– Grant continues his barbecue tour of the NC Piedmont (that neither Speedy nor Monk were unable to join him on any part of, sadly): Smiley’s in Lexington, Fuzzy’s in Madison, Stamey’s in Greensboro, and Little Richard’s in Winston-Salem
– On his book blog, Grant also reviews a new barbecue book, “The One True Barbecue” by Rien Fertels, who along with photographer Denny Culbert was behind The Barbecue Bus
– The book is also included in this rundown along with John Shelton Reed’s upcoming book Barbecue
– Robert Moss posits that wood v gas is perhaps the wrong question when it comes to barbecue
– Shots fired from Alton Brown at unnamed southern barbecue restaurants
“It’s funny with barbecue, because the most beloved barbecue places in the South, by and large, serve the shittiest barbecue. I will stand by that. Places that people will drive hours to get to, barbecue’s not that great, but it’s still there. It’s been there. My mom brought me here. My grandparents are from here.?
– In case you were wondering what “Cleveland-style barbecue” was again…
You’re calling the food at Mabel’s “Cleveland-style barbecue.” What does that mean, exactly?
We’re inspired more by Eastern Europe than the South in our flavor profile. Cleveland is a big Eastern European melting pot, so I wanted to offer a menu that reflected the cuisine. For instance, instead of hot links, we serve kielbasa. Our spice blends, our sides… they’re very reminiscent of what you’d find in Cleveland, like smoked beets with horseradish, sauerkraut and Cleveland brown mustard. We’re also smoking with apple and cherry woods, which are native to the region.
– This month’s featured barbecue photographer on TMBBQ is Denny Culbert from Lafayette, Louisiana, who has some great photos from his Barbecue Bus project featuring Stamey’s, Scott’s, Skylight Inn, and more NC joints
– Here’s what TMBBQ had to say about the new Texas/Carolina barbecue joint Curly’s Carolina, TX
A big vertical smoker uses pecan for the pork shoulders and ribs. It’s all cooked with wood, but there are no coals. We love our smokers here in Texas, but in the Carolinas the pork shoulders and whole hogs are cooked directly over hickory coals. It creates a flavor similar to the Texas Hill Country style of cooking, but doesn’t taste much like slow smoked pork. I questioned Jay and John about this and Jay hoped to have a direct-heat cooker operational soon and even hinted that whole hogs could be on the horizon. Until then, the meat won’t have much Carolina flavor until you squeeze on the vinegar sauce.
– Although this article has a somewhat unfortunate title – “Private school students start barbecue business” – it’s a cool story about high school kids in Thomasville (just outside the Barbecue Bros hometown of High Point) starting their own barbecue business; check out more on Butch Cassidy Barbecue here (via)
– Fervent Foodie has a review on Elwood’s Barbecue & Burger Bar in Ballantyne
– Ever wonder what it’s like to cook a whole hog with Rodney Scott? Well this gives you a better idea:
It’s nine p.m. at Charles Towne Landing, a six-hundred-acre park just outside of Charleston, South Carolina, and Steven Green is holding a blowtorch to an opening in a repurposed oil drum that is filled to the top with damp pieces of oak. Flecks of rain fall across two cleaned, beheaded, and butterflied pigs sitting on a sheet-metal barbecue pit nearby. Tomorrow, the pigs will feed hundreds of Garden & Gun readers who are in town for the first Jubileefestival. Right now, Green and his boss, pit master Rodney Scott, are just trying to get the fire going.