The full episode of Anthony Bourdain visiting Austin durnig SXSW from season 8 of his show “No Reservations” a few years back. The visit to Franklin Barbecue with Daniel Vaughn of TMBBQ (aka BBQ Snob) – whose book “The Prophets of Smoked Meat” is on Bourdain’s book imprint – begins at 7:13.
– Daniel Vaughn on “big city barbecue” (don’t call it “craft barbecue”)
The foundation of big city barbecue is a focus on premium quality meats, such as prime grade beef from boutique brands like Creekstone and 44 Farms. There’s a reverence toward slices of fatty brisket served without sauce. A big city meat cutter might cringe at the idea of chopping their beautiful briskets, looking down on the staple of Texas barbecue that is the chopped beef sandwich. The ribs and pulled pork (and trust me, there will be pulled pork) will likely be identified by breeds like Duroc or Berkshire. Its hard to make a decent profit, even when charging $20 per pound for that prime—or in some cases Akaushi (also known as Texas Wagyu)—brisket, so the menus are diversified with cheaper items like pork shoulder and turkey breast. You won’t find big city barbecue joint that’s a single meat specialist.
– A Pakistani website has the NC Historic Barbecue Trail on its list of best trips for foodies around the world
– A review of D.G. Martin’s book released earlier this year, North Carolina’s Roadside Eateries
– Includes brisket from Franklin Barbecue at #1
– Grant and Marie give Hillbilly Willy’s Bar-B-Que in Chattanooga another try, a place that uses Memphis-style dry rub on their ribs
– Mighty Quinn’s opens its latest outpost in…Manilla, Philippines?
– BBQ Hub has a list of whole hog barbecue restaurants across the southeast and even in Brooklyn
– The more you know
– Buxton Hall is going to NYC in September as part of the Bon Appetit Hot 10 (believe thats their fried chicken sandwich in the photo)
– More coverage of the NC BBQ Revival from tv station WRAL and Eater
– The North Carolina 100 (which posts 100 word “stories”, but thats for another day) list of their favorite barbecue joints
– Barbecue man Evan LeRoy is leaving Freedmen’s Bar to start his own place
– Where to eat barbecue in Austin when you don’t want to endure the line at Franklin
– Also from Eater (I may have missed this from June, can’t remember), an Austin barbecue primer that includes a brief and incomplete history of barbecue in Austin
A seismic shift in Central Texas barbecue lore began in the early aughts with John Mueller’s spot on Manor Road 2001 (yes, related to the Taylor Muellers). He opened the restaurant with little fanfare, but drew loyal crowds and acclaim for five years despite battles with personal issues and middling profits. Mueller also famously employed Aaron Franklin at the register (not on the pit) and the prep station, leading to Franklin’s $1,000 purchase of Mueller’s old pit for what would become the Franklin Barbecue trailer.
– The new Midwood SmokeShack opened out of the blue last Thursday
Yet another behind the scenes look at Franklin Barbecue:
“Franklin Barbecue: A Meat-Smoking Manifesto” shows what Aaron Franklin has perfected since smoking beef brisket for friends in his back yard. Franklin says all good Texans barbecue, but he is special: a James Beard Award winner with eager customers who wait for hours at his restaurant. Vinita Nair takes a behind-the-scenes look at Franklin Barbeque in Austin, Texas.
From SXSW a month or so back, here’s the seemingly-yearly video on the line at Franklin Barbecue.
– Picnic, a new whole hog barbecue restaurant in Durham, is now open
– It’s also one of Garden & Gun Magazine’s 5 restaurants they can’t wait to try
– The coast of NC is facing an invasion of other types of barbecue styles
“In all my pilgrimage up and down the coast, there was just very little good barbecue. The best you could hope for was to find something edible in a sea of mediocrity,” Early said. “When I go to the coast I go to eat fish. I don’t think of the coast as barbecue country.”
– The Charlotte Observer checked out Rusty’s Southern in San Francisco last week while there for Super Bowl 50 and found that the restaurant serves chopped Carolina pork and “would look and feel right at home in NoDa, or in his parents’ current hometown of Davidson”
– After last fall’s Hogs for the Cause was rained out, Home Team BBQ is having a block party March 12
-The title says it all: Two Franklin Barbecue Fans Joined in Holy Matrimony While Waiting in Line
– Our State takes on the Mallard Creek Barbecue
– Daniel Vaughn’s best Texas barbecue bites in 2015
– Upcoming Durham restaurant openings include Picnic, a “modern take on barbecue joint” set to open in early February as well as a “biscuit and barbecue concept” at the American Tobacco Complex
– Franklin Barbecue is on this list of Austin restaurants that are opting out of open carry; on the other end of the spectrum, Brooks Place in Houston is giving open carry patrons 25% off
– Midwood Smokehouse is one of the restaurants who have expanded from the uptown area to the ‘burbs
– The year in Kansas City barbecue
– Rodney Scott gives thanks
– True Cue expands to South Carolina
– You can no longer be paid to wait in line at Franklin Barbecue
– Q Dogs in Tarpon Springs, FL serves a hot dog with barbecue and Midlands SC mustard on it, but you might just want to order them separately instead
– Queen City Q keeps on rolling, announcing a partnership with the Charlotte Checkers as the official barbecue of the team while opening a new stand on the main concourse of Bojangles Coliseum
Queen City Q first opened in uptown Charlotte in February 2012 and opened a second location in Matthews at the Plantation Market Shopping Center in July. The restaurant also recently said it is adding a Concord location that will open in early winter.
The barbecue joint also operates two stands inside BB&T Ballpark and recently said it will open two concession stands in the Time Warner Cable Arena this fall.
– Elwood’s Burgers & BBQ has closed in Ballantyne
– Charlotte Agenda wonders if Ballantyne in south Charlotte has reached a barbecue saturation point, though of all of the barbecue restaurants in Ballantyne (including a Dickey’s, Shane’s Rib Shack, 521 BBQ, and the now-open location of Smoke Modern Barbecue) only Midwood is really worth a damn
– Joe Ovies of WRAL has a sneak peak to all the friend foods at this year’s NC State Fair, including a behemoth of a sandwich with a fried pork chop topped with barbecue, bacon, pickle, and slaw; behold the High on the Hog: