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: 6/14/17

– The latest in the News & Observer Good Eatin’ series is a look at B’s Barbecue in Greenville

At some point in the late ’80s, the road on the side of the restaurant took on its name, but spelled “B’s Barbeque Road” with a “q.” To little surprise, the sign has gone missing several times. B’s Barbeque Road is the first left turn when coming into Greenville from the west on U.S. 264.

– City Barbeque opens its University location June 19 with a grand opening party on June 24

– The NC Blueberry Festival BBQ Cookoff, part of the Whole Hog Barbecue Series, is this weekend in Burgaw

– Bacon-wrapped bacon:

– Marie, Let’s Eat! finds some decent barbecue in Chattanooga in Big Jeff Barbeque

– Zagat’s and The Huffington Post has 12 pitmasters you need to know as part of their BBQ Nation microsite

– The Chicago Tribune is updating daily in June for 30 days of Chicago barbecue

– Robert Moss will be part of a hash panel in Greenwood, SC on July 7

The making of kettle-cooked hash is a culinary tradition unique to the Palmetto State, according to food and drink writer and culinary historian, Robert F. Moss.

“It’s something you can only get in South Carolina,” Moss said. “It’s one of the great barbecue stews. It’s sort of like a really delicious, thick, slow-simmered meat gravy.

“It really developed in South Carolina as part of fall hog-killing time, as a way to use up all the pieces and parts of the hog,” Moss added.

– SC is home to 4 different barbecue sauces: here’s recipes for each

– Happy belated Bojangles Day, you guys!