Linkdown: 3/24/21

Featured

In the latest sign that we’re slowly coming out of this pandemic, the BBQ Fest on the Neuse, “home to the largest whole hog cook-off in the world”, returns this May to Kinston, NC. This is on top of Governor Cooper announcing yesterday that as of this Friday restaurants can open at 75% capacity indoors and 100% outdoors. While this doesn’t mean that everything going’s to snap right back to how it was, things are definitely trending upward.

As for the BBQ Fest on the Neuse, the event hopes to be back in downtown Kinston but if they aren’t able to procure that permit they will go to the Lenoir County Fairgrounds. The barbecue competition will have less competitors, there will be less vendors, and the amount of bands and stages will also be smaller. Despite all this, hopes are high for “Kinston-Lenoir County’s signature event.

Says Joe Hargitt, Visit Kinston Chairman: “We want the overall feel to be a coming out party, after COVID, for the city of Kinston.”

Native News

Charlotte-based Mac’s Speed Shop eyes growth across the Southeast in the Carolinas, Tennessee and Florida

Jon G’s has a new convert

Non-Native News

Houston-based Blood Brothers BBQ, which fuses Asian flavors with central Texas barbecue, will open a location at the upcoming Resorts World casino on the Las Vegas strip in May

Ahead of his upcoming book Black Smoke: African Americans and the United States of Barbecue (out April 27 on UNC Press), Adrian Miller shares a few insights with Daniel Vaughn on his barbecue travels

Rodney Scott’s World of BBQ is on Eater’s list of noteworthy new cookbooks

More on that beer collab between La Barbecue and Zilker Brewing

Get brisket tips from Evan LeRoy; a video is available for Patreon members

Steve Raichlen has some brisket tips of his own over at Barbecue Bible

…and so does Jess Pryles. Must be something in the water.

Tips on fire maintenance

Sounds like my kind of place:

Robert Sietsema tries the brisket sandwich at four new NYC-area barbecue joints: Virgil’s Real Barbecue, John Brown BBQ, Izzy’s BBQ Smokehouse, and Hudson Smokehouse

Rest In Peace to Dorothy King of Everett & Jones Barbeque in Oakland

Friday Find: “How Pitmaster Matt Horn Developed His Signature ‘West Coast-Style’ Barbecue in Oakland”

Monk: Eater’s Smoke Point continues to roll out the content, this time going behind the scene with Matt Horn of Oakland’s Horn Barbecue. Instead of the tri-tip one might expect in California, Horn is putting out Central Texas-style barbecue mostly cooked by feel instead of temperature. Horn BBQ finally opened last fall to a lot of hype and by all accounts is delivering. For more eater

Description: Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland.

Linkdown: 3/3/21

Featured

Ed Mitchell is back in the barbecue game as of this Friday, albeit not quite in the way that we’ve been waiting more than a year for. With the opening date of The Preserve up in the air, Ed and team have opted to open a “delivery only ghost kitchen” (previously referred to as a “pop up”) starting this Friday, March 5. Which is, of course, over a month after their original date to open this part of their business on January 22.

Let’s hope this goes smoothly because in a since-deleted reply The Preserve’s official Facebook account stated that they were not going to open until next year “after things cooled down” (I’m paraphrasing here). If that’s the case, then that is the latest setback in a series of setbacks for Mitchell whose original Raleigh restaurant in the Brier Creek area never came to fruition in the years since his Durham restaurant shuttered in 2015. I am rooting that their delivery business goes well, but would feel a lot better if they were still charging forward with opening a restaurant this year. Nevertheless, I hope Raleigh folks will support The Preserve in earnest starting this weekend.

Native News

Buxton Hall makes Eater Carolina’s list of best restaurants in Asheville

ICYMI

Non-Native News

J.C. Reid on barbecue-adjacent stews (paywall)

La Barbecue has collaborated with Zilker Brewing Co for a pilsner perfect for pairing with smoked meats

AGL’s Craft Meats is hoping to be the first to use traditional open-air smokers in LA County

Orlando Magazine has a feature on barbecue in their March 2021 issue

Friday Find: The Barbacoa Queen of Los Angeles

Monk: Barbakush is a story of hard work paying off, and this short documentary from Munchies’ Street Food Icons captures it beautifully. Petra Zavaleta and her husband and two sons started their street food and catering business in LA after feeling they weren’t getting paid enough in their previous jobs. Taking matters into their own hands, they began butchering and cooking whole lambs in their backyard in the traditional Poblano barbacoa method passed down from their parents and grandparents. But it took some time and failures before they built up a market for their food, which includes tacos made from homemade tortillas as well as consommé and lamb menudo made from all parts of the goat after being cooked over wood and maguey leaves coals in an underground oven. From the looks of it, it seems like the local community is certainly appreciative of Barbakush and shows up for them.

Description: Petra Zavaleta is the chef behind Barbakush, a street food operation that serves traditional lamb barbacoa in Los Angeles, by way of Puebla, Mexico. Petra, her husband, and her sons work together to create their lamb barbacoa, which is a true labor of love. They break down an entire lamb and build a traditional underground barbecue oven in their backyard. They serve their barbacoa on hand-made tortillas, and use every part of the lamb to create more dishes like consommé and lamb menudo. Petra, who learned this ancient method of butchering and barbecuing from her childhood in Puebla, is driven to succeed by doing things her own way. The goal of Barbakush is to bring this Poblano method of cooking to new horizons in LA.