Linkdown: 8/25/21

After taking the summer off to recap Food Network’s BBQ Brawl, we’re back with our weekly rundown of barbecue news. We start by first celebrating the fantastic folks over at Bar-B-Q King in Lincolnton, who we featured on the blog earlier this week ahead of their big 50th anniversary coming up September 1.

At the risk of repeating myself, its fantastic to be celebrating a milestone in longevity as opposed to mourning the closing of yet another classic NC barbecue joint, which Kathleen Purvis so eloquently did in a story for Garden & Gun in 2019 (third link). Let’s hope it continues to be more of the former and less of the latter.

Native News

The Charlotte Observer covers Bar-B-Q King’s upcoming 50th anniversary

…as does WBTV who had owners Steve and Keith on TV

..which is a nice contrast from this story from Kathleen Purvis originally from 2 years ago

Buxton Hall Barbecue reopened last week with brisket on the menu (but thankfully keeping whole hog on as well)

Southern Smoke BBQ is collaborating with Wilmington’s Flying Machine Brewing Company on an upcoming beer

Mac’s Speed Shop is expanding to Fort Mill

Cheerwine has some thoughts

After founder Jim Early’s passing earlier this year, the North Carolina Barbecue Society plans to keep things moving

Non-Native News

Congrats to Fox Bros Bar-B-Q on 14 years!

Jiyeon Lee of Heirloom Market BBQ discusses their Korean-influenced sides

John Tanner checks in at The Federalist Pig in DC, whose upcoming Hyattsville location will smoke with all wood

Both Martin’s and Peg Leg Porker make this diary of Nick Solares

Eddie Jackson describes Flay as a “mentor” and “great friend” after working with him on BBQ Brawl

Speaking of BBQ Brawl, ICYMI from last week

Linkdown: 11/20/19

Robert Jacob Lerma to the rescue: You may have heard that Ryan Cooper (co-founder of The Smoke Sheet aka @BBQTourist) has fallen ill recently, and Lerma is coordinating donations to help pay for medical bills if you are so inclined.

Wyatt’s Barbecue is bringing more whole hog barbecue to downtown Raleigh from the barbecue man behind Picnic, Wyatt Dickson

Chef Jake Wood of Plates Neighborhood Kitchen is also opening a new barbecue restaurant in Raleigh next year, Lawrence BBQ

The best barbecue in DC

Breakfast at barbecue joints in the Carolinas is a little different than the newer Texas trend of barbecue for breakfast

Hometown Bar-B-Que is doing a pretty dang good pastrami, apparently

Some details on Dr. Howard Conyers’ forthcoming barbecue book

10 years on the Texas barbecue trail: The Texas BBQ Posse looks back

Linkdown: 2/11/15

– Our State ruminates on the barbecue sandwich, deconstructed

– In this week’s blog for The Daily South, Robert Moss profiles a NASA scientist by day, and whole hog barbecue pitmaster by night

A career in engineering took Howard Conyers a long way from Paxville: to an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke, and then to Louisiana. “I finished my Ph.D. and took my first job at Stennis,” Conyers says. “I lived in Slidell for a year and then moved to New Orleans.” Somewhere along the way, he started to miss his family’s style of whole hog barbecue. “I realized I had left something back home that is unique and special,” he says.

Tyson Ho writes about the importance of mentors – barbecue and otherwise – in his latest blog for Serious Eats; he also spills the beans on the origins of the name Arrogant Swine

(If you’re wondering, the name came about when we were trying to find a pig-based url for my website. A whole hog joint needs a pig name, and url squatters had most of them. I tried every color pig.com, every variant spelling of hog, all to no luck. Then one day I walked past a poster for a beer called the “Arrogant Bastard Ale.” I wondered if Arrogant Swine was available, and it was, so that became my name.)

Smoke Modern Barbeque is a new barbecue restaurant in Huntersville from Charlotte restaurateur Dennis Thompson, who is involved in Firebirds Wood Fire Grill and Bad Daddy’s Burger Bar; it opened on Monday

– …aaaand they already have a second location planned, slated to open in July in Ballantyne

– In more expansion news, Queen City Q is opening a second location in Matthews

– Sad news out of DC, as barbecue legend Mr. P (originally from NC) was taken off of life support earlier this week

– TMBBQ goes deep on best naner pudding in Texas, though I disagree with their assertion on NC naner pudding – its been served cold everywhere I’ve ever been

First, though, let’s talk about what unifies banana pudding in Texas. That’s temperature. If you venture over to North Carolina, it’ll come piping hot and covered in meringue, but in Texas it’s served straight from the fridge.

– JC Reid from the Houston Chronicle talks about the importance of wood and smoke (via TMBBQ)

– In other Texas barbecue news, The Dallas Observer is looking for a barbecue writer

– Smoky Oak Taproom, a Charleston barbecue restaurant with an impressive tap list, to open a location in Florence, SC

– Want to win a $100 gift card to The Pit Durham?