Linkdown: 8/27/14

– Tyson Ho of Arrogant Swine writes a post about creating a menu at his upcoming whole hog joint in Bushwick and has this great quote:

“Every time brisket shows up on a Carolina menu, God runs over a basket of sweet fluffy kittens with a Mack truck.”

– Marie, Let’s Eat! returns to Fox Brothers Bar-B-Q and provides some great perspective on Atlanta barbecue in the process; also, Grant, I’ll take you up on that offer next time I’m in town!

– Sounds like crowds weren’t quite as good as hoped for at last week’s RibFest in Raleigh due to competing activities in downtown

– Carolina Barbecue off Business I-85 in Spartanburg gets some good marks

“Valley BBQ tradition involves caring” includes a little bit of history

“Virginians don’t have a barbecue tradition,” Matthew Poteat, a Stauntonian from eastern North Carolina, starts to say, then rights himself before setting off a small war.

The nationally renowned North Carolina-barbecue style came from Tidewater Virginia, the Carolina Q Pig Pickers owner admits.

Pig done Poteat’s way involves pulling pieces of pork off the roast, chopping it coarse with a cleaver, and mixing the dark and white meat together, crispy skin and all. His sauce is “vinegar and red pepper sauce, real thin.”

While Texas and other states prefer red sauces, the vinegar-based sauce is the oldest and first in the country according to Poteat, who’s also a history professor at Lynchburg College.

– Look for The Great NC BBQ Map folks on Charlotte Today next Friday

– More from Buxton Hall:

The TMBBQ Barbecue Editor Disputes a Tar Heel

A (mostly) friendly correspondence between Texas Monthly BBQ Editor Daniel Vaughn and author John Shelton Reed regarding the merits of their respective region’s barbecue. Some great information here on the history of North Carolina barbecue and thus, all barbecue in the United States.

More history from the professor (sorry): You first encounter something that is undeniably real barbecue in the 1600′s, in the Caribbean, where Indians had been cooking fish and birds and reptiles low-and-slow with wood from time immemorial. When Europeans showed up with hogs (note: hogs) the locals realized that this is what the Lord meant to be barbecued, and soon they were into pig-pickings in a big way. And they didn’t just cook a hog. At a 1698 feast described by a Dominican missionary, the meat was mopped with a mixture of lemon juice, salt, and chile peppers and served with a similar table sauce in two strengths, hot or mild. In time, this sauce came to the Carolinas (where the lemon juice was replaced by more easily obtained vinegar) and it spread inland. Barbecue historian Robert Moss shows that by the time of the Civil War this sauce was employed everywhere in the United States (yes, even Texas). This is the ur-sauce, the one from which all others descend, the perfection from which others have devolved.


The TMBBQ Barbecue Editor Disputes a Tar Heel