Linkdown: 7/1/20

Soul Food Scholar Adrian Miller writes about the union between July 4th and barbecue; thankfully he is “not talking about hamburgers and hot dogs on a kettle grill. I’m talking about ‘old school’ barbecue, where a whole animal carcass was skewered with wooden poles and cooked over a trench filled with burning coals from hardwood trees.”

Brisket roulade, you say?

Midwood Smokehouse’s Roadhouse burger, made of ground chuck and brisket, makes Charlotte Agenda’s Top 23 burgers in Charlotte list

Queen City Q is one of the 14 Charlotte businesses that have permanently closed due to COVID-19 according to Charlotte Five

Old Bay Hot Sauce while supplies last

Louie Mueller back

Some good deals to be had at Hardcore Carnivore in case you are woefully late on a Father’s Day gift (or heck, even Mother’s Day)

I will be eagerly following how this story about Southern Foodways Alliance director John T. Edge unfolds

Linkdown: 9/27/17

– The Whole Hog Barbecue Championship is this weekend in Raleigh (along with the Wide Open Bluegrass Festival)

More coverage from HuffPost

– Marie, Let’s Eat! explores south central Kentucky barbecue; one of the two joints is in the town of Tompkinville, which may have more barbecue joints per capita than Lexington, NC (we even get a brief shoutout!)

– Some photos taken immediately after the fire at Franklin Barbecue

– For the next time you have leftovers after smoking

– Midwood Smokehouse’s burger made of chuck and brisket (and topped with a slice of brisket for an extra $2) makes Charlotte Magazine’s list of best burgers in the city

– Even Phoenix is getting in on the barbecue journalism; their new barbecue column “Smoke Rings” just started

– A couple of barbecue joints on this list – Bar-B-Q King and The Improper Pig