Linkdown: 2/17/16

An interview with John Lewis ahead of his move  to bring Texas barbecue to Charleston

– Grant writes about fantastic barbecue around SC for Tabelog

– Speaking of Tabelog, Monk also wrote an article for them on underrated barbecue restaurants in NC

– Over on Marie, Let’s Eat! he revisits Old Clinton Bar-B-Q in Gray, GA

– Picnic, Midwood Smokehouse, and The Improper Pig all mentioned:

– Seoul Food Meat Co, a new restaurant with a “traditional BBQ menu…with an asian twist”, is set to open for dinner sometime this week in Charlotte

– EDIA Maps, the folks behind the Great NC BBQ and Beer Maps, is creating a Charlotte Adventure Map

– It’s been too long; I need to get back to Red Bridges

Friday Find: The Great NC Beer Map

The folks behind The Great NC BBQ Map have a new project and this time they turn their focus to NC beer. And it appears to be a slightly less daunting task than last time around, with only around 160 breweries across the state compared to the 434 barbecue joints they found.

EDIA Maps have returned to Kickstarter to fund this project, and as of this writing they are almost halfway to their $7,500 goal with 28 days to go. As always, there are tiers to the funding, but just $10 will get you a folded map and sticker and it goes up from there. The NC BBQ Map is a go-to resource for me and I can’t wait to see what they do with beer.

Monk

Photo Gallery: The Great NC BBQ Map Launch Party at NoDa Brewing!

While I did back The Great NC BBQ Map‘s Kickstarter campaign a few months back, I didn’t back them at the level to get you to the launch party. So when I was picked randomly as the lucky winner of their Instagram contest to gain entry into the party, I was thrilled.

The launch party took place at NoDa Brewing Company this past Sunday, and the main event of the party was a barbecue showdown between Midwood Smokehouse (representing eastern NC barbecue) and Sauceman’s (representing the west) with the party attendees voting to decide their favorite. In addition to the food, Paul (one of the map co-creators) also brewed a small batch of “Brew-B-Que,” a red ale brewed with smoked serrano and chipotle peppers to mimic the spiciness of eastern NC barbecue.

There were also fun activities like a “cake walk” contest that was kind of like musical chairs, but with cake, as well as a hush puppy eating contest, Coney Island style, and a raffle.

For those of you who backed the Kickstarter, you should be pretty close to getting your map in the mail (if you haven’t gotten them already) and I think you will be very happy with it. It is on high quality, heavy paper and is well designed with a ton of information for each of the 434 joints (!) in the state – location, hours, whole hog vs shoulder, flame source, sauce type. Not to mention it has a definitive history of barbecue in the US, a comprehensive listing of NC barbecue festivals, and a breakdown of NC barbecue traditions. I’m telling you, this thing is packed to the gills with information. They will be taking additional orders for the map soon, so be sure to sign up for the mailing list on their (soon to be now redesigned) website if you didn’t get in on the Kickstarter.

I briefly spoke with both Amanda and Paul (both super nice, btw), co-creators of the map, and their excitement was evident that night at the unveiling of their labor of love to the world. A big congrats to them on their hard work finally coming to fruition!

Monk

North Carolina
Pulled pork
Like Missouri’s barbecue ribs, pulled pork is cooked slowly on a grill. Like New Mexico’s carne adovada, pulled pork is fork-tender pork shoulder. Unlike either of those, North Carolina pulled pork is shredded by hand, doused with a vinegary sauce, and served with coleslaw. Pulled pork barbecue is an American treasure.

Now, I am aware that South Carolina also serves pulled pork. But South Carolina’s pulled pork is a mustard-based concoction, which pales in a side-by-side comparison with tangy, bracing North Carolina barbecue sauce.

You know I love a good barbecue/meat-themed map. Find the interactive version of the map on Slate.

-Monk

Linkdown: 11/13/13

A very happy birthday to Mrs. Monk!

– Clyde Cooper’s celebrates 75 years

“Yes, Even Texas Barbecue Needs Sauce” (via)

– BBQ Snob’s impressive BBQ Google Map

– A new Carolina and Texas style barbecue joint called Curly’s Carolina, TX is opening up in Round Rock, TX (via)

– A story about Tuffy Stone’s recent win at the Jack Daniel’s World Championship Invitational Barbecue contest; in related news, Speedy stopped by a Q Barbeque in Richmond last weekend and was a big fan (review forthcoming) (via)

More details on True ‘Cue, aiming for a 2014 launch