– Destination BBQ has put together a list of barbecue joints along the I-95 corridor in South Carolina
– Where to find barbecue in Cabarrus County (just north of Charlotte), including Barbecue Bros fave The Smoke Pit (our review here)
– For a short time last week, there was a Facebook page for Ed Mitchell’s Que at Brier Creek but it has since been taken down
– Grant’s latest stops: Owen’s Bar-B-Que in Tallapoosa and Adams Bar-B-Q in Cartersville
– Eater’s Complete Guide to the 2016 NY Big Apple Barbecue Block Party
– The Smoking Ho visits FullHouse BBQ in Georgetown, TX
– The Blue Ridge BBQ and Music Festival is this weekend in Tryon
– Morris Barbeque in Hookerton is 85 years young
– Per Raleigh Eats, Ed Mitchell’s Que is returning, this time to the Brier Creek neighborhood in Raleigh
– Southern Smoke BBQ in Garland is one of 6 Farm-to-Table Restaurants in Eastern NC to Try This Summer
Matthew and Jessica work with farms in their area and around the state to source the best and freshest seasonal ingredients for their businesses. Matthew works with a young farmer named Caleb Johnson, a graduate of North Carolina State University, and his farm: AJ Family Farms. He will check in with Caleb regularly to see what’s in season, and come up with dishes based on the weather. “I buy whatever he’s got,” Matthew says of Caleb’s farm. “Last week he had beautiful green tomatoes, so we did a corn and green tomato succotash over grits. That’s kind of my approach.”
– John Shelton Reed thinks NC needs a new holiday commemorating the Wilmington Barbecue of 1766
– Mac’s Speed Shop in Charlotte may be expanding its original South End location
– Brisket +Tacos = Crazy Delicious
– An excerpt from Rien Fertel’s new book “The One True Barbecue” on Ricky Scott
– Speaking of Fertel’s new book, Rodney Scott is bringing his whole hog to Charleston’s Butcher & Bee for a book signing
– However, not all reactions to “The One True Barbecue” have been positive; Ed Mitchell and Wilber Shirley each took exception to how there were portrayed negatively in the book but not interviewed for it
– Buxton Hall Barbecue is throwing a 5 course dinner with whiskey, beer, and barbecue:
– Wow, Ed Mitchell’s Que in Durham has closed after less than a year at its American Tobacco Campus location
Mitchell explained that his Durham restaurant did not have any space for private dining for corporate events and only had capacity to cook one whole hog at a time, which was not enough to meet the demands of the restaurant and catering operation. “I fell in love with the space,” said Mitchell, adding that he should have had a better understanding of the space’s limitations compared to his business needs.
– In other closing news, could the River Arts District of 12 Bones Smokehouse be forced to leave its current location in favor of a new “redevelopment plan” along the river?
Now with the start of a multimillion-dollar project to redevelop areas along either side of the French Broad River, the 12 Bones site may have to make way for a new roundabout that is part of a plan to move Riverside Drive to the west, a city official said Friday. It’s a move that’s being contested by the property’s owner, former Asheville Vice Mayor Chris Peterson.
– More coverage on the upcoming Stonecrest location of Smoke Modern Barbeque, which opened its Huntersville location last week
– The Barbecue Festival received won 3 excellence awards at the 2015 North Carolina Association of Festivals and Events ShowFest conference and trade show held in Charlotte on Jan. 24 and 25
– A location of Kansas City chain Gates Bar-B-Q in Missouri burned down Monday night
– From last month, Garden and Gun’s 5 unusual barbecue spots
– Robert Moss’ list of 10 Must-Visit Carolina Barbecue Joints includes several Barbecue Bros faves
– NC barbecue guru Bob Garner has a new book out that *gasp* isn’t completely about barbecue
The 187-page book does mention the state’s signature varieties of smoked meat and sauce, but it also explores other North Carolina food traditions, including fish stew, Ocracoke fig cake, banana pudding, collards and even Moravian chicken pie. The book is part cookbook, part essay collection, part dining guide.
– TMBBQ interview with friend of the blog Barbecue Rankings
– So there’s this:
– BBQ Jew with a short write up on The Great NC BBQ Map
– Q 4 Fun interviews a board member of the NC BBQ Association
What makes you different than the other associations, societies and networks?
We train our judges to recognize and appreciate NC-style BBQ. Teams will be judged on their ability to produce traditional NC-style BBQ. I don’t think other sanctioning bodies concentrate on regional BBQ styles. Furthermore, we not only sanction competitions, but hold cooking classing and are beginning to work on projects that will promote NC BBQ to the general public. We don’t see the other bodies as competitors. We see them as partners and can hopefully jointly sanction some events as with this year’s comp in Washington with the NC Pork Council.
– Arrogant Swine failed their construction inspection, but trudges on anyways; the blog post does have this great photo
– The Whole Hog Barbecue Championship is this weekend
– Diva Q visited Barbecue Bros fave Ed Mitchell’s Que (our 5 hog review) earlier this week