Linked in a linkdown a few weeks ago, but worth another look. There’s a fair amount of information about barbecue restaurants in this infographic created by CHD Expert, a food service marketing research company.
Did you know that there are more than 14,000 BBQ across the United States?
For anyone that’s a barbecue lover, it should come as no surprise that Independent restaurants dominate the Barbecue Menu Type, at 86% of the landscape. With protein maintaining it’s staple position in most American’s diet, you’ll want to know the stats on this Menu Type.
– Barbecue Bros fave Midwood Smokehouse is adding a Ballantyne location so that folks in suburbia can have good barbecue too; it will also allow them to expand their catering operations with the space’s larger kitchen
The place’s selection of sauces also include a sweet/spicy traditional, an Eastern-style and a mustard one, plus versions dubbed Korean, Thai and teriyaki. You’ll want to try them, and use at least one liberally. A half chicken, smoked, had more moisture than the pork, though not much more flavor. Wings were OK, and go for $10 a pound, in our case eight wings.
– Speaking of which, in his latest column he moves away from exploring certain dishes to reviewing a barbecue joint; first up, its B’s Cracklin BBQ in Savannah, who only opened last October but is cooking heritage breed hogs over all types of wood
– This posted just after last week’s linkdown so is a little old by now, but The New York Times spends 36 hours in Charlotte and gives props to Midwood Smokehouse
8.‘Cue & Brew | 7 p.m.
Charlotte has never been known as a big barbecue town, but Midwood Smokehouse’s pitmaster and executive chef, Matt Barry, seeks to change that with this noisy, popular restaurant. Mr. Barry cooks his chicken, pork and turkey over North Carolina hickory in a computer-controlled smoker. His hand-pulled, chopped pork is lightly covered with a vinegar-based sauce. The chicken is tossed with a delicious house or mustard sauce. Texas-style brisket is smoked for 12 to 14 hours, and is delicious dry or slathered in sauce (barbecue plates run $8 to $15). Pair with collards and baked beans and chase with a Red Ale from NoDa Brewing Company ($5).
– Speaking of Midwood, they are bringing barbecue into the 21st century with its new online ordering app
– This showed up in our timeline recently even though the original article is from July 2012, but in any case here’s Rodney Scott’s BBQ Mixtape featuring a mix of rap, hip hop, and funk
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