Linkdown: 5/1/19

Daniel Vaughn gets help from Sam Jones in cooking a whole hog at home; I hope to put this to the test in the coming months

This article from Our State Magazine on pig pickin’ sides would also come in handy

Pig’s head: should it be included in your next cookout?

Scott Mason (aka the Tar Heel Traveler) is signing his latest book at Parker’s Barbecue today

RIP Twin City RibFest; it’s organizers announced that it will no longer be held in Winston-Salem

The 38th Annual BBQ Fest on the Neuse will be held in downtown Kinston this weekend with more than 175 vendors, 100 cook teams, and an expected attendance of 40,000.

Jiggy with the Piggy is also this weekend, taking place in downtown Kannapolis

The BBQ Capital Cook-off took place last weekend in downtown Lexington after taking 2018 off after a fire at the old Dixie Furniture plan

Might need to try Stamey’s pork skins soon

Linkdown 2/20/19

Author Adrian Miller made his way through NC, SC, GA, and FL last week doing research for his forthcoming book “Black Smoke” and made a stop at Grady’s BBQ

The new Rodney Scott’s BBQ has opened in Birmingham and is one of three new spots to check out

While back in Charleston, Rodney flew back in town to meet with presidential candidate Kamala Harris at the Charleston store

South Carolina Tourism is breaking records in part due to the Barbecue Trail

RIP Rick Schmidt of Kreuz Market

Last weekend’s Whole Hog Summit in Kinston was a “great success”

According to Travel Channel, Memphis is a the hottest southern destination to visit in 2019, partially due to barbecue

In Memphis, you’ll be surrounded by some of the most finger-licking delicious barbecue joints in the country. Whether you prefer brisket, pulled pork, or a slab of baby back ribs, more than 100 barbecue joints across town are ready to wow you (mostly with pork since that’s what Memphis-style is all about). The World Championship Barbecue Cooking Contest each May draws more than 75,000 barbeque-loving attendees. While in town, sign up for a class with Memphis Barbecue Supply, including free classes on how to cook competition-quality pulled pork and pork ribs. Yum.

Meatfest: NM style

Linkdown: 4/5/17

– Looks like NC Governor Roy Cooper will be getting some smoked salmon, coffee, apples, and chocolate from Washington Governor Jay Inslee

– A NY Times profile on Kansas City with some great photography

– Rodney Scott was featured in a KC vs SC barbecue showdown on Late Show with Stephen Colbert

– Southern Living readers voted Carolina BBQ in Spartanburg the best in the state

– Pulled pork + Giant Hush Puppy =

– Jim Early, founder and CEO of the NC BBQ Society received the Winner’s Circle Award from Visit NC 365

– Queen City Q remains the barbecue vendor at Charlotte Knights stadium this year, and are now smoking all barbecue in-house

Barbecue smoked in-house, which had previously only been available on the catering menu, has been added at the outfield picnic area. New items offered to fans include house-smoked, hand pulled pork; slow-cooked, carved brisket; grilled hot dogs; and corn on the cob and potato salad.

– It’s not barbecue, but Bojangles is a NC institution (duh)

Linkdown: 11/16/16

– Kings BBQ in Kinston has reopened for the first time since Hurricane Matthew

– A trip to Raleigh should include a visit to The Pit, says this writer for the Columbus Dispatch

– Dallas News documents a roadtrip to Lexington for The Barbecue Festival and then to Asheville for Buxton Hall Barbecue

– Daniel Vaughn with a little shade for David Chang’s ssäm

– Grant visits Nooga-Q Smokehouse in Chattanooga and likes the chicken a lot more than everything else he tried

– Poogan’s Smokehouse has been open for one year in Charleston’s East Bay

– How John Lewis made his way from Texas to Charleston

Kings Restaurant – Kinston, NC

IMG_3063
Name: Kings Restaurant
Date: 9/7/15
Address: 405 East New Bern Road, Kinston, NC 28504
Order: Pig-in-a-Puppy combo with fries, slaw, and a drink (link to menu)
Price: $8

As it turns out, the last barbecue I tried on Labor Day weekend ended up being the best of the bunch. To be honest, after a weekend of eating and drinking, barbecue was kind of the last thing I wanted to have on our 7 hour drive back home. Nevertheless, I try to be a team player when I can (many times much to my wife’s chagrin), so we stopped at King’s Restaurant in Kinston.

Outside of Wilber’s in Goldsboro, the other barbecue restaurant I’ve heard come up the most in the region was King’s. People tend to speak fondly of it with memories of how they would stop there on the way to and from the beach growing up. Plus, they have a barbecue sandwich in a giant hush puppy. I repeat: a barbecue sandwich in a giant hush puppy. This is not a drill, people.

Even without the novelty of the sandwich – the hushpuppy “bun” was kind of weird but I got over it pretty quickly – the pork was nicely smoked and more than held up on its own. After I finished my combo, I snuck some away from my daughter’s kid’s meal (not that she was eating much of it anyways) because I found it to be that good. Or maybe it was in comparison to the lackluster barbecue I had eaten earlier in the weekend. 

I wrote in an earlier review for McCall’s that next time I would rather just go to Wilber’s (particularly since they are 0.5 miles apart) and while Wilber’s does edge out King’s by a bit, they are separated by 22 miles on highway 70. Depending on which way I’m headed to or from the beach in this theoretical example, I could see myself going with either and being quite content.

Monk

Ratings:
Atmosphere – N/A
Pork – 3 hogs
Sides – 3 hogs
Overall – 3 hogs
King's Restaurant Menu, Reviews, Photos, Location and Info - Zomato

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Linkdown: 1/14/15

– 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

– Charlotte Observer restaurant critic checks out The Improper Pig and has mixed reviews

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.

– Over in the Triangle, Big Mike’s Brew N Que opens in Cary; half barbecue restaurant, half bottle shop

– Robert Moss breaks down the unique regional variations of brunswick stew

– 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

– Steve Raichlen predicts barbecue trends in 2015

The Eater National 38 includes Franklin Barbecue and Gunshow in Atlanta, which serves whole hog barbecue

– Daniel Vaughn’s most underrated barbecue meats and sides in Austin

– Useful NC infographic

– King’s in Kinston gets the Our State Carolina ‘Cue treatment