Linkdown: 7/27/22

Native News

Phar Mill Brewing and BBQ in Harrisburg has an opening date for their downtown Concord location

Pitmaster Stuart Henderson from Noble Smoke captured in action

Lawyer Duane Bryant has opened DK Bones Barbeque in High Point in the middle of a food dessert

Lechon Latin BBQ makes Eater Carolinas’ latest Heatmap

Spectrum 1 checks in on Barvecue

Non-Native News

King BBQ from the owners of Jackrabbit Filly will offer “Chinese-style barbecue with a heavy influence of North Carolina”

World of Flavor with Big Moe Cason premiered on National Geographic this past Monday and the first episode takes place in Charleston and features visits to Rodney Scott’s BBQ and Lewis Barbecue as well as Moe cooking at last year’s Holy Smokes BBQ Festival

Congrats to Palmira BBQ on one year

Robert Moss reviews Palmira BBQ for the Charleston Post and Courier

Scotty’s Whole Hog Barbecue, which smokes eastern NC whole hog, is featured in this feature on Minnesota barbecue from Texas Monthly

Adrian Miller checks in on Jones BBQ for what is likely the last time in the Jones sisters era

BBQuest is coming back for a third season

Congrats to Panther City BBQ on their recent Guinness World Record

Linkdown: 4/6/22

Featured

Going into Monday night’s NCAA Championship game, Governor Roy Cooper made a bet with Kansas Governor Laura Kelly as governors tend to do in these types of situations. The wager? Kansas City steaks vs Wilber’s BBQ. You may be aware that UNC lost to Kansas 69 to 72 after leading by 15 at the half, surrendering the largest lead in NCAA championship game history. You absolutely hate to see it.

John Tanner blames UNC’s NCAA Championship loss Monday night on said barbecue bet. Wilber’s gave Kansas players too much motivation!

Meanwhile, a few days earlier, the Duke-UNC Final Four matchup on Saturday night inspired a barbecue bet of its own between Durham County and Orange County sheriffs. No word or photos have surfaced yet of Durham County sheriffs ordering barbecue in UNC gear, but I look forward to that update.

Native News

The latest from the parking lot dispute between Noble Smoke and The Good Life

Sweet Old Bill’s and Biscuit Brisket & Beer are food options when visiting High Point

Seoul Food Meat Co has opened a fast casual Korean wing concept in SouthPark: Bit by Seoul

Non-Native News

Tales from the Pits gives the lowdown on the “rib cut” from Hite’s BBQ in West Columbia

Last week’s Smoke Sheet featured a story from Bryan Suddith on whole hog and Rodney Scott’s BBQ

The State Line Celebration at Carowinds will run on select dates April 9-May 8 and will feature both NC and SC barbecue

Duke’s Barbecue of Beaufort is one of four options to get barbecue in Beaufort County, SC

Houston’s newest barbecue restaurant J-Bar-M BBQ impresses

Ever wonder why barbecue joints are covered in stickers?

Black Powder Smokehouse – Jamestown, NC

Name: Black Powder Smokehouse
Address: 302 E. Main St., Jamestown, NC 27282
Order: Three meat plate (brisket, pork, and sausage) with mac and cheese and collards (link to menu)
Pricing: $$

Monk: A little over a year ago, Jamestown got a wood-fired barbecue joint of its own in Black Powder Smokehouse. Jamestown is the small town between the Barbecue Bros’ hometown of High Point and the larger city of Greensboro, and also where the Monks-in-Law (Monk In-Laws?) happen to live. Black Powder Smokehouse took over an old service station on Main Street and they’ve incorporated the service station details into their decor.

As is the case with a lot of new barbecue restaurants these days, it serves a little bit of everything but definitely has a Texas lean to it. While I wasn’t able to put my eyes on the smoker they use, I did visually confirm there was wood used in the smoking process. Now whether that was in a gas assisted or a full stick burner is to be confirmed at a later time. However, what they are putting out is pretty legit as evidenced by the above nice little platter shared by Mrs. Monk and me.

I forgot to ask for the pork chopped at the register so it came pulled instead. Not a big deal – and it was still smoky and had nice chunks of a peppery bark mixed in. Certainly not a NC-style pork (either region) but they of course do have a variety of sauces on the side to approximate it.

On this day, unfortunately the brisket was a bit overdone and also sliced a little too thin. This gave it a texture of roast beef but I will note that my mother-in-law stated that its been better on previous visits. Based on these brisket slices, I would definitely come back to give them another shot.

The jalapeno sausage had good taste and wasn’t too spicy. Not the standout of the meal, but solid. I’d love to come back and try the ribs. Both of our scratch-made sides of collards and mac and cheese passed muster.

Black Powder Smokehouse one-ups Sweet Old Bill’s in nearby High Point, which opened about a year before, in just about every way for best new-school barbecue. For barbecue in the greater High Point area, they are more than worth seeking out if you don’t want to make the trek to Stamey’s in Greensboro.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 3 hogs
Pork – 3.5 hogs
Sausage – 3 hogs
Sides – 3 hogs
Overall – 3.5 hogs

Linkdown: 4/29/20

More good from the Southern Smoke Foundation

Prime Barbecue was set to open a few weekends ago but that has been put on hold for the time being, as has any other businesss openings in Wake County

Rodney Scott’s Whole Hog BBQ to open a second Birmingham-area location in the town of Homewood

University of Texas football legend Cedric Griffin now has a barbecue truck in Austin

This week’s Somewhere South looks to be a must-watch for barbecue lovers

James Beard-award winning author Adrian Miller joined Vivian Hoard to tape the episode of “Somewhere South”

Thanks to The Smoke Sheet for featuring our recent post on mail order barbecue options in NC and SC in their latest issue

More coverage on the re-opening of Wilber’s Barbecue from the local paper

RIP Carter Brothers Barbecue in our hometown of High Point; it had been open since 1997 but will not reopen due to the coronavirus

D.G. Martin wonders what other great NC barbecue restaurants won’t survive either