– Barbecue Bros fave Midwood Smokehouse is adding a Ballantyne location so that folks in suburbia can have good barbecue too; it will also allow them to expand their catering operations with the space’s larger kitchen
– Charlotte Observer restaurant critic checks out The Improper Pig and has mixed reviews
The place’s selection of sauces also include a sweet/spicy traditional, an Eastern-style and a mustard one, plus versions dubbed Korean, Thai and teriyaki. You’ll want to try them, and use at least one liberally. A half chicken, smoked, had more moisture than the pork, though not much more flavor. Wings were OK, and go for $10 a pound, in our case eight wings.
– Over in the Triangle, Big Mike’s Brew N Que opens in Cary; half barbecue restaurant, half bottle shop
– Robert Moss breaks down the unique regional variations of brunswick stew
– Speaking of which, in his latest column he moves away from exploring certain dishes to reviewing a barbecue joint; first up, its B’s Cracklin BBQ in Savannah, who only opened last October but is cooking heritage breed hogs over all types of wood
– Steve Raichlen predicts barbecue trends in 2015
– The Eater National 38 includes Franklin Barbecue and Gunshow in Atlanta, which serves whole hog barbecue
– Daniel Vaughn’s most underrated barbecue meats and sides in Austin
– Useful NC infographic
We have 37,000 miles of picturesque streams to enjoy and two styles of BBQ at battle. pic.twitter.com/t7mlPQWx4V (via @ourstatemag)
— Visit North Carolina (@VisitNC) January 9, 2015
– King’s in Kinston gets the Our State Carolina ‘Cue treatment
Where hush puppies and barbecue have been united forever in one sandwich: http://t.co/h1ecifqXqf #NCBBQ pic.twitter.com/3f0pHvgGo7
— Our State Magazine (@ourstatemag) January 12, 2015