Linkdown: 11/21/18

Rodney Scott and Dr. Howard Conyers are on Southern Living’s Southerners of the Year 2018

Midwood Barbecue and Seoul Food Meat Co make Charlotte Agenda’s list of Top 50 restaurants in Charlotte:

Missed this a few weeks back, but here is Matthew Odam’s list of best barbecue in Austin

Several barbecue restaurants including Midwood Smokehouse, Sauceman’s, Seoul Food Meat Co, and Peace-N-Hominy Q Shack are represented on this list of best wings in Charlotte 

Brunswick stew was the culprit for what made nearly 300 people sick from the Poplar Tent Presbyterian Church BBQ in Concord

Awesome news:

More on Dave Grohl’s barbecue obsession, this time from Maxim

The Smoke Sheet is a new barbecue newsletter worth checking out:

Tex Mex and Barbecue equals crazy delicious:


When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.

PREACH:

Cook Out – Charlotte, NC

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Name
: Cook Out
Date: 10/19/18
Address: 10645 Park Rd, Charlotte, NC 28210
Order: Cookout tray with barbecue sandwich, tray pups, tray nus, and sweet tea (link to menu)
Price: $5.68

Monk: I was first introduce to Cook Out, a Greensboro-based fast food burgers and milkshakes chain, way back in 1993 when our family moved from Fayetteville, NC to High Point. Those milkshakes were legendary and any time I had them it was a big, big deal.

Then, I was introduced to Cook Out in a whole new light back in my college days in the early 2000’s, where the Western Blvd location was a favorite post-bar, late night destination. Not only did it stay open way past the bars (until 5am on the weekends) but the food was ridiculously cheap ($3.99 for a Cook Out Tray at the time). To say that it did the trick on many a late night my last couple of semesters would be an understatement, and I have the photos to prove it.

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I mentioned the price – while it was $3.99 for a Cook Out Tray in the early 2000s, it will now run you $5.25. With it, you pick from about 10 main items including burgers, chicken sandwiches, hot dogs, and even a barbecue sandwich. Then, you got to pick two sides – and in addition to the usual fries or onion rings, things like corn dogs, chicken nuggets, and quesadillas are considered sides. Top it off with a huge 32 oz sweet tea (or sub it out for one of their 40+awesome milk shakes) and you felt like you were stealing for the amount of food you were getting for around $5. To read more on the wonders of the Cook Out Tray, check out this Drew Magary piece in Deadspin from his visit to one in Durham in 2012. He does more justice to it than I ever could.

The Cook Out in Raleigh had a few picnic tables but is really more of a drive through or takeout place. While that is the predominant layout of most Cook Outs I’ve encountered, you will occasionally find those with an actual sit down restaurant with an order counter inside such as this one in south Charlotte near Pineville.

I knew what I was getting when I opted to review the barbecue sandwich here. It was not going to blow my socks off, but it did end up being a serviceable version of an eastern NC barbecue sandwich. It comes already topped with a mayo slaw and hot sauce and is surprisingly spicy. You don’t get really any smoke in the pork but it will definitely satisfy in a pinch.

I got my usual side order – hush puppies and chicken nuggets (or “tray pups and tray nugs” in Cook Out employee parlance) – and though they are clearly from frozen, again they will do in a pinch.

Which brings us to the point of Cook Out. It’s fast and cheap food that you shouldn’t think (or perhaps write in my case) too much about. Though when it comes to their barbecue, get it if you must but my recommendation would be instead of that, get one of their crazy good burgers (my recommendation would be Cheddar Style) and a shake. You’ll thank me later.

(For more thoughts on Cook Out, check out one of the chapters at Marie, Let’s Eat! here or here)

Ratings:
Atmosphere/Ambiance – 2 hogs
Pork – 2.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

Linkdown: 8/20/14

– Wayne Monk, Sam Jones, and other “old-school pitmasters” weigh in on how the barbecue industry is changing

“To cook pork shoulders the way we do it, it’s a 10-hour process. It’s hard these days to find young men to learn a trade like this that they’re proud of, that have 10-hour days. People take shortcuts, like gas cookers. But the more gas cookers there are, the better my business gets.” – Rick Monk, Lexington Barbecue (Lexington, NC)

– You may remember this bill from a few months back due to its dubious claim to South Carolina being “birthplace of barbecue,” but in any case its finally official: barbecue is South Carolina’s “southern picnic cuisine”

– Speaking of South Carolina, would the Senator Frank Underwood from House of Cards really be eating ribs instead of pulled pork?

– Registration for the 2014 Q City Charlotte BBQ Championship is now live until slots fill up; also, it is now a NC BBQ Association event rather than a Memphis BBQ Network one as it had been in years past

– According to Daniel Vaughn, barbecue editor of Texas Monthly, “[t]he brisket I’ve had in New York lately is better than a lot of places in Texas”

– Vote for best barbecue (as well as other cuisines) in Creative Loafing Charlotte’s Best of 2014 survey

– On September 7, five Louisville chefs will compete in a whole hog challenge to determine who will be crowned the “BBQ King or Queen” (via)

At the stand-up tasting reception, they’ll serve six dishes that illustrate entire animal usage, scored on utilization, presentation, barbecue influences and flavor. The perfect plate spotlights the whole pig and can ultimately inspire restaurant owners to greater support of local agriculture, according to event founder Brady Lowe.

– This Eater guide to the best pulled pork in Austin features a couple of the usual suspects plus a few I hadn’t heard of before (via)

– Marie, Let’s Eat! visits Papa Joe’s BBQ Pit and Cook Out in a review from last week

– This month’s Carolina ‘Cue feature from Our State is Big Mike’s Barbecue, a food truck out of the Raleigh area

At this writing, there is but one place you can find Big Mike’s Barbecue: It’s indeterminate, location at present unknown, its setting determined by demand, a roving outlet for the conveyance of pork in its various guises. Big Mike calls it the Red Barn. You would, too, if you saw it, because that’s exactly what it appears to be. No room for towering bales of hay or horse stalls or tractors, though, just big enough for a sink and a counter and a little smoker toward the back, on what looks like a screened-in porch, and small enough to be pulled behind a GMC Sierra 2500HD. You order through one of the barn windows. On the window is a drawing of a pig holding a fork and knife, a pig with a big smile on his face, as if he’s happy to be eating himself. And, on any given day, the Red Barn could be in the parking lot of the building where you work, near a bar you frequent, or at a party where you’re the guest of honor.

– Brooks Sandwich House, home of Charlotte’s best burger, has barbecue available seasonally and it is back; I’m not sure what to expect from it but when I try it I’ll at least get a burger as well

– A preview of things to come from Buxton Hall?