Linkdown: 7/8/20

The NC Pork Council announces the “Summer of Cue”; take selfies at five barbecue restaurants now through Labor Day and you will get a special edition t-shirt. Full details at the link.

A mural of David McAtee, Breonna Taylor, and George Floyd is almost complete in Louisville

Don’t forget about the classic joints (in Texas or otherwise), like Meshack’s Bar-Be-Que Shack in Garland

Todd Richards has opened Lake & Oak BBQ in the former Greater Good Barbecue location in East Lake in Atlanta

Socks Love Barbecue is the best barbecue in Atlanta according to the readers of The Atlanta Journal Constitution

Anaheim’s Heritage Barbecue gets profiled by Eater

Buxton Hall Barbecue had a small fire last week after reopening but thankfully it was not catastrophic. They reopened briefly on Friday however per their Instagram have since closed again due to a “set back in building repairs” but they will be reopening “ASAP.” Here’s hoping that’s sooner rather than later.

Picnic has been able to maintain its barbecue throughout the pandemic due to the hog farm co-owned by the oners of the restaurant

Leland Smokehouse has opened in the town of Leland outside of Wilmington; it is the second restaurant from Troy Knight, the owner behind Southport Smokehouse

Rosako Bailey of Rosako’s Soul Food & BBQ in Fort Worth is used to helping others but now needs help

Big Rojo is the Big Red-flavored beer from San Antonio-based Islla Street Brewing

Great news from Hogs For The Cause

And last but not least, big congrats to Ryan Cooper (aka BBQ Tourist) on getting the news that he is cancer free!

Linkdown: 4/1/20

With the recent return to curbside service as a result of social distancing, Red Bridges Barbecue Lodge returns to its roots of carhops

Last week’s Smoke Sheet examined how barbecue joints are adapting to Covid-19

Horn Barbecue in Oakland is raising money to help feed the community during covid-19

Josh Bowen of John Brown Smokehouse is raising money for ER workers in NYC

Neil McClure of McCure’s Barbecue and the Deswine Intervention competition team smoked barbecue for Children’s Hospital workers last weekend in New Orleans

The Memphis in May World Championship Barbecue Cooking Contest has been rescheduled to Sept 30-Oct 3

There is no ‘I’ in barbecue

Johnson Family Barbecue in Durham had a recent incident with a Postmates driver and the owner Wayne Johnson has made things worse by responding to negative Yelp reviews with racist and inflammatory language

The death of barbecue hash was perhaps premature, writes Robert Moss for Southern Living

Pinkerton’s BBQ owner Grant Pinkerton is interviewed by The Andy Staple Show on The Athletic and discusses how his staff are dealing with Covid-19

Uncorked is a new Netflix movie set in a Memphis barbecue restaurant that serves…brisket?

WILBER’S BACK (soon)

Linkdown: 3/4/20

In Vivian Howard’s upcoming PBS series “Somewhere South” she will be exploring the foods uniting cultures across the South; barbecue fans should be excited for the description of episode 6:

Episode 106: “How Do You ‘Cue?” (Friday, May 1, 9:00-10:00 p.m. ET)

On a tour of eastern North Carolina barbecue joints, Vivian is reminded of traditions that define the area’s version of pork barbecue while being introduced to new techniques. Flipping what she already knows about ‘cue, Vivian sets out to uncover buried histories and learn about the unexpected ways different types of meat are smoked, pit-cooked, wood-fired and eaten. We learn that barbecue – both the food and the verb – cannot be pigeonholed into one definition. Starting from the whole-hog pits in her figurative backyard, Vivian explores the history of Black barbecue entrepreneurship, from the North Carolina families who started turkey barbecue to the women firing up pits in Brownsville and Memphis, Tennessee. Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. In Texas, robust barbecue techniques steeped in tradition are being morphed by longtime families doing what they know best. A pair of sisters in tiny San Diego, Texas add a Tejano touch to their barbecue joint menu, and two Japanese Texan brothers with a smokehouse pair brisket and bento boxes.

Dish was purchased by Sweet Lew’s BBQ owner Lewis Donald last fall and reopened this week with sandwiches on the menu that include turkey and pork belly smoked at Sweet Lew’s BBQ

Details on Hogs for the Cause, happening later this month in New Orleans

Prime Barbecue and Cut & Gather are included on Eater Carolinas’ 5 most anticipated restaurants list

Texas Monthly Barbecue Editor went on a mollejas hunt in South Texas

Happy belated Texas Independence Day!

Congrats to Barbecue!

Linkdown: 12/4/19

Ed Mitchell back: The Preserve opens this spring with restaurateur Lou Moshakos, Lou’s daughter Amber, and Ed’s son Ryan

More on The Preserve

Midwood Smokehouse Executive Pitmaster Matthew Berry on how he works

Noble Smoke and Sweet Lew’s BBQ make Charlotte Agenda’s list of 25 best new restaurants in Charlotte

Art’s BBQ and Deli in Charlotte will officially close after it’s last day of service on December 20

Fox Bros Bar-B-Q will be collaborating with Taqueria Del Sol for brunch on the 15th, with proceeds benefitting Hogs for the Cause and Children’s Healthcare of Atlanta

John Tanner’s BBQ Blog has made recent stops at Noble BBQ in Portland and Rocklands Barbecue in DC

White Wolf Spices will be donating 10% of sales through the end of the week to help out Ryan Cooper aka BBQ Tourist

Barbecue-flavored vodka? Barbecue-flavored vodka.

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