Linkdown: 7/27/16

– JJR’s BBQ at Bank of America Stadium has gotten the upgrade treatment as part of the latest round of renovations at the stadium

– The Southern Foodways Alliance has an oral history interview with Jiyeon Lee and Cody Taylor of Heirloom Market BBQ

– Several barbecue sammies on Esquire’s “Where to Get the Best Sandwich in Every State”, including a barbecue sandwich from Stamey’s in Greensboro

– “One of the reasons the project took longer than expected to complete was the discovery of a barbecue pit from the first brick and mortar barbecue restaurant in Lexington. Greene said the pits were hidden behind a closet in the former conference room, but when workers discovered what they were city officials knew they had to preserve that heritage, even at the cost of delaying the project.”

– Grant’s latest stop is Bluegrass Barbeque in Moody, AL which was the last stop on his Memphis trip

– TMBBQ visits Lewis Barbecue in Charleston and John Lewis proclaims “I live here, and I’m staying here”

– Sports Channel 8 makes the case for ECU to the Big 12 based on barbecue

Often times, I hear the Greenville television market getting knocked when conference expansion conversations happen. And yes, it’s not that large. But considering the Big 12 is a Texas-based league, I don’t think we’re looking at this the right way. Instead of looking at ECU’s market in terms of television size, let’s view it strictly in terms of BBQ quality. Texas has the brisket, I get that and I love it. But Greenville has B’s and Skylight Inn and Parker’s and many other great choices. Whether you like slaw on your pork or not — I personally choose to go without it — ECU’s BBQ scene stacks up with anybody in the country.

– Tough decisions:

Linkdown: 1/13/16

– Now open as of this past Monday:

Some jerk stole Ashley Christensen’s smoker (a  gift from  Nick Pihakis) and here’s how to spot it if you happen to come across one similar

This one has bright red, heavy steel latches on the front that my uncle Marty fabricated and installed after the cooker arrived and we discovered that the existing latches were a little light duty for the hard-core nature of the cooker.

It has a large handle on one side that allows a single person to flip a 200-pound pig (which comes in handy in the middle of the night when all of your whiskey-drinking “assisting” pals have passed out in lawn chairs by the fire barrel). It also has a wood compartment on the trailer, sick-shiny chrome rims, and three chimneys.

– Marie, Let’s Eat! visits Peak Brothers Bar-B-Q in Waverly, KY and has his favorite meal of his Kentucky trip

In praise of barbecue chicken, the so-called “second fiddle of the barbecue world”, by Robert Moss

– The Panthers are selling a 15-1 burger topped with 15 oz of pulled pork for $15.01 at this weekend’s game (h/t)

– You can earn $1000 and help Home Team BBQ of Charleston by finding and turning in a missing notebook with key information on their upcoming location

Linkdown: 11/25/15

– CNN calls the combination of barbecue and  football a “rapturous experience” and calls out places in some rivalry games this coming weekend including Allen & Son, Stamey’s, and Raleigh’s The Pit

– “Dipped” chicken is available at some some barbecue restaurants in NC including Bar-B-Q King in Charlotte and Lancaster’s BBQ in Mooresville and Huntersville

– Missed this a few weeks back but Southern Foodways weighed in on Calvin Trillin’s New Yorker article on NC barbecue

– We’ll lay off him since the Panthers are 10-0 and he only joined the team in week 4, but Jared Allen favors KC barbecue over NC

CM: You played in Kansas City for a while. Let’s talk barbecue.
JA: I know Charlotte’s probably going to hate me for this, hands down I think Kansas City has the best barbecue in the world. They have a variety. You can go to Arthur Bryant’s up there and get kind of the Carolina style, the more vinegar-y, and I’m not huge on the vinegar. Although it is nice because it’s not as smoky, but for some reason when I think I’m going to get barbecue, I plan on being really miserably full at the end of it. You know? [Editor’s note: The Panthers are 9-0. Nobody here can hate you. Unless you talk smack about Price’s.]

The good part out here is that I’m not miserably full. It’s not that heavy; it’s a lighter barbecue. But yeah, barbecue is great.

– In “so what” news, eastern NC barbecue is ruled healthier than its Lexington counterpart

– Making the South Carolina specialty

 

Linkdown: 10/29/14

– Creative Loafing: Is there an Atlanta barbecue? With quotes from our friend Grant from Marie, Let’s Eat (via)

But is there an “Atlanta style” of barbecue? Arguably the unofficial capital of the South, Atlanta should be known as a barbecue mecca the way Memphis is, right? Or Austin? Hell, even Lexington, N.C. — with a population of fewer than 20,000 — is more of a bona fide barbecue destination than we’ve ever been. Atlanta is situated in the heart of barbecue country, but when you ask some of the area’s best barbecue bloggers and chefs to explain the city’s place in the wider world of ‘cue, you get more hemming and hawing than from a pitmaster being grilled on what’s in his top-secret rub.

– Speaking of Atlanta, the latest barbecue stops for Marie, Let’s Eat are Poole’s Bar-B-Q, Joe’s BBQ, and Sam’s BBQ-1 West

– In this past weekend’s third annual Tempeh Challenge in Asheville. a tempeh from The Bom Bus captured the People’s Choice Award with “its black bean tempeh and North Carolina-style barbecue sauce served with sweet potato mash and sweet potato chips”

– Eight years in, southern Californian Carolina Panther Ryan Kalil knows the difference in barbecue between the two areas…kinda

Q. What has become your favorite Southern tradition?

A. Barbecuing’s a big deal in southern California and it is here, too.

Q. Different styles though, right?

A. Different style, different lingo. Like back home you say, ‘Are you going to a barbecue?’ Here you say, go to grill out. I’m like, ‘Grill out?’

Q. What’s the food at a California barbecue?

A. Different kinds of burgers, steaks. Here it’s like pulled pork.

A video feature on The Great NC BBQ Map from High Point’s Fox 8

– WRAL’s pick for favorite entree at this year’s NC State Fair was a barbecue sundae

Carthage’s own Pik-N-Pig offers the best entree option at the N.C. State Fair – The Barbecue Sundae. Now, it isn’t a traditional ice cream sundae. It is more like a barbecue parfait with layers and layers of goodness. The barbecued pork is topped with a layer of baked beans, then a layer of coleslaw. Just add your favorite sauce on top (we like a mix of both sauces), and you are all set. Served in a convenient 20 oz. plastic cup, you are able to walk and eat quite easily with this blend of sides and meat. Don’t be surprised if you end up finishing it, because it is not nearly as heavy as it sounds.

– WRAL also reviews The Fire Pit, a new barbecue restaurant in Wake Forest

– On Sunday, Sam Jones hits Dallas with his brand of North Carolina whole hog awesomeness for Dia de los Puercos

More info on Dia de los Puercos from TMBBQ themselves, noting that the “hogs that Samuel Jones will be cooking are a Texas-raised heritage breed,” plus this cool photos

– Lexington is #4 on this list of the 12 meat cities in the US, and for good reason:

Of the many “barbecue capitals of the world,” Lexington is by far the smallest. There’s a barbecue restaurant (19) for every thousand people, and most are world class.

– Finally:

Linkdown: 9/10/14

– The 20 most ridiculous NFL stadium foods includes the Hogmolly from Bank of America Stadium, home of the Carolina Panthers (though technically Charlotte is not “in the heart of whole hog country”)

The Hogmolly, created for Panthers GM Dave Gettleman and inspired by his nickname for “linemen of girth.” Sliced smoked brisket, tomato BBQ sauce, fried onions, pickled jalapeno, and cole slaw. It’s called a Hogmolly, so why isn’t there pork? And why are they featuring brisket in the heart of whole hog country? So many questions.

– The 85th Mallard Creek Barbecue Festival and the Q City Barbecue Championship make Creative Loafing’s 5 food events not to miss this fall

– The East-West Barbecue Fest was held in downtown Greensboro last weekend

A short profile on Lexington, NC barbecue and five of its 17 or so barbecue joints

– The latest Smoked column on eater takes a look at Black’s Barbecue; here’s our review (along with Kreuz Market) if you are so inclined

– Speaking of Black’s, their soon-to-be-opened Austin location is hiring

– Marie, Let’s Eat! visits Chuck’s Barbecue in Opelika and Price’s Barbecue House in Auburn during a recent trip to Alabama

– Big Wayner checks out Ubon’s Bar-B-Que and Catering in Yazoo City, Mississippi

– Thanks for the shout out, Barbecue Rankings!

– This awesome 12″ x 18″ print made in South Carolina is on sale from Huckberry (sans frame); if you aren’t a member feel free to join using this link and get $5 credit