– WSOC Charlotte: Organizers plan to cook more than 14,000 pounds of pork for annual Mallard Creek Barbecue
– This weekend is the Barbecue Festival in Lexington; here’s 10 things you may not have known about barbecue in Lexington
– Jim N Nick’s Bar-B-Q is one of several barbecue restaurants in Birmingham’s Restaurant Hall of Fame
– Next time you are in Atlanta:
– Dr. BBQ’s restaurant, Dr. BBQ, opened last week in Tampa
– Robert Stegall began smoking turkeys after he returned from WWI after serving with the 82nd Airborne and passed the family recipe to his kids, who run Rock Store Bar-B-Que and Stegall Smoked Turkey
– Great stuff as always from Kathleen Purvis on Greek immigrants who started restaurants in Charlotte, several of which were barbecue and none were Greek
– Menu and pricing for the 89th annual Mallard Creek Barbecue coming up in a little more than 2 weeks on October 25, 2018
– Six names were recently added to the Barbecue Festival Wall of Fame
– A preview of some of the new barbecue foods at this year’s NC State Fair
One of the hottest items at the media luncheon was the Crack-n-Cheese in a Waffle Cone by Hickory Tree BBQ. The waffle cone was stuffed with mac-n-cheese and then topped with turkey barbecue, cole slaw, turkey cracklings and their signature barbecue sauce. While the combination might sound like too much, the end result was a blend of southern goodness.
Chick-N-Que, which also has a popular food truck, served up their Cluck Puppies. A twist on the traditional hush puppy, this dish contains chopped chicken barbecue.
– The Raleigh News & Observer’s 12 Favorite barbecue joints in the triangle
– On Louisiana whole hog boucheries
– Georgia is getting in on the state barbecue trail website action through the work of Georgia College history professors Dr. Craig Pascoe and Dr. James “Trae” Wellborn
– So this recently happened at the original Plaza Midwood location of Midwood Smokehouse
– The 88th annual Mallard Creek Barbecue is tomorrow and the chefs are very busy right about now
Event organizers expect to cook 15,000 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred two tons of coleslaw, brew 400 gallons of coffee and entertain close to 20,000 people.
– Preparations are underway for this weekend’s Barbecue Festival in Lexington
– The SC BBQ Association has sanctioned the fifth annual Speed and Feed Barbecue Cook-Off this weekend at Darlington Raceway
– The origins of the Alabama white sauce (if you’re into that sort of thing)
– The Triangle Business Journal is getting into the barbecue game; their definitive guide to the best barbecue restaurants in the Triad
– A short profile on EDIA Maps, the creators of The Great NC BBQ Map
– The menu for this year’s 88th Annual Mallard Creek Barbecue, to be held on October 26
– Cheerwine funnel cake, Thanksgiving egg roll, and turkey bbq are some of the crazy food items at this year’s NC State Fair
– Seasoned Review has a few recent barbecue reviews: Dreamland Barbecue in Tuscaloosa and Hillsborough BBQ Company
– A Kannapolis barbecue restaurant was recently forced to change their name due to a lawsuit from The Varsity in Atlanta; they are now Field House BBQ
– Details on the concerts and fireworks shows as part of the 34th Barbecue Festival later this month
– The more you know: history on the “barbecue oven”
– This past weekend’s Whole Hog Barbecue Championship in Raleigh was a family affair
– More from this past weekend:
Name: The Mallard Creek Annual BBQ
Date: 10/27/16 (4th Thursday of every October)
Address: 11400 Mallard Creek Road, Charlotte, NC 28262
Order: BBQ plate with brunswick stew, slaw, and applesauce (link to menu)
Monk: After going to the Mallard Creek Annual BBQ for each of the past three years, I figured it was time for an official review. Now in its 87th year, the Mallard Creek BBQ is by far the oldest barbecue institution in Charlotte (admittedly a city of very few old barbecue institutions). Its a one-day annual event on the fourth Thursday of every October where barbecue and local politics mix, though the politics won’t get in the way if you just want barbecue. My pro tip for any first-timers is to take a late lunch and go after 2pm when there is no line, otherwise you might be in the car for awhile.
Every year, literally tons of barbecue is smoked by an army of volunteers and this year was no different with 14,000 pounds of pork smoked. I’ve been both in mid and late afternoon and the coarsely chopped pork is always moist, a tribute to the whole operation. Add the table-side hot sauce, a spicy vinegar-based sauce (skip the other, ketchup-based one) and pile with slaw on a slice of the Merita bread loaf on every table and you’ve got a nice open-faced sandwich. On this recent visit, I did this twice and had ample amounts of pork left over.
Really, the Mallard Creek Annual BBQ is probably more well known for its brunswick stew though its not the typical brunswick stew. Per Kathleen Purvis, instead of potatoes it has rice. Instead of shredded chicken and beef, it has ground-up chicken, beef and pork. Instead of lima beans, it has only corn and tomatoes. I’m still no expert on the dish but I would go so far as to say its one of the best versions of the dish I’ve had. On the October days when the weather is a little more brisk, its a very welcome dish. Though it was a little on the warmer side this year.
It is my opinion that any true barbecue fan in the Charlotte area should make it a point to go to the Mallard Creek Annual BBQ at least once. Other publications have covered its history much more extensively, but in short its a great event put on by the folks of Mallard Creek Presbyterian Church. You should go.
Pork – 3.5 hogs
Brunswick Stew – 4 hogs
Sides – 3 hogs
Overall – 3.5 hogs
– This week in “that’s so NC” barbecue: a new barbecue joint called Redneck Barbecue Lab will take over a space that formerly housed a Dairy Queen attached to a BP off I-40 in McGee’s Crossroads
– NY Times’ 13 essential barbecue stops includes Lexington Barbecue
– Speaking of Lexington, the city’s marketing campaign is apparently paying off
– Photos from last week’s 87th Mallard Creek Annual BBQ
– Stiles Switch BBQ & Brew in Austin is expanding but the new location won’t simply be “Stiles Switch 2” according to its owner
– New York Times writer Ethan Hauser: I Hopped a Plane Just for a Barbecue Sandwich. I’d Do It Again.
I can tell you with complete assurance that 532 miles is not too far to travel for a sandwich. That is the distance between my home in Ridgewood, Queens, and theSkylight Inn in Ayden, N.C., where a man in a black apron fills the cutout between the kitchen and the cash register and wields cleavers as if they were weapons from “Game of Thrones,” one in each substantial hand.
– The Mallard Creek BBQ is tomorrow and Rachel Rollar of NBC Charlotte has a preview; she also reports that some of the proceeds will go to help victims of Hurricane Matthews
– The NC Barbecue Revival is this coming weekend, and the Raleigh News & Observer’s Mouthful blog has a post on the origin of the festival
– They also get a write up in Durham Magazine
When Sunday arrives, prepare yourself for the weekend’s culminating event by attending the BBQ Church, a service that pays tribute to the “Barbecue Man,” through debate and discussion of the whole hog. Next up is to what all you barbecue connoisseurs should look forward to: the pig pickin’ and picnic. Hosted by Picnic, join local chefs as the community comes together to share in this time-honored meal that includes delicious sides and desserts. Bring a picnic blanket and enjoy the sounds of bluegrass music, take part in a pie auction and pick a spot on the trailer for a hay ride. With wines and a beer garden provided by local vendors, the event will also feature a wide variety sips to delight in along with all that delectable barbecue.
– …and Food and Wine
– Speaking of Picnic, here’s barbecue man Wyatt Dickson’s love letter to barbecue
– Grant takes a drive not too close and not too far to Sequatchie Valley BBQ in Dunlap, TN
– This November, vote your conscience:
– This year’s Mallard Creek Barbecue will be Thursday, October 27
In 2016, we expect to cook 14,600 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred 2 tons of Cole slaw, brew 400 gallons of coffee, and entertain close to 20,000 people. Four drive-thru take out lines will be operated for orders of one sandwich up to EXTRA large group orders. Orders of 50-plates or more can be quickly accommodated with a call ahead to the take-out stand.
– Fox Bros BBQ is on this Food Republic list of 10 places to eat in Atlanta right now
– Charlotte Agenda checked out Midwood Smokeshack a few weeks back
– Their Raleigh sibling documented last weekend’s Whole Hog Barbecue Championship in photos and words
– The editor of the Winston-Salem Journal writes a love letter to NC barbecue but seemingly doesn’t realize that Lexington-style barbecue contains vinegar
– The Daily Show set up a barbecue food truck in Raleigh named Bone Bros Flamin’ BBQ that discriminated to people by accusing them of being “gay”; it was inspired by HB2
– Charlotte writer D.G. Martin’s book North Carolina’s Roadside Eateries is “a local traveler’s guide to local restaurants, diners, and barbecue joints”
– Martin’s book includes Asheville-area barbecue joints 12 Bones and Luella’s Bar-B-Que, writes the Asheville’s Mountain Express
– Charlotte Magazine goes to Lexington
– Picnic, a new whole hog barbecue restaurant in Durham, is now open
– It’s also one of Garden & Gun Magazine’s 5 restaurants they can’t wait to try
– The coast of NC is facing an invasion of other types of barbecue styles
“In all my pilgrimage up and down the coast, there was just very little good barbecue. The best you could hope for was to find something edible in a sea of mediocrity,” Early said. “When I go to the coast I go to eat fish. I don’t think of the coast as barbecue country.”
– The Charlotte Observer checked out Rusty’s Southern in San Francisco last week while there for Super Bowl 50 and found that the restaurant serves chopped Carolina pork and “would look and feel right at home in NoDa, or in his parents’ current hometown of Davidson”
– After last fall’s Hogs for the Cause was rained out, Home Team BBQ is having a block party March 12
-The title says it all: Two Franklin Barbecue Fans Joined in Holy Matrimony While Waiting in Line
– Our State takes on the Mallard Creek Barbecue
A few photos from last Thursday’s 86th Annual Mallard Creek Barbecue, which I was able to make for the third year in a row. Learning from last year, I avoided the normal lunch hours and took a late lunch to encounter minimal traffic.
The barbecue was as good as I remembered, and I really enjoyed the Brunswick stew which I got two servings of when my coworker gave me hers. Admittedly, I’m no Brunswick stew expert but I enjoyed their version (for more information on the history of the dish at this event, check out this article). Looking forward to next year’s 87th installment.