Linkdown: 2/4/15

– This NY Times article on the sisterhood of women chefs in NC is great, though I don’t really get the following line on “barbecue kids” – is this a euphemism for “hipsters”?

Ms. [Nathalie] Dupree, who lives in Charleston, put it a little more bluntly. “North Carolina has always been a place where food was very important, but the men were always more interested in the macho-boy stuff that attracts the barbecue kids these days,” she said. “So the women were free to make all the rest of the food.”

– Tyson Ho checks in with his latest blog entry for Serious Eats on how he picks and scavenges for equipment and other goods when another restaurant closes

– This post on how to help your local bbq joints was written with Texas joints in mind due to beef’s historically high prices, but can apply to local joints wherever you happen to be

– “Barbecue sandwich” is one of 16 sandwiches in Our State Magazine’s Southern Sandwich Tournament; here is their travel guide to each sandwich

– Destination BBQ’s blog has a map that helps make finding SC BBQ easier

– Home Team BBQ is opening a downtown Charleston location by Labor Day 2015

– From last summer, 5 questions with Bethanie Schemel of KC Barbecue Tours in Taste Trekkers (our list is here btw)

– Queen City Q is celebrating 3 years of being open next week with the special release of Susie Q Smoked IPA from Birdsong Brewing, named after the owner of the restaurant

– Speaking of beer and barbecue, NoDa Brewing and Midwood Smokehouse are coming together for a Texas-themed “Crossroads Cue Supper” with James Beard-winning author Robb Walsh; Speedy and I attended a similar event a little over 1.5 years ago with Sam Jones of Skylight Inn

– This week, Marie, Let’s Eat! checks out Porkie’s Original BBQ, a north Alabama joint in central Florida

– Last weekend, a barbecue was held to help benefit a local Charlotte firefighter battling cancer

– Two competitions have been posted on the NC BBQ Association website, one of them being the Beer, Bourbon & BBQ Festival in Charlotte in May (our photos from last year)

– Scott’s Bar-B-Que is one of Thrillist’s best 13 restaurants in the south

Scott’s Bar-B-Que

Hemingway, SC
If you’ve never driven to the middle of the countryside or just a teensy town whose closest large city is the #1 destination for 19-year-old Spring Breakers along the Carolina coasts, just for a lunch of smokey pulled pork, you’re lazy, but also it’s time to take a trip to Scott’s. The Variety Store and ‘cue spot has been operating since’72, and it’s truly a family affair with son Rodney as the pitmaster that brought them to national fame. Order a 1/2lb of pork, slow-smoked and well-seasoned overnight, get your sauce spicy — you finally took this pilgrimage, so make the best of it — ask for crispy, fresh-fried pork rinds like you’re a regular in the know, and, then, whatever you do, remember to get at least 2lbs of pork and a gallon of sauce to go. Because, sadly, you aren’t a regular, but you’ll want to eat like you are as long as possible.

– Via TMBBQ, Live Oak Barbecue in Austin has closed; Rudy tried it about a little over a year ago and was not a fan

– Finally, if you feel so inclined we’d be honored if you would vote us for Best Local Blog under “Media – Best Local” in Charlotte Magazine’s annual Best of the Best Awards

Linkdown: 1/7/15

– More on the closing of Jimmy’s Barbecue, whose closing “signals change with barbecue” in the Lexington area

The closure of Jimmy’s continues a change in the local barbecue scene. Five years ago, seven restaurants participated in the annual Barbecue Festival. The closing of John Wayne’s Barbecue and Whitley’s Barbecue dropped the number to five, and now it will fall to four. The remaining restaurants and festival organizers may want to consider adding some of the county’s other barbecue restaurants to gain more manpower and food for the annual event.

– Yahoo! Travel calls The Barbecue Festival in Lexington the “can’t-miss event” in North Carolina

– Red, Hot, and Blue is opening a second RDU location, this time in Cary

A look back at the Kansas City bbq scene in 2014 (h/t @mossr)

A Reuter’s article on Daniel Vaughn, BBQ snob, from a few week’s back

“When I saw him walking up, I was a bit nervous. He can make or break a business,” said Matt Proctor, the pit master and owner of Stillwater.

– Is this guy (the so-called “brisket bandit”) kind of like the Robin Hood of brisket? Update: looks like he’s been caught as of Monday

– Speaking of brisket, it is more expensive than ever

– Our review posted earlier this week, but here are 8 things you need to know about The Improper Pig from Charlotte Five

– The SC BBQ Trail now has an interactive map:

– File this under “The More You Know”:

Fiorella’s Jack Stack Barbecue – Kansas City, MO

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Name: Fiorella’s Jack Stack Barbecue
Date: 7/26/14
Address: 101 W 22nd St, Kansas City, MO
Order: Burnt ends appetizer, BBQ combo lunch with crown prime beef rib and sliced brisket (link to menu)
Price: ~$30

Speedy: I recently took a trip to visit a college friend in Kansas City, so of course had to check out the barbecue while I was there. We unfortunately had a fairly packed schedule, so waiting in line at Arthur Bryant’s or Oklahoma Joe’s wasn’t in the cards, but fortunately, there’s plenty of ‘cue to choose from in the city. Going in, I had never heard of Jack Stack, but if the smell outside was any indication, I was in for a treat.

Jack Stack isn’t your old school barbecue joint – and by that I mean there’s a hostess and waitresses. It definitely has a more modern feel. There are pros and cons to this – mostly that you can buy beer, but the barbecue generally isn’t quite as good. It’s a tough trade-off to make, but I happily ordered a local brew upon seating.

The menu at Jack Stack is pretty diverse, so I was pretty happy when our group decided to order the burnt end appetizer, meaning I could try something else as my entree. I was surprised to see on the menu that they offered beef, pork, ham, and sausage burnt ends, as I had only heard of beef (which is what we ordered). I’d be curious to know other people’s experiences with non-beef burnt ends.

The burnt ends came and were gone very quickly. They were served with a spicy and non-spicy sauce, but I’m a man so I only had the spicy. It was really, really good. Overall, the burnt ends were pretty good but not the best I’d had, which was a little disappointing. I was hoping to have been blown away. I would like to have had a little more bark to the meat, but overall, it was enjoyable. It’s worth noting that I would be thrilled to have these burnt ends in NC, but I don’t think they are better than what you can get at Midwood Smokehouse.

The brisket came sauced, which my man Rudy says is a bad sign. I don’t think it was used to cover old brisket, because there was a good tug to it – just not quite as much smoke as I’d like. In NC, this brisket would be considered good to very good, but in Texas (and I’m assuming Kansas City), it was just average.

The beef rib, however, was another story. It was fantastic. I flip flopped over ordering it due to the additional $8 cost, but am glad I did. It was amazingly tender, had great flavor, and was by far the highlight of the meal. I thought it came damn close to the best beef rib I’ve ever tasted (at Black’s Barbecue). This is definitely the order if you come to Jack Stack.

I honestly don’t remember anything about the sides, so I’ll leave that as an N/A. If you care, then you’re reading the wrong site.

Monk: So what’s the final verdict? Did you regret not being able to wait in line at one of the more well known joints or were you pleased with this taste of KC barbecue? I also want to point out that this is the first official Barbecue Bros review in Mizzourah.

Speedy: I do. If I get the chance to go back to KC, I definitely want to check out one of the more known places. To me, I feel like if there’s great ‘cue there, the wait would be worth it. Overall, it was a good meal, but I did expect a bit more.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Burnt Ends – 3 hogs
Brisket – 3 hogs
Beef rib – 4.5 hogs
Overall – 3.5 Hogs
Fiorella's Jack Stack Barbecue on Urbanspoon
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