Linkdown: 9/30/15

– This year’s 86th Annual Mallard Creek Barbecue will be on Thursday, October 22

– Queen City Q and the Hornets enter into a partnership for the upcoming NBA season

As part of the multi-year agreement, Queen City Q will operate a pair of branded concession stands at Time Warner Cable Arena, one on the lower level and one on the upper level, allowing fans to enjoy some of the area’s best and most popular barbecue while attending events in the building.  Queen City Q products will also be featured on the arena’s suite menus.

– Charlotte Agenda makes one of their bold and click-baity proclamations that “the best barbecue in Charlotte just might be sold by Boy Scouts

-The second Charlotte-area location of Smoke opens in Stonecrest next week

– Steve Raichlen has some barbecue secrets from Ed Mitchell in the HuffPo

– Marie, Let’s Eat! visits the newer, larger Character’s Famouse BBQ in Adairsville, GA – you might recognize its pitmaster Michael Character from BBQ Pitmasters

– NOLA Smokehouse in New Orleans closes this Saturday

– Johnny Fugitt has 7 recipes he must try from the 12 Bones cookbook

– Robert Moss’ list of the south’s best barbecue beverages rightly includes Cheerwine

– Some details on a pre-Barbecue Festival shindig:

-Speaking of Lexington, Brad Livengood of The Lexington Dispatch has some barbecue history regarding pirates I previously had not come across

Pirates loved to party, and there was nothing like a good pig picking to make a party atmosphere. So they devised a process based upon an apparatus made of green wood. It was a rack of sorts, to hold the pig’s carcass as it was being smoked. The rack was placed over a pit filled with charred embers to slowly simmer the meat. They called the process, the boucan. Its practitioners were soon known as boucaneers. The often used synonym for pirate, buccaneer, comes from this method of cooking barbecue. I don’t know if there was hickory wood involved, but it surely was smoked and pit-cooked. So we lovers of barbecue in Davidson County have something in common with Blackbeard and his ilk, and it’s just a short walk down the pages of history from the tastebuds of some cutthroat pirate to our love of a chopped sandwich today.

– Lucky Peach says there are 14 (!?) styles of american barbecue

Linkdown: 7/1/15

– Chef Michael Symon is apparently trying to invent Cleveland-style barbecue

According to Symon, Cleveland-style barbecue will pay homage to the city’s Eastern European population with kielbasa and sauerkraut. As for the meat, it will be smoked over applewood “because of the large amount of apple orchards in northeastern Ohio.” It will also include its own signature style of barbecue sauce. Symon reveals:

“Because ketchup is made in Pittsburgh, we would never serve a tomato-based sauce in Cleveland. Cleveland’s known for its mustard, and I wanted to use that as the base of our sauce. But instead of the classic, Carolina, yellow-mustard BBQ sauce, I’m using Cleveland’s famous brown mustard, Bertman’s.”

– Another week, another list: First We Feast’s 29 Bucket List BBQ Joints for Every Smoked-Meat Connoisseur, though this list has quite the pedigree for its contributors ranging from reknowned pitmasters to barbecue editors to James Beard Award-winning authors

– Food and Wine has 7 tips for the backyard barbecuer including my favorite: pick pork

– Might want to steer clear of Tarheel Q in Lexington for awhile after nearly 100 216 people have gotten sick off their ‘cue; gotta say, with a placed named Tarheel I’m not too surprised

– Franklin Barbecue makes The National Eater 38 for 2015

– Barbecue Rankings read Franklin’s book, and here are the seven best things about it according to him

– Barbecuing on the Fourth of July is an American tradition

– Midwood Smokehouse and 10 Park Lanes makes Fervent Foodie’s list of Best Charlotte Restaurants

– The best barbecue side dishes, according to Southern Living

– Thrillist: 12 of the most important women in barbecue

– This listicle of 10 delicious joints in NC includes a couple of barbecue joints – B’s Barbecue and Lexington #1

– Speedy: look away…now

Spending the day at the North Carolina State Barbecue Championship in Tryon from early June

–  A rundown of the barbecue styles you can find in NYC

– Frank Kaminsky: Public Enemy #1

Linkdown: 6/25/14

– While the newest incarnation of the Hornets opted not to use Alexander Julian as a free consultant to help design their new uniforms, he designed the original ones in exchange for barbecue

Julian was already a standout in the design world because of his “Colours” collection of men’s clothes when Shinn asked him in the 1980s to come up with the Hornets’ original uniforms. Julian said he would do it if Shinn would ship five pounds of barbecue to his house in Connecticut every month – “Carolina caviar,” as Julian called it.

“I had no idea that an expansion team uniform was going to sell as much as it did,” Julian said. “I was really dumb. I didn’t know what I was giving up. I normally get a five percent royalty. The reports I saw was that they sold over $200 million worth of stuff. So I traded $10 million for some barbecue. George got rich, and I got fat.”

– Stamey’s was featured on the Cooking Channel show “Man Fire Food” (via bbqboard) yesterday

– Well this sounds promising:

– Yet another list of best barbecue joints in America, this time from Smart Travel list (via Huffington Post). At least it’s pretty accurate for NC, both in the description of east vs. Lexington styles as well as the joints they choose

Where to Get It: Our resident North Carolinian editor says Allen & Son in Chapel Hill is quintessential, with large brick pits out back and telltale checkered oilcloth on the tables inside. Skylight Inn in Ayden earns Southern Living‘s high praises for its whole-hog approach. Locals laud Lexington Barbecue‘s wood-smoked, ketchup-laced pork shoulder; a roll to heap it on will cost you $0.17 extra, and some Cheerwine (a super-carbonated cherry soda native to the area) is the only proper accompaniment.

– From a few weeks back, Daniel Vaughn (aka bbqsnob) had the good fortune to explore whole hog barbecue through tasting it from Ed Mitchell, Samuel Jones, and Rodney Scott at The Big Apple BBQ event earlier this month

– Robert Moss explains smokers across the south in this article for Serious Eats (via)

– 8 Things to Eat at a Charlotte Knights game includes two barbecue items from Queen City Q – a pulled pork potato and a pulled pork sandwich

– Q4Fun figures out which beers from NoDa Brewing pairs best with various barbecue dishes

  • Pulled pork
  • Mustard sauce – Ramble on Red – counterbalances the acidity – competing flavors 
  • Vinegar sauce – Ramble on Red or Cavu 
  • KC style sauce – Hop Drop ‘n Roll 

– This Fourth of July, feel free to go with slaw as a side dish at your cookout

“Slaw is universal,” says John Shelton Reed, author of “Holy Smoke: The Big Book of North Carolina Barbecue .” “Slaw is part of the deal unless you ask not to have it.”

– Well this looks amazing: John Lewis of la Barbecue and Rodney Scott of Scott’s Bar-B-Que to smoke barbecue together in Charleston; too bad its on a Sunday and during the World Cup Final