I will write up more from my Memphis in May Barbecue Fest experience with the Cotton Pickin’ Porkers competition team once I get some rest but for now here’s a few photos I captured from the festival. More to come…
– Here’s whats going on at this weekend’s Memphis in May Barbecue Competition; I’ll see you out there
– Been a big couple of weeks for Rodney Scott:
— Food & Wine (@foodandwine) May 15, 2018
– The Charlotte Observer’s Kathleen Purvis puts his James Beard win in perspective in this essay
— CharlotteFive (@CharlotteFive) May 10, 2018
– Justin Brunson of Old Major in Denver has a BQ Grill that he uses for catering as well as for fun
When I arrived at Old Major, Brunson was already stoking the fire in his BQ Grill, a steel behemoth sporting two huge drawers for coals, four air vents, enough horizontal space to cook a 250-pound pig, and a wood storage rack in the back. “It’s pretty much just a big, metal oven,” says Brunson. “This is the same grill that Sam Jones [of Sam Jones BBQ in Winterville, North Carolina] and Elliott Moss [of Buxton Hall BBQ in Asheville, North Carolina] use for barbecue. They make a gas model, but that’s not real barbecue. It’s got to be all wood, all the time.”
“This is my hobby right now, cooking on this grill,” says Brunson. “With Red Bear about to open, it’s my stress relief.” It’s also about supporting local farmers and producers, and experimenting with the “flavor of Colorado.” Brunson’s goal: To use the grill for catering, special events, and to cook local pigs, lambs, and more for anyone who asks. (Seriously, if you call Old Major and ask for a whole-animal feast, Brunson will cook it for you.)
– Here’s the full menu for next month’s Big Apple Barbecue Block Party including ribs from the newly awarded James Beard winner Rodney Scott and whole hog from Ed and Ryan Mitchell as well as Sam Jones
– For such a good docuseries, David Chang’s “Ugly Delicious” gets barbecue wrong
The Netflix series Ugly Delicious does so much right, but they did barbecue so wrong. https://t.co/3KJqoBOObV
— TMBBQ (@tmbbq) May 12, 2018
– Midwood Smokehouse’s Park Rd location is having a barbecue bootcamp on June 23
– Big news for Knightdale, NC
— PRIME Barbecue (@PRIMEBBQ) May 10, 2018
– A review of Sam Jones BBQ from The Daily Reflector
– J.C. Reid’s latest barbecue article reflects on pork belly
— J.C. Reid (@jcreidtx) November 24, 2017
– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!
The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.
To achieve that level of pure deliciousness, “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”
– Apparently Sarasota’s got a “smokin’ hot” barbecue scene
TSA at Memphis airport confiscates 20-30 lbs of BBQ sauce per week. Wonder how that compares to Austin?
— Robert Moss (@mossr) November 29, 2017
– Texas politics don’t mess around when it comes to barbecue
— Daniel Vaughn (@BBQsnob) December 1, 2017
– Great use of video in this tweet right here:
Did you know @NCStateCALS hosts an annual BBQ Camp where participants learn the science, technique and history of barbecue? The camp is featured in the latest issue of “NC State” magazine: https://t.co/Depc3gCid5 pic.twitter.com/46H37YYakM
— NC State Alumni (@NCStateAlumni) November 30, 2017
Happy belated National Barbecue Day!
– Jim Shahin steps back and looks ahead to the future of barbecue not just in NC but in other barbecue capitals across the country
One weekend last October, some of the nation’s top young pitmasters gathered on a pig farm just outside Durham, N.C., to participate in an event called the N.C. Barbecue Revival.
On undulating farmland, the cooks, veiled in wood smoke, tended their creations while Duroc and Berkshire pigs trundled freely in the surrounding woods. Without setting out to, these pitmasters — they’re all in their 30s and opened their places in just the past few years — were making a statement: that the next generation of barbecue has arrived.
– Aaron Franklin in Bloomberg (huh?): Eight Things You’re Doing Wrong When You Go Out for Barbecue
– The story of how Heirloom Market Bar-B-Que came to be
— MUNCHIES (@munchies) May 13, 2017
– Grant continues his Memphis barbecue trip at Pollard’s Bar-B-Q and ended up digging the side of barbecue spaghetti
– Kosher barbecue festivals are starting to pop up in cities in the south like Memphis, Atlanta, and Charlotte
– Tickets are now available for a Lenny Boy Brewing and Midwood Smokehouse beer and barbecue dinner
Join Lenny Boy Brewing’s Owner and Founder, Townes Mozer, and Midwood Smokehouse Pitmasters in a three course beer pairing event. Sip on Lenny Boy’s famouse Citraphilia IPA, Burndown Brown English Style Brown Ale, and a small batch suprise created special for this evening while enjoying a three course slow smoked menu coming soon.
– How a small town north of Fort Worth, TX became a barbecue destination
– Daniel Vaughn screencapped the barbecue scenes from Master of None season 2
— Daniel Vaughn (@BBQsnob) May 15, 2017
– Cheerwine’s 100th birthday celebration is this Saturday in Salisbury and includes a barbecue competition; more details here:
What are the 3 Cheerwine recipes every Carolinian needs? https://t.co/Mg0J800yTu
— Kathleen Purvis (@kathleenpurvis) May 16, 2017
Name: Central BBQ
Address: 2249 Central Ave, Memphis, TN 38104
Order: Rib combo (half wet/half dry) with brisket, pork, collards, fries (link to menu)
Speedy: I’m writing this blog post from a Starbucks in Memphis. I had to fly in town for a client meeting, so naturally, I had to fly in early in order to sample some Memphis ‘cue for lunch. The client site wasn’t too far from Central BBQ, so I decided I would just knock out the big dog first thing and head that way for lunch.
Monk: I like the dedication. In fact, I’m thinking about naming you our new senior Tennessee correspondent.
Speedy: Thanks, Monk. It’s a position I’ll take seriously. So much so that I think a move to Nashville is in order. But more on that another time.
Walking in, Central BBQ is everything you could ever want from a ‘cue joint. You order at the counter and take a number, then go sit either inside or at their ample outdoor seating. I wasn’t overly hungry, but since I don’t travel to Memphis often, I had to go ahead and order the ribs, pork and brisket. When asked wet or dry ribs, I was also offered the choice of half and half. I went with it, despite the fact that this was before my client meeting and I was wearing a suit. That’s true commitment to you, dear reader.
Monk: Again, digging the dedication. Longtime readers know that I don’t necessarily always try all of the meats when I review a joint, only the most well-known (tiny tummy syndrome). And then to risk a suit on top of it? Well done, Speedy. Well done.
Speedy: The food was delivered shortly and I was ready to dig in.
I’ll start with the brisket, because that was the only disappointment. It was dry and lacked flavor, so just don’t order it, k?
Monk: I guess there’s a reason why Memphis isn’t known for their brisket.
Speedy: The pork was considerably better. It came unsauced, but was cooked well and perfectly tender. There was a bit of bark in it, but I wish it came with some dip on it. I did add some vinegar sauce, which was good, though I could’ve used a bit more tang. I guess that’s the Carolina boy in me. Overall, a solid offering.
The ribs, though, my god. I’ve never had ribs so good. The ribs were big and meaty, heavily rubbed, and cooked to perfection. I got an absolutely perfect bite every time, and loved the rub. You hear people talk about sweet heat with barbecue rubs all the time, but this is the first one I’ve had that really pulled it off. The sauce was also really good and balanced with the rib perfectly. If I had to choose, I’d say I preferred the dry ribs, but it’s really personal preference. I can say without hesitation that these were the best ribs I ever had, and the only thing I finished on my massive plate of food. These are ribs that I’m going to dream about.
Monk: This might be the first time we’ve reviewed truly great pork ribs for the blog and I gotta say, they sound amazing.
Speedy: I had a little bit of a tough time rating this overall, as I had one good meat, one amazing meat, and one bad meat. It kind of reminds me of Allen & Son in Chapel Hill, which had some of the best pork I’ve ever had but bad ribs. Overall, I think it’s best to (mostly) ignore what a joint does poorly if it has a bread and butter (or rather, a rib and sauce?) to make up for it. And that’s the case here.
So the moral of the story is – if you make it to Memphis, go to Central BBQ and order the ribs. You won’t regret it.
– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders
— Visit North Carolina (@VisitNC) March 6, 2017
– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail
– Mississippi barbecue isn’t just Memphis’s lesser cousin
“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”
– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all
Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.
– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse
– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees
– Euphoria Greenville’s launch event in April will feature Elliott Moss
– Well this looks dang good
— Jimmy Ho (@TheSmokingHo) March 6, 2017
– More on Wofford College’s barbecue course held last January
– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh
We’re proud to be amongst such good company. ‘Barbecue’ makes the Star Telegram’s SXSW list alongside some superb… https://t.co/SmVcrQsOqO
— Barbecue (@barbecuefilm) March 6, 2017
-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn:
Which way is Stamey’s? pic.twitter.com/ZAvwTBO4Qc
— Luke DeCock (@LukeDeCock) March 7, 2017
– Stephen Colbert is once again poking the NC barbecue bear
“North Carolina, I love you,” Colbert said, “but I’m sorry that barbecue is not as good as South Carolina.”
– Plan accordingly:
We r closed from July 18-23 for a little R&R. Reopen July 25 at 6:00 am
— Barbecue Center (@barbecue_center) July 17, 2016
– More Charlotte Five content: Mac’s Speed Shop is on this list of 4 meat-focused eateries with great vegetarian options for diner
– UberEats will be delivering Pecan Lodge to Dallas residents today from 11-2 via drones
– The Pik-N-Pig is a NC barbecue joint located at an airport near Carthage
— Our State Magazine (@ourstatemag) July 17, 2016
– When two NC originals collide: Cheerwine and Krispy Kreme collaborate on a new soda
— Eater (@Eater) July 11, 2016
– Re: the greatness of Georgia barbecue, Paul’s BBQ in Lexington has closed
– Grant visits Captain John’s Hot Pit Bar-B-Q, which is just a “Memphis average” joint
– Seoul Food Meat Co is expanding into the other side of its current building
– How to make Texas-style potato salad, a “classic ‘cue side”
– Destination’s latest post in their SC BBQ Road Trip travels I-77
— destination-bbq.com (@DestinationBBQ) July 11, 2016
– The BBQ Capital Cook-Off is this weekend in Lexington
— EDIA Maps (@ediamaps) April 22, 2015
– And on that note, Visit NC has a Lexington barbecue tour itinerary
— Visit North Carolina (@VisitNC) April 20, 2015
– 12 Bones makes Bon Appetit’s list of eating and drinking your way through Asheville
– Aaron Franklin’s barbecue book reviewed by Eater, who call it “a Master Class in Perfectionist Technique”
– Robert Moss says there’s always room for banana pudding and we have no arguments
– An employee was apparently stabbed at Sauceman’s in Charlotte yesterday
– BBQ Snob seems to have enjoyed his visit to Arrogant Swine, calling it “an honest version of Eastern North Carolina whole hog”
— Daniel Vaughn (@BBQsnob) April 21, 2015