Our State Magazine’s February issue has a big write up on 26 Essential NC Barbecue Joints
Vote once a day between now and February 25
Steve Raichlen’s upcoming book on brisket comes out in April; here’s a book review
Speaking of Texas barbecue, Daniel Vaughn’s list of the best sausage wraps in Texas (aka #roadsausage)
J.C. Reid on the rise of vertical smokers where space is a little more limited
Relevant Instagram tips for some…
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:
– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)
Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)
Been working on this piece since I was still in #ATL and v excited to finally share it! A look into the indomitable Bryan Furman of @bscracklinbbq — not only imho the world’s best bbq but also “revolutionary” according to @KosherSoul. And there’s a video! https://t.co/qXRtgwgZwF
— Hilary Cadigan (@hilarycadigan) June 25, 2018
– B’s Cracklin Barbeque and a few other Barbecue Bro faves are on this Eater list of best Atlanta barbecue
– Eater’s got a list of barbecue in New York City, too
– Meet the Executive Pitmaster for Midwood Smokehouse’s 4 locations, Matt Berry
Meet the executive pitmaster and the upscale executive chef behind the craft barbecue at Midwood Smokehouse. https://t.co/xFIeLzsQ4d #Partner #CLT5 @MidwoodBBQ @aliciarthomas pic.twitter.com/ixVeWwu42F
— CharlotteFive (@CharlotteFive) June 26, 2018
– Noble Smoke is one of Charlotte Agenda’s 9 most-anticipated restaurants and bars opening in Charlotte by the end of 2018 (wow that’s not a brief title)
– The Takeout has a crash course on Chinese barbecue, which isn’t wood-smoked like American barbecue
– Houston foodwriter J.C. Reid on the expanding role of the pitmaster
Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.
– 8 Austin barbecue sandwiches that break the mold
– This Travel + Leisure list of the 25 best places for barbecue in the U.S. is based on Yelp and is…certainly a list
– Reminder: Daniel Vaughn’s Smokelandia airs its pilot episode tonight
– Registration is now open for October’s Tour de Pig in Lexington
Ready. Set. Ride! 27th Annual Tour de Pig-Saturday, Oct. 13th
Registration is OPEN! #letsride🚲#tourdepig #bicyclesandBBQ #100K #50k #35k #20k https://t.co/i8efjVs2SE
— Tour de Pig (@tourdepig) June 26, 2018
– The pilot for Daniel Vaughn’s barbecue tv show “Smokelandia” will air on Cooking Channel on Wednesday, June 27, at 7:30 p.m. Central Standard Time; Sam Jones BBQ is one of the three joints featured in the pilot which hopes to be picked up for a full season
– The story behind the longtime Stamey’s Barbecue which has been in Tyro for 45 years; owner Dan Stamey is the son of the original owner of Smiley’s and may be a distant relative of Warner Stamey of the Stamey’s in Greensboro
The idea for the restaurant came when Dan Stamey picked up a newspaper and saw a building available for rent at $250 per month. At the time, he was working part time at another barbecue restaurant and working other odd jobs. His father, Herman “Smiley” Stamey, was the original owner of Smiley’s Barbecue on N.C. Highway 8.
– Almond Farm in Millingsport will host its first Blackberry Festival and will also sell barbecue as a benefit for 4-year old Tate Whitley, who has leukemia
– You never hear much about Sam’s but it needs Austin’s help
Yo, #Austin folks! Sam’s Bar-B-Que Is Open, For Now https://t.co/YjHL2rmCjQ via @austinchronicle #BBQ
— soulfoodscholar (@soulfoodscholar) June 12, 2018
– Anthony Bourdain never visited the Piedmont Triad, but Triad City Beat imagines a “Bourdain Trail” in Greensboro, High Point, and Winston-Salem that includes Mr. Barbecue
– Photographer Wyatt McSpadden has taken some great shots of Franklin Barbecue through the years, from its early years in 2009 through the 2015 cookbook and the 2017 fire and the resultant reopening
– Buxton Hall’s Elliott Moss on 3 barbecue rules that were meant to be broken
– (Carolina BBQ-flavored) Utz is better than nuts:
Utz’s Carolina BBQ Chips Are the Good-Time Cousins of Salt & Vinegar https://t.co/7QcXjNOhyQ
— Esquire Food (@ESQFood) June 14, 2018
– I think this is a pretty big deal. I may be mistaken, but I can’t recall in my 6 years of paying attention Stamey’s advertising their longtime Degar (from central Vietnam) pitmaster Chhanuon Ponn so prominently (though I know they have his photo up in the restaurant).
This is our Pitmaster, Chhanuon Ponn, he has been cooking solely over wood coals for over 33 years now. If reading this doesn’t make you hungry for some authentic wood pit-cooked NC barbecue I don’t know what will! #NCbarbecue
Photo by Jerry Wolford pic.twitter.com/x823gFXbXo— Stameys Barbecue (@stameysbarbecue) June 5, 2018
– Bob Garner’s latest is on Skylight Inn, Bum’s Restaurant, Sam Jones BBQ, and six generations of barbecue in Pitt County:
The owners of The Skylight Inn, Bum’s Restaurant and Sam Jones BBQ all trace their beginnings to common ancestor Skilten Dennis, who began selling barbecue to camp meeting groups around Ayden from the back of a covered wagon sometime in the mid-1800s.
– Huckberry has a short profile on Rodney Scott as well as his banana pudding recipe in their latest catalog
– Garden & Gun writes up Texas A&M’s Barbecue University but they gotta give NC State’s BBQ Camp some love!
We’d like to welcome you to BBQ University, where you’ll take the most important class in the South: https://t.co/xVxjkyAMum pic.twitter.com/gIX3473IEy
— Garden & Gun (@gardenandgun) June 9, 2018
– Food writer Peter Meehan (recently of “Ugly Delicious” fame): “Entering a National Barbecue Competition Seemed Like a Good Idea at the Time”
I became a guy who was “into barbecue,” which, for as true as it is, is still somewhat painful to type. Talking Heads had told us that day was coming, when you wake up and ask yourself, Well, how did I get here?
(It me)
– Food & Wine on how Jess Pryles became a hardcore carnivore
Very honored to be written up by @foodandwine along with some wonderfully talented ladies as part of a piece on women in BBQ. But moreso, managed to sneak two cuss words in. https://t.co/nkvFp7GAPH
— Jess Pryles (@jesspryles) June 7, 2018
– Food & Wine also features several other women of barbecue in their latest issue: Pat Mares of Ruby’s BBQ in Austin and Laura Loomis of Two Bros BBQ in San Antonio
– Food Republic: “Do yourself a favor this summer and learn to properly barbecue tofu”
Me: “I’m good”
– Daniel Vaughn remembers Anthony Bourdain
Gutted. From 2011 when we met for the first time. He said, “we’ll be doing business together.” He published my book 2 years later. #RIPBourdain pic.twitter.com/KFOzz6IsVA
— Daniel Vaughn (@BBQsnob) June 8, 2018
Twitter user @KevinsBBQJoints (Kevin Kelly) has been interviewing various barbecue personalities and posting videos for the past half-year, but I just stumbled upon his YouTube page. Here’s his video interview of Daniel Vaughn, but he’s got many more with Jess Pryles, Nick Solares, Amy Mills, J.C. Reid, and more.
My interview with Texas Monthly Magazine Barbecue Editor Daniel Vaughn discussing a variety of topics including how he got into BBQ, why he started his blog Full Custom Gospel BBQ, how he landed a book deal with Anthony Bourdain’s imprint Ecco Press, how he got his job as Barbecue Editor, his favorite BBQ books, favorite BBQ joints and more.
The full episode of Anthony Bourdain visiting Austin durnig SXSW from season 8 of his show “No Reservations” a few years back. The visit to Franklin Barbecue with Daniel Vaughn of TMBBQ (aka BBQ Snob) – whose book “The Prophets of Smoked Meat” is on Bourdain’s book imprint – begins at 7:13.
-Monk
– NC barbecue legend Bill Ellis has passed away at the age of 83
Ellis was known as a barbecue missionary, carrying the gospel of Eastern North Carolina barbecued pork from coast to coast, and his restaurant was a barbecue mecca.
– His operation was apparently known as the “Microsoft of Barbecue”
– The Wilson Times honored Ellis on their front page yesterday
Tuesday’s @TheWilsonTimes front page commemorates the life and legacy of a North Carolina barbecue behemoth, Wilson’s own Bill Ellis. pic.twitter.com/7y2jKgwL38
— The Wilson Times (@TheWilsonTimes) February 28, 2017
– City Barbeque has opened its second Charlotte-area location in Matthews as of this past Monday with a grand opening this Saturday; I’ve still yet to check out the Ballantyne location but plan to soon as Speedy had a good impression of the Cary location
– Sauceman’s will be smoking two whole hogs at Lenny Boy Brewing’s patio release party on March 11; you get one free plate when you purchase a 22oz. beer of SouthEnd MAAgic Yogi, a Belgian Ale brewed with Jasimine Tea & Lemons.
– Rick Bayless details how live fire cooking has influenced him
.@Rick_Bayless explains how his family’s restaurant’s BBQ ribs transformed his career https://t.co/aYHI7sZa56 pic.twitter.com/mb2BDiDdr5
— First We Feast (@firstwefeast) February 28, 2017
– The Smoking Ho has photos from The Sausage Kings of Austin Festival in February
– On Jess Pryles, the Austrialian-born now-Austin native
.@jesspryles & the making of an Austin food celebrity. https://t.co/Wo291r4RlX
— Austin Chronicle (@AustinChronicle) February 27, 2017
– The latest barbecue stops for Marie, Let’s Eat! are Uncle Gus’s Mountain Pit Bar-B-Que in Decatur, TN and a couple of joints north of Chattanooga
– From Daniel Vaughn and Robert Moss:
🚨 LISTEN UP 🚨 : We found the best BBQ in every state: https://t.co/mwav5B2IzK pic.twitter.com/BPPyP0trRW
— First We Feast (@firstwefeast) February 25, 2017
– Daniel Vaughn on “big city barbecue” (don’t call it “craft barbecue”)
The foundation of big city barbecue is a focus on premium quality meats, such as prime grade beef from boutique brands like Creekstone and 44 Farms. There’s a reverence toward slices of fatty brisket served without sauce. A big city meat cutter might cringe at the idea of chopping their beautiful briskets, looking down on the staple of Texas barbecue that is the chopped beef sandwich. The ribs and pulled pork (and trust me, there will be pulled pork) will likely be identified by breeds like Duroc or Berkshire. Its hard to make a decent profit, even when charging $20 per pound for that prime—or in some cases Akaushi (also known as Texas Wagyu)—brisket, so the menus are diversified with cheaper items like pork shoulder and turkey breast. You won’t find big city barbecue joint that’s a single meat specialist.
– A Pakistani website has the NC Historic Barbecue Trail on its list of best trips for foodies around the world
– A review of D.G. Martin’s book released earlier this year, North Carolina’s Roadside Eateries
– Includes brisket from Franklin Barbecue at #1
The 10 best things @dannychau ate in 2016 https://t.co/UytphTyItx
— The Ringer (@ringer) December 20, 2016
– Grant and Marie give Hillbilly Willy’s Bar-B-Que in Chattanooga another try, a place that uses Memphis-style dry rub on their ribs
– Mighty Quinn’s opens its latest outpost in…Manilla, Philippines?
– BBQ Hub has a list of whole hog barbecue restaurants across the southeast and even in Brooklyn
– The more you know
Who invented Brunswick stew? Many states claim it but history is on the side of Virginia as the true originator https://t.co/MOtGRrYkQf
— BBQ Hub (@thebbqhub) December 14, 2016
– J.C. Reid of the Houston Chronicle: “The death of North Carolina barbecue has been greatly exaggerated”
– The Matthews location of Mac’s Speed Shop is set to open just after New Year’s
– Charlotte’s Got A Lot has 19 side dishes to order at Charlotte-area barbecue restaurants in this Charlotte Agenda post
– Buxton Hall Barbecue is of course on Atlanta Magazine’s list of places to go in Asheville
– Asheville also nabs Lonely Planet’s best places to visit in the US in 2017 list, and Buxton Hall gets a mention there as well
The South Slope area is quickly emerging as a gastronomic hotspot. Housed in a former skating rink, Buxton Hall (buxtonhall.com) offers a modern take on traditional barbecue in this throwback space. Enjoy plates of impossibly tender pork with vegetables cooked in the meat drippings, surrounded by the faded images of decades-old skating figures still visible on the walls. It also benefits from an in-house pastry chef who turns out superb sweet treats such as banana pudding pie to finish off a hearty, hog-based meal.
– The Daily Meal has the best sandwich in every state and for NC it is a chopped bbq sandwich from Lexington Barbecue
– Grant had a great sandwich Duke’s Bar-B-Que in Orangeburg, SC and found a solid spot in August, GA in Cleve Edmunds Bar-B-Que
– Does Georgia have the most bbq joints per capita? BBQ Hub explores that claim but finds that based on some quick and dirty spreadsheets Lexington, NC probably has the strongest claim to that title
– NC joints get a shout out from Daniel Vaughn in this piece
Despite the difference in preferred protein, I think the closest style to Texas barbecue is in North Carolina. They cook primarily pork, but they still value cooking with wood just as much as we do in Texas.
The best barbecue in Texas and beyond according to @BBQsnob Daniel Vaughn: https://t.co/Fr39L80MiA pic.twitter.com/b5QWYuQqqm
— CNN Travel (@CNNTravel) December 3, 2016
