Linkdown: 2/21/18

– Congrats to Sam Jones on his James Beard nomination!

– Two other barbecue chefs got nominations as well including Rodney Scott of Rodney Scott’s BBQ in Charleston and Tootsie Tomanetz of Snow’s BBQ in Lexington, TX; Ronnie Killen was also nominated but technically for his new steakhouse, Killen’s STQ

– Texas Monthly has more on Tootsie’s nomination

– A new barbecue restaurant recently opened in Darlington, SC named Fahrenheit 225

– Guy Fieri is curating a lineup of “barbecue badasses” for the country music festival Stagecoach in Indio, CA in late Apil – though the actual list itself doesn’t live up to that billing

– Harold Conyers, a NASA scientist who studied engineering at NC A&T for undergrad and Duke for grad, recently gave a keynote at Morris College in South Carolina

– How Frank Scibelli, restaurateur behind Midwood Smokehouse, Mama Ricotta’s, and Paco’s Tacos (and more), works each day

– The folks behind Seoul Food Meat Co are opening a korean barbecue restaurant next door, targeting later this month

– Owner Rob Berrier announced last month that the Little Richard’s BBQ stores on County Club Drive in Winston-Salem and in Wallburg have changed their names to Real Q; the remaining four Little Richard’s locations separately owned by Nick Karagiorgis and his son Stavros will keep the Little Richard’s name. Read more for the somewhat confusing history behind the ownership of the different locations at the link below.

 

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Linkdown: 1/31/18

– An oldie but goodie from Our State

 

– Travel and Leisure stops in Charleston and checks out the barbecue scene while they are there

Southerners have long nurtured a debate over whether Carolina-style pork or Texas-style brisket is the true king. Charleston has decided you can have it both ways. On Upper King Street, one year ago, Rodney Scott opened Rodney Scott’s BBQ, a brick temple to the low, slow, whole-hog style that put South Carolina barbecue on the map. Less than half a mile away, at Lewis Barbecue, you can sit in a gravel courtyard under the shade of a live oak and enjoy some of the best brisket in the country, Texas-style.

– John Shelton Reed has a guest post at Barbecue Bible to remind folks about True ‘Cue

– Guy Fieri recently spent some time filming “Diners, Drive-in’s, and Dives” in the Wilmington area and apparently learned some things while he was there:

When asked if he favored Eastern or Western North Carolina barbecue, Fieri said he pleaded the fifth.

– From last summer, Food and Wine on where to eat and drink in Charlotte includes Midwood Smokehouse

– Seoul Food Meat Co is one of the restaurants in Southend where you can eat lunch for less than $10

– Kathleen Purvis preaches on Charlotte barbecue

Linkdown: 1/24/18

– Three Charlotte barbecue restaurants make this fries list, including The Improper Pig’s sweet potato waffle fries, Midwood Smokehouse’s pimento cheese fries, and Seoul Food Meat Co.’s kimchi fries

 

– Bob Garner’s latest for The Daily Reflector waxes poetic on The Angus Barn in Raleigh

– For these cold we’ve been experiencing the past few weeks, Midwood Smokehouse has seven new soups for the soul including the loaded baked potato with pulled pork and brisket and a brunswick stew

– Men’s site The Manual has a podcast on barbecue and booze

Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.

– RIP

– Bib’s Downtown in Winston-Salem contributed some comfort food recipes for the local Fox affiliate

– Keanu voice: Whoa.

Linkdown: 12/13/17

– Sad news as Midwood Smokeshack has closed in Matthews. However, there is some good news in that the employees will keep their jobs at other Midwood Smokehouse locations and FS Food Groupd will be looking to build a full service Midwood Smokehouse in the Matthews area at some point.

– D.G. Martin’s list of last minute book gifts includes one of my all-time favorite barbecue books which was just re-issued on paperback, “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed, Dale Volberg Reed, and William McKinney

– Charlotte Agenda: “Noble Smoke could give Charlotte a true barbecue flagship”

– However, one recently-elected city councilwoman will not be patronizing Noble Smoke when it does open due to his support of HB2 in 2015

– Carolina Smokehouse brings western NC barbecue to Carolina Beach’s boardwalk

– Congrats to B’s Cracklin’ BBQ!

Photo Gallery: Rough Draft Brewing Beer Dinner at Midwood Smokehouse Park Road

IMG_1057 (2)This past Wednesday night, I was invited by Sarah from Midwood Smokehouse (shouts to Sarah!) to a beer dinner featuring some California-inspired dishes which incorporated smoke in various ways paired with four beers from Rough Draft Brewing Company out of San Diego. I hadn’t previously had the pleasure of trying any beers from Rough Draft and the courses for this dinner were different from the usual barbecue beer dinner fare, so this would be a night of new experiences for me. Here’s the highlights:

Appetizers: Rock Shrimp Tostada, Bacon Wrapped Jalapenos, Jalapeno-Jack Cornbread paired with Weekday Session IPA

Now this was a great start to the dinner. My first bite of the evening was a good one – the crunch of the freshly fried corn tostada contrasted well with the acidity of the rock shrimp and ceviche. I had two of these. The bacon-wrapped jalapeno is a normal offering on the menu but this version featured a “queso Chihuahua”. Lastly, the cornbread topped with pulled pork and pico was good but ranked third in my passed app hierarchy (patent pending). The Weekday Session IPA was a smart move to not come out of the gate too hot.

First Course: San Diego Pier Taco paired with Grapefruit Weekday IPA
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A southern California classic – the fish taco. The grouper was fried in a beer batter made with the Grapefruit Weekday IPA mixed with ground corn into a maseca but was still light enough for a first course. The Grapefruit Weekday IPA is made from the same recipe as the session IPA but as the name implies, is infused with grapefruit. This tied in nicely with the grapefruit-avocado crema that topped the taco and the smoke in the dish came from the smoked tomato salsa. I could have had at least 2 more of these, but thankfully they didn’t allow that because I would have been too full for…

Second Course: Ancho Rubbed Tri-tip paired with Hop Therapy Double IPA
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My first taste of tri-tip. I don’t know this preparation compares to classic Santa Maria tri-tip (Midwood smoked over hickory as they do with all meats), but I do know that I really liked it and in particular the ancho rub. Midwood Smokehouse has previously featured it as a Barbecue Month special in years past and if its on the menu next May I may have to make a special trip out. As good as the tri-tip was, the sweet potato tamale was every bit its equal. Made from sweet potatoes from a Barbee Farms out of Concord, the use of sweet potato in a classic tamale presentation blew my mind. This course paired with the Hop Therapy Double IPA which was a more malt-forward double clocking in at 9%. Thankfully, they weren’t serving more than about a half pour because this guy was dangerously drinkable and I could see it sneaking up on me.

Third Course: Key Lime Rye Cake paired with Sea State Blackberry Rye Ale
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FS Food Group (the restaurant group owned by Frank Scibelli that owns Midwood Smokehouse among other concepts) recently hired a full-time pastry chef and while I unfortunately can’t recall her name, this rye cake with smoked blackberry sauce was her topper to the dinner. It paired nicely with the Sea State Blackberry Rye Ale.

Linkdown: 11/8/17

– A couple of barbecue restaurants make Charlotte Agenda’s Top 50 Charlotte Restaurant rankings, Midwood Smokehouse (#20) and Seoul Food Meat Co (#46)

– Raleigh recently got a new barbecue joint on Glenwood South, Southern Charred

– The barbecue circle of life: JB’s Smokeshack on John’s Island outside of Charleston has been put up for sale after 16 years in business

– A barbecue restaurant makes New Orlean’s top 5 new restaurants of 2017, according to Nola.com

– National Nachos Day may have passed on Monday already, but you can always get the Nachos Libre at Midwood Smokehouse

What to expect: A beast portion of tortilla chips that are topped with diced tomatoes, black beans, smoked corn, cilantro, cheddar, diced jalapenos, queso and a heavy drizzle of spicy habanero sauce with lime sour cream.

– TMBBQ Fest was this past weekend

Friday Find: Slice of Jess visits Midwood Smokehouse

Slice of Jess visits with Matthew Barry, Executive Chef and Pit Master of Midwood Smokehouse, for a promotional video that highlights what they’ve been doing in Charlotte since 2012.

Charlotte culinary scene is thriving, and I am so grateful to be intertwined in the mix. With new establishments popping up every week, I’ve decided to film our adventures behind the counter at some of the Queen City’s best eateries, distilleries and brewhouses. These videos are designed to be a quick peek behind the scenes, giving viewers a glance beyond the menu and the chance to meet the faces behind the brand.

I’ve partnered with Foodesign Associates for this series; a full service food design, development and marketing firm here in Charlotte.

Link to full post

Friday Find: The Charlotte Podcast Explores “Is Charlotte a BBQ Town?”

Monk: Our State Magazine senior editor, podcaster, and writer (and former Charlottean) Jeremy Markovich joins Miller of The Charlotte Podcast to discuss NC barbecue in general before discussing specifically whether Charlotte is a barbecue town.

After a short intro, the barbecue talk starts at 5:17 with some open-ended questions about NC barbecue. Before shifting the conversation to Charlotte later in the episode, the conversation is a little unfocused (admittedly, Miller says he didn’t prep Jeremy for these questions) but covers the difference between east and west and what Jeremy’s idea of barbecue and a barbecue restaurant is.

Here’s a link to Jeremy’s fantastic story in Our State on spending 17 hours (he had planned to be there 24) at B’s Barbecue in Greenville that he begins mentioning at 14:15 when he starts discussing his top 5 barbecue places in NC; Red Bridges in Shelby, 12 Bones in Asheville (I do disagree with this pick), Skylight Inn, and Lexington Barbecue (aka the Honeymonk) all make his list as well.

While mentioning Skylight Inn (16:34), Miller discusses the idea of “porky goodness”. While I’m familiar with (and have tasted) their technique of chopping the crispy skin back into the pork, I must admit that I have never heard this term before. Granted, I have spent only a little time out east so I’m not discounting that it’s a real thing. Only that I’ve yet to come across it in my travels.

Kyle Fletcher’s in Gastonia gets a mention at 18:34. This place deserves a second chance for me, but I was somewhat unimpressed when I went a few years ago.

The Charlotte conversation begins at 21:25. I do disagree with Miller’s assertion that Midwood Smokehouse is a solid B in everything though (21:39) because I think their brisket and burnt ends are A’s and their pork and sausage is at least a B+ (I still need to try the whole hog on the new smoker at Park Road). So I think he may be undervaluing them just a little bit.

Miller brings up the idea of Charlotte as a “barbecue hub” as opposed to a “barbecue city” (22:36) due to its proximity to good barbecue in Lexington (agree), Shelby (agree), and Gastonia (huh?).  Jeremy comes back to Midwood Smokehouse at 25:26 (here’s the article he wrote for Our State) and how restaurateur Frank Scibelli has a habit of introducing foods to Charlotte. First with Mama Ricotta’s and authentic italian (including fresh mozzarella) in the early 2000’s and then Midwood Smokehouse and barbecue other than pork more recently in 2012.

While I couldn’t agree more with Jeremy’s assertion that you need to spell out “barbecue” (as opposed to say, “bbq” like they do in the podcast title) at 28:51, I can’t help but think naming a theoretical barbecue restaurant “Barbecue” is either insanely brilliant or just plain lazy. I still can’t decide.

Overall, I agree with both Jeremy and Miller that no, Charlotte is not a barbecue town but that you can find good barbecue here (I’ve certainly tried to do my homework). When I think on the question of whether Charlotte is a barbecue town, I inevitably go to a quote from Tom Hanchett, the former historian at Charlotte’s Levine Museum of the New South:

Charlotte is not really in either part of North Carolina, it’s a city of newcomers and we have other people’s barbecue.

Until Charlotte is no longer a city of “other people’s barbecue”, in my opinion it will never truly be a barbecue town.

Linkdown: 9/27/17

– The Whole Hog Barbecue Championship is this weekend in Raleigh (along with the Wide Open Bluegrass Festival)

More coverage from HuffPost

– Marie, Let’s Eat! explores south central Kentucky barbecue; one of the two joints is in the town of Tompkinville, which may have more barbecue joints per capita than Lexington, NC (we even get a brief shoutout!)

– Some photos taken immediately after the fire at Franklin Barbecue

– For the next time you have leftovers after smoking

– Midwood Smokehouse’s burger made of chuck and brisket (and topped with a slice of brisket for an extra $2) makes Charlotte Magazine’s list of best burgers in the city

– Even Phoenix is getting in on the barbecue journalism; their new barbecue column “Smoke Rings” just started

– A couple of barbecue joints on this list – Bar-B-Q King and The Improper Pig

Linkdown: 9/6/17

– Per their Instagram, Midwood Smokehouse is donating $1 from each pulled pork sandwich sold this week to Hurricane Harvey relief

– This past week New Bern hosted the first Piggin’ and Grinnin’ Festival for folks to enjoy barbecue and bluegrass

– Currituck BBQ Company is a recommended stop on NC 158

– The latest accolades for Lexington Barbecue are from food and travel site Rave, which compiles data from Eater, OpenTable, TripAdvisor, and The Daily Meal

– They are doing some inventive things with barbecue at LeRoy & Lewis Barbecue in Austin

– An oldie from last summer