Linkdown: 7/31/19

The Free Times profiles three Columbia-area pitmasters who are doing different styles of barbecue

The Smoke Pit will open it’s fourth location in Gastonia later this year. Its original location is in Concord with two more stores in Salisbury and Monroe.

NC Tripping with a primer on NC barbecue plus their list of the best in the state

The Editor in Chief of Garden and Gun fondly remembers barbecue meals over the years

An American living in Canada takes a 10-day southern barbecue odyssey through Florida, Georgia, South Carolina, North Carolina, Tennessee, Alabama, Mississippi, Arkansas and Missouri

Reposting this fantastic article on the history of ribs from barbecue historian Robert Moss just because:

The Redneck BBQ Lab, a barbecue restaurant attached to a gas station in in Benson, gets profiled by news channel WTVD 11

Plan accordingly:

Instapot ribs:The meat was tender and juicy, albeit a pallid gray color. Never mind, slap some sauce on those ribs and throw them in the hot oven until the sugars caramelize. They turned gloriously glossy with meat you could slurp off like a cartoon dog eating a chicken leg.

Linkdown: 7/17/19

Required reading from John T. in this month’s Garden & Gun

Former Charlotte Observer food writer Kathleen Purvis also weighs in on the best new barbecue joints

From this Charlotte Observer article on Noble Smoke’s opening, I found out the interesting tidbit that Joe Kindred (of Kindred and Hello, Sailor) used to work for Jim Noble

He started getting serious about opening a barbecue restaurant around 2008, but he kept getting delayed. Joe Kindred, a former intern for Noble who has since opened his own restaurants, remembers going all across the state with Noble and stopping at barbecue places along the way.

Daniel Vaughn says the best thing on the menu at Franklin Barbecue is the beef rib

A recap of last weekend’s Tex-Mex BBQ Block Party at Houston’s St. Arnold Brewing

L&L B&M incoming:

Howard Conyers on his recent visit to Jones Bar-B-Que in Marianna, Arkansas, which has been open since 1910

North Carolina barbecue is spreading to Orlando via New York-based restaurant, Brother Jimmy’s

An excerpt from Jim Auchmutey’s book Smoke Lore is up on BarbecueBible.com

Heads up, Denver:

The 11th Annual Bedford Blues & BBQ Festival will take place in Bedford, TX during Labor Day weekend 2019. For more information, please visit their site.

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Linkdown: 6/19/19

Do you have what it takes to be Reynolds Wrap’s Chief Grilling Officer and taste ribs across america?

Another Carolina-style barbecue joint is closing, but this one’s in San Francisco

Wilber’s Barbecue in Goldsboro is officially for sale after unexpectedly closing earlier this year due to back taxes owed

Do you order lean or fatty brisket? A primer from Robert Moss for those who aren’t familiar with Texas barbecue

The Raleigh News & Observer gets around to reviewing the two NC barbecue books released last month from Sam Jones and Matthew Register of Southern Smoke

You can still use this barbecue sauce and beer pairing guide even though Father’s Day has passed

Over 30 Bloomberg journalists tasted a variety of barbecue sauces and gave their impressions

Interesting story on the latest move towards openness in barbecue

Sweet Old Bill’s ups the ante on High Point barbecue scene

Sweet Lew’s BBQ gets a mention in the Washington Post’s locals guide to Charlotte

Friday Find: Aaron Franklin on the Dave Chang Show

In this conversation, Dave Chang focuses on how Franklin has become a shokunin, or master craftsman, for barbecue. In addition to the usual barbecue talk, Chang also asks Franklin a lot of questions about the hospitality that Franklin shows everyone that comes to Franklin Barbecue and how hard it was for him to step away from being in the restaurant almost 22 hours day.

In 2009, when Aaron Franklin and his wife, Stacy, opened up a barbecue trailer on the side of a highway in Austin, Texas, they had no idea it would snowball into one of the most popular barbecue restaurants in the nation. But Franklin Barbecue wouldn’t have become what it is without Aaron’s unwavering commitment to hard work and dedication. A decade removed from the Austin institution’s humble beginnings, Dave speaks with the world-class pitmaster from the Uber Eats House during SXSW about transfusing love and care into cooking, making an intentional effort to maintain work-life balance, and growing the restaurant through failure.

Linkdown: 11/14/18

– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years

– Whole hog barbecue is making its way to Texas

Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.

In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.

– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend

– A short photo post on B’s Barbecue in Greenville

– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland

– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue

– The more you know

– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak

– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”

– Update: no longer a fallback profession:

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

 

Friday Find: Eating Through Austin’s Hot Luck Festival

The Hot Luck Festival was started by Aaron Franklin, Mike Thelin (co-founder of Feast Portland), and James Moody (owner of Austin’s Mohawk), and this year’s edition took place in Austin over Memorial Day Weekend. Farideh Sedeghin of America’s Test Kitchen gives you the lowdown in this video.

Join MUNCHIES Test Kitchen Director Farideh Sadeghin as she eats her way through Austin, Texas’ Hotluck music and food festival. This casual event is a hodgepodge of everything locals and visitors alike love about the city—good music, fun people, and the best barbeque known to man.

Linkdown: 8/8/18

– Sadly, the NC Historic Barbecue Trail joint Jack Cobb BBQ and Son in Farmville is closing on August 18

– All aboard the barbecue train!

Fans can hop on the BBQ express for less than $100 a person and travel through spectacular mountain views. Passengers onboard will get their own basket of Southern-style barbeque goodness with hand-pulled pork slider, a couple pork ribs, and chicken drumstick accompanied by baked beans and house-made coleslaw.

And, of course, no respectable Southern barbeque would forget to warm up some apple cobbler for dessert.

– Both Speedy and Monk are quoted throughout this article from Million Mile Secrets on Best BBQ in USA: 25 Joints You Can’t Miss

– James Beard-award winning writer Adrian Miller is writing a book on black-owned barbecue joints and has started his research

– You can walk in or fly in to Stanton’s Barbeque in Bennettsville, SC near the NC/SC border

– A short review of Prosser’s Bar-B-Que, a restaurant with a barbecue and seafood buffet in Murrells Inlet (near Myrtle Beach)

– Mighty Quinn’s, who has expanded to 15 locations across the world, has launched a franchising program in aims of becoming the “Chipotle of barbecue”

– Good to know if you are making this drive:

– Aka “the dream”

– Speaking of Texas barbecue, if actor Ike Barinholtz didn’t know about Barbecue Twitter before, he sure does now (click on tweet to read the literally hundreds of replies)

Linkdown: 6/20/18

– The pilot for Daniel Vaughn’s barbecue tv show “Smokelandia” will air on Cooking Channel on Wednesday, June 27, at 7:30 p.m. Central Standard Time; Sam Jones BBQ is one of the three joints featured in the pilot which hopes to be picked up for a full season

– The story behind the longtime Stamey’s Barbecue which has been in Tyro for 45 years; owner Dan Stamey is the son of the original owner of Smiley’s and may be a distant relative of Warner Stamey of the Stamey’s in Greensboro

The idea for the restaurant came when Dan Stamey picked up a newspaper and saw a building available for rent at $250 per month. At the time, he was working part time at another barbecue restaurant and working other odd jobs. His father, Herman “Smiley” Stamey, was the original owner of Smiley’s Barbecue on N.C. Highway 8.

– Almond Farm in Millingsport will host its first Blackberry Festival and will also sell barbecue as a benefit for 4-year old Tate Whitley, who has leukemia

– You never hear much about Sam’s but it needs Austin’s help

– Anthony Bourdain never visited the Piedmont Triad, but Triad City Beat imagines a “Bourdain Trail” in Greensboro, High Point, and Winston-Salem that includes Mr. Barbecue

– Photographer Wyatt McSpadden has taken some great shots of Franklin Barbecue through the years, from its early years in 2009 through the 2015 cookbook and the 2017 fire and the resultant reopening

– Buxton Hall’s Elliott Moss on 3 barbecue rules that were meant to be broken

– (Carolina BBQ-flavored) Utz is better than nuts:

Linkdown: 4/18/18

– So Aaron Franklin doesn’t actually eat Texas barbecue and might actually prefer Carolina barbecue?

“I don’t really know. I don’t eat barbecue,” he says. I laugh nervously, but Franklin doesn’t waver. “I don’t eat that stuff, but I love to cook it. If I’m in a special place like up in the Carolinas hanging out with Sam Jones (whose family has been in the BBQ biz for more than 70 years), I’m absolutely going to get a pork sandwich. If I’m hanging out with Rodney Scott (a world-renowned BBQ chef from Charleston), I’m absolutely going to get some of that pulled pork. Time and place, but as far as scenes and stuff, I don’t really keep up with it. My concentration is right here.”

– Austin 360’s response: On Carolina Barbecue and Aaron Franklin’s Texas cred

– The Houston BBQ Festival was last weekend and The Smoking Ho has photos

– WNCT continues their Hidden Gems Barbecue series with Hardison’s Carolina Barbecue in Jamesville

– High Point gets an Indian barbecue restaurant, BBQ Nation

– Travel Noire’s 19 Great Black Owned Barbecue Joints Across America includes a few Barbecue Bros faves

– Tarheel Q gets a write up in the Lexington Dispatch after changing owners last December

Leon said there is some pressure with running a barbecue restaurant in Davidson County due to the county’s barbecue reputation. He added that if the restaurant does a poor job, it not only reflects on the restaurant but the other restaurants as well, because Lexington barbecue is a style and one restaurant’s success means success for the others in the county.

– OH NO