A short video from Bob Garner on Sam Jones continuing the legacy of his famous barbecue family.
– As good as the man’s barbecue is, at some point you have to wonder if Ed Mitchell’s business sense doesn’t match up; his Raleigh restaurant and food truck are both currently on hold and don’t look to be moving forward anytime soon
– Due to the fire at the old Lexington Home Brands Plant No. 1 and the expected clean-up time, Uptown Lexington has decided to cancel the annual BBQ Capital Cook-off in April
– A new all wood barbecue joint named Meating Street BBQ has opened in Roswell, GA; it was opened by a SC native
– The team behind General Muir in Atlanta are opening a wood-fired barbecue joint called Wood’s Chapel in the Summerhill neighborhood that will smoke whole hog among other meats
– An eastern NC native is now smoking whole hogs in central Virginia as part of a Carolina Q Pig Pickers catering operation
– The Smoking Ho starts 2018 off with a review:
My goal this year is to blog a little more. First up is about my visit to @HutchinsBBQ. I shouldn’t have waited so long to check them out. A lot of delicious items on the menu. https://t.co/BupI5CNsxM pic.twitter.com/PMtfOIPnvw
— Jimmy Ho (@TheSmokingHo) January 9, 2018
– Fuller’s Old Fashioned Bar-B-Que gets a mention on this post on where to eat in Fayetteville, NC
– In another travel guide (this time from the Chicago Tribune via The Washington Post), both Henry’s Smokehouse and Bucky’s BBQ are mentioned as “100-mile barbeque”
– When there’s a threat of 1-3″ in the forecast in NC:
Anyone else have a craving for milk sandwiches right about now? https://t.co/nNdJmLoSI8
— Our State Magazine (@ourstatemag) January 16, 2018
– A review of Sam Jones BBQ from The Daily Reflector
– J.C. Reid’s latest barbecue article reflects on pork belly
— J.C. Reid (@jcreidtx) November 24, 2017
– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!
The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.
To achieve that level of pure deliciousness, “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”
– Apparently Sarasota’s got a “smokin’ hot” barbecue scene
TSA at Memphis airport confiscates 20-30 lbs of BBQ sauce per week. Wonder how that compares to Austin?
— Robert Moss (@mossr) November 29, 2017
– Texas politics don’t mess around when it comes to barbecue
— Daniel Vaughn (@BBQsnob) December 1, 2017
– Great use of video in this tweet right here:
Did you know @NCStateCALS hosts an annual BBQ Camp where participants learn the science, technique and history of barbecue? The camp is featured in the latest issue of “NC State” magazine: https://t.co/Depc3gCid5 pic.twitter.com/46H37YYakM
— NC State Alumni (@NCStateAlumni) November 30, 2017
– A promising new barbecue joint has opened up in Manteo on the Outer Banks, Carolina Bar-B-Que Company
Behind the smokehouse, owner Mike Weaver raises an axe in an arc over his shoulders. The blade comes down sure and fast and cleaves a broad section of pecan trunk in two. This is barbecue at its most basic level, starting with the wood. Weaver is in his element, living his dream, but it was a long time in the making.
– Virginia is still at it:
— Virginia Living (@VirginiaLiving) November 8, 2017
– The story of how a Benson, NC man went from a NC State Barbecue Camp to a state whole hog champion in about 18 months
– The Greenville-Pitt Community Visitor’s Bureau continues to advertise the Pitt County Brew and ‘Cue Trail
– Wisconsin-style barbecue? Really?
“It’s going to be tangy with a little bit of sweet, but not mustard tangy, not Carolina barbecue,” Stahl said. “I focus on my rub. I use European spices that reflect my Czech and eastern European heritage. I personally don’t like sauce on my barbecue. I put a lot of work into the smoke and rub, so I don’t think it needs that much sauce.”
– Franklin Barbecue remains in Bill Addison’s 38 Essential Restaurants in America
– Great story on Stan Hays, the man behind Operation BBQ Relief
— CNN Heroes (@CNNHeroes) November 2, 2017
– Good use of Twitter’s new 280 character limit or great use?
— Jimmy Ho (@TheSmokingHo) November 8, 2017
Monk: Our State Magazine senior editor, podcaster, and writer (and former Charlottean) Jeremy Markovich joins Miller of The Charlotte Podcast to discuss NC barbecue in general before discussing specifically whether Charlotte is a barbecue town.
After a short intro, the barbecue talk starts at 5:17 with some open-ended questions about NC barbecue. Before shifting the conversation to Charlotte later in the episode, the conversation is a little unfocused (admittedly, Miller says he didn’t prep Jeremy for these questions) but covers the difference between east and west and what Jeremy’s idea of barbecue and a barbecue restaurant is.
Here’s a link to Jeremy’s fantastic story in Our State on spending 17 hours (he had planned to be there 24) at B’s Barbecue in Greenville that he begins mentioning at 14:15 when he starts discussing his top 5 barbecue places in NC; Red Bridges in Shelby, 12 Bones in Asheville (I do disagree with this pick), Skylight Inn, and Lexington Barbecue (aka the Honeymonk) all make his list as well.
While mentioning Skylight Inn (16:34), Miller discusses the idea of “porky goodness”. While I’m familiar with (and have tasted) their technique of chopping the crispy skin back into the pork, I must admit that I have never heard this term before. Granted, I have spent only a little time out east so I’m not discounting that it’s a real thing. Only that I’ve yet to come across it in my travels.
Kyle Fletcher’s in Gastonia gets a mention at 18:34. This place deserves a second chance for me, but I was somewhat unimpressed when I went a few years ago.
The Charlotte conversation begins at 21:25. I do disagree with Miller’s assertion that Midwood Smokehouse is a solid B in everything though (21:39) because I think their brisket and burnt ends are A’s and their pork and sausage is at least a B+ (I still need to try the whole hog on the new smoker at Park Road). So I think he may be undervaluing them just a little bit.
Miller brings up the idea of Charlotte as a “barbecue hub” as opposed to a “barbecue city” (22:36) due to its proximity to good barbecue in Lexington (agree), Shelby (agree), and Gastonia (huh?). Jeremy comes back to Midwood Smokehouse at 25:26 (here’s the article he wrote for Our State) and how restaurateur Frank Scibelli has a habit of introducing foods to Charlotte. First with Mama Ricotta’s and authentic italian (including fresh mozzarella) in the early 2000’s and then Midwood Smokehouse and barbecue other than pork more recently in 2012.
While I couldn’t agree more with Jeremy’s assertion that you need to spell out “barbecue” (as opposed to say, “bbq” like they do in the podcast title) at 28:51, I can’t help but think naming a theoretical barbecue restaurant “Barbecue” is either insanely brilliant or just plain lazy. I still can’t decide.
Overall, I agree with both Jeremy and Miller that no, Charlotte is not a barbecue town but that you can find good barbecue here (I’ve certainly tried to do my homework). When I think on the question of whether Charlotte is a barbecue town, I inevitably go to a quote from Tom Hanchett, the former historian at Charlotte’s Levine Museum of the New South:
Charlotte is not really in either part of North Carolina, it’s a city of newcomers and we have other people’s barbecue.
Until Charlotte is no longer a city of “other people’s barbecue”, in my opinion it will never truly be a barbecue town.
One man’s video journey through NC barbecue starts at B’s in Greenville.
This is my first stop in North Carolina to start the BBQ Tour.
B’s BBQ is located in Greenville. If you are in the vicinity, the pork is definitely worth tasting
The Pork (as served) was fantastic – 9/10
The Vinegar BBQ Sauce was Awesome- 10/10
The Cole Slaw was too sweet for my taste- 7/10
The Potatoes were OK, but I don’t care for Boiled potatoes- 6/10
The Corn Sticks – I did not care for these – 4/10
Overall Value = 8.5/10
Music: This Time is Forever by The Outfield Back in the Groove by The Outfield
– Way to go, Ace Biscuit & Barbecue: owner Brian Ashworth kicks Nazis out of his restaurant in Charlottesville
– Jamie Foxx made a stop at Stamey’s last week while in town for a Global Entrepreneurs convention at the Greensboro Coliseum across the street
– Carrboro’s got a new upscale yuppie-que joint called CrossTies Barbecue, which is housed in a vintage refurbished railroad car
– As we North Carolinians have known for centuries, barbecue needs acid not sugar
Barbecue has been trending toward sweet, sometimes way too sweet. What it could use is a little acid. https://t.co/IlO73QDDes
— TMBBQ (@tmbbq) August 10, 2017
– Tasting Table: American Barbecue Is the Next Big International Food Trend
– Aaron Franklin has no plans to ever open a second location; there just aren’t enough cows
It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”
– Eater Nashville has a preview of Pat Martin’s new fast food burger and barbecue restaurant, Hugh Baby’s BBQ and Burger Shop opening in late August
– Marie takes over for Grant on their visit to some old favorite joints in Athens, GA
— Grant Goggans (@MarieLetsEat) August 15, 2017
– The “metro Greenville, NC” area (LOL) get’s a shoutout in SI’s Andy Staples and his “America’s Best College Town Meals” column; there are also a few other barbecue spots highlighted for other college towns
If you want to really do it right, spoon some of that pork between two pieces of cornbread. The bread lives somewhere between loaf and cake, and a bite that mixes that bread, that pork and those delectable cracklins is about as close to heaven as we can get here on Earth.
– A writer for the Virginian-Pilot tools around Greenville, NC and eats barbecue for breakfast, lunch, and dinner
– The legacy of Maurice Bessinger will live on the site of a former Piggie Park location despite a new owner’s wishes, specifically because Bessinger meant for it to
Unfortunately for Daras, he doesn’t own the flagpole-sized plot, though, because Bessinger sold the flag pole and the land it’s sitting on to a Confederate veterans’ group, precisely so he could ensure it would never be taken down.
– Sean Evans of First We Feasts Hot Ones, tries all of the barbecue at the Big Apple Barbecue Block Party
– Food & Wine on the culinary fusion happening in Texas barbecue
— Food & Wine (@foodandwine) June 20, 2017
– The runners up to the Texas Magazine Top 50 BBQ list
— Jody Schmal (@jodyschmal) June 21, 2017
The Pepsi City Tour is a 3-episode web series, with NC barbecue kicking it all off. They visit B’s Barbecue in Greenville and Stamey’s Barbecue in Greensboro represents the west (or Lexington-style). The video has blatant product placement for Pepsi (duh) but does have some good soundbites from the proprietors of each joint. Check it out above.
In North Carolina you’re either an East Style BBQ or West Style BBQ lover. We asked masters from both sides of the state to show us what makes their hush puppies, pulled pork and slaw the very best.
– The latest in the News & Observer Good Eatin’ series is a look at B’s Barbecue in Greenville
At some point in the late ’80s, the road on the side of the restaurant took on its name, but spelled “B’s Barbeque Road” with a “q.” To little surprise, the sign has gone missing several times. B’s Barbeque Road is the first left turn when coming into Greenville from the west on U.S. 264.
– City Barbeque opens its University location June 19 with a grand opening party on June 24
– The NC Blueberry Festival BBQ Cookoff, part of the Whole Hog Barbecue Series, is this weekend in Burgaw
– Bacon-wrapped bacon:
— TMBBQ (@tmbbq) June 13, 2017
– Marie, Let’s Eat! finds some decent barbecue in Chattanooga in Big Jeff Barbeque
– The Chicago Tribune is updating daily in June for 30 days of Chicago barbecue
30 days of Chicago’s best barbecue includes the fabulous smoked wings at Barn & Co. https://t.co/aW17b89ZU7
— Phil Vettel (@philvettel) June 12, 2017
– Robert Moss will be part of a hash panel in Greenwood, SC on July 7
The making of kettle-cooked hash is a culinary tradition unique to the Palmetto State, according to food and drink writer and culinary historian, Robert F. Moss.
“It’s something you can only get in South Carolina,” Moss said. “It’s one of the great barbecue stews. It’s sort of like a really delicious, thick, slow-simmered meat gravy.
“It really developed in South Carolina as part of fall hog-killing time, as a way to use up all the pieces and parts of the hog,” Moss added.
– SC is home to 4 different barbecue sauces: here’s recipes for each
– Happy belated Bojangles Day, you guys!
— Bojangles’ (@Bojangles1977) June 13, 2017