Linkdown: 11/4/20

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A trio of John Tanner Barbecue stories on NC barbecue joints – Rick’s Smokehouse, The Barbecue Center, and Midwood Smokehouse – including where I (Monk) was able to meet up with him in Charlotte. I enjoyed a meal with John – he got the pork combo platter and I got the brisket – on the patio at the Park Road location of Midwood Smokehouse a few weeks back on a warm October weekday. John certainly has his bona fides when it comes to barbecue – he is a certified True ‘Cue Inspector for the Virginia and DC Metro area and has an impressive archive of reviews over at John Tanner’s Barbecue Blog – and is an even nicer man to boot. I enjoyed our lunch conversation that ranged from barbecue to NASCAR to John Coltrane. Be sure to check out his blog and like his Facebook page.

Native News

Blues on Franklin gives Chapel Hill a new barbecue option owned by three generation of Tar Heels

QSR Magazine interviews Sam Jones ahead of his Raleigh restaurant opening later this year and some of the challenges faced due to COVID-19

Picnic is selling to-go coolers of barbecue or fried chicken

Non-Native News

Dozier’s BBQ is worth the drive, and in Houston that usually means a lot of driving

Interview with Evan LeRoy of LeRoy & Lewis from Austin 360

In Texas, Thanksgiving means barbecue (much like every other day)

In Texas, bakeries also sell barbecue cookies

Friday Find: “Too Much Pork for Just One Fork” by Southern Culture on the Skids

Southern Culture on the Skids (or “SCOTS” for short) are a band from Chapel Hill, NC who while I was in high school were best known (to me at least) for their live shows where at various points they would pass around a large aluminum pan of banana pudding (during their song “Banana Puddin'”, naturally) and buckets of fried chicken. This song appears on their 1994 album Ditch Diggin’ as well as the 2013 re-recording of the album called Dig This.

Lyrics:
I got too much pork for just one fork
Won’t you pass that apple pie
I got a-too much pork for just one fork
Oh won’t you pass that apple pie

I said hey mister rhythm, mister rhythm is king
He killed the pig with a tambourine
Everybody got happy, everybody got glad
Till the weather turned warm
And that pig went bad

I got too much pork for just one fork
Won’tcha pass that apple pie
I got too much pork for just one fork
Won’tcha pass that apple pie

Now don’t you worry
Everybody here’s gonna get paid
Ah don’t you worry
That’s what the boss man say
I gotta too much pork for just one fork
Too much pork

I said, hey mister rhythm, mister rhythm is king
He killed the pig with a tambourine
Everybody got happy, everybody got glad
Till the weather turned warm
And that pig went bad

I got too much pork for just one fork
Won’tcha pass that apple pie?
I got too much pork for just one fork
Won’tcha pass that apple pie
Hey don’t you worry
Everybody here’s gonna get paid
Yeah don’t you worry
Everybody here’s gonna get laid
I got too much pork for just one fork
Too much ham for just one jam
I got too much sow for just one bow
Hey babe I’m talkin’ pig oh honey can you dig
I got too much, too much, too much, too much
Too much pork
I got too much, too much, too much, too much
Too much pork

Linkdown: 7/10/19

Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs

Chapel Hill’s TerraVita Food & Drink Festival will end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.

Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard

USA Today has their list of the country’s best regional barbecue joints but somehow includes Bill Spoon’s in Charlotte for North Carolina? Ok.

Southern Smoke by Matthew Register gets reviewed by the Triangle free paper

Where to Eat Barbecue Around D.C. according to Eater

A smoker fire has closed a downtown Atlanta joint

The Story of NC BBQ exhibit is currently showing at the NC Transportation Museum in Spencer

Jim Auchmutey on the south’s most overlooked barbecue states, Alabama and Georgia

More from Auchmutey on five myths regarding barbecue

Author D.G. Martin on what should replace the closed NC barbecue (and other roadside eatery) joints

A glowing profile of Matt Horn, “the future of Bay Area barbecue”

Friday Find: Kevin Pang interviews Keith Allen during BBQ Road Trip ’10

Kevin Pang, formerly of the Chicago Tribune and now of the AV Club’s food blog The Takeout, took a barbecue road trip from Chicago to the Carolinas and back in 2010 and documented it on the BBQ Roadtrip Tumblr. Here, he interviews Keith Allen of the recently departed Allen and Son Barbecue in Chapel Hill to discuss his philosophy on barbecue.

Side note: I remember devouring this roadtrip blog in on sitting back when we first started our blog. What a cool trip, and I could only wish for someone to pay the Barbecue Bros to take a similar trip.