Linkdown: 5/12/21

Featured

In one of the latest signs of a return to normalcy, 60 teams participated in last weekend’s 40th Annual BBQ on the Neuse Festival, the world’s largest whole hog competition. Attendance was larger than expected, with upwards of 15,000 attendees (vs an expected 5,000) coming to downtown Kinston to enjoy barbecue, music, and a little rainy weather (at least on Friday night).

In terms of winners, contestant Amy Bell had a good year, winning first overall in product quality and sauce. The rest of the winners here:

Next year’s event will be held on May 6-7.

Native News

Indy Week reviews the Raleigh location of Sam Jones BBQ, which doesn’t even have a freezer on site

Daniel Vaughn spent a little over a week in NC and ended his tour at Jon G’s Barbecue this past Saturday where I was fortunate enough to meet up with him

Non-Native News

Congrats to Valentina’s Tex Mex BBQ on their new space in Buda, about 15 minutes south of their current location in South Austin

Juan Luis from John Lewis of Lewis Barbecue makes this list

A few shows with barbecue-focused episodes – Ugly Delicious, Cooked, Taco Chronicles, The Chef Show – are on this list from The Manual

Bon Appetit has an essay from Black Smoke

But of course Texas has a state high school barbecue championship

It’s not everyday that a barbecue restaurant gets featured in Architect Magazine; in this case its Black Hog BBQ in Ashburn, VA

Linkdown: 3/31/21

Featured

Rodney Scott’s barbecue book came out earlier this month and this week he spoke with Steve Inskeep of NPR’s Morning Edition, and in the feature he opens up more on the current state of the relationship with his dad than I’ve previously read. Sadly, it’s not in a great spot.

“His objection was, you didn’t start this. You’re not the barbecue guy … and he said, you know what, just go open your own place, get away from here,” he says.

“Sometimes I would pass him in certain areas and he would kind of turn his head,” he says. “He wouldn’t even wave if he saw me wave at him.”

However, Rodney Scott is at peace with his decision to strike out on his own, first by opening a restaurant in Charleston and then a second location in Birmingham, AL (with an Atlanta location planned for this summer).

“I want to take over the world with barbecue,” he says. “You could put a whole hog in front of some people and you’re going to get at least 50 to 100 people that’s going to come together and eat. So, in my mind, why not everybody around the world fire up a hog. And I bet you, it’ll be some joy, a whole lot of partying, a lot of smiles. And the world would be a better place.”

Native News

Several NC barbecue restaurants are featured in this handy guide of restaurants along I-95 worth a stop

Non-Native News

“The heart and soul of the craft barbecue movement [in Kansas City] is located in central Texas”

Blue Smoke has reopened in New York

Smoke & Steel BBQ in Bangor, Maine will feature barbecue and axe throwing

Shuler’s BBQ is opening a second location in Lake City, SC

Saucy’s Southern BBQ and Cuisine in Denver launches a wing and barbecue sauce featuring THC distillate

Check Daniel Vaughn’s Twitter for his big barbecue roadtrip from last week including newcomer Distant Relatives BBQ; nature is healing!

Linkdown: 1/5/21

Featured

My new year’s resolution: I will finally do pork steak’s in my backyard. Mark my word. Now, just to find a local grocery or butcher shop that has them or will cut them for me. -Monk

Native News

Congrats to Jon G’s Barbecue on their receipt of this award from Hometown Heroes of Union County

Three barbecue joints – Midwood Smokehouse, Sweet Lew’s BBQ, and Noble Smoke – make Charlotte Magazine’s 50 best restaurants in Charlotte list

Highlands Smokehouse has new ownership, and they aim to bring a beer garden vibe to the barbecue restaurant

Bib’s Downtown in Winston-Salem was the latest casualty of the pandemic right before the new year

Sweet Lew’s BBQ is the one barbecue joint on the list, but mmmm…pork and chicken skins

Apple City BBQ in Taylorsville introduces a few new menu items for 2021 that have a local bent to them: their hot links will be sourced from Chapman Cattle Company in Alexander County and their grits will be stone ground the old fashioned way at Linney’s Water Mill

Non-Native News

RIP to Mike Mills of 17th Street Barbecue, simply known as “The Legend”

So this happened

…which led to Texas Monthly’s Daniel Vaughn attempting to recreate

Donnie Harris Sr of Pack Jack Barbecue in Sebastapol has been smoking for 40 years

Ribs n Reds is NC-born Chef Bryce Shuman’s pivot to barbecue

Kevin’s BBQ Joints with a couple of recent posts about the knives and sharpeners that barbecue joints use

5 lb barbecue cake

LOL

Linkdown: 3/4/20

In Vivian Howard’s upcoming PBS series “Somewhere South” she will be exploring the foods uniting cultures across the South; barbecue fans should be excited for the description of episode 6:

Episode 106: “How Do You ‘Cue?” (Friday, May 1, 9:00-10:00 p.m. ET)

On a tour of eastern North Carolina barbecue joints, Vivian is reminded of traditions that define the area’s version of pork barbecue while being introduced to new techniques. Flipping what she already knows about ‘cue, Vivian sets out to uncover buried histories and learn about the unexpected ways different types of meat are smoked, pit-cooked, wood-fired and eaten. We learn that barbecue – both the food and the verb – cannot be pigeonholed into one definition. Starting from the whole-hog pits in her figurative backyard, Vivian explores the history of Black barbecue entrepreneurship, from the North Carolina families who started turkey barbecue to the women firing up pits in Brownsville and Memphis, Tennessee. Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. In Texas, robust barbecue techniques steeped in tradition are being morphed by longtime families doing what they know best. A pair of sisters in tiny San Diego, Texas add a Tejano touch to their barbecue joint menu, and two Japanese Texan brothers with a smokehouse pair brisket and bento boxes.

Dish was purchased by Sweet Lew’s BBQ owner Lewis Donald last fall and reopened this week with sandwiches on the menu that include turkey and pork belly smoked at Sweet Lew’s BBQ

Details on Hogs for the Cause, happening later this month in New Orleans

Prime Barbecue and Cut & Gather are included on Eater Carolinas’ 5 most anticipated restaurants list

Texas Monthly Barbecue Editor went on a mollejas hunt in South Texas

Happy belated Texas Independence Day!

Congrats to Barbecue!