Linkdown: 10/26/22 – The “Helen Turner, Lifetime Achievement Award Winner” Edition

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Monk: A few highlights from this past weekend’s Southern Foodways Alliance Fall Symposium where the focus was on barbecue: “questions about what barbecue is, who makes it, and how the craft is changing. From sliced beef brisket to pulled pork, from tacos to fire-roasted vegetables, barbecue speaks to the past, present, and future of the South and to the stories of pitmasters—the places they work, the smoke they conjure, and the sauces they stir.”

Texas Monthly Taco Editor Gustavo Arellano was a day one speaker and compared southern barbecue to Mexican barbacoa:

George and David Barber of Fresh Air Barbecue in Jackson, Georgia were named this year’s recipient of the Ruth Fertel Keeper of the Flame Award

Jiyeon Lee and Cody Taylor of Atlanta’s Heirloom Market Bar-B-Que treated folks to a Korean-inspired barbecue dinner Friday night

On day two, Texas Monthly Barbecue Editor Daniel Vaughn explained why Texas-style barbecue is becoming the predominant style, both across the US and abroad

Food critic Hanna Raskin on the intersection of barbecue and alcohol

Soul Food Scholar Adrian Miller emceed the weekend with stories of black pitmasters

Finally, Helen Turner of Helen’s Bar-B-Q in Brownsville, TN was awarded the Lifetime Achievement Award

Native News

The Lexington Barbecue Festival made a triumphant return after taking the last two years off

The Shepard Barbecue episode of Diners, Drive-In’s, and Dives will air on Friday, November 4 at 9pm ET on Food Network

Dampf Good Barbecue has opened for regular hours at Phillis Farm of Cary; they will be serving their Texas-style barbecue Thursdays through Saturdays from 11am-6pm

Non-Native News

The Southern Smoke festival raised a whopping $1.6M this past weekend

The McRib Farewell Tour? Maybe not…

Linkdown: 2/3/21

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Shortly after my first visit to Mr. Barbecue in Winston-Salem in March of 2019 (which I greatly enjoyed), a spark caught fire in the pit house and nearly burned the entire restaurant down. Last I had heard, it was on track for a May 2020 opening and brick was being laid in the smokehouse but clearly that didn’t happen as scheduled (which can be excused during a pandemic, of course). Thankfully, the silence was not a bad omen as WXII is reporting that Mr. Barbecue will reopen later this month.

This will be one in the win column for classic, wood-fired NC barbecue joints, a sometimes rare occurrence these days. Of course, Wilber’s Barbecue in Goldsboro came back from the dead last year under new ownership and there are a host of new or announced restaurants that are smoking barbecue the old fashioned way (most of which seem to be in the greater Raleigh area). But more often than not, these older joints are closing (see Allen & Son, Bill Spoon’s, Bill Ellis Barbecue, The Original Q Shack, among others). But not today, Satan. Not today.

Now, just cross your fingers and toes until late February…

Native News

Sam Jones BBQ has finally opened in Raleigh and is currently in a “soft open” mode

Lawrence Barbecue is hosting a Mardi Gras Party on February 16

More on Lagoon, the sister “leisure bar” to Lawrence Barbecue

Bill Ellis Barbecue, which closed 2 years ago, is going on the auction block as part of a parcel of land in Wilson

Another delay for The Preserve; the pop-up from Ed and Ryan Mitchell has been pushed back to March 5 from late January

Big Mike’s BBQ is opening a location in downtown Cary after expanding to Apex last year

Make your own Cheerwine barbecue sauce with Cheerwine syrup

Non-Native News

Smokejack in Alpharetta, GA is a “must-visit” according to The BBQ Review

Moe Cason has announced his plans for a barbecue restaurant in Des Moines, IA, and pulls no punches when it comes to other restaurants in the area

How Franklin Barbecue has adapted to barbecue during a pandemic

Linkdown: 6/3/15

– Remember the Carolina-style barbecue joint in SF, Rusty’s Southern? Well there, “barbecue doctrine gives way to what simply tastes right” as they do their variations on NC and SC style barbecue and sauces

– EDIA, Inc, the folks behind The Great NC Barbecue Map, collaborate with Garden & Gun Magazine on 5 lesser-known NC barbecue joints

– This DC-area blog has a breakdown of the different spots around DC to try various styles of barbecue

– Red Hot & Blue opened its latest chain restaurant in Cary in early May

– Marie, Let’s Eat! visits Couch’s Barbecue in Ooltewah, TN for the second time and reiterates that its worth a stop, even if the style of barbecue is a little unique

– Robert Moss goes in deep on Central Texas sausage in his latest post for Southern Living

– Some (but not all) details on Looking Ahead to the Past BBQ, a cool sounding barbecue event around Charlotte on June 14; the location has yet to be disclosed:

The Relish Carolina event will include outdoor cooking by chef Jim Noble and his Noble Food & Pursuits team, wine pairings by Eric Solomon of European Cellars, and involvement from Dan Huntley of Dan the Pig Man Barbecue, Free Range Brewing, Haunt Bar and Unknown Brewing. Some of the proceeds will benefit The Kings Kitchen and Bakery, owned by Noble, which supports homeless programs in Charlotte.

Linkdown: 1/14/15

– Barbecue Bros fave Midwood Smokehouse is adding a Ballantyne location so that folks in suburbia can have good barbecue too; it will also allow them to expand their catering operations with the space’s larger kitchen

– Charlotte Observer restaurant critic checks out The Improper Pig and has mixed reviews

The place’s selection of sauces also include a sweet/spicy traditional, an Eastern-style and a mustard one, plus versions dubbed Korean, Thai and teriyaki. You’ll want to try them, and use at least one liberally. A half chicken, smoked, had more moisture than the pork, though not much more flavor. Wings were OK, and go for $10 a pound, in our case eight wings.

– Over in the Triangle, Big Mike’s Brew N Que opens in Cary; half barbecue restaurant, half bottle shop

– Robert Moss breaks down the unique regional variations of brunswick stew

– Speaking of which, in his latest column he moves away from exploring certain dishes to reviewing a barbecue joint; first up, its B’s Cracklin BBQ in Savannah, who only opened last October but is cooking heritage breed hogs over all types of wood

– Steve Raichlen predicts barbecue trends in 2015

The Eater National 38 includes Franklin Barbecue and Gunshow in Atlanta, which serves whole hog barbecue

– Daniel Vaughn’s most underrated barbecue meats and sides in Austin

– Useful NC infographic

– King’s in Kinston gets the Our State Carolina ‘Cue treatment