where almost 200,000 people made the trip
– More whole hog is coming to Texas in the form of Feges BBQ in Houston
– Meanwhile, in Austin:
– Barbecue vs chili (?): who ya got?
– Bare Bones in Raleigh served their last barbecue this past Sunday