Linkdown: 3/17/21

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Mr. Barbecue has finally re-opened for takeout in Winston-Salem as of this past Monday, nearly 2 years after it closed due to a pit fire. As I wrote in the February 3 linkdown, this is definitely a win for classic, wood-smoked NC barbecue joints. I do have to admit, I was a little worried after they didn’t open by the end of February as they had initially announced but a few weeks delay can be excused. Mr. Barbecue is now open Mondays to Saturdays from 10:30am to 9:30pm.

Native News

Reminder: Jon G’s Barbecue food truck will be at Waxhaw Taphouse today for St. Patty’s Day starting at 5pm

Backyard BBQ Pit in Durham makes this list from Southern Living’s Robert Moss

For Moss’s iconic dish for NC, he selects the humble barbecue tray from the Piedmont region

More coverage of the inaugural Pinehurst Barbecue Festival which will take place on Labor Day Weekend of this year; Chef Joe Lumbrazo of Backyard Bistro restaurant and Ashley Sheppard of the historic Pik N Pig Restaurant in Carthage have joined Ed Mitchell as pitmasters for the event

Barvecue, producers of wood-smoked, plant-based barbecue, has broken ground on the world’s largest plant-based smokehouse in Cornelius; dubbed the “Carolina Smokehouse” the 10,000 square foot facility plans to open in July of 2021

Mac’s Speed Shop and Noble Smoke have two of the best patios in Charlotte

Non-Native News

Evan LeRoy reflects on a year of pandemic barbecue

Rodney Scott’s recipe for leftover barbecue and grits is featured in Parade Magazine

Matt Horn is adding burgers to his budding barbecue empire

Adrian Miller featured in Stanford Magazine as the “bard of “barbecue”

My body is ready:

Friday Find: “How Pitmaster Matt Horn Developed His Signature ‘West Coast-Style’ Barbecue in Oakland”

Monk: Eater’s Smoke Point continues to roll out the content, this time going behind the scene with Matt Horn of Oakland’s Horn Barbecue. Instead of the tri-tip one might expect in California, Horn is putting out Central Texas-style barbecue mostly cooked by feel instead of temperature. Horn BBQ finally opened last fall to a lot of hype and by all accounts is delivering. For more eater

Description: Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland.

Linkdown: 10/28/20

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This week, Adrian Miller, the James Beard Award-winning author and self-proclaimed “Soul Food Scholar” shared the cover art and preorder link for his forthcoming book entitled “Black Smoke: African Americans and the United States of Barbecue.” As I noted in my recent Barbecue Bros Book Club entry for “North Carolina’s Roadside Eateries” by D.G. Martin, while the John T. Edges and Bob Garners of the world have given us so much in terms of exposing us to places we might never have known about otherwise, it’s well past time to get a different perspective.

I am very much looking forward to reading both this book as well as Rodney Scott’s upcoming book to get just that. “Black Smoke: African Americans and the United States of Barbecue” will be out April 22, 2021 on University of North Carolina Press.

“Black Smoke celebrates the significant contributions that African Americans have made to the American barbecue story. You’ll learn how African Americans honed and popularized a cuisine rooted in Native American culinary tradition, and became its most effective ambassadors. I profile fascinating barbecuers from the past two centuries, look at different aspects of African American barbecue culture, and opine about barbecue’s future.”

Native News

The BBQ Review (@BbqRate) is a Twitter account I just found out about

John Tanner’s BBQ Blog visits The Pit in Raleigh for a solid meal

John Tanner also recently shared his favorite barbecue sauces

Congrats to Warner Stamey, founder of Stameys Barbecue, on his Barbecue Hall of Fame induction!

Non-Native News

Desiree Robinson of Cozy Corner is also a BBQ Hall of Fame inductee

This UPROXX interview with Rodney Scott covers a lot of the basics you may already know

Horn Barbecue has finally opened in Oakland (finally!)

The Drinking Pig by Chef Raheem Sealey is a weekend pop-up in Northeast Miami Dade

Franklin Barbecue has started shipping briskets through Goldbelly

A second location of Pappy’s Smokehouse has opened in the St. Louis area

LeRoy & Lewis has a Patreon account for exclusive content

This week is Texas Monthly BBQ Week

Linkdown: 9/30/20

Featured

ICYMI, check out our post this week where Garren and Kelly Kirkman of Jon G’s Barbecue describe what it’s like to open a barbecue restaurant in the middle of the pandemic

Native News

Charlotte-based Bojangles is adding barbecue to its menu for a limited time just in time for National Pulled Pork Day on October 12

Joe Biden made a stop at Mac’s Speed Shop while campaigning in Charlotte last week

Brisket is the order of the day in southeastern Virginia (with the best of the list actually coming across the border in North Carolina)

Non-Native News

Horn Barbecue hit a bureaucratic snag and hasn’t opened in Oakland yet, but when it does it may put Oakland barbecue on the map

Get to know Derrick Walker of Smoke-A-Holics BBQ

Seely’s Mil, the restaurant at the Beeman Hotel in Dallas, is getting serious about barbecue

Eater NY critic Robert Sietsema takes a bike tour of NYC brisket

Mmmm…brisket donut