Greenville

Linkdown: 1/17/18

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– 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:

– 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:

 

Linkdown: 12/6/17

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– A review of Sam Jones BBQ from The Daily Reflector

– J.C. Reid’s latest barbecue article reflects on pork belly

– 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

– Saucy:

– Rodney Scott on passing of pitmaster Douglas Oliver: It’s like a legend left us

– Texas politics don’t mess around when it comes to barbecue

 
– Great use of video in this tweet right here:

Linkdown: 11/15/17

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– 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:

– 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

– Good use of Twitter’s new 280 character limit or great use?