Linkdown: 5/7/14

It’s spelled “barbecue”

– The “BeerBQ” hotdog from Triple C made with pulled pork and a sauce made with their smoked amber beer was JJ’s Red Hots best selling hot dog in its “brewdogs” series

– No NC festival made this list of barbecue festivals from USA Today (h/t bbqboard)

– This list of five meals you can’t miss in NC includes Luella’s Bar-B-Que in Asheville; more coverage from the Asheville Citizen-Times

At Luella’s, you can get an order of ribs (excellent), beef brisket (also excellent), chopped pork (some of the best I’ve had, and I’m a certified barbecue judge), and tempeh. The tempeh, a locally made soy-based product, is the veggie surprise. The menu says it’s “almost blasphemous, but so good we’ll forgive you.” And whether you’re a vegetarian or not, it’s worth a taste. Served glazed with a sweet-hot sauce and impregnated with hickory smoke, you’ll hardly notice you’re not eating meat. The chef/owner told me that two of his frequent customers are both vegetarians, and they rave about this dish.

– More lists: 12 Bones in Asheville and Hubba Hubba Smokehouse in Flat Rock (30 miles southeast of Asheville) make this list of America’s 35 best ribs

– The Jiggy with the Piggy BBQ Challenge at the Research Center in Kannapolis is this weekend

– The 10th edition of the Texas Pete Twin City RibFest will take place June 5-8 in Winston-Salem and according to the producer of the festival Allen McDavid it distinguishes from other “cook-offs” by the following:

Barbecue festivals like the Texas Pete Twin City RibFest have the requisite competition but that takes a back seat to satisfying the appetites of thousands of festival attendees who appreciate the choice of barbecue from several nationally renowned pitmasters with the necessary equipment necessary to feed thousands of hungry attendees. According to McDavid, “Our BBQ teams generally go through a tractor trailer load of meat every RibFest. If we don’t have rain, it’s more.”

– The Dallas Observer was not thrilled with Texas Ranger pitcher Matt Harrison (originally from Durham) and his preference for NC barbecue

It’s worse because this means that the Texas Rangers let someone from North Carolina answer a barbecue question on their account. Without censoring it. And let me remind you, the tweet is still there. Nobody immediately deleted it. No interns were fired over this.

Linkdown: 4/9/14

– The first three reviews from Marie, Let’s Eat!’s epic NC barbecue roadtrip last month have been posted: Red Bridges in ShelbyWink’s King in Salisbury, and Lexington #1

– As beef prices rise, more and more Texas pitmasters are turning to pork

– Ranucci’s Big Butt BBQ, Grand Champions of the 2013 Q-City BBQ Competition, is hoping to crowdsource a portion of their new food truck

– Thrillist’s list of best barbecue in Atlanta

– The latest Carolina ‘Cue Restaurant featured in Our State Magazine is Bum’s Restaurant in Ayden

– JJ’s Red Hots is having a Bacon Beer & BBQ dinner on April 24 as part of NC Beer Month

A short article on SC’s Barbecue Trail (via bbqboard)

– Mission BBQ, a military and first responder-focused Baltimore-based chain created by an Under Armour founder, opened earlier this week in Wilmington

– Another (more promising sounding) coastal barbecue restaurant, Southport Smokehouse BBQ, is opening sometime this month:

Natives of Lexington – a town some would argue is North Carolina’s barbecue ground zero – the Hemphills’ restaurant specialized in pork shoulders cooked over hickory logs “imported” from Davidson County. The pits, Elaine Hemphill said, were modeled after those at the famous Lexington Barbecue along Interstate 85 Business.

A trio of restaurateurs, Troy Knight, Jim Sparks and Ryan Salley (who will serve as pitmaster) has taken over the spot and are returning it to its roots. They’ll offer brisket, ribs and pulled pork with both Lexington-style and vinegar sauces cooked over hickory. Salley said he’ll mostly be smoking shoulders, a hallmark of the upstate variety, but would occasionally go whole hog, the more traditional method in the Eastern region.

– Scott’s BBQ is having their annual picnic on April 19 and oh how I wish I could make it back down to Hemingway for it

Linkdown: 4/2/14

The NC ‘Cuegrass Festival will take place April 26 in Raleigh outside of The Pit

The latest update on The Great NC BBQ Map includes the fact that the map will eventually be able for purchase outside of the Kickstarter campaign; sign up on the mailing list to know exactly when

– Restaurateurs from Denver, NC will start selling eastern-style barbecue next month at a stand in downtown Belmont

– An update on the latest barbecue restaurants in the Triangle, including Ed Mitchell’s ‘Que which is set to open April 9

– Rocky Top BBQ Co. out of Monroe, NC will be representing NC in the upcoming season of BBQ Pitmasters, which starts April 12 (via bbqboard)

– Could Charlotte’s best barbecue come from a food truck? Restaurant Traffic seems to think so, specifically from Boone’s Bar-B-Que:

– BBQ is taking on Fried Chicken while Cheerwine is against Sweet Tea in this Southern Food Bracket (aka Mason-Dixon Madness)

– The latest brewdog at JJ’s Red Hots in Charlotte is a “BeerBQ” dog by Triple C Brewing

You reallllly don’t want to miss this one. Triple C brought in the big guns with ‘BeerBQ’. It starts with a big ass pork butt smoked and shredded to perfection. Then topped with a Smoked Amber BBQ sauce and finished with battered and deep fried onion pieces.  That is all. This one really doesn’t need any further explanation.

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