– This posted just after last week’s linkdown so is a little old by now, but The New York Times spends 36 hours in Charlotte and gives props to Midwood Smokehouse
8. ‘Cue & Brew | 7 p.m.
Charlotte has never been known as a big barbecue town, but Midwood Smokehouse’s pitmaster and executive chef, Matt Barry, seeks to change that with this noisy, popular restaurant. Mr. Barry cooks his chicken, pork and turkey over North Carolina hickory in a computer-controlled smoker. His hand-pulled, chopped pork is lightly covered with a vinegar-based sauce. The chicken is tossed with a delicious house or mustard sauce. Texas-style brisket is smoked for 12 to 14 hours, and is delicious dry or slathered in sauce (barbecue plates run $8 to $15). Pair with collards and baked beans and chase with a Red Ale from NoDa Brewing Company ($5).
– Speaking of Midwood, they are bringing barbecue into the 21st century with its new online ordering app
– The folks behind the Great NC BBQ Map have 5 tips for planning a barbecue tour
– Marie, Let’s Eat! visits Wiley’s Championship BBQ in Savannah, GA
– This showed up in our timeline recently even though the original article is from July 2012, but in any case here’s Rodney Scott’s BBQ Mixtape featuring a mix of rap, hip hop, and funk
– Here’s how to make the Korean-Southern ribs a la Heirloom Market BBQ
– Eater Austin spends a day with John Lewis of la Barbecue (via)
– Short interview on barbecue and grilling tips with Hugh Mangum of Mighty Quinn’s BBQ (via)
– The NC Barbecue Trail is in good company on this list of other trails worth visiting which include cheese, bourbon, and beer
– The NC BBQ Association is looking for judges for the Q City Charlotte Championship in October:
– Slaw is the most distinctive food in North Carolina, according to this infographic:
What you’re looking at isn’t the most popular food by state. It’s the food that most distinguishes them from the rest of the pack.