Buxton Hall

Linkdown: 8/26/15

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– You remember how Tyson Ho built  a barbecue restaurant in Brooklyn? He checks in with a retrospective nearly a year after it opened; if you want to catch up on the entire blog series (and I recommend that you do), check it out here

– Blasphemers!: Stamey’s food trailer was stolen from their lot Monday night

– A fire has damaged Bill Ellis’ Barbecue in Wilson but at least there’s this nugget:

“I took my plate with me,” Mangum said. “I was too hungry to just leave my good plate.”

Mangum stood beside Lisa Woodard, who was in her car looking at the smoke.

“I am as hungry as I can be,” Woodard said. “I just paid my money and they told us to get out.”

– Luella’s Bar B Que in Asheville is getting a second location in Biltmore Park Town Square

– A Charlotte vs Raleigh restaurant smackdown includes a short profile on Frank Scibelli (restaurateur behind Midwood Smokehouse) as well as a head to head barbecue smackdown between Bill Spoon’s in Charlotte and Clyde Cooper’s in Raleigh

– Marie, Let’s Eat! has been exploring Alabama barbecue this year and his latest stops on the blog are Pruett’s BBQ & Catfish in Gadsden and Ray’s Bar-B-Que in Atalla

– A guide to Houston BBQ from TMBBQ

– Buxton Hall opens this Friday and I couldn’t be more excited to check it out at some point – I believe its been more than 2.5 years since its first iteration Buxton Hill was first announced, then with Rodney Scott as a partner

Buxton Hall is coming. On Aug. 28, the whole-hog barbecue restaurant will throw open its doors, permitting access to chef Elliott Moss’ wood-smoked ‘cue and farm-driven sides, all served in a cavernous former skating rink.

Linkdown: 1/21/15

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– You may have heard recently that Chipotle is out of carnitas at 1/3 of its locations, but Charlotte Magazine is glad at least several local dishes aren’t affected

Midwood Smokehouse’s ribs

You know that feeling when you get to Midwood Smokehouse a little too late, and you see someone being served the last fall-off-the-bone, flavorful rack of ribs? Yeah, let’s hope that their pork supply remains plentiful. 1401 Central Ave., 704-295-4227, midwoodsmokehouse.com.

Mac’s Speed Shop’s pulled pork 

Chipotle may be able to pull it off, but barbecue joint without pork? This is one place where if we’re coming in for the smoky, Carolina-sauced pulled pork, we won’t be so happy to substitute the chicken. 2511 South Boulevard, 704-522-6227, macspeedshop.com.

– Robert Moss’s 5 great interstate highway barbecue joints includes Fuller’s Barbecue, who we visited last fall

– In Madison County, Robin Reeves is raising her heritage-breed pigs partly on whiskey mash; introducing: WhiskeyPigs

The WhiskeyPigs name refers to Troy & Sons’ spent mash, which the pigs and Reeves’ other animals slurp down for 30 days prior to slaughter. With 10,000 pounds of mash per week, the distillery produces more than enough for the WhiskeyPigs fleet. The majority of the 2-3 percent alcohol concoction is collected for another local dairy farmer’s cows.

“They’re a little bit calmer, because they’ve had a little buzz,” says Reeves of the pigs’ final month, “but they’re pretty calm as it is. It’s their personality.”

– According to Atlanta Eats, Buxton Hall’s barbecue pop-up at Kimball House in Atlanta is one of the best things they ate this week

Upcoming Asheville BBQ joint, Buxton Hall made the journey down to Atlanta on Sunday. In one word: incredible. The line was long to get to the porky goodness, but it was SO worth it. The pulled pork was perfectly cooked and I’m still thinking about the fresh bread it rested on. So, roadtrip to Asheville soon?

– Barbecue for breakfast? It’s definitely a thing in Texas.

– The latest barbecue stops for Marie, Let’s Eat! are Paul’s Bar-B-Q in Lexington, GA and Rooter’s BBQ in Athens

– The barbecue Illuminati gathered for the Whole Hog Extravaganza at 17th Street BBQ this week:

– Daniel Vaughn has some great photos, in particular

– Sugar Creek Brewing in Charlotte and Team Spearhead are having a barbecue benefit this Saturday to benefit the Charlotte Bridge Home; brisket and barbecued chicken will be served

– According to this, Kansas and Missouri are the only two states with “BBQ” restaurants at a disproportionate level of representation, according to Yelp; more explanation here

Here’s the breakdown for NC for your reference; I wonder if all those “Southern” restaurants also included barbecue

North Carolina

  1. Southern — 229 percent higher than national average.
  2. Cheesesteaks — 207 percent higher than national average.
  3. Hot dogs — 80 percent higher than national average.
  4. Chicken wings — 47 percent higher than national average.
  5. Soul food — 39 percent higher than national average.

Linkdown: 12/10/14

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– Charlotte gets a new barbecue spot in Improper Pig, located in Cotswold, and it looks like they will be doing a little bit of everything

Here, they’re doing ‘cue, in what they’re calling a “portal to the barbecue explorer’s world.” That means it’s got St. Louis-style ribs in addition to the pulled pork and chicken and brisket, plus Southern egg rolls (sweet potato hash mixed with collards, with spicy mustard), Korean barbecue salmon, a “no pig” portobello sandwich…

– Speaking of new barbecue restaurants, Asheville is getting a new one in Bonfire Barbecue next spring that will be using a wood-assisted Southern Pride gas smoker (the article conflates the two, but to me, a Southern Pride is a gasser at heart)

– For the brisket lover on your Christmas gift list, here’s some leather butcher’s coasters

– A Wilson, NC man with ALS is planning to go to Franklin Barbecue as part of his bucket list and will be ordering the brisket and ribs (via)

– Daniel Vaughn of TMBBQ has an interview with Adam Perry Lang, who is currently working on a barbecue project in Los Angeles

– The latest stops on Marie, Let’s Eat!’s “circumnavigation” through eastern NC: Jack Cobb & Son Bar-B-Q in Farmville, Bum’s Restaurant in Ayden, Wilber’s Barbecue in Goldsboro, and B’s Barbecue in Greenville

– Our State profiles Chapel Hill’s The Pig in their latest issue

The Pig belongs to Sam Suchoff, who is a 33-year-old California dude — pertinent facts, both of these. California dude is pertinent because seriously? California? And 33 because I’ve eaten barbecue older than that. He is, by far, the youngest cook I’ve met on this expedition. It’s fitting, though, and necessary, because if our children’s children’s children are going to be eating barbecue in the year 2525, someone from Generation Y is going to have to keep the pit fires burning.

– Robert Moss’ latest blog post is how to spot a wood burner; spoiler alert: the woodpile (and size thereof) gives it away

– Looks like the Buxton Hall crew was doing some research in eastern NC last week:

– If you are in Charlotte Thursday, The Great NC BBQ Map will be at the All Arts Market in NoDa

Linkdown: 11/19/14

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– Charleston-based food writer Robert Moss (who has written two books on barbecue) is named barbecue editor for Southern Living magazine

SL: How about a little preview. Where are the best places to grab barbecue in the Carolinas?

RM: There are so many great places to eat barbecue in the Carolinas [note, folks in “the Carolinas” always say “the Carolinas” and not “Carolina,” because to us they are two distinct places, just like the Dakotas] that it’s hard to narrow it down. But, here are a few can’t-miss places that should be on everybody’s list: Scott’s Bar-B-Que in Hemingway, SC; Skylight Inn in Ayden, NC; Allen & Son in Chapel Hill (the one on Millhouse Road, north of town); Stamey’s in Greensboro, NC; Jackie Hite’s in Leesville, SC; and, just about any of the dozen joints in Lexington, North Carolina, that still cook with wood, like Barbecue Center, Lexington Barbecue, and Cook’s Barbecue.

– Speaking of which, here is his first blog post on Southern Living’s The Daily South blog on John Lewis and his upcoming Charleston barbecue restaurant

“I’ve been looking for another city to go open a barbecue place,” he says. He considered Los Angeles, San Francisco, and New York, but decided the soil wasn’t fertile enough there. “South Carolina is deeply rooted in the barbecue tradition,” Lewis says. “People here [in Charleston] have been very receptive to what I make.”

– Belmont-based competition team Ranucci’s Big Butt BBQ took home a grand championship at last weekend’s When Pigs Fly Barbecue Festival in Fayetteville, the latest NC BBQ Association event

– Interesting question posed by Burger Mary: Are you eating bad BBQ or just being served by bad staff? (via)

– Mac’s Speed Shop here in Charlotte is the latest to get the Our State barbecue profile treatment, though I think the writer goes a little too far in his praise of the joint

– More coverage on Carolina ‘Cue and its creator Elizabeth Karmel, who is coming to next month’s Palm Beach Food & Wine Festival

– The Great NC BBQ Map team stops by WNCN in Raleigh to have an east vs. west barbecue tasting

– They also have some map signings coming up around North Carolina, starting on November 28 in Belmont

– Pro tip: Don’t forget to rest your brisket

– Midwood Smokehouse is taking orders for smoked turkey (and other meats and sides) until next Monday, November 24th

– Elliott Moss (of the forthcoming Buxton Hall) is doing an eastern style barbecued heritage turkey as part of a pick-up dinner for Thanksgiving; details here
Buxton-Hall-Thanksgiving-Splash