Fette Sau

Linkdown: 3/7/18

/ Barbecue Bros / Leave a comment

When a re-posting of a 2014 article takes over the internet on a Sunday; Munchies on how one food writer noticed a micro-trend of barbecue restaurants around the world modeling their restaurants on Fette Sau in Brooklyn

– The Charlotte Observer had not one but two separate stories in response to the tweet (again, on a story that was 4 years old)

– Lexington Barbecue fans react; Allen & Son fans react

– The Washington Post even weighed in; again, this story was 4 years old

– Then came the tweets. The awesome, awesome tweets.

– Oklahoma sushi:

– Brooklyn doughnuts:

– A solid mini-tweetstorm (click on Tweet to see follow-ups)

– There’s just way too many to pick from:

– I’m actually not one of those who don’t believe that Brooklyn doesn’t have good barbecue. I’ve certainly had bad barbecue in Brooklyn, but Hometown Bar-B-Que is very, very good (our review). Arrogant Swine is pretty good too (our review). Heck. even Dinosaur Barbecue wasn’t bad for a regional chain (our review). You may recall that Matthew Odam of the Austin-Statesman took a pulse check last November.

– Sam Jones agrees, and is a friend of Billy Durney of Hometown Bar-B-Que

– A few NC sportswriters in Brooklyn for this week’s ACC Tournament actually tried Fette Sau and the verdict? Actually pretty good!

When all was said and done, the four Carolina boys that showed up on their barbecue high-horse were left with little room to eat their words — fat and surprisingly happy — after chowing down on a couple pounds of meat.

– The NC State beat writer from the News & Observer tried The Smoke Joint near Barclays and didn’t mind it (we hated it nearly 6 years ago)

– But for reals, here’s a solid PSA:

 

Friday Find: Southerners Try NY BBQ

/ Barbecue Bros / Leave a comment

A different twist on the “Foreigners Try American BBQ” video concept. A recently transplanted Texan gets a mini barbecue tour of Texas joints in NYC: Fette Sau in Brooklyn and Hill Country and Blue Smoke in Manhattan.

Gotta say – why didn’t they try Hometown Bar-B-Que in Red Hook though? I can only assume because it isn’t a strictly Texas joint despite it having both brisket and beef ribs.

Linkdown: 5/21/14

/ Barbecue Bros / Leave a comment

– Texas really isn’t taking TripAdvisor’s list that listed them #3 behind Georgia and NC barbecue very well; no really, they aren’t taking it well at all

– The Charlotte Observer Archive Twitter account (@Observer Archive) has this archive photo about Stanton’s Barbeque and Fish Camp Fly-In Restaurant in Bennettsville, SC (across the NC/SC state line from Laurinburg) that is still in existence today:

– Trucking Info is definitely not my usual source of barbecue content, but here’s an article entitled “I Came to an Engine Teardown and Learned About Barbecue”

Inspired by Shell’s relationship with the BBQ Pitmasters show on Destination America, the barbeque pit will be used for industry and customer events. The pit, which can cook enough barbeque to feed 100 or more people, was built by champion barbeque grillers, Pitt’s and Spitt’s.

Houston-based, Pitt’s and Spitt’s has more than 75 years of combined experience designing and fabricating custom competition barbeque trailers, grills, pits and smokers. The Pitt’s & Spitt’s World Champion Cooking Team has won over 30 barbecue and cooking awards, and Shell Rotella is a sponsor of the team this year.

– “The Best Barbecue I’ve Ever Had Was Made by a Bunch of Damn Yankees”

– Alex and Zoe Ranucci of Ranucci’s Big Butt BBQ, Grand Championship-winning team of the 2013 Q City Championship, were featured in the first issue of a new magazine called Barbecue America

– Bill Spoon’s is featured on this list of “great barbecue restaurants” from USA Today as part of their National Barbecue Month coverage

– Both Rodney Scott and the SC Barbecue Trail get a mention in this article entitled “SC barbecue business gets a boost from social media” (h/t bbqboard)

– The Blue Ridge BBQ & Music Festival is looking for between 300 and 500 volunteers for June 13 and 14

– Elliot Moss’ previous barbecue concept, Buxton Hill, is dead. Long live his new concept, Buxton *Hall*

Moss’ thing is whole-hog, wood-fired barbecue. “He’s bringing a really artisanal, traditional approach to barbecue that he feels has been missing from a lot of barbecue in the south,” said Irani.

Many Asheville barbecue restaurants, including 12 Bones, Luella’s and Little Pigs Bar-B-Que, use smokers fired with both gas and wood, a system that makes it easier for cooks to control time and temperature while cooking.

– Charlotte-based food writer Keia Mastrianni accompanied two restaurateurs from San Francisco on an epic Carolinas barbecue tour (research for their now-opened barbecue restaurant Smokestack) which included Lexington #1, Wilber’s, B’s Barbecue, Scott’s Barbecue, and several more; part 1 and part 2

– The Charlotte couple behind The Great NC BBQ Map gets interviewed in Charlotte Magazine this month and shares a few more details about the map coming next month

AA: You promised to be comprehensive. That’s a big statement.

AAF: We have talked about the national chains and statewide chains and things like that. And definitely statewide chains are going to be on there, but we’re leaning toward not doing the nationwide ones because that feels a little different and it’s not so much about North Carolina history and heritage and everything.