Fuzzy’s Bar-B-Q

Linkdown: 10/6/21

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Recently, friend of the blog John Tanner (of John Tanner’s Barbecue Blog) ate his way across the piedmont of North Carolina while making stops on the NC Historic Barbecue Trail in honor of the late Jim Early. Early was the founder of the North Carolina Barbecue Society and driving force behind the NC Historic Barbecue Trail.

Notably, he makes a stop at our friends at Bar-B-Q King in Lincolnton where he delights in the “hollerin’ orders” system and has a great meal. Follow John’s journey below.

Native News

Ladies and gentlemen, it’s BBQ Bowl Week

Non-Native News

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The 38th Annual Collard & BBQ Festival was held this past weekend in Gaston, SC

Husk Barbeque in Greenville, SC closed earlier this week

What you can expect at Virgil’s Real Barbecue in Las Vegas

The legend of Joe Burney

Black Smoke cookout and book signing next Sunday in Denver

Southern Soul’s Firebox BBQ Festival was held this past weekend; notice anything about the photo?

Linkdown: 4/13/16

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– Grant continues his barbecue tour of the NC Piedmont (that neither Speedy nor Monk were unable to join him on any part of, sadly): Smiley’s in Lexington, Fuzzy’s in Madison, Stamey’s in Greensboro, and Little Richard’s in Winston-Salem

– On his book blog, Grant also reviews a new barbecue book, “The One True Barbecue” by Rien Fertels, who along with photographer Denny Culbert was behind The Barbecue Bus

– The book is also included in this rundown along with John Shelton Reed’s upcoming book Barbecue

– Robert Moss posits that wood v gas is perhaps the wrong question when it comes to barbecue

– Shots fired from Alton Brown at unnamed southern barbecue restaurants

“It’s funny with barbecue, because the most beloved barbecue places in the South, by and large, serve the shittiest barbecue. I will stand by that. Places that people will drive hours to get to, barbecue’s not that great, but it’s still there. It’s been there. My mom brought me here. My grandparents are from here.?

– In case you were wondering what “Cleveland-style barbecue” was again…

You’re calling the food at Mabel’s “Cleveland-style barbecue.” What does that mean, exactly?
We’re inspired more by Eastern Europe than the South in our flavor profile. Cleveland is a big Eastern European melting pot, so I wanted to offer a menu that reflected the cuisine. For instance, instead of hot links, we serve kielbasa. Our spice blends, our sides… they’re very reminiscent of what you’d find in Cleveland, like smoked beets with horseradish, sauerkraut and Cleveland brown mustard. We’re also smoking with apple and cherry woods, which are native to the region.