Linkdown: 5/5/21

Featured

Congrats to the first class of Kingsford Charcoal’s Preserve the Pit Fellowship. If you recall, the winners of this inaugural class will receive a “grant along with immersive training and one-on-one mentorship with industry leaders throughout 2021 to turn their business aspirations into a reality.” And it’s an impressive list of mentors from which they’ll get advice: Kevin Bludso, Dr. Howard Conyers, Devita Davison, Bryan Furman, Rashad Jones and Amy Mills. I look forward to seeing what happens for each of these fellows as a result of this direct mentorship. The winners ae:

  • Cory & Tarra Davis – Grand Rapids, Mich.: Owners of Daddy Pete’s BBQ since 2012, Cory and Tarra Davis have a passion for barbecue that they share with their friends, family and community. Through the fellowship, their goal is to build a stronger foundation for their business operations to ensure their restaurant continues to successfully operate beyond their generation.
  • Chef Shalamar Lane – Carson, Calif.: As the head chef and owner of My Father’s Barbeque, Shalamar brings southern hospitality to California by using delicious barbecue as a way to bring people together. As a result of the mentorship, she hopes to improve her management skills to further her business’ success and continue to teach her employees and community about the history of barbecue.
  • Ronald Simmons – Kenansville, N.C.: Ronald and his family own Master Blend Family Farms, LLC, which provides whole hogs and premium pork products to restaurants and private owned businesses in his community. They’ve hosted farm tours in collaboration with several local schools and hope to transition one of the farms, which has been in the family for over a century, into a farm school and develop a whole hog barbecue station to share their heritage of barbecue and create a path of opportunity for future generations.

And in more good news, the response to the initial call for fellows was so overwhelming that an additional 10 pitmasters were selected to receive a one-time $7,500 grant. Those winners are:

  • Melissa Cottingham – Melnificent Wingz (Los Angeles, Calif.)
  • Aaron Gonerway – Plates By the Pound BBQ (Denver, Colo.)
  • Pamela Henry – Pam’s Magic Cauldron (Smyrna, Ga.)
  • Daniel Hammond – Smoky Soul Barbecue Chicago (Chicago, Ill.)
  • Brandon Norman – Memphis Original BBQ (Atoka, Tenn.)
  • Demetris R. – Making The CuTX (Newport, Vt.)
  • Erica Roby – Blue Smoke Blaire (Dayton, Ohio)
  • Christopher Simmons – The Qulinary Oasis BBQ (DeSoto, Texas)
  • Gerald Vinnett – Big Papi’s Smokehouse (Destrehan, La.)
  • Eddie Wright– Eddie Wright BBQ (Jackson, Miss.)

Native News

Newly drafted Chiefs WR Cornell Powell will remain an Eastern Carolina boy at heart: “All I’m going to say is that I haven’t been to Kansas City and had their barbecue yet but, I have North Carolina barbecue number 1 right now,” said Powell.

Despite the shaky opening to his article, D.G. Martin pays tribute Backyard BBQ Pit and Grady’s BBQ, who both were featured in “Black Smoke”

Grady’s BBQ get a brief profile in the blog Because of Them We Can

Sam Jones’ Whole Hog BBQ book is listed as one of Huckberry’s “6 Barbecue Books for the Budding Pitmaster”

Non-Native News

John Tanner visits Ace Biscuit & Barbecue for both a lunch a well as breakfast

…he also checks out Beale’s Brewery, who smokes wood the old fashioned way and were conferred True ‘Cue status by John

Rodney Scott continues the publicity tour of his recent book

Houston is the best city in the country for barbecue...at least in terms of the number of barbecue restaurants on TripAdvisor

New sign for la Barbecue

RIP Scot Hudson of Hudson’s Hickory House BBQ of Douglasville, GA

Linkdown: 4/28/21

Featured

Mr. Barbecue re-opened last month after two years of closure due to a fire, but thankfully owner Jimmy Carros never considered either a) closing or b) not rebuilding the wood-burning smoke pits. To quote him from the Eater story below:

“The thought never really entered my mind,” Carros said.

“The flavor that you get from the wood-burning pits is not easily matched,” he explained. “I’m not saying it’s impossible, but I’m not sure I can do it.”

As a classic NC barbecue fan and one who enjoyed his visit to Mr. Barbecue a few months before the fire, I heap the highest of praise to Carros for that thinking. And others appreciate it too, as Mr. Barbecue was recently recognized in the Eater’s Carolinas list of best restaurants in Winston-Salem.

Mr. Barbecue is currently open for drive-thru orders only.

Native News

Thank goodness Grady’s made it out of the pandemic; now I just need to get there

In what was (somewhat embarrassingly) one of the oldest barbecue restaurant’s in Charlotte, the Tyvola Rd. outpost of the Sonny’s BBQ chain closes this Friday

K&N BBQ makes Axios Charlotte’s list of best food trucks; and they recommend you try the pork and brisket

Picnic and Bullock’s Bar-B-Cue make Eater’s list for Durham

Adam Richman (of Man vs Food fame) visited Midwood Smokehouse last week

Non-Native News

Black Smoke is now out, and this in except from the book; the story of Marie Jean of Pine Bluff, AR and her role in barbecue history is uncovered

John Tanner’s Barbecue Page has a fascinating story about barbecue and the law in the landmark case of Katzenbach v. McClung and Ollie’s in Birmingham

Robert Sietsema releases his latest barbecue list for NYC for Eater

Sietsema’s also got the deets on where to get a Frito Pie in NYC, including Mable’s Smokehouse in Williamsburg

I’m seeing the house made sausage trend in NC more too

Congrats to Eliana Gutierrez for one year as a pitmaster at Valentina’s Tex Mex BBQ

Linkdown: 3/17/21

Featured

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:

Guest Post: The Five Favorite Raleigh Barbecue Joints of Christopher Harold Wells of The Neverlutionaries

Monk: In a bit of a break from our regularly scheduled programming, we have a guest post from lead singer Christopher Harold Wells of the San Francisco “psychadelic shoegaze rock band” The Neverlutionaries. Christopher has recently gotten into barbecue but you can tell he definitely has a passion for it – in both eating it as well as smoking it himself. He’s been spending his quarantine time in Raleigh (where he grew up), and reached out to us wanting to share his thoughts.

As you may be aware, Raleigh is about to have a barbecue renaissance, so Christopher will have a lot more places to try out very soon, including the already opened Prime BBQ in Knightdale and Sam Jones BBQ downtown as well as soon-to-be opened joints like Lawrence Barbecue, Wyatt’s Barbecue, Ed Mitchell’s The Preserve, and Longleaf Swine. I’ll be curious what if his list changes later this year, particularly the two non-NC chain restaurants on his list. I definitely hope he checks them out and broadens his horizons when it comes to NC barbecue restaurants.

Photo courtesy of The Neverlutionaries / Michael Phillips

The band’s self-titled debut album was released on 2/12. Check out their lead single “Ariana” below and you can purchase it from their label Polychromatic Records or stream it on Spotify.

Back to barbecue. Take it away, Christopher…

Christopher: I’ve always been a HUGE fan of BBQ. When I was able to travel/tour, one of my favorite things to do was to check out the different BBQ spots in the places I would visit. I loved the regional variations of it. St. Louis has its mustard vibe (Editor’s Note: Hmm….), Nashville has its twangy tomato vibe, and NC has the vinegar-based tomato thang going which is my favorite of them all. 

After I finished freaking out and got my head together after Corona reared its ugly head, I started experimenting with smoking meats with different kinds of woods etc. as a way to relax. It reminds me of my music creation process. 

You must begin with quality basic ingredients, then add seasonings to the point where they are just right and of course timing is of the essence in both. The most important ingredient is love. You can tell by the taste if someone loves what they are doing. We all have had an instance where you get your favorite meal somewhere and it tastes different depending on who is preparing it. If the person cooking loves what they do it will be awesome. On the other hand, if the preparer isn’t feeling it (his cooking mission) you can taste that as well. It’s about the passion of cooking and BBQ that makes us want to get better each time and to experience the reward we get when someone takes a bite of your ‘cue, they smile and possibly get goosebumps. Food and music both do that for me…

Now, to my top 5 barbecue spots in Raleigh:

5. Dickey’s Barbecue (Raleigh, NC)

I discovered Dickey’s by accident though I’d seen their catering truck at many events that I attended. Now I get it. Dickeys’ NC style pulled pork is in my top faves for sure. They smoke everything with hickory wood, have great Brunswick Stew and they also feature next level stuffed potatoes and when I say stuffed, I mean stuffed! Loaded with BBQ or literally any way you want them. I never had pulled pork on a potato before and now I am a fan and will continue doing so. They also have classic sides and desserts to round out your meal to perfection! 6552 Glenwood Ave, Raleigh, NC 27612

4. Ole Time Barbecue (Raleigh, NC)

This cool little spot on the edge of Downtown Raleigh is a NC staple and has been feeding nearby North Carolina State University students and locals for close to 25 years and they are still going strong. Simplicity is the first word that comes to mind, actually, I digress, delicious is a better word to describe this old school spot that has consistently tasty BBQ. OTB also features the classic Southern offering of a “meat and three” vegetable plate fairly priced and seriously filling. They have superb fried chicken as well and yummy slaw which we know can be a BBQ Pork’s sandwiched best friend. They also have sandwiches, chicken pastry and a rocking Brunswick Stew. And did I say affordable? You get your money’s worth here for sure! 6309 Hillsborough St #1148, Raleigh, NC 27606 oletimebarbecue.com

(Editor’s Note: This was a favorite of mine and friend of the blog Boomsauce while at NC State in the early 2000’s)

3. City Barbecue and Catering (North Raleigh, NC)

North Raleigh has a BBQ spot that is worth the drive called “City Barbecue” that has the best brisket I have ever eaten. I have recently started trying to smoke brisket and pork shoulder and I’m getting better but still have a long way to go. What they do at the award-winning City Barbecue is damn near magical. Featuring on-site smokers and hickory wood, the brisket almost disintegrates upon contact. It’s just that tender! And the flavor is outstanding. As any brisket lover knows, the secret is in the bark and they dialed in their seasonings like a champ on this one! 9424 Falls of Neuse Rd #108, Raleigh, NC 27615

2. The Pit Authentic Barbecue (Raleigh and Durham, NC)

You may want to make a reservation for this super popular Downtown Raleigh and Durham eatery! Their celebrated cuisine has been featured on Good Morning America, The Morning Show on CBS and even heralded food publication, Bon Appetit. Hey, they even beat Bobby Flay in a rib challenge.. The Pit not only features Pit-smoked free-range whole hog pork to make their classic North Carolina BBQ but they also have authentic Texas-style brisket and other amazing offerings. They proudly feature North Carolina raised pork. Their entire menu is great! I’ve never had anything bad there, and I’m a bit finicky! 328 W Davie St, Raleigh, NC 27601 thepit-raleigh.com

1. Clyde Cooper’s BBQ (Raleigh, NC)

Clyde Cooper’s in downtown Raleigh has been open ever since 1938 and believe me, there is definitely a reason that they have been open for 82 years! A no-frills casual eating spot with Pig memorabilia donning their walls, they have it nailed with their beef brisket, ribs, pulled, coarse and chopped North Carolina style BBQ pork. They proudly use their own signature vinegar based sauce, and cook with wood or a combination of wood and gas which helps give the exquisite smoke rings that make it super tender and a flavor that will have you smiling after your first bite! 327 S Wilmington St, Raleigh, NC 27601 clydecoopersbbq.com/

Thanks to Christopher for his time and be sure to check out The Neverlutionaries’ new album.

Photo courtesy of The Neverlutionaries / Michael Phillips