Linkdown: 6/19/19

Do you have what it takes to be Reynolds Wrap’s Chief Grilling Officer and taste ribs across america?

Another Carolina-style barbecue joint is closing, but this one’s in San Francisco

Wilber’s Barbecue in Goldsboro is officially for sale after unexpectedly closing earlier this year due to back taxes owed

Do you order lean or fatty brisket? A primer from Robert Moss for those who aren’t familiar with Texas barbecue

The Raleigh News & Observer gets around to reviewing the two NC barbecue books released last month from Sam Jones and Matthew Register of Southern Smoke

You can still use this barbecue sauce and beer pairing guide even though Father’s Day has passed

Over 30 Bloomberg journalists tasted a variety of barbecue sauces and gave their impressions

Interesting story on the latest move towards openness in barbecue

Sweet Old Bill’s ups the ante on High Point barbecue scene

Sweet Lew’s BBQ gets a mention in the Washington Post’s locals guide to Charlotte

Linkdown: 7/11/18

– Adrian Miller, James Beard Award Winner: It’s time to diversity the BBQ Hall of Fame

Of the 27 inductees chosen thus far, only one African American is in the Hall. This is an absurdity that needs to be rectified given the significant contributions that African Americans have made to American barbecue culture.

– What’s the best beer pairing for barbecue? 12 pitmasters weigh in, including Sam Jones

– No surprise here

– Heirloom Market BBQ, B’s Cracklin’ Barbeque, and Fox Bros BBQ continue to be on Eater Atlanta’s refreshed 38 essential restaurants

– Midwood Smokehouse Park Road and Unknown Brewing have collaborated on a smoked malt Helles beer called Heaven and Helles and are debuting it this Saturday at their Hop, Chop, and Sauce It party

– TMBBQ’s best pitmaster pit stops in Texas

– Conyers also earned a PhD in 09 from Duke

– City Limits Q in Columbia (who I still really need to try) is serving smashburgers this Friday at Craft and Draft

– Jon G’s Barbecue will be at the Union County Farmer’s Market in Monroe this Saturday at 10:30

– Not sure if there will be any left at the time of posting, but here’s your PSA

Linkdown: 11/22/17

– 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

Linkdown: 8/9/17

– Seems like a good time was had by all at Pig & Pedals in Asheboro this past weekend

– Making a mental note to try berliner weisse next time I eat barbecue

– A BBQ&A with Mighty Quinn’s pitmaster Hugh Mangum

– At Lexington Barbecue, if you can’t take the heat get yo’ booty out the pit room

Linkdown: 6/28/17

– A writer for the Virginian-Pilot tools around Greenville, NC and eats barbecue for breakfast, lunch, and dinner

– The legacy of Maurice Bessinger will live on the site of a former Piggie Park location despite a new owner’s wishes, specifically because Bessinger meant for it to

Unfortunately for Daras, he doesn’t own the flagpole-sized plot, though, because Bessinger sold the flag pole and the land it’s sitting on to a Confederate veterans’ group, precisely so he could ensure it would never be taken down.

– Sean Evans of First We Feasts Hot Ones, tries all of the barbecue at the Big Apple Barbecue Block Party

– Food & Wine on the culinary fusion happening in Texas barbecue

– The latest barbecue stops for Marie, Let’s Eat! are both in Chattanooga: Big Jeff Barbecue and Moe’s Original Bar-B-Que

The runners up to the Texas Magazine Top 50 BBQ list

– Relevant:

Linkdown: 8/19/15

– Charlotte restaurateur Jim Noble is getting into the barbecue business and while its still a ways off (no name or location yet), I’m very much encouraged

First, he needs to secure a Charlotte site that’s close to Interstate 77 with easy access. Most importantly, the restaurant needs to be in a space that allows the barbecue to be slow-cooked over wood, Noble adds.

– Jim Noble had previously mentioned the upcoming barbecue venture in an interview in Food Republic in April from friend of the blog Sarah Crosland, stating “[b]arbecue is a passion with my heart”

– Robert Moss has details on the upcoming Durham barbecue restaurant Picnic  from Wyatt Dickson (the barbecue man) and Ben Adams (the chef)

-A review of Moss’s latest barbecue book, Barbecue Lover’s The Carolinas

– Barbecue beer pairing: Charlotte Five (well, really OooWee BBQ) says IPA’s in the fall/winter and pale ales in the spring/summer

– Barbecue beer pairing, pt 2: Garden and Gun has suggestions from several southern bottle shops including a scotch ale,  a smoked porter, an amber, and a brown ale

“Most people will suggest a smoked beer. I find that the pairing of smoked beer and smoked meat works for about three bites, and that is not how I or any normal person eats ribs or pulled pork. I like to introduce softer, maltier beers that can balance the salt and set up a nice platform for the smoke to dance on.”—Brandon Plyler, Charleston Beer

The 112th Charlotte Picnic is this Friday and features hickory smoked chicken and pork, but that’s Charlotte, TN not Charlotte, NC

-From an earlier issue of Garden & Gun earlier this year

 

– Press release on the special train stop on October 24 for the Barbecue Festival

 

Friday Find: The Great NC Beer Map

The folks behind The Great NC BBQ Map have a new project and this time they turn their focus to NC beer. And it appears to be a slightly less daunting task than last time around, with only around 160 breweries across the state compared to the 434 barbecue joints they found.

EDIA Maps have returned to Kickstarter to fund this project, and as of this writing they are almost halfway to their $7,500 goal with 28 days to go. As always, there are tiers to the funding, but just $10 will get you a folded map and sticker and it goes up from there. The NC BBQ Map is a go-to resource for me and I can’t wait to see what they do with beer.

Monk

Linkdown: 5/20/15

– In cool local barbecue and beer news, Birdsong Brewing is brewing a small batch beer with the help of Queen City Q

– Congrats to Mac’s Speed Shop as they took 5th in whole hog at last weekend’s Memphis in May

– Charlotte food writer Kathleen Purvis breaks down 5 new barbecue books from 12 Bones, Franklin Barbecue, and more

– Charlotte Five points out what you can eat at The Improper Pig for under $20 (tip not included)

– Chef Ben Adams of Durham’s Piedmont is leaving that restaurant to open a barbecue restaurant in North Durham with Wyatt Dickson, whom he met back in college at UNC

– Meanwhile, The AP Stylebook gets things horribly, horribly wrong: barbecue is a noun not a verb

– This opinion article from blues singer Pam Saulsby contains some updates on Ed Mitchell’s next venture

A reliable source tells me that while Mr. Mitchell’s Que Restaurant and Blues Experience is no longer in business at The American Tobacco Campus in Durham, there are plans to re-open in a larger location. In fact, Mitchell has his eye on two locations: one between Chapel Hill and Durham and another on the outskirts of Raleigh.

– Robert Moss has a list of the top 5 southern barbecue sides, broken down by region, in his latest column

– Catching up with prior posts from Moss, one on Aaron Franklin winning a James Beard award and another on shoulder clod, “Texas’s forgotten bbq star”

– If you’re smoking barbecue at home (and you should), here’s some great info on what wood to use for what meat

– The Men In Blazers met up with GFOP’s (great friends of the pod) at Joe’s Kansas City last week

Photo Gallery: The Great NC BBQ Map Launch Party at NoDa Brewing!

While I did back The Great NC BBQ Map‘s Kickstarter campaign a few months back, I didn’t back them at the level to get you to the launch party. So when I was picked randomly as the lucky winner of their Instagram contest to gain entry into the party, I was thrilled.

The launch party took place at NoDa Brewing Company this past Sunday, and the main event of the party was a barbecue showdown between Midwood Smokehouse (representing eastern NC barbecue) and Sauceman’s (representing the west) with the party attendees voting to decide their favorite. In addition to the food, Paul (one of the map co-creators) also brewed a small batch of “Brew-B-Que,” a red ale brewed with smoked serrano and chipotle peppers to mimic the spiciness of eastern NC barbecue.

There were also fun activities like a “cake walk” contest that was kind of like musical chairs, but with cake, as well as a hush puppy eating contest, Coney Island style, and a raffle.

For those of you who backed the Kickstarter, you should be pretty close to getting your map in the mail (if you haven’t gotten them already) and I think you will be very happy with it. It is on high quality, heavy paper and is well designed with a ton of information for each of the 434 joints (!) in the state – location, hours, whole hog vs shoulder, flame source, sauce type. Not to mention it has a definitive history of barbecue in the US, a comprehensive listing of NC barbecue festivals, and a breakdown of NC barbecue traditions. I’m telling you, this thing is packed to the gills with information. They will be taking additional orders for the map soon, so be sure to sign up for the mailing list on their (soon to be now redesigned) website if you didn’t get in on the Kickstarter.

I briefly spoke with both Amanda and Paul (both super nice, btw), co-creators of the map, and their excitement was evident that night at the unveiling of their labor of love to the world. A big congrats to them on their hard work finally coming to fruition!

Monk

Linkdown – 6/30/14

Another dubious barbecue list, this time from Cheaptickets.com; the only NC city represented is…Charlotte. Wait, what? (via bbqboard)

– Daniel Vaughn gets a mention in this NPR article about the traditional method of cooking barbecue: low and slow

– WRAL out of Raleigh lists the best local beers for your July 4th cookouts and while not officially listed, it ends with a suggestion for barbecue

We really can’t overlook one of the beers in the Triangle that screams barbecue and is a staple for your grill – Fullsteam’s Hogwash. This beer was made for eating Carolina BBQ and would also make a fantastic marinade.

– A couple originally from Jacksonville have opened a new NC barbecue joint called Unkl Sid’s BBQ Shack near Pittsburgh

– A list on USA Today of best southern barbecue spots includes Big Bob Gibson’s (with a location in Monroe), Lexington #1, Skylight Inn, and Scott’s Bar-B-Que

barbecuerankings also posted a review of Midwood Smokehouse this week and generally liked what he ate; he also posted a review of Mac’s Speed Shop 

I’ve been to a number of places east of the Mississippi who put their restaurant’s reputation on the line with their brisket.  Some (4 RiversFull Service, for example) totally back up their claim with great brisket.  Others…no need to mention names…don’t quite stack up.  Midwood’s staff have spent time studying, learning and eating in Texas to learn from the masters of the craft and the results are evident as they make a quality brisket.

– For our short family trip to Atlanta this past weekend, Grant of Marie, Let’s Eat! wrote a letter to Mrs. Monk when I mentioned we may only have time to head to one barbecue spot (he also had some nice things to say about this site, which was cool). Unfortunately, we only did eat at one barbecue joint (we did some smoking of brisket and ribs on our own Saturday) but we changed it from our original plan of Fox Brothers to Heirloom Market based on his suggestion:

With this in mind, I understand that you will be visiting Atlanta this weekend. Unfortunately, Atlanta is 88 miles from Georgia’s best barbecue (Old Clinton in Gray) and 311 miles from Georgia’s second-best barbecue (Southern Soul on St Simons Island), never mind the holy trinity of joints around Athens (Paul’s, Zeb’s, and Hot Thomas), and you can’t get Columbus mustard sauce anywhere here, never mind that weird mustard-vinegar stuff that they cook the pork in everywhere around Macon, but nevertheless, Atlanta and its suburbs are home to at least eighty – that’s 80 – barbecue joints, and those are just the ones we know about. At least twelve of those will provide meals amazing enough to give anybody pause, and I assure you that many, such as Mustard Seed, Miss Betty’s, Wallace, and Speedi-Pig, will provide meals quite unlike anything any North Carolinian can get at home.