Hurricane Harvey

Linkdown: 9/6/17

/ Barbecue Bros / Leave a comment

– Per their Instagram, Midwood Smokehouse is donating $1 from each pulled pork sandwich sold this week to Hurricane Harvey relief

– This past week New Bern hosted the first Piggin’ and Grinnin’ Festival for folks to enjoy barbecue and bluegrass

– Currituck BBQ Company is a recommended stop on NC 158

– The latest accolades for Lexington Barbecue are from food and travel site Rave, which compiles data from Eater, OpenTable, TripAdvisor, and The Daily Meal

– They are doing some inventive things with barbecue at LeRoy & Lewis Barbecue in Austin

– An oldie from last summer

Linkdown: 8/30/17

/ Barbecue Bros / Leave a comment

– Thinking of Houston in the wake of Harvey

– In drier times (hopefully coming soon), could whole hog barbecue succeed in Houston?

– Glad to hear that the smokers at Franklin Barbecue made it through the smokehouse fire

– Art’s Barbecue and Deli and Bar-B-Q King make Charlotte Five’s list of 10 classic Charlotte restaurants you must try

– A barbecue-focused episode of House of Carbs this week talks Texas barbecue and Charleston as a barbecue capital

– Buxton Hall evening pitmaster David Phelps gets a mention in this article on third shift workers in Asheville

After coming in around 10 p.m., he spends the first two hours prepping the next day’s sauces and green beans. As he chops and mixes, Phelps is also building the fire up to the required temperature (225 degrees), in order to cook the two pigs nightly. By sunrise, he generally has around 350 to 400 pounds of pulled pork ready for the day crew.

– Buxton Hall’s also got great fried chicken too

– LOL