Linkdown: 9/22/21

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Congrats to the Red Bridges Barbecue family! Lyttle Bridges Cabaniss (aka “Mama B”), who was the wife of “Red” that took over the business after he passed in 1966 and served as the matriarch of the family until she passed in 2008, was posthumously inducted into the Barbecue Hall of Fame at this past weekend’s American Royal in Kansas City, MO.

Lyttle Bridges is considered to be the first woman barbecue entrepreneur in North Carolina and while her husband Red is the namesake of the restaurant, she was the guiding force behind it, reportedly working from 8am to 9pm nearly every day before handing over the restaurant to her daughter Debbie Bridges-Webb and then her grandkids Natalie Ramsey and Chase Webb at the age of 80. Those three all accepted the award on her behalf this past weekend, which surely must have been a blast.

Congratulations to Lyttle Bridges Cabaniss and the rest of the 2021 Barbecue Hall of Fame inductees!

More on Bridges at the following links:

Native News

Noble Smoke announced its second location will be a stall at the Optimist Hall food hall

More coverage on the stall from Axios Charlotte

The Redneck BBQ Lab announces Mercedes Harris as its new CEO of its food truck and catering arm

Grady’s and Wilber’s gets a mention in this article on Goldsboro from WRAL

Picnic has one of the best burgers in the Triangle according to Eater Carolinas

Non-Native News

After its North Charleston sister restaurant closed after 67 years, the Orangeburg Duke’s BBQ affirms that it is “not going nowhere”

The Tales from the Pits crew unveils #20-11 in their Texas barbecue rankings

NC whole hog in Maine? John Tanner investigates for The Smoke Sheet

Linkdown: 5/5/21

Featured

Congrats to the first class of Kingsford Charcoal’s Preserve the Pit Fellowship. If you recall, the winners of this inaugural class will receive a “grant along with immersive training and one-on-one mentorship with industry leaders throughout 2021 to turn their business aspirations into a reality.” And it’s an impressive list of mentors from which they’ll get advice: Kevin Bludso, Dr. Howard Conyers, Devita Davison, Bryan Furman, Rashad Jones and Amy Mills. I look forward to seeing what happens for each of these fellows as a result of this direct mentorship. The winners ae:

  • Cory & Tarra Davis – Grand Rapids, Mich.: Owners of Daddy Pete’s BBQ since 2012, Cory and Tarra Davis have a passion for barbecue that they share with their friends, family and community. Through the fellowship, their goal is to build a stronger foundation for their business operations to ensure their restaurant continues to successfully operate beyond their generation.
  • Chef Shalamar Lane – Carson, Calif.: As the head chef and owner of My Father’s Barbeque, Shalamar brings southern hospitality to California by using delicious barbecue as a way to bring people together. As a result of the mentorship, she hopes to improve her management skills to further her business’ success and continue to teach her employees and community about the history of barbecue.
  • Ronald Simmons – Kenansville, N.C.: Ronald and his family own Master Blend Family Farms, LLC, which provides whole hogs and premium pork products to restaurants and private owned businesses in his community. They’ve hosted farm tours in collaboration with several local schools and hope to transition one of the farms, which has been in the family for over a century, into a farm school and develop a whole hog barbecue station to share their heritage of barbecue and create a path of opportunity for future generations.

And in more good news, the response to the initial call for fellows was so overwhelming that an additional 10 pitmasters were selected to receive a one-time $7,500 grant. Those winners are:

  • Melissa Cottingham – Melnificent Wingz (Los Angeles, Calif.)
  • Aaron Gonerway – Plates By the Pound BBQ (Denver, Colo.)
  • Pamela Henry – Pam’s Magic Cauldron (Smyrna, Ga.)
  • Daniel Hammond – Smoky Soul Barbecue Chicago (Chicago, Ill.)
  • Brandon Norman – Memphis Original BBQ (Atoka, Tenn.)
  • Demetris R. – Making The CuTX (Newport, Vt.)
  • Erica Roby – Blue Smoke Blaire (Dayton, Ohio)
  • Christopher Simmons – The Qulinary Oasis BBQ (DeSoto, Texas)
  • Gerald Vinnett – Big Papi’s Smokehouse (Destrehan, La.)
  • Eddie Wright– Eddie Wright BBQ (Jackson, Miss.)

Native News

Newly drafted Chiefs WR Cornell Powell will remain an Eastern Carolina boy at heart: “All I’m going to say is that I haven’t been to Kansas City and had their barbecue yet but, I have North Carolina barbecue number 1 right now,” said Powell.

Despite the shaky opening to his article, D.G. Martin pays tribute Backyard BBQ Pit and Grady’s BBQ, who both were featured in “Black Smoke”

Grady’s BBQ get a brief profile in the blog Because of Them We Can

Sam Jones’ Whole Hog BBQ book is listed as one of Huckberry’s “6 Barbecue Books for the Budding Pitmaster”

Non-Native News

John Tanner visits Ace Biscuit & Barbecue for both a lunch a well as breakfast

…he also checks out Beale’s Brewery, who smokes wood the old fashioned way and were conferred True ‘Cue status by John

Rodney Scott continues the publicity tour of his recent book

Houston is the best city in the country for barbecue...at least in terms of the number of barbecue restaurants on TripAdvisor

New sign for la Barbecue

RIP Scot Hudson of Hudson’s Hickory House BBQ of Douglasville, GA

Edley’s Bar-B-Que – Nashville, TN

Name: Edley’s Bar-B-Que
Address: 908 Main Street, Nashville, TN
Order: Half rack of ribs, green beans, corn bread (link to menu)
Pricing: $$

Speedy: Recently, I got a surprise call from John Tanner of John Tanner’s Barbecue Blog letting me know that he and wife Nancy were coming to Nashville for a weekend and wondered if I wanted to join him for a meal. We initially decided to go to Shotgun Willie’s – a joint I’ve been meaning to get back to, with Edley’s as a backup plan if there was rain (as Shotgun Willie’s did not have indoor tables last time I was there). Well, sure enough, it was a pretty nasty Saturday, so we moved our lunch to the backup spot. 

Monk: John and I grabbed lunch last October at Midwood Smokehouse while he was in Charlotte visiting relatives so I was happy it worked out for Speedy to meet up with him. John’s a smart, cultured guy who knows his barbecue but also a heck of a lot more. I was certain he and Speedy would get along famously. 

Speedy: I don’t go by Edley’s often, as it’s not among my favorites in Nashville, but the last time I had gone, the brisket sandwich was above average, so it was time to go for a proper review. The restaurant now has four locations (three in Nashville, one in Chattanooga), and this visit was to the East Nashville location, which is a decent sized restaurant with a nice patio and good craft beer bar. 

Even arriving by 11:30, the restaurant was starting to get a little crowded. John and I went up to order while Nancy secured a table.

John and Nancy both opted for the pork plate, but I chose the half rack of ribs, as I’ve never ordered that from Edley’s before. The food came out quickly and it was time to dig in.

Unfortunately, this meal didn’t do anything to change my opinion of Edley’s. The ribs came well seasoned and drizzled with sauce, but were a bit overdone. The flavor was fine, but didn’t stand out as anything special. I did have a bit of pork as well, which came sauced with a brown sugar-y sauce that sweetened the pork a bit too much. Another average offering. The green beans were good, and included chopped bacon, and the cornbread was very good (and a little spicy!).

The highlight of the meal was definitely the company; I enjoyed hearing about John and Nancy’s travels, and particularly their visit the previous day to Ramey’s – a whole hog joint between Nashville and Memphis that I haven’t had time to visit yet (but definitely will). John, I hope we can have another ‘cue meal soon.

For more on Edley’s Bar-B-Que, check out:
Marie, Let’s Eat!
John Tanner’s Barbecue Blog

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 2.5 hogs
Ribs – 2.5 hogs
Sides – 3.5 hogs
Overall – 2.5 hogs

Linkdown: 4/28/21

Featured

Mr. Barbecue re-opened last month after two years of closure due to a fire, but thankfully owner Jimmy Carros never considered either a) closing or b) not rebuilding the wood-burning smoke pits. To quote him from the Eater story below:

“The thought never really entered my mind,” Carros said.

“The flavor that you get from the wood-burning pits is not easily matched,” he explained. “I’m not saying it’s impossible, but I’m not sure I can do it.”

As a classic NC barbecue fan and one who enjoyed his visit to Mr. Barbecue a few months before the fire, I heap the highest of praise to Carros for that thinking. And others appreciate it too, as Mr. Barbecue was recently recognized in the Eater’s Carolinas list of best restaurants in Winston-Salem.

Mr. Barbecue is currently open for drive-thru orders only.

Native News

Thank goodness Grady’s made it out of the pandemic; now I just need to get there

In what was (somewhat embarrassingly) one of the oldest barbecue restaurant’s in Charlotte, the Tyvola Rd. outpost of the Sonny’s BBQ chain closes this Friday

K&N BBQ makes Axios Charlotte’s list of best food trucks; and they recommend you try the pork and brisket

Picnic and Bullock’s Bar-B-Cue make Eater’s list for Durham

Adam Richman (of Man vs Food fame) visited Midwood Smokehouse last week

Non-Native News

Black Smoke is now out, and this in except from the book; the story of Marie Jean of Pine Bluff, AR and her role in barbecue history is uncovered

John Tanner’s Barbecue Page has a fascinating story about barbecue and the law in the landmark case of Katzenbach v. McClung and Ollie’s in Birmingham

Robert Sietsema releases his latest barbecue list for NYC for Eater

Sietsema’s also got the deets on where to get a Frito Pie in NYC, including Mable’s Smokehouse in Williamsburg

I’m seeing the house made sausage trend in NC more too

Congrats to Eliana Gutierrez for one year as a pitmaster at Valentina’s Tex Mex BBQ