– This year’s 86th Annual Mallard Creek Barbecue will be on Thursday, October 22
– Queen City Q and the Hornets enter into a partnership for the upcoming NBA season
As part of the multi-year agreement, Queen City Q will operate a pair of branded concession stands at Time Warner Cable Arena, one on the lower level and one on the upper level, allowing fans to enjoy some of the area’s best and most popular barbecue while attending events in the building. Queen City Q products will also be featured on the arena’s suite menus.
– Charlotte Agenda makes one of their bold and click-baity proclamations that “the best barbecue in Charlotte just might be sold by Boy Scouts”
-The second Charlotte-area location of Smoke opens in Stonecrest next week
– Steve Raichlen has some barbecue secrets from Ed Mitchell in the HuffPo
– Marie, Let’s Eat! visits the newer, larger Character’s Famouse BBQ in Adairsville, GA – you might recognize its pitmaster Michael Character from BBQ Pitmasters
– NOLA Smokehouse in New Orleans closes this Saturday
– Johnny Fugitt has 7 recipes he must try from the 12 Bones cookbook
– Robert Moss’ list of the south’s best barbecue beverages rightly includes Cheerwine
– Some details on a pre-Barbecue Festival shindig:
-Speaking of Lexington, Brad Livengood of The Lexington Dispatch has some barbecue history regarding pirates I previously had not come across
Pirates loved to party, and there was nothing like a good pig picking to make a party atmosphere. So they devised a process based upon an apparatus made of green wood. It was a rack of sorts, to hold the pig’s carcass as it was being smoked. The rack was placed over a pit filled with charred embers to slowly simmer the meat. They called the process, the boucan. Its practitioners were soon known as boucaneers. The often used synonym for pirate, buccaneer, comes from this method of cooking barbecue. I don’t know if there was hickory wood involved, but it surely was smoked and pit-cooked. So we lovers of barbecue in Davidson County have something in common with Blackbeard and his ilk, and it’s just a short walk down the pages of history from the tastebuds of some cutthroat pirate to our love of a chopped sandwich today.
– Lucky Peach says there are 14 (!?) styles of american barbecue