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Linkdown: 8/6/14

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– Congrats to @BBQSnob and fellow NC barbecue blogger @BBQJew for being named to Beef Magazine’s list of 10 great barbecue bloggers

– La Barbecue has relocated to GoodLife Food Park as of today

– A couple more Austin barbecue notes in this “Food-o-File” column from the Austin Chronicle, including this tidbit on the Austin location of Black’s Barbecue

Speaking of barbecue, fourth-generation Lockhart pit boss Barrett Black says the family expects to have the new Black’s Barbecue (3110 Guadalupe) retail outlet open in August and is still on the lookout for the perfect parking spot for the Black’s food truck.

– A West Village outpost of Mighty Quinn’s had a soft opening this past weekend and officially opened on Monday night

– Speaking of Mighty Quinn’s, it is among the 8 Best Urban Barbecue Pits In New York City according to Food Republic

– Review of Okie Dokie Smokehouse in Swannanoa from Asheville’s Citizen-Times

– Barbecue Rankings apparently found some great ‘cue at Salvage BBQ in Portland, Maine

– The Great NC BBQ Map is now officially on sale to the public at the newly redesigned site as well as several restaurants including Sauceman’s (below); they also got nice write ups by the Charlotte Observer and Salisbury Post as well

Linkdown: 7/30/14

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– John T. Edge and Joe Kwon (cellist for The Avett Brothers and also raised in High Point like the Barbecue Bros), take in 15 of the Korean and Korean-inspired restaurants in northern Atlanta, including Heirloom Market Bar-B-Que (who we reviewed earlier this week)

– Texas BBQ Posse: More evidence that Lockhart has lost its barbecue magic

– The Elements of Barbecue Sauce has this little tidbit from Chip Stamey, which is similar to my feelings on the matter:

“Everyone makes a big deal about ketchup,” he says “But it’s really a mild thing. [Our sauce has] black pepper, red pepper, a little bit of sugar, and that’s it.”

– Ugh, not another one of these lists again, compiled according to some random set of arbitrary criteria. In this case it is:

To determine which states are the most barbecue crazed in America we used five sets of data…

  1. Barbecue restaurants per capita (source: Yellow Pages)
  2. Facebook interest in barbecue (source: Facebook)
  3. Percentage of restaurants that are barbecue (source: Yellow Pages)
  4. Google searches for “barbecue” (source: Google Trends)
  5. Barbecue accessory stores and charcoal producers (Yellow Pages)

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– Johnny Fugitt (aka barbecuerankings) gets interviewed by Philly.com

Nationally, “there are also a number of famous or historic places that I wasn’t impressed with, so they’ll be left off the list. I’m going to make plenty of people mad!’ he said.

– Well this was a nice surprise:

– Did you know? Via The Great NC BBQ Map, who had their launch party this past Sunday. We’ll have some photos from the event on Friday

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– Speaking of which, a sneak peek of the map which has begun shipping to Kickstarter backers

Linkdown: 7/23/14

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– Yea, this list of best barbecue according to Open Table isn’t flawed at all. Because everyone knows the best barbecue comes from the places that take reservations.

– Carolina Ribs on the Run in Mooresville is blaming its closure on the construction of Brawley School Road, though I went the other week (review coming) and I would probably blame it on the subpar barbecue

– In other barbecue closure news, Asheville restaurant Sky City BBQ is closed until further notice after it’s owner was arrested under larceny and prostitution charges

– Johnny Ray Bousselot of Mount Holly has developed a couple of barbecue – Bourbon Peach and 10 Bones Signature – that has been picked up by a few outlets locally in Charlotte

– The Great NC BBQ Map takes a trip to the printers; maps ship next week

– Marie, Let’s Eat visits The Greater Good BBQ location in Buckhead

– Lexington #1 is featured on this slideshow of photos from BBQ Paradise 3, which aired last night at 9

– The “Smokin’ in the Valley” Festival is this weekend in Maggie Valley

– A fairly long read, entitled How Barbecue Has Become New York City’s Most Addictive Smoking Habit, yields this infographic

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– According to Sam Jones, the “not so popular side of BBQ”

Linkdown: 12/18/13

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 – This month’s featured barbecue photographer on TMBBQ is Denny Culbert from Lafayette, Louisiana, who has some great photos from his Barbecue Bus project featuring Stamey’s, Scott’s, Skylight Inn, and more NC joints

– Here’s what TMBBQ had to say about the new Texas/Carolina barbecue joint Curly’s Carolina, TX 

A big vertical smoker uses pecan for the pork shoulders and ribs. It’s all cooked with wood, but there are no coals. We love our smokers here in Texas, but in the Carolinas the pork shoulders and whole hogs are cooked directly over hickory coals. It creates a flavor similar to the Texas Hill Country style of cooking, but doesn’t taste much like slow smoked pork. I questioned Jay and John about this and Jay hoped to have a direct-heat cooker operational soon and even hinted that whole hogs could be on the horizon. Until then, the meat won’t have much Carolina flavor until you squeeze on the vinegar sauce.

– Although this article has a somewhat unfortunate title – “Private school students start barbecue business” – it’s a cool story about high school kids in Thomasville (just outside the Barbecue Bros hometown of High Point) starting their own barbecue business; check out more on Butch Cassidy Barbecue here (via)

– Fervent Foodie has a review on Elwood’s Barbecue & Burger Bar in Ballantyne

– Ever wonder what it’s like to cook a whole hog with Rodney Scott? Well this gives you a better idea:

It’s nine p.m. at Charles Towne Landing, a six-hundred-acre park just outside of Charleston, South Carolina, and Steven Green is holding a blowtorch to an opening in a repurposed oil drum that is filled to the top with damp pieces of oak. Flecks of rain fall across two cleaned, beheaded, and butterflied pigs sitting on a sheet-metal barbecue pit nearby. Tomorrow, the pigs will feed hundreds of Garden & Gun readers who are in town for the first Jubileefestival. Right now, Green and his boss, pit master Rodney Scott, are just trying to get the fire going.