Linkdown: 9/15/21

As of Monday, Robert Moss has officially launched his new digital publication Southeastern Dispatch, a “fresh look at food & drink in the Carolinas.” He has enlisted food journalists from both North and South Carolina, and so far posts have covered the Triangle and Charleston, with surely more cities and regions to be covered soon. I briefly spoke with him about this at Jon G’s Barbecue last month and have been intrigued ever since. I am curious what this mean’s for his weekly Cue Sheet barbecue newsletter, which took a brief hiatus but returned this week post launch.

Read more at SoutheasternDispatch.com.

Native News

Jon G’s Barbecue, Lawrence Barbecue, and Prime Barbecue all make this list from Southern Living

For his new Southeastern Dispatch, Moss also examines what happened to Raleigh’s barbecue boom?

Indian Trail’s 100 Main Beef and Barbecue is now both a barbecue restaurant and a country store

Barvecue, the wood-smoked plan-based barbecue company out of Cornelius, is rolling out to 12 colleges and universities and just signed a deal with Sprouts Farmers Market

A&G’s Barbecue & Chicken in Carolina Beach to close this week after 33 years in business as owner Angela Stainaker retires; the restaurant will be taken over by Tammy and John Sharpe, who will reopen the location as Butts ‘n’ Such

Non-Native News

The Washington Post is also featuring vegan barbecue

The Smoke Sheet interviewed Daniel Vaughn in last week’s issue

Now that’s a #woodpilewednesday

Linkdown: 3/17/21

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Mr. Barbecue has finally re-opened for takeout in Winston-Salem as of this past Monday, nearly 2 years after it closed due to a pit fire. As I wrote in the February 3 linkdown, this is definitely a win for classic, wood-smoked NC barbecue joints. I do have to admit, I was a little worried after they didn’t open by the end of February as they had initially announced but a few weeks delay can be excused. Mr. Barbecue is now open Mondays to Saturdays from 10:30am to 9:30pm.

Native News

Reminder: Jon G’s Barbecue food truck will be at Waxhaw Taphouse today for St. Patty’s Day starting at 5pm

Backyard BBQ Pit in Durham makes this list from Southern Living’s Robert Moss

For Moss’s iconic dish for NC, he selects the humble barbecue tray from the Piedmont region

More coverage of the inaugural Pinehurst Barbecue Festival which will take place on Labor Day Weekend of this year; Chef Joe Lumbrazo of Backyard Bistro restaurant and Ashley Sheppard of the historic Pik N Pig Restaurant in Carthage have joined Ed Mitchell as pitmasters for the event

Barvecue, producers of wood-smoked, plant-based barbecue, has broken ground on the world’s largest plant-based smokehouse in Cornelius; dubbed the “Carolina Smokehouse” the 10,000 square foot facility plans to open in July of 2021

Mac’s Speed Shop and Noble Smoke have two of the best patios in Charlotte

Non-Native News

Evan LeRoy reflects on a year of pandemic barbecue

Rodney Scott’s recipe for leftover barbecue and grits is featured in Parade Magazine

Matt Horn is adding burgers to his budding barbecue empire

Adrian Miller featured in Stanford Magazine as the “bard of “barbecue”

My body is ready: