Linkdown: 5/10/17

– We are honored to be recently added to the list of patrons of True ‘Cue alongside our buddy Grant from Marie, Let’s Eat

– Grant tries a “catfish” sandwich from Scott’s-Parker’s BBQ, which is not a fish sandwich as you might expect based on the name

– Not a good look, pt 2: An update on the Smithfield’s v Raleigh PD story, which may have been greatly embellished

– Good news from our new-ish Charlotte #1: Jon G’s BBQ is getting a food trailer

– One of the things you may not have known about Cheerwine (but probably did if you grew up in NC): Cheerwine is often the number one or two brands sold at BBQ restaurants

– Three Wilson men were honored by the Chamber of Commerce last week

While the trio don’t date back to Parker Barbecue’s opening in 1946, they have been a part of the iconic restaurant on U.S. 301 for more than a century collectively. Williams joined the staff in 1963 as a waiter before heading into the kitchen to cook ‘cue alongside one of the original owners, Ralph Parker. He stepped into an ownership role in 1987, eventually bringing Lamm and Lippard along for the ride. Lippard started working in the kitchen in his twenties while Lamm started in 1985.

– Speaking of Parker’s, Our State Magazine tweeted out their profile of them back in 2013

– Could barbecue be why Seymour Johnson Air Force Base near Goldsboro came to be? That’s apparently how the story goes, according to writer Julian Pleasants

And, Pleasants writes with a smile, the Seymour Johnson air base came about when “the War Department, in search of delicious eastern North Carolina barbecue,” designated the municipal airport near Goldsboro “as essential to national defense.”

– Some of our favorite pitmasters – Sam Jones, Elliott Moss, John Lewis, among others – will be in Greenville, SC in September for a barbecue brunch as part of Euphoria Greenville

– The new Whole Foods store in south Charlotte is having a barbecue and bluegrass opening on May 20; no word on where the barbecue is from

– The latest location of Midwood Smokehouse opens Thursday, May 18

– Charlotte Agenda includes dishes from Bar-B-Q King, Bill Spoon’s, and Art’s Barbecue & Deli on this list of 50 must-try Charlotte cheap eats under $10

Linkdown: 4/26/17

– Congrats to The Smoke Pit and Midwood Smokehouse for winning Charlotte Magazine BOB Awards for best brisket and pork respectively

– A nice article from Marie, Let’s Eat! on Ten Underrated Georgia Barbecue Joints; we even get a nice little mention

– A locals guide to Lexington, KY contains Blue Door Smokehouse, which was unfortunately sold out by the time we made it last fall (after reading this article we were probably several hours too late)

– An oldie but goodie from Our State Magazine

– Bryan Furman of B’s Cracklin BBQ, Jeff Miller of Luella’s Bar-B-Que and Wyatt Dickson of Picnic Durham, will serve whole-hog barbecue at a charity event this weekend in Asheville

– Can’t wait for the remix: an audio review of Rodney Scott’s Barbecue in Charleston by Hanna Raskin

– Uptown Charleston: so hot right now

Rodney Scott’s BBQ

Expect a line for chicken, spareribs and pulled pork slow-smoked overnight then drenched in Carolina whole-hog ambassador Rodney Scott’s signature vinegar sauce.

– It me:

Linkdown: 4/12/17

– Robert Moss on “The Tyranny of Texas Barbecue”

– …and TMBBQ with the retort; claims that Moss is “jealous of neighbor’s popularity”

– The 15 pitmasters for the Big Apple Barbecue Block Party have been announced; Sam Jones and Rodney Scott represent the Carolinas

– Cuegrass ’17 takes over Davie Street in front of the Pit this Saturday for a day of barbecue, beer, and bluegrass

– Henry’s Smokehouse and the Greenville BBQ Trail Tour are in this Charlotte Five article on what to do in the SC town about 1hr 40 minutes away from Charlotte

– BBQ Hub also has a Charleston barbecue tour for the burgeoning barbecue capital

– Marie, Let’s Eat! is pleasantly surprised by some barbecue in Pigeon Forge from Bennett’s Pit Bar-B-Que

– The Smoking Ho went to the Houston BBQ Festival last weekend and took some great photos

– Wayne Mueller BBQ is eyeing a Houston-area location for expansion

– Don’t forget about the fried chicken

Linkdown: 3/8/17

– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders

– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail

– Mississippi barbecue isn’t just Memphis’s lesser cousin

“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”

– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all

Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.

– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse

– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees

– Euphoria Greenville’s launch event in April will feature Elliott Moss

– Well this looks dang good

– More on Wofford College’s barbecue course held last January

– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh

-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn:

Linkdown: 7/27/16

– JJR’s BBQ at Bank of America Stadium has gotten the upgrade treatment as part of the latest round of renovations at the stadium

– The Southern Foodways Alliance has an oral history interview with Jiyeon Lee and Cody Taylor of Heirloom Market BBQ

– Several barbecue sammies on Esquire’s “Where to Get the Best Sandwich in Every State”, including a barbecue sandwich from Stamey’s in Greensboro

– “One of the reasons the project took longer than expected to complete was the discovery of a barbecue pit from the first brick and mortar barbecue restaurant in Lexington. Greene said the pits were hidden behind a closet in the former conference room, but when workers discovered what they were city officials knew they had to preserve that heritage, even at the cost of delaying the project.”

– Grant’s latest stop is Bluegrass Barbeque in Moody, AL which was the last stop on his Memphis trip

– TMBBQ visits Lewis Barbecue in Charleston and John Lewis proclaims “I live here, and I’m staying here”

– Sports Channel 8 makes the case for ECU to the Big 12 based on barbecue

Often times, I hear the Greenville television market getting knocked when conference expansion conversations happen. And yes, it’s not that large. But considering the Big 12 is a Texas-based league, I don’t think we’re looking at this the right way. Instead of looking at ECU’s market in terms of television size, let’s view it strictly in terms of BBQ quality. Texas has the brisket, I get that and I love it. But Greenville has B’s and Skylight Inn and Parker’s and many other great choices. Whether you like slaw on your pork or not — I personally choose to go without it — ECU’s BBQ scene stacks up with anybody in the country.

– Tough decisions:

Linkdown: 4/19/16

Eastern NC barbecue is coming to Etowah in Western NC from one of the guys behind the Bling Pig Supper Club in Asheville

– Whereas Elliott Moss was the first to bring whole hog barbecue to the area so here’s a profile from Food Republic

– The final stops for Grant on his barbecue tour of (mostly North) Carolina barbecue joints: a Lexington Barbecue redux, Richard’s in Salisbury, and Mike & Jeff’s BBQ Diner in Greenville

– B’s BBQ and Lexington Barbecue make this list of 25 Restaurants You Have To Visit In North Carolina Before You Die

– The BBQ on the Bluff competition is this weekend in Fair Bluff, NC

– Would NC uniting under a mustard-based barbecue sauce lead to the immediate repeal of HB#2? Charlotte Magazine thinks so in this tongue-in-cheek article

– Some are even getting their own Heinz barbecue sauce…

Linkdown: 2/24/16

– Are black-owned barbecue joints dying?

– Tourism is booming in SC thanks in large part to barbecue

While multiple factors have boosted recent tourism growth in South Carolina, including a recovering economy and lower gas prices, Parrish said the influence of SCPRT’s DiSCover marketing campaign, which included promotion of the official South Carolina Barbecue Trail, also motivated travel.

– Over at Marie, Let’s Eat!, Grant visits two Georgia barbecue joints, Southern Soul in Saint Simons Island and Sandfly BBQ in Savannah

– Moore’s Old Tyme BBQ in New Bern is switching owners but thankfully still planning to cook with wood

– TMBBQ goes deep on the Mel-Man Sandwich, an East Texas specialty

– A couple more stories from Our State’s barbecue issue; B’s Barbecue

– …and Sam Jones’ new barbecue joint

Linkdown: 1/20/16

– The continuing trend of American barbecue’s growing popularity abroad

But it’s not just Paris. Barbecue, that onetime fiercely regional American food, has gone global. American-style barbecue restaurants have opened in Tokyo, Shanghai, Beijing, London, Vienna, Mexico City, even Ho Chi Minh City, Vietnam. Last year, Wayne Mueller, the third-generation owner of Louie Mueller Barbecue, went on a State Department-sponsored world tour, during which he cooked barbecue and discussed its culture and history at the Milan Expo in Italy.

Yet another 10 best BBQ restaurants in America list, though this one includes a couple of unique ones like  Henry’s Smokehouse in Greenville (our review here) and Fox Brothers in Atlanta

Understanding the barbecue ratings game and whether you can judge a barbecue restaurant on the same scale as a French restaurant

– Garden & Gun examines the sauces of the teams that played in last week’s National Championship Game

– Grant visits the new Puckett’s Grocery & Restaurant outpost in Chattanooga

– Big Wayner’s got a Five for Friday full of barbecue links

– Two of the 10 most anticipated Charlotte restaurant openings according to Charlotte Agenda have barbecue in their DNA: Kid Cashew (a Mediterranean smokehouse) and Seoul Food Meat Co (Korean flavors with American meats)

– An upcoming Atlanta joint hopes to help define what Georgia barbecue means

Bucky’s Bar-B-Q – Greenville, SC

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Name
: Bucky’s Bar-B-Q
Date: 12/28/15
Address: 1700 Roper Mountain Road, Greenville, SC‎
Order: Monk: pork plate; Speedy: St. Louis rib dinner (link to menu)
Price: Monk: $7.95; Speedy: $13.95

Monk: In the midst of a heck of an undefeated season for the Carolina Panthers, as season ticket holders, Speedy, Mrs. Monk, and I headed down to the ATL to support our team. While our trip actually in Atlanta was a bit whirlwind in nature (and unfortunately included a Panthers L), it at least afforded us a chance to grab barbecue on the way back to NC. Consulting the SC Barbecue Association’s 100 Mile BBQ site, I picked the Roper Mountain Road location of the four Bucky’s Bar-B-Q locations in Greenville.

On a side note: after researching potential joints to hit on the way home, I am officially declaring the stretch of I-85 between Greenville, SC and the NC/SC border to be a barbecue wasteland. Try barbecue restaurants in that part of that state at your peril.

Speedy: Bucky’s has an old school joint feel, with mismatched tables, barbecue paraphernalia on the walls, and a counter to place your order. The menu isn’t very diverse, but in barbecue, sometimes less is more, so Monk and I made sure to order two of the three meats (skipping chicken, obvi).

Monk: Obvi. One nice touch at Bucky’s that I hadn’t seen in many (possibly any thus far) cafeteria-style barbecue restaurants was the chopping of the pork butt in front of you as your order. The pork served from this freshly chopped butt was decently smokey and moist. I tried the table sauces but found that the meat held up on his own and didn’t need it.

Speedy: The ribs were big, meaty, and well seasoned. You could get a nice bite and you didn’t really need to add sauce. They were also cooked membrane off, which is a nice bonus.

Monk: Finally, membrane off! I feel like this is a common complaint at just about every joint we visit where we try ribs.

Speedy: Overall, they tasted like a good rib is supposed to taste, but there wasn’t really anything that made them stand out. Just a solid effort overall.

Monk: The green beans tasted straight out of the can while the mayo slaw was also nothing special. I tasted some of Mrs. Monk’s mac and cheese and it was slightly better. Based on the sides I tasted this day, the focus on Bucky’s is mainly on the meat. Which at a barbecue joint, I guess there could be worse things.

Speedy: That kind of sums up my thoughts, Monk – it was a pretty good meal overall, but not one I’ll be making special trips to replicate.

Ratings:
Atmosphere – 3 hogs
Pork – 3 hogs
Ribs – 3 hogs
Sides – 2.5 hogs
Overall – 3 hogs
Bucky's Bar BQ Express Menu, Reviews, Photos, Location and Info - Zomato

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Linkdown: 11/18/15

– Congrats to Sam Jones on the opening of his new barbecue joint in Greenville, NC last week and continuing the tradition of wood-cooked barbecue

A decade back, those of us who make a living writing about and documenting barbecue were worried. Honest, wood-cooked barbecue was imperiled, we said. Pitmasters who dedicated their lives to firing pits and flipping hogs were atavistic, we worried, wheezing their way toward foregone retirement.

I’m pleased to report that we seers of ‘cue were wrong. We lacked vision. We lacked heart. Evidence of our errors of belief is seemingly everywhere. Traditional barbecue is now in renaissance.

More on Sam Jones and his role as fire chief in Ayden from the Southern Foodways Alliance and Chicago Tribune writer Kevin Pang

– Food Republic has a guide on where to eat in Columbia, SC that includes a couple of barbecue joints including Hite’s BBQ, True BBQ, and Big Boy’s Original Smokehouse

– Pork ribs in Mississippi changed Adam Perry Lang’s life

– Charlotte Agenda thinks Midwood Smokehouse has one of the best non-traditional tacos in the city

– On so-called “nouveau ‘cue” and the supersizing of barbecue

– Thanksgiving is coming, so here’s a homemade mac and cheese recipe from Midwood Smokehouse