Linkdown: 10/17/18

– A piece on Sam Jones helping out in the aftermath of Hurricane Florence

“Everybody can do some good, not just for hurricane relief but in general. You don’t have to be a cook. You ain’t got to be a millionaire or an orator. … Everybody possesses some type of talent or skill. There is something you can do.”

– The Smoking Ho has some photos from the Woodlands BBQ Festival, where some of Houston’s best barbecue restaurants showed out

– Dallas News staff writer Ben Baby provides an uninformed answer about Texas vs Carolina barbecue in this mailbag column

A: As much as I like the Carolinas and the people it produces (like KAGS-TV’s Matt Trent), this isn’t even up for debate.

Carolina barbecue is essentially all about pulled pork and the sauces. Both are enjoyable. But both of those items exist in Texas.

I’m not going to pretend like I’m a barbecue expert, but I know very few places do brisket as well as us. And there’s nothing like ripping apart marbled, fatty brisket and enjoying it with your meal (if you have some homemade tortillas for the brisket like at 2M Smokehouse in San Antonio, it’s a game-changer).

I like Bojangles a lot. I’m sure Cook Out is fine. But when it comes to food from the Carolinas, I draw the line at barbecue.

– Midwood Smokehouse has the best crinkle cut fries in Charlotte, according to Charlotte Agenda

– From last week’s photo, here’s the story behind what Bill Murray actually ate and drank from Midwood Smokehouse

– Hoodline’s list of five best barbecue restaurants in Charlotte is based on Yelp data and contains a korean BBQ restaurant (Let’s Meat) and the just average McKoy’s Smokehouse

– Jim Shahin’s latest is on New Orleans barbecue

– The Eastern Carolina BBQ Throwdown took place this past weekend in Rocky Mount

– This viral marquee sign at Little Pigs in Asheville is fake news

– Here’s what to expect at The Barbecue Festival later this month

– Say what now?

Linkdown: 10/10/18

– Menu and pricing for the 89th annual Mallard Creek Barbecue coming up in a little more than 2 weeks on October 25, 2018

mcp-10_bbq_cost_poster

– 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

 

Linkdown: 9/19/18

– Operation BBQ Relief has made its way to Wilmington and Fayetteville in the aftermath of Florence

– Sounds alright to me!

– The Takeout stumbles upon the fabled “short, fast-moving line at Franklin Barbecue phenomenon

– Midwood Smokehouse is a Charlotte restaurant that has expanded to the ‘burbs

– Chef Ford Fry picks three barbecue restaurants in Atlanta – Fox Bros BBQ, Das BBQ, and Community Q

– Catch replays of the first show of “TrueSouth” from John T. Edge and Wright Thompson all this week on SEC Network

– TrueSouth even brought up Rodney Scott last week to Bristol to treat ESPN to a pig pickin tailgate

 

Friday Find: Midwood Smokehouse Pitmasters Matthew Berry and Michael Wagner join the Cheers Charlotte podcast

Berry and Wagner join around the 41:50 mark to discuss Midwood Smokehouse’s approach to Texas barbecue and the difference between Texas barbecue scene versus North Carolina. Michael even drops some knowledge on where the central Texas salt and pepper originally came from before Matt drops some knowledge of his own about the history of brisket as a smoked cut of meat. The total discussion lasts about 12 minutes.

Link to the episode on the Cheers Charlotte website

Linkdown: 9/12/18

– Southern Living Barbecue Editor Robert Moss has published his latest version of his top 50, this time with the joints ranked

– As if that top 50 list weren’t enough, Robert Moss also explored what’s in a name when it comes to barbecue restaurant

– Midwood Smokehouse’s Frank Scibelli is one half of a restaurant sibling pairing with his sister, who owns Fran’s Filling Station

– Speaking of Midwood Smokehouse, pitmaster Michael Wagner is up to something and it involves a whole hog BQ smoker and a trailer

– A veteran of Mr. Barbecue in Winston-Salem has opened Carolina Backyard BBQ

– Quite a trip by The Smoking Ho and the Tales from the Pits Podcast crew; The Smoking Ho’s recap here

– Is the SC barbecue buffet on the way out?

– B’s Cracklin’ Barbecue tops Atlanta Magazine’s 10 best barbecue restaurants

– Eater explores the whole hog barbecue tradition

 

Linkdown: 8/15/18

– A feature on Sauceman’s brazilian pitmaster Edgar Simoes (though whats with the question about sauces?)

– Former Red Bridges pitmaster Phil Schenk passed away earlier this month at the age of 74

– Later this month, Big Tiny’s BBQ in Mooresville celebrates two years of being open

– With its 5 locations, Midwood Smokehouse is on this list of chain restaurants that started in Charlotte

– A writeup on Rashad Lee, barbecue tv personality and owner of Big Lee’s BBQ truck in Ocala, FL

– A roundup of barbecue books released so far this year

– The Norfolk Virginian-Pilot food writer Matthew Korfhage waxes poetic on the “some of the best pulled pork in the known universe” two hours away from him in eastern NC – B’s Barbecue and Skylight Inn

Sure, there are other famous eastern-style whole-hog barbecue spots – most notably Wilber’s in neighboring Wayne County, where presidents have dined and owner Wilber Shirley still presides over his restaurant, as he has for more than 50 years.

But a morning drive down winding, wooded roads to B’s and Skylight – hitting both stops along the way – is one of life’s most unmitigated pleasures, one I’ve only just discovered and will repeat many times before I’m through.

– Speaking of The Virginian-Pilot, good find from Robert Moss from that paper from 1935

 

Linkdown: 7/11/18

– Adrian Miller, James Beard Award Winner: It’s time to diversity the BBQ Hall of Fame

Of the 27 inductees chosen thus far, only one African American is in the Hall. This is an absurdity that needs to be rectified given the significant contributions that African Americans have made to American barbecue culture.

– What’s the best beer pairing for barbecue? 12 pitmasters weigh in, including Sam Jones

– No surprise here

– Heirloom Market BBQ, B’s Cracklin’ Barbeque, and Fox Bros BBQ continue to be on Eater Atlanta’s refreshed 38 essential restaurants

– Midwood Smokehouse Park Road and Unknown Brewing have collaborated on a smoked malt Helles beer called Heaven and Helles and are debuting it this Saturday at their Hop, Chop, and Sauce It party

– TMBBQ’s best pitmaster pit stops in Texas

– Conyers also earned a PhD in 09 from Duke

– City Limits Q in Columbia (who I still really need to try) is serving smashburgers this Friday at Craft and Draft

– Jon G’s Barbecue will be at the Union County Farmer’s Market in Monroe this Saturday at 10:30

– Not sure if there will be any left at the time of posting, but here’s your PSA

Linkdown: 6/27/18

– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)

Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)

– B’s Cracklin Barbeque and a few other Barbecue Bro faves are on this Eater list of best Atlanta barbecue

– Eater’s got a list of barbecue in New York City, too

– Meet the Executive Pitmaster for Midwood Smokehouse’s 4 locations, Matt Berry

– Noble Smoke is one of Charlotte Agenda’s 9 most-anticipated restaurants and bars opening in Charlotte by the end of 2018 (wow that’s not a brief title)

– The Takeout has a crash course on Chinese barbecue, which isn’t wood-smoked like American barbecue

– Houston foodwriter J.C. Reid on the expanding role of the pitmaster

Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.

– 8 Austin barbecue sandwiches that break the mold

– This Travel + Leisure list of the 25 best places for barbecue in the U.S. is based on Yelp and is…certainly a list

– Reminder: Daniel Vaughn’s Smokelandia airs its pilot episode tonight

– Registration is now open for October’s Tour de Pig in Lexington

Linkdown: 5/16/18

– 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:

– The Charlotte Observer’s Kathleen Purvis puts his James Beard win in perspective in this essay

– 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

– Midwood Smokehouse’s Park Rd location is having a barbecue bootcamp on June 23

– Big news for Knightdale, NC

Linkdown: 5/9/18

– So this happened Monday night:

Rodney Scott is the first African-American to win Best Chef: Southeast and second pitmaster to win a JBFA

– Chris Prieto of PRIME Barbecue broke ground in Knightdale Monday for his new barbecue restaurant

– Sure thing, guys:

– This Charlotte Five guide to Best Charlotte diner’s, drive-in’s, and dives includes the  Bar-B-Q King drive-in

– Bar-B-Q King (opened in 1959), Art’s BBQ (1976), and Bill Spoon’s Barbecue (1963) are all on this list of iconic Charlotte restaurants open for over 20 years

– The Smoking Ho has some cool photos from last week’s Red Dirt BBQ & Music Festival in Tyler

– Midwood Smokehouse has several lunch options under $10

– For potential Mother’s Day gift needs: