Linkdown: 9/2/20

Native News

The 91st Annual Mallard Creek Barbecue, “the Grand Daddy of All NC Barbecues” that is typically held the fourth Thursday of October in Charlotte, is officially cancelled this year; organizers and politicians are naturally disappointed

Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe

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BREAKING NEWS: Longleaf Swine BBQ is moving into the old Oakwood Cafe building…we got the exclusive inside scoop! ⁣ ⁣ A project 4 years in the making, the guys behind @longleafswinebbq had originally planned on moving into a spot at @transfercofoodhall, but have always hoped to ultimately owning their own brick and mortar. Stars aligned, they’ve finally done it (congrats, Adam + Marc!) and we CAN’T WAIT.⁣ ⁣ Longleaf Swine made a name for themselves as a catering co., traipsing around the Triangle to serve whole-hog BBQ, locally-sourced and slow-smoked meats + seasonal sides.⁣ ⁣ You can expect those same FAME-MAKING DISHES (whole hogs + other local meats smoked on-site), along with a new LATE-NIGHT MENU that’ll have an old school diner spin. ⁣ ⁣ They’ll also have a FULL BAR and a WEEKEND BRUNCH MENU, so if anyone is wondering where to find us on a Sunday this fall, you know where we’ll be. ⁣ ⁣ Over the next couple of months, their team will be hard at work, renovating the space, but don’t worry—you won’t have to wait too long to get your fix. Their parking lot will soon be converted into a new OUTDOOR DINING space and they’ll continue offering takeout for the foreseeable future. ⁣ ⁣ And Offline members will get to experience it all before ANYONE else. Keep an eye out, fam. We’ll be sending you an invite soon. ⁣ ⁣ Want a shot on getting in on this EXCLUSIVE SNEAK PEEK? Join the Offline waitlist or ask a friend for a referral code to skip the line and get your first month free.⁣ ⁣ #letsgetoffline #offlineraleigh

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Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week

Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies

Rx Restaurant and Bar, a fine dining restaurant in Wilmington, has pivoted to whole hog barbecue during the pandemic

Circle B BBQ in Spindale is raising money for Operation BBQ Relief to cook meals for communities and first responders hit by storms and other natural disasters.

The #SummerofCue ends this Monday

Non-Native News

Pappy’s Smokehouse in St. Louis will open a second location this October

Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day

Pellet smokers are on the rise, according to J.C. Reid

“California wildfires are making wine grapes taste like barbecue,” reports The Takeout

Heim BBQ is offering socially distanced barbecue class this weekend

Eliana Gutierrez is Austin’s (and perhaps the nation’s) youngest female pitmaster, working at Valentina’s Tex Mex BBQ

“Chef’s Table: BBQ” explores the origins of barbecue and is now available on Netflix

Here’s a review from the Washington Post

Linkdown: 4/15/20

Grady’s BBQ has closed until further notice

The Southern Smoke Foundation has donated more than $600,000 during the coronavirus pandemic

Barbecue joints from Los Angeles to Portland to Texas are having to adapt to a new model of doing business

Support Texas BBQ

Jon G’s Barbecue has an updated website ahead of their brick and mortar launch later this year

Wilber’s Barbecue continuing to get us primed

Tommy Tomlinson gets it

Bette Midler gets it

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: 3/18/20

The Campaign for Real Barbecue, (aka True Cue) expands to Virginia and DC, with John Tanner of John Tanner’s Barbecue Blog leading the charge. Founded in 2014, the Campaign already operates in North Carolina, South Carolina, Kentucky, and Georgia.

Franklin Barbecue lines haven’t been stopped by coronavirus, at least not yet

Heim Barbecue has a new shirt available with 100% of the proceeds going to its employees who are affected by the coronavirus

Southern Soul BBQ is feeding hospitality and service industry employees associated

Cook’s Barbecue in Lexington has reopened after its husband and wife owners were involved in a car wreck earlier this month; Jason Heitman, the husband, is still in a hospital

Catching up with Chef Ashley Capps, formerly the of pastry chef at Buxton Hall

Predictably, the Houston Barbecue Festival has been canceled

Port City BBQ will be offering eastern NC barbecue to Wilmington and Wrightsville Beach this summer, though they will be smoking in an Ole Hickory

Robert Moss on the history of hash and rice

A belated happy birthday to Carey Bringle, the Peg Leg Porker himself