– Thinking of Houston in the wake of Harvey
– In drier times (hopefully coming soon), could whole hog barbecue succeed in Houston?
– Glad to hear that the smokers at Franklin Barbecue made it through the smokehouse fire
– Art’s Barbecue and Deli and Bar-B-Q King make Charlotte Five’s list of 10 classic Charlotte restaurants you must try
– A barbecue-focused episode of House of Carbs this week talks Texas barbecue and Charleston as a barbecue capital
– Buxton Hall evening pitmaster David Phelps gets a mention in this article on third shift workers in Asheville
After coming in around 10 p.m., he spends the first two hours prepping the next day’s sauces and green beans. As he chops and mixes, Phelps is also building the fire up to the required temperature (225 degrees), in order to cook the two pigs nightly. By sunrise, he generally has around 350 to 400 pounds of pulled pork ready for the day crew.
– Buxton Hall’s also got great fried chicken too
– Rodney Scott surprisingly smoked ribs instead of whole hog at this year’s Big Apple
– The Washington Post’s Jim Shahin has a list of favorite barbecue books this season, and it includes Elliott Moss’s “Buxton Hall BBQ Book of Smoke”
– I couldn’t disagree more but Charlotte Agenda refers to Bubba’s Barbecue as a “hidden gem”
– Whole hog in the most unlikeliest of places? Gravy’s got the scoop
– NC barbecue in Virginia at Willard’s BBQ in Reston
– The Houston Chronicle has an article on barbecue camps, focusing on the one at Texas A&M but with a passing mention of a few in NC (though it mistakenly mentions that the NC State Barbecue Camp only started this year; this was its
second third year)
– The Smoking Ho has some nice barbecue photos from his quick trip to LA
– What else would you expect from an Alabaman?
– A great article by Keia Mastrianni in the June/July edition of The Local Palate; the print edition is out now
– The Raleigh News & Observer has a new series called “Good ‘Eatin” that takes a weekly visit to local eateries in North Carolina, and it will continue through Labor Day; this week it visits Pattan’s Downtown Grille in downtown Rockingham that has a franken-sauce of east, west, and SC but cooks over wood
– See if you can find Midwood Smokehouse in this cool Charlotte 8-bit art:
– Frank Scibelli – the restaurateur behind Midwood Smokehouse, Midwood Smokeshack, Yafo, and more – has been named a finalist for the EY Entrepreneur of the Year in the Southeast
– The Daily Reflector out of Greenville, NC has a profile on Parker’s Barbecue in Wilson
– Congrats to Mac’s for winning second in whole hog at this year’s Memphis in May; here’s the deets on the rig they smoked on
– 12 Bones and Buxton Hall Barbecue are on Kathleen Purvis’ list of things to do in Asheville
– TMBBQ on how Texas got a legit Texas barbecue joint
– Some photos from last week’s Cape Fear BBQ Festival in Wilmington
– The story behind Texas Pete, the perfect hot sauce for NC barbecue
– Will Bigham and Christopher Soto of The Improper Pig in Charlotte are doing great work feeding 400 homeless while The Salvation Army’s kitchen undergoes renovations
– Congrats to Luella’s Bar-B-Que in Asheville for 10 years of being open
Luella’s has teamed with Asheville’s Hi-Wire Brewing Co. to create Pig on a Wire Anniversary Ale, an amber honey-wheat ale that goes well with barbecue.
– Elliott Moss is one of Zagat’s 9 southern chefs to watch this year
– Speaking of Buxton Hall, they make the list of Garden & Gun’s fried chicken bucket list for NC
– TMBBQ on Barbecue (the film)
– John Lewis joined CBS This Morning and brought some recipes for his upcoming Tex-Mex restaurant in Charleston, Juan Luis
– Great sign at Chubby’s Bar-B-Q in Chattanooga. The barbecue? According to Marie, Let’s Eat!: ehhhhh
– A short video on Wilber’s Barbecue in Goldsboro from The Southern Weekend
– If you don’t know, now you know:
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
“Buxton Hall BBQ Book of Smoke” is a book of recipes from Chef Elliott Moss, the head chef and pitmaster of, you guessed it, Buxton Hall Barbecue. It also functions as a coffee table book of sorts with its beautiful color photography. Finally, it also contains narrative from Moss; among other things, he explains the history of how Buxton Hall came to be, his own family history of barbecue, inspiration for the restaurant, and his philosophy when it comes to barbecue and food.
In terms of the recipes, Moss divides the book between pit smoking techniques and meats, favorite foods found at Buxton Hall, sides, and desserts. While this section of the book is heavy on the recipes themselves, Moss still gives a couple paragraphs introduction on each dish so his voice continues throughout the book past those initial pages.
This was a quick read but I enjoyed reading Elliott Moss’s writing on barbecue (his passion is quite evident) and particularly the food porn-y full color photography (something I wish more barbecue books would have). “Buxton Hall BBQ Book of Smoke” will sit on my shelf as a beautifully laid out reference book that I will go back to try some of the recipes and techniques in the future (hello, cinder block pit and burn barrel).
– You’ve got two days left to vote in this very important poll
– More on Mobile, AL’s The Brick Pit being saved by both social media as well as faith
– The latest stop for Marie, Let’s Eat! is Spencer B’s BBQ just south of the Tennessee-Georgia line and it contains some of his discussion with Speedy from their visit to B’s Cracklin’ Bar-B-Q on New Year’s Eve (pardon the long block of text)
I suggested that a big reason I’ve been so disappointed with the options around Chattanooga is that barbecue in Georgia can be so radically different everywhere and anywhere you go that it’s impossible to get bored, and incredibly difficult to predict what any new place will be like. The flavor profiles, the sauces, the techniques, these can all vary spectacularly in the same small town.
Speedy wasn’t ready to agree with that. After all, he grew up eating Lexington-style pork and slaw trays in central North Carolina, and it’s certainly true that in my limited experience, not just in Lexington itself but in the whole Greensboro-Salisbury corridor, you don’t see variety with quite the broad brush that I’m talking about there. So it’s certainly possible that what I’m finding in eastern Tennessee is what comes naturally in other places: people who’ve lived here for decades grow up perfecting a style which draws inspiration from what’s in the community already.
The problem, to put it delicately, is that Lexington-style barbecue is a million, billion times yummier than what’s going on in eastern Tennessee and northwestern Georgia.
– Charleston Eater takes a sneak peek at Rodney Scott’s BBQ in Charleston, which is so dang close to opening
– Here’s a closer look at the menu from Charleston City Paper; while people may have complained, when it opens Rodney Scott’s pork by the pound price will be right in line with the average in Charleston
– In case you missed Andrew Zimmern’s Bizarre Foods, he went to a few barbecue joints in the southeast – including Fox Bros BBQ, Buxton Hall Barbecue, and Shealy’s BBQ
– First We Feast is just asking for a fight from all of the different barbecue factions
– BBQ Hub has a peek inside the pit room at Swig & Swine, the new whole hog joint in Summerville, SC
– Speaking of whole hog, looks like Kentucky is getting more whole hog in the form of a monthly event from Red Barn Kitchen BBQ in the Louisville suburb of Lydon
– Marie, Let’s Eat! stops in B & C Melrose BBQ in Nashville
– Charleston’s getting more barbecue: Wild Hare Barbecue opens in February in the West Ashley neighborhood and will be smoking with an onsite stick burner
– Would love to make the trip to Garland
Whole hog pulled pork plate from Buxton Hall Barbecue
Q: What was the best barbecue (new or old) that you ate in 2016?
- Whole hog barbecue from Buxton Hall Barbecue, Asheville – It’s simply a revelation that you can find true eastern NC/Pee Dee whole hog in the mountains of NC. I can’t wait to get back to Buxton Hall.
- Lamb belly from Hometown Bar-B-Que, New York – I didn’t quite know what to expect with lamb belly. It was pulled similar to their pork but had completely different flavor profile. I don’t know where else I might be able to try it again that’s a little closer to home but I want to in 2017.
- Hash and rice from True BBQ, West Columbia, SC – Grant of Marie Let’s Eat! said it best about the hash and rice from this West Columbia joint which opened in 2011: “It’s two-hundred mile hash.”
- Brisket from B’s Cracklin’ Barbeque, Atlanta – From review: “The seasoning was amazing, and the meat was tender and juicy. Overall, this was in the upper echelon of briskets that I’ve tasted.”
- Beef rib from Hometown Bar-B-Qu, New York (above) – From review: “It was seasoned well, providing some bark on the outside, and was cooked to perfection – tender but not overly so.”
- Chopped pork from Lexington Barbecue – Every year.
- Brisket and sausage sandwich from Black’s Barbecue, Austin (above) – From review: “And it was amazing, because the fat from the brisket was soaked up by the bun, giving it a rich moist taste. The spice from the jalapenos also gave the sandwich some great flavor. The brisket was the same great brisket you are accustomed to getting from Black’s, as was the sausage. “
What was the best barbecue you ate in 2016?
– J.C. Reid of the Houston Chronicle: “The death of North Carolina barbecue has been greatly exaggerated”
– The Matthews location of Mac’s Speed Shop is set to open just after New Year’s
– Charlotte’s Got A Lot has 19 side dishes to order at Charlotte-area barbecue restaurants in this Charlotte Agenda post
– Buxton Hall Barbecue is of course on Atlanta Magazine’s list of places to go in Asheville
– Asheville also nabs Lonely Planet’s best places to visit in the US in 2017 list, and Buxton Hall gets a mention there as well
The South Slope area is quickly emerging as a gastronomic hotspot. Housed in a former skating rink, Buxton Hall (buxtonhall.com) offers a modern take on traditional barbecue in this throwback space. Enjoy plates of impossibly tender pork with vegetables cooked in the meat drippings, surrounded by the faded images of decades-old skating figures still visible on the walls. It also benefits from an in-house pastry chef who turns out superb sweet treats such as banana pudding pie to finish off a hearty, hog-based meal.
– The Daily Meal has the best sandwich in every state and for NC it is a chopped bbq sandwich from Lexington Barbecue
– Grant had a great sandwich Duke’s Bar-B-Que in Orangeburg, SC and found a solid spot in August, GA in Cleve Edmunds Bar-B-Que
– Does Georgia have the most bbq joints per capita? BBQ Hub explores that claim but finds that based on some quick and dirty spreadsheets Lexington, NC probably has the strongest claim to that title
– NC joints get a shout out from Daniel Vaughn in this piece
Despite the difference in preferred protein, I think the closest style to Texas barbecue is in North Carolina. They cook primarily pork, but they still value cooking with wood just as much as we do in Texas.
– Kings BBQ in Kinston has reopened for the first time since Hurricane Matthew
– A trip to Raleigh should include a visit to The Pit, says this writer for the Columbus Dispatch
– Dallas News documents a roadtrip to Lexington for The Barbecue Festival and then to Asheville for Buxton Hall Barbecue
– Daniel Vaughn with a little shade for David Chang’s ssäm
– Grant visits Nooga-Q Smokehouse in Chattanooga and likes the chicken a lot more than everything else he tried
– Poogan’s Smokehouse has been open for one year in Charleston’s East Bay
– How John Lewis made his way from Texas to Charleston