Linkdown: 9/9/20

Featured

Food & Wine Magazine released a huge barbecue blitz last week just in time for Labor Day

From writer Caroline Schnapp reflecting on her childhood in Durham at local institution Bullock’s Bar-B-Q to an unassuming barbecue joint in Alabama between a race track and a Bass Pro Shop

…to tips and recipes for the home smoker from the different types of sauces

…what spices to use to make a rub

…to which cuts of meat to smoke. Plus a whole lot more in the original link.

Native News

Raleigh Magazine has the latest on the still-about-to-be-booming Raleigh barbecue scene; the article notes that Ed Mitchell’s new venture The Preserve hopes to finish its kitchen soon for takeout and that Friendship Barbecue is not moving forward

Sam Jones BBQ’s Raleigh location is on track for a November opening

The Gaston Gazette profiles the Webb family of Red Brides Barbecue Lodge in addition to two other non-barbecue families in the area

Behind The Redneck BBQ Lab in Johnston County is a brother/sister duo with some serious competition barbecue pedigree

The last chance to claim your #SummerofCue t-shirt is today by 3pm

Non-Native News

Fresh off the release of Chef’s Table: BBQ, Rodney Scott’s got a book coming out next year titled “Rodney Scott’s World of BBQ: Every Day Is a Good Day” that is co-written with Lolis Eric Elie; you can pre-order it now (h/t Robert Moss’s The Cue Sheet)

Scott also shares his favorite places to eat in Charleston

The Charleston Post and Courier writes up the SC Midlands barbecue restaurants like Big T Bar-B-Q, True BBQ, and Hite’s BBQ, who were all featured in the Food & Wine 50 states article

RIP Mike Wilson of Saw’s BBQ, who recently passed away unexpectedly; he spent his adult life in the Birmingham area but grew up in Charlotte

Chicago restaurants are also pivoting to barbecue during the pandemic

Birria, a meat stew traditionally made from goat meat, but occasionally made from beef or mutton, is having a moment in San Antonio

I look forward to continuing to follow this story about John T. Edge and how the Southern Foodways Alliance will move forward

Friday Find: The Durham Barbecue Trail

This video produced by the Durham Convention & Visitor’s Bureau explores The Pit (our review), Bullock’s Bar-B-Que, Backyard BBQ Pit (our review), and The Q Shack (our review). I do think they should have gone to Johnson Family BBQ (our review) as well.

Barbecue is a famous part of North Carolina cuisine, and Durham’s pit-cooking elite have garnered national praise. Hear about four of the five celebrated barbecue joints located in the Bull City with this video, and head to durh.am/durhambbqmap for an infographic overview.

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”?