Linkdown: 5/26/21

Featured

Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.

“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.

Native News

This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket

Woodard Family BBQ is a “Hidden Gem of Fayetteville” (though its closer to Sanford) in this new series from the Fayetteville Observer

Non-Native News

Everything old is new again

Home Team BBQ continues its expansion

Behold, the predecessor to True Cue

Linkdown: 5/19/21

Featured

This latest piece of controversial barbecue list content from one “chefspencil.com” has been rightly getting roasted online since the weekend, but perhaps that was the intent all along? I mean, who had even heard of “chefspencil.com,” an Austrialian website, before this list?

The list allegedly uses data from TripAdvisor and phew buddy TripAdvisor is not happy about any connection to th list and its backlash.

New Orlean’s at number 1? Red flag. No Texas cities on the list? Red flag. As for Charlotte’s rank of 3 on the list? I say this as a Charlotte resident, but red flag. I’m not the only Charlottean who feels this way. Enter Kathleen Purvis:

Let’s declare a moratorium on any further discussion or outrage on anything “chefspencil.com” related, particularly when it comes to barbecue.

Native News

Fighting words from the Hear to Say podcast host Tressie McMillan Cottom

An oldie but a goodie from Our State Magazine for National Barbecue Day this past Sunday

Non-Native News

Myron Mixon’s Jack’s Old South team wins Whole Hog and the whole shebang at last weekend’s Memphis in May Barbecue Championship

Three barbecue and brewery pairings in Texas

More coverage of Rodney Scott and Adrian Miller’s books, with quotes from Daniel Vaughn

Black Smoke vs Savory Spice Shop

High on the Hog premieres on Netflix in one week on 5/26

Linkdown: 10/14/15

– 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:

Friday Find: High on the Hog videos

In case you missed the link in our 12/17 Linkdown, this is the trailer for “High on the Hog” and an additional video on the packing process. “High on the Hog” was a multi-part story of “the journey of silky pork from NC farms to the world’s biggest metropolis.” The whole feature is highly recommended if you are interested in better understanding eastern NC’s place in the global economy when it comes to pork.

Monk