Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!
Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)
Local Charlotte barbecue guy Jack Arnold recently had his Instagram hacked but thankfully has since recovered it
A new barbecue cookbook is coming from photographer Ken Goodman:
Wilson gets a new barbecue restaurant in New South BBQ, which takes an “international house of barbecue” approach
Longleaf Swine (nice name), a food truck caterer in Raleigh, is going brick and mortar in the Transfer Co. Food Hall
The Free Times in Columbia breaks down barbecue restaurants both local and within a few hours drive
Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”
I wonder how the folks in Texas are reacting to this:
For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.
– Adrian Miller, James Beard Award Winner: It’s time to diversity the BBQ Hall of Fame
Of the 27 inductees chosen thus far, only one African American is in the Hall. This is an absurdity that needs to be rectified given the significant contributions that African Americans have made to American barbecue culture.
– What’s the best beer pairing for barbecue? 12 pitmasters weigh in, including Sam Jones
– No surprise here
– Heirloom Market BBQ, B’s Cracklin’ Barbeque, and Fox Bros BBQ continue to be on Eater Atlanta’s refreshed 38 essential restaurants
– Midwood Smokehouse Park Road and Unknown Brewing have collaborated on a smoked malt Helles beer called Heaven and Helles and are debuting it this Saturday at their Hop, Chop, and Sauce It party
– TMBBQ’s best pitmaster pit stops in Texas
– Conyers also earned a PhD in 09 from Duke
– City Limits Q in Columbia (who I still really need to try) is serving smashburgers this Friday at Craft and Draft
– Jon G’s Barbecue will be at the Union County Farmer’s Market in Monroe this Saturday at 10:30
– Not sure if there will be any left at the time of posting, but here’s your PSA
– READ THIS NOW: This doozy of an article in this week’s New Yorker from James Beard-nominated writer Lauren Collins explores America’s most political food; it was based on a Charlotte Observer article from the awesome Kathleen Purvis on Maurice’s Piggy Park from last December
In 1964, Maurice Bessinger was the president of the National Association for the Preservation of White People. On August 12th of that year, Anne Newman and a friend drove to the West Columbia Piggie Park. They stopped outside the lot for curbside service. A waitress emerged and, seeing that they were black, returned to the building without speaking to them. Then a man with a pad approached the car but refused to take their order, even though white customers were being served. In Newman v. Piggie Park Enterprises, Inc., the district court asserted that “the fact that Piggie Park at all six of its eating places denies full and equal service to Negroes because of their race is uncontested and completely established by evidence,” but it concluded that the restaurants, because they were principally drive-ins, weren’t subject to the public-accommodation provision of the Civil Rights Act. When a higher court reversed the ruling, Bessinger appealed to the Supreme Court, claiming that being forced to serve black people violated his religious principles. He lost, in a unanimous decision.
– The Atlanta Journal Constitution reviews Texas-style Das BBQ; our review to come in a couple of weeks
– A sneak peek at the Juan Luis menu from John Lewis; the Tex-Mex spinoff will open in downtown Charleston later this spring
– A McRib-style sandwich made with actual smoked rib meat
– Grant tries some decent chopped beef at Hwy 58 BBQ in Ooltewah, TN
– Eater: 17 Essential Dallas-Fort Worth Barbecue Destinations
– Chef Vivian Howard’s favorite barbecue restaurants include B’s Barbecue and Skylight Inn
– Confirmation that Chef Jim Noble’s barbecue restaurant has gone mobile
– Fuller’s Old Fashioned Barbecue has reopened in Fayetteville after the original Lumberton location closed due to damage from Hurricane Matthew
– EDIA Maps is selling a NC BBQ and Beer Map combo pack
Name: Palmetto Pig Barbecue Restaurant
Address: 530 Devine St, Columbia, SC 29201
Order: Barbecue sandwich with sweet tea (link to menu)
Monk: After a stop at True BBQ, I researched and decided what the second and last stop of my quick SC sojourn would be while partaking at The Flying Saucer in downtown Columbia. There may have been a better option for barbecue (Little Pigs remains on my list), but Palmetto Pig Barbecue Restaurant was very convenient to the Saucer’s downtown location, mere blocks away, so in the end that won the day.
Had I been spending more than two hours in Columbia, I would have been a little hungrier by the time I got to Palmetto Pig but after a small plate at True BBQ and my requisite three beers at the Saucer, I skipped the buffet and opted for just a sammie. I also skipped the mustard this time around and went for the spicy vinegar sauce.
And what a huge sammie it was. In my haste I didn’t notice how well the pork was smoked or whether I could taste any wood smoke but my hunch is that the pork, though tender as it was, is heavily dependent on whichever sauce you choose. The spicy vinegar was indeed spicy; gotta say, I didn’t look twice at the Texas Pete on the table. And did I mention how big it was? It was a good sandwich overall, albeit a little on the pricey side.
While I can’t say that I got a complete feeling for all of the barbecue offerings at Palmetto Pig Barbecue Restaurant, I did get a nice sandwich that did the trick.
Atmosphere – 3 hogs
Pork – 3 hogs
Overall – 3 hogs