Linkdown: 5/3/17

– Thanks to Feedspot for including us on this list of best barbecue blogs!

– Registration for NC State’s Barbecue Camp is now open (hint hint, Mrs Monk)

– The details on John Mueller’s new barbecue food truck, Black Box Barbecue

– The latest barbecue roadtrip book is from Matt Moore, a genre I happen to love

– Not a good look for the Garner Smithfield’s Chicken ‘N Bar-B-Q, whose employees sang “F— Tha Police” at some local police officers

– Coincidence?

Linkdown: 4/27/16

– NC State University is holding a barbecue camp in June

– Sam Jones and Ed Mitchell are once again part of The Big Apple Barbecue Block Party

– Grant visits Big Bob Gibson Bar-B-Q in Decatur, AL – home of the white sauce and “perfectly fine, middle-of-the-pack barbecue”

– TMBBQ interviews Laura Loomis, the 28 year old female pitmaster of Two Bros BBQ in San Antonio

– A roundup of barbecue cookbooks out this spring

– Bullock’s Bar-B-Que in Durham will be closed for a few weeks after a fire

– The Barbecue Festival in Lexington is a food festival within driving distance from Charlotte that defines NC cuisine, according to Charlotte Five

– Speaking of Lexington, this blog considers it one of the 14 best places in the world for barbecue and we fully agree (although it mistakenly attributes Stamey’s in Greensboro to Lexington)

– Houston Chronicle BBQ writer JC Reid on the pitfalls of defining true ‘cue

Needless to say, a few pitmasters took umbrage with this definition and compliance method. Pitmaster Carey Bringle of the popular Peg Leg Porker barbecue restaurant in Nashville responded on his Facebook page: “I can assure you that (the True ‘Cue folks) are not experts. First off, they are writers, not pitmasters.”

– Potential “Pitmaster General”?

Linkdown: 6/10/15

– The latest barbecue list, this time from Southern Living and its barbecue editor Robert Moss

– Robert Moss provides some backstory to the feature

– Moss also talks to the Wilmington Star-News about both types of NC slaw (with recipes, too)

– Moss has been a busy guy, apparently; here’s his article An Illustrated History of Barbecue which is presumably a shortened, illustrated version of his book we just reviewed

– And coverage of the list: Carolinas do OK, Three Triad Joints Make the List, Southern Mag Snubs Houston,

– Munchies: Why is Brooklyn Barbecue Taking Over the World?

…Brooklyn pitmasters tend to be less traditional than their counterparts in the South. They don’t really follow any single barbecue philosophy and aren’t so focused on beef brisket, like most of Texas tends to be. They may include items like house-cured pastrami or pork ribs or burnt ends. Most use heritage animals—free-range and hormone free—from small family farms within the region.

But now it’s spreading, very quickly and without warning, to every fucking corner of the world. The barbecue being assimilated in places like Colombia, Spain, Panama, Sweden, England, and Japan (and even other parts of the US) is not the killer ‘cue from fabled Texas BBQ cities like Lockhart or Austin. Or even the pork-centric versions with sauce in the southeast. It’s an adapted form of Southern barbecue from Brooklyn. And it all looks like it came straight out of Williamsburg.

– Franklin Barbecue clarifies its policy that line waiters cannot save spots for groups of people

– I didn’t catch wind of this event so missed it from mid May, but making a note for next year: barbecue camp at NC State

– This NPR Food article on famed pitmasters resting, or “holding”, smoked meats for hours before serving also includes tips for the home smoker

– Queen City Q won the Taster’s Choice Award for dinner entrée at this past weekend’s Taste of Charlotte