As of Monday, Robert Moss has officially launched his new digital publication Southeastern Dispatch, a “fresh look at food & drink in the Carolinas.” He has enlisted food journalists from both North and South Carolina, and so far posts have covered the Triangle and Charleston, with surely more cities and regions to be covered soon. I briefly spoke with him about this at Jon G’s Barbecue last month and have been intrigued ever since. I am curious what this mean’s for his weekly Cue Sheet barbecue newsletter, which took a brief hiatus but returned this week post launch.
Indian Trail’s 100 Main Beef and Barbecue is now both a barbecue restaurant and a country store
Barvecue, the wood-smoked plan-based barbecue company out of Cornelius, is rolling out to 12 colleges and universities and just signed a deal with Sprouts Farmers Market
A&G’s Barbecue & Chicken in Carolina Beach to close this week after 33 years in business as owner Angela Stainaker retires; the restaurant will be taken over by Tammy and John Sharpe, who will reopen the location as Butts ‘n’ Such
The Washington Post is also featuring vegan barbecue
The Smoke Sheet interviewed Daniel Vaughn in last week’s issue
– Sad news as Midwood Smokeshack has closed in Matthews. However, there is some good news in that the employees will keep their jobs at other Midwood Smokehouse locations and FS Food Groupd will be looking to build a full service Midwood Smokehouse in the Matthews area at some point.
– D.G. Martin’s list of last minute book gifts includes one of my all-time favorite barbecue books which was just re-issued on paperback, “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed, Dale Volberg Reed, and William McKinney
– Charlotte Agenda: “Noble Smoke could give Charlotte a true barbecue flagship”
Gail goes with a nifty riff on North Carolina-style barbecue, a salad topped with tender chunks of Vietnamese pork cheek and crispy, dried shrimp. Ewan has a more traditional heaping plate of Eastern Carolina-style pulled pork with cider-vinegar sauce. On counsel of the affable guy behind the counter, I order a fried Bologna sandwich, which has about as much in common with my childhood memories of this luncheon meat as Spam does with chateaubriand.
– A review of Daddy Bob’s Barbeque, a promising-sounding truck in Raleigh that smokes shoulders over a mix of hickory, apple, and pecan and serves with an eastern vinegar sauce
Name: A & G Bar-B-Que & Chicken Date: 5/21/14 Address: 800 S Lake Park Blvd, Carolina Beach, NC 28428 Order: Pork BBQ chopped plate with cole slaw, yam sticks, hush puppies, and sweet tea (link to menu) Price: $10
I don’t really have high hopes when it comes to barbecue at the beach. Even still, as soon as I passed A & G Bar-B-Que & Chicken in Carolina Beach, I knew that I would be checking it out at some point during our week-long stay at nearby Kure Beach, and after a few days it was time to finally do just that to escape the monotony of honey baked ham sandwiches at the house.
Unfortunately, it was no surprise to me that the barbecue itself wasn’t all that great. The meat itself lacked smoke and was clearly cooked in a gas or electric smoker, possibly not even one where you can add wood chips to approximate smoke. Also, the texture of the coarsely pulled chunks was fairly mushy. And once I added the house made sauce, in each bite the meat was overpowered by the vinegar.
The hush puppies come with each barbecue plate and were simply ok but weren’t as sweet as I’d prefer. The cole slaw, on the other hand, had too much sugar and was far too sweet. For my second side, I decided to try “yam sticks” which are more or less like deep fried cheese sticks, but with mashed yams instead of mozzarella cheese. I have to admit, they were just kind of weird.
A & G Bar-B-Que & Chicken is located in a small roadside shack with both window and sit-down service, and in addition to barbecue they serve fried chicken and seafood. Next time I go, I’ll probably forgo the roast pork they call barbecue and go one of those routes instead.