Linkdown: 5/10/17

– We are honored to be recently added to the list of patrons of True ‘Cue alongside our buddy Grant from Marie, Let’s Eat

– Grant tries a “catfish” sandwich from Scott’s-Parker’s BBQ, which is not a fish sandwich as you might expect based on the name

– Not a good look, pt 2: An update on the Smithfield’s v Raleigh PD story, which may have been greatly embellished

– Good news from our new-ish Charlotte #1: Jon G’s BBQ is getting a food trailer

– One of the things you may not have known about Cheerwine (but probably did if you grew up in NC): Cheerwine is often the number one or two brands sold at BBQ restaurants

– Three Wilson men were honored by the Chamber of Commerce last week

While the trio don’t date back to Parker Barbecue’s opening in 1946, they have been a part of the iconic restaurant on U.S. 301 for more than a century collectively. Williams joined the staff in 1963 as a waiter before heading into the kitchen to cook ‘cue alongside one of the original owners, Ralph Parker. He stepped into an ownership role in 1987, eventually bringing Lamm and Lippard along for the ride. Lippard started working in the kitchen in his twenties while Lamm started in 1985.

– Speaking of Parker’s, Our State Magazine tweeted out their profile of them back in 2013

– Could barbecue be why Seymour Johnson Air Force Base near Goldsboro came to be? That’s apparently how the story goes, according to writer Julian Pleasants

And, Pleasants writes with a smile, the Seymour Johnson air base came about when “the War Department, in search of delicious eastern North Carolina barbecue,” designated the municipal airport near Goldsboro “as essential to national defense.”

– Some of our favorite pitmasters – Sam Jones, Elliott Moss, John Lewis, among others – will be in Greenville, SC in September for a barbecue brunch as part of Euphoria Greenville

– The new Whole Foods store in south Charlotte is having a barbecue and bluegrass opening on May 20; no word on where the barbecue is from

– The latest location of Midwood Smokehouse opens Thursday, May 18

– Charlotte Agenda includes dishes from Bar-B-Q King, Bill Spoon’s, and Art’s Barbecue & Deli on this list of 50 must-try Charlotte cheap eats under $10

Linkdown: 3/8/17

– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders

– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail

– Mississippi barbecue isn’t just Memphis’s lesser cousin

“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”

– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all

Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.

– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse

– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees

– Euphoria Greenville’s launch event in April will feature Elliott Moss

– Well this looks dang good

– More on Wofford College’s barbecue course held last January

– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh

-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn: