Linkdown: 3/13/19

Early last Wednesday, a fire destroyed the Atlanta store of B’s Cracklin’ Barbeque. Here’s how you can help:

Troutman’s B-B-Q in Denton recently celebrated being open for 50 years and owner Jimmy Troutman hopes to pass it down to his two daughters and one granddaughter who all work at the restaurant now

Fowler’s Southern Gourmet, a food truck in Fayetteville has gone brick and mortar

Chef Tim Grandinetti, a Greensboro chef who appeared on Chopped: BBQ Grill Masters is opening a barbecue restaurant in the town of Advance, Dr. Brownstone’s BBQ, Take Out & Catering

Bill Spoon’s Barbecue is one of WSOC’s best comfort food restaurants in Charlotte

The Texas Monthly guide to SXSW, including of course barbecue

Congrats to Red Bridges Barbecue Lodge on winning the 10 Best voter’s contest for North Carolina

Linkdown: 9/19/18

– Operation BBQ Relief has made its way to Wilmington and Fayetteville in the aftermath of Florence

– Sounds alright to me!

– The Takeout stumbles upon the fabled “short, fast-moving line at Franklin Barbecue phenomenon

– Midwood Smokehouse is a Charlotte restaurant that has expanded to the ‘burbs

– Chef Ford Fry picks three barbecue restaurants in Atlanta – Fox Bros BBQ, Das BBQ, and Community Q

– Catch replays of the first show of “TrueSouth” from John T. Edge and Wright Thompson all this week on SEC Network

– TrueSouth even brought up Rodney Scott last week to Bristol to treat ESPN to a pig pickin tailgate

 

Linkdown: 7/5/17

– The Battleground Ave location of Stamey’s will reopen in the next few weeks after a fire last summer and has even added a drive-thru

– A visit to Keaton’s Barbecue in Cleveland, NC near Statesville, known for their spicy chicken

– Keaton’s also gets a write up in this month’s Our State

– The Fayetteville Observer reviews Buddy’s Bar-B-Q, an eastern NC joint which opened 72 years ago in 1945

– Eater jumps on the “Charleston as a barbecue hotspot bandwagon”

– Stick with me here: Tim Carman of The Washington Post says that the brisket at Hill Country, which just recently switched off the gas assist on their Ole Hickory smoker, is “as good or better than Franklin’s”

– Austin 360’s Matthew Odam then takes exception to that statement

Look, I’ve never been to Hill Country barbecue in D.C., or the flagship in Manhattan opened by a man with Texas roots who modeled his restaurant on Kreuz Market in his family’s hometown of Lockhart. But I don’t need to to know that the brisket there, or anywhere in D.C., can’t touch that at Franklin Barbecue.

– The Washington Post then responds back immediately, calling Odam’s take “food chauvinism”

– Scott Moore, the pitmaster at Tejas Chocolate, writes about the experience After Texas Monthly, or ATM, when they were named a top 10 joint

– The Christian Science Monitor takes a macro view of barbecue today, starting from its roots up through this year’s Memphis in May competition

Barbecuing, of course, has always been bound up in the politics and race of the nation. Six years before colonists dumped tea in Boston Harbor to protest British tariffs, the royalist governor of North Carolina, William Tryon, tried to appease local militiamen by roasting a whole ox. The men responded by tossing the roast in the river, an act of affirmed loyalties hence referred to as the Wilmington Barbecue.

– Barbecue the film is available next week

Linkdown: 4/19/17

READ THIS NOW: This doozy of an article in this week’s New Yorker from James Beard-nominated writer Lauren Collins explores America’s most political food; it was based on a Charlotte Observer article from the awesome Kathleen Purvis on Maurice’s Piggy Park from last December

In 1964, Maurice Bessinger was the president of the National Association for the Preservation of White People. On August 12th of that year, Anne Newman and a friend drove to the West Columbia Piggie Park. They stopped outside the lot for curbside service. A waitress emerged and, seeing that they were black, returned to the building without speaking to them. Then a man with a pad approached the car but refused to take their order, even though white customers were being served. In Newman v. Piggie Park Enterprises, Inc., the district court asserted that “the fact that Piggie Park at all six of its eating places denies full and equal service to Negroes because of their race is uncontested and completely established by evidence,” but it concluded that the restaurants, because they were principally drive-ins, weren’t subject to the public-accommodation provision of the Civil Rights Act. When a higher court reversed the ruling, Bessinger appealed to the Supreme Court, claiming that being forced to serve black people violated his religious principles. He lost, in a unanimous decision.

– The Atlanta Journal Constitution reviews Texas-style Das BBQ; our review to come in a couple of weeks

– A sneak peek at the Juan Luis menu from John Lewis; the Tex-Mex spinoff will open in downtown Charleston later this spring

– A McRib-style sandwich made with actual smoked rib meat

– Grant tries some decent chopped beef at Hwy 58 BBQ in Ooltewah, TN

– Eater: 17 Essential Dallas-Fort Worth Barbecue Destinations

– Chef Vivian Howard’s favorite barbecue restaurants include B’s Barbecue and Skylight Inn

– Confirmation that Chef Jim Noble’s barbecue restaurant has gone mobile

– Fuller’s Old Fashioned Barbecue has reopened in Fayetteville after the original Lumberton location closed due to damage from Hurricane Matthew

– EDIA Maps is selling a NC BBQ and Beer Map combo pack

 

Linkdown: 11/9/16

– Ed Mitchell is no longer opening a stall at the upcoming Morgan Street Food Hall & Market in Raleigh but the News Observer has more information on his food truck which can be booked for holiday events

– A list of Charlotte barbecue joints from Charlotte’s Got A Lot; I think ours is  a little more comprehensive

– Grant visits Smokin’ J’s BBQ, another no-frills joint in Knoxville

– The When Pigs Fly BBQ Festival is this weekend in Fayetteville and features a whole hog competition

– Summerville, SC is getting a new whole hog barbecue joint in the second location of Swig & Swine

– Elliott Moss is going on a book tour for Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides and More, and is making a stop in Charleston

– Buxton Hall gets a nice write up in this month’s Our State Magazine

Linkdown: 10/21/15

– In honor of tomorrow’s Mallard Creek Barbecue, here’s Kathleen Purvis’s story from last year on the history behind its famed brunswick stew

– Charlotte  Agenda thinks Smoke Modern Barbeque is a “good bet to be Charlotte’s next breakout restaurant brand”; I’m not so convinced based on their Huntersville restaurant (currently #19 on our big board) that was decent, but overpriced with small portions – though I will say that I plan to check out the new Stonecrest location at some point

– TMBBQ’s top25 new and improved barbecue joints in Texas, plus photographer Wyatt McSpadden’s photos from each

It’s been two years since Texas Monthly published its last Top 50 BBQ Joints list. It was a feat of reporting that took me and my barbecue-eating cohorts across the state to eat at countless legendary restaurants, holes-in-the-wall, out-of-the-way joints. The work didn’t end when the issue went to press. My job since then has essentially been one giant scouting mission for the next list slated for the summer of 2017.

– Marie, Let’s Eat! has more barbecue in Florida at Harry and Larry’s Bar-B-Que, this time in a revitalized downtown Winter Garden

– Fayetteville, NC is getting the third NC location of Mission BBQ

– Charlotte Agenda previews new food available at Hornets games this year, including the expanded Queen City Q outpost

– Ever wonder where folks who smoke meat for a living get their barbecue? This is the article for you

– B’s Cracklin’ Barbeque has returned from a fire and reopened in a new location in Savannah

– Daniel Vaughn has tips for ordering barbecue like a pro in First We Feast

Linkdown: 6/17/15

– Of course barbecue gets a prominent mention in this Eater feature “Destination North Carolina: A Southern Food Road Trip Extravaganza”

“From Brunswick Stew to Barbecue” is a new cookbook exhibit at UNC’s Wilson Library

– Dispelling some myths around the name and origin, here’s the real history of hush puppies

– Who won at the NC Barbecue Championships this past weekend in Tryon? Also, the big economic impact of the festival on the small mountain town of Tryon

– Shortly after being named to Southern Living’s Top 50 Barbecue Joints, B’s Cracklin Barbecue in Savannah burned to the ground; thankfully neighbors have pitched in to help rebuild

– John Lewis of La Barbecue gets profiled in Garden & Gun Magazine as well as four other “keepers of the flame” – the Monk family (of Lexington Barbecue) and Tyson Ho are also profiled

– La Barbecue, meanwhile, is no longer moving to a permanent space on South Congress in Austin and is instead expanding to dinner

– More coverage from Southern Living’s Top 50 BBQ Joints list from Greenville Online

– Apparently few places in Fayetteville serve chopped barbecue

– A short article on the 12 Bones Smokehouse cookbook

– A couple of barbecue-related gifts for dad on this coming Father’s Day

– Speaking of which, last day to order to get a Great NC BBQ Map in time