– Wayne Monk, Sam Jones, and other “old-school pitmasters” weigh in on how the barbecue industry is changing
“To cook pork shoulders the way we do it, it’s a 10-hour process. It’s hard these days to find young men to learn a trade like this that they’re proud of, that have 10-hour days. People take shortcuts, like gas cookers. But the more gas cookers there are, the better my business gets.” – Rick Monk, Lexington Barbecue (Lexington, NC)
– You may remember this bill from a few months back due to its dubious claim to South Carolina being “birthplace of barbecue,” but in any case its finally official: barbecue is South Carolina’s “southern picnic cuisine”
– Speaking of South Carolina, would the Senator Frank Underwood from House of Cards really be eating ribs instead of pulled pork?
– Registration for the 2014 Q City Charlotte BBQ Championship is now live until slots fill up; also, it is now a NC BBQ Association event rather than a Memphis BBQ Network one as it had been in years past
– According to Daniel Vaughn, barbecue editor of Texas Monthly, “[t]he brisket I’ve had in New York lately is better than a lot of places in Texas”
– Vote for best barbecue (as well as other cuisines) in Creative Loafing Charlotte’s Best of 2014 survey
At the stand-up tasting reception, they’ll serve six dishes that illustrate entire animal usage, scored on utilization, presentation, barbecue influences and flavor. The perfect plate spotlights the whole pig and can ultimately inspire restaurant owners to greater support of local agriculture, according to event founder Brady Lowe.
– Marie, Let’s Eat! visits Papa Joe’s BBQ Pit and Cook Out in a review from last week
– This month’s Carolina ‘Cue feature from Our State is Big Mike’s Barbecue, a food truck out of the Raleigh area
At this writing, there is but one place you can find Big Mike’s Barbecue: It’s indeterminate, location at present unknown, its setting determined by demand, a roving outlet for the conveyance of pork in its various guises. Big Mike calls it the Red Barn. You would, too, if you saw it, because that’s exactly what it appears to be. No room for towering bales of hay or horse stalls or tractors, though, just big enough for a sink and a counter and a little smoker toward the back, on what looks like a screened-in porch, and small enough to be pulled behind a GMC Sierra 2500HD. You order through one of the barn windows. On the window is a drawing of a pig holding a fork and knife, a pig with a big smile on his face, as if he’s happy to be eating himself. And, on any given day, the Red Barn could be in the parking lot of the building where you work, near a bar you frequent, or at a party where you’re the guest of honor.
– Brooks Sandwich House, home of Charlotte’s best burger, has barbecue available seasonally and it is back; I’m not sure what to expect from it but when I try it I’ll at least get a burger as well
Well it’s finally here! All you BBQ lovers have been asking for it and it’s back! Come down to brooks sandwich… http://t.co/8YwgkOksR6
— Brooks SandwichHouse (@BrooksSandwich) August 19, 2014
– A preview of things to come from Buxton Hall?
— Buxton Hall Barbecue (@buxtonhall) August 17, 2014