Linkdown: 12/10/13

(image via)

Our State Magazine has been profiling a NC barbecue restaurant a month and this month they turn their attention to Midwood Smokehouse, currently #1 on the Barbecue Bros Charlotte big board

Frank Scibelli just comes right out and says it: If you want good barbecue in Charlotte, you don’t have a lot of options.

But Charlotte is growing, you say. There are more cooks cooking more food, and more varieties of it, than ever before.

“Still not good barbecue,” he says.

Maybe it’s got to do with the smoker. You have to have a smoker, he says. Not many barbecue places in Charlotte have one. He does. He mentions it over and over again. He asks if I’ve seen inside it, where at least one piece of hickory is burning 24 hours a day. He makes sure I know the only thing that powers his smoker is wood.

The final report on the unfortunate Sandy Plains Baptist Church salmonella outbreak in Shelby in September confirms it was salmonella

– A look inside last weekend’s Garden and Gun Jubilee Made in the South Weekend, in which Rodney Scott had a pig roast on Sunday that had to have been amazing

– Old Carolina Barbecue set to open in Cleveland and appears to be trying to do it the right way

Before entering the business, Schafer toured the Carolinas and visited dozens of eateries to ensure his menu would be as genuine as possible.

“We didn’t invent barbecue, we just wanted to do it right,” he said. “There’s authenticity behind the recipes.”

Key to the barbecued items are large on-site smokers.

– For the uninitiated, a great primer on NC Barbecue (mostly eastern) from a man who clearly knows what he is talking about, Bob Garner (via, tambien en espanol)

– Finally, yet another plug to like us on Facebook and follow us on Twitter

Linkdown: 12/4/13

Kind of a light week in barbecue news…

– Sign the True ‘Cue Pledge today

– The pit shed at Scott’s Bar-B-Que was damaged early last week but should be rebuilt soon, according to Rodney Scott (via)

– Here’s a recipe for brunswick stew from Poplar Tent Presbyterian Church in Concord, NC that includes rice as opposed to potatoes

– 3 suspects sought in a Currituck County barbecue restaurant robbery

NYC’s new barbecue pits includes Mighty Quinn’s; also, meet the pitmasters from those barbecue joints

To placate his wife’s North Carolina family, he [Hugh Mangum] fused that style with Texas to arrive at “Texalina” — but what has emerged is uniquely NYC.

Linkdown: 11/27/13

Happy Thanksgiving from the Barbecue Bros!

– Great name for a NC BBQ joint in Hong Kong – yes, that Hong Kong (h/t rlreevesjr)

– A nice little article from The Elon newspaper entitled “The BBQ State: Unique origins of barbecue define North Carolina history, culture” which also includes a neat interactive timeline

A nice infographic on the 4 types of barbecue sauce (via)

– The BBQ Jew has some thoughts about City Barbeque coming to Cary

– The Pit Durham opened yesterday and will be open on Thanksgiving

Linkdown: 11/20/13

So pumped to attend tonight’s Southern Supper at Midwood Smokehouse with guest pitmaster Sam Jones

– Some write ups on the event from Creative Loafing and Charlotte Magazine

Jones and Barry plan to engineer a 3-course “throwback” barbecue dinner which will include local brews and beers from NoDa Brewing Company, southern hors d’oeuvres of pimiento cheese and smoke jalapeno dip, house salad, the whole hog (of course), old-fashioned warm apple cobbler with cinnamon ice cream, and other sides (hush puppies, collard greens, mac&cheese, etc.).

– In somewhat hilarious news considering the reputation of Cary (aka Concentrated Area of Relocated Yankees), the Ohio barbecue chain City Barbeque is opening a location there (via)

– Engineering consulting firm WK Dickson has turned the site of the former Melton’s Barbecue in Rocky Mount into a park, fittingly named Barbecue Park   

Why was the BBQ sandwich not named NC’s best sandwich? Instead, picked the Carolina burger

– More deets on True ‘Cue courtesy of TMBBQ; also they have started to add content to the official site seeks to educate people about real barbecue—meat slow-cooked over wood or charcoal alone, without the assistance of gas, electricity or any other heat source—by certifying and promoting businesses that produce it.  Why do we care?  Because real barbecue is rooted in taste, tradition and a sense of place, three things increasingly lacking in today’s world.  We think the world will be a better place when there is more real barbecue in it.

– Speaking of cooking real barbecue over wood, The Pit Durham opens next Tuesday