Linkdown: 1/23/19

Long Leaf Politics: True North Carolina Barbecue hurting. Would a state law help?

This might be a story in the affirmative and while I never made it there myself, by all accounts Bill Ellis Barbecue in Wilson was an eastern NC institution. It unfortunately closed quietly last week after 55 years in business and follows an unfortunate trend after closures at Allen & Son in Chapel Hill and Q Shack in Raleigh

More on NC barbecue; I’m not sure what prompted this but Stamey’s Barbecue in Greensboro with a mini-thread laying down the truth:

Dream job, and not just because of the barbecue:

Mighty Quinn’s is looking to continue expanding in 2019

HOORAY BRISKET

Yea…just, no

Rien Fertel remembers Douglas Oliver, pitman for Sweatman’s BBQ in Holly Hill, SC, who died in the fall of 2017

Linkdown: 8/22/18

– This all sounds very promising; can’t wait to try Sweet Lew’s sometime soon

– Red Bridges has set up their mobile stand, Little Red’s, at the American Legion World Series

– A former fish camp in Gastonia is turning its focus to barbecue after a change in ownership and a new name – Ray Nathan’s Barbecue

– Does the Texas barbecue taxonomy need updating?

– BBQ at The Catering Kitchen is seemingly becoming a must-stop spot in the Atlanta-area (Cumming, to be exact)

– Also in Atlanta, B’s Cracklin’ BBQ will now be available at Atlanta Hawks games at Phillips Arena this season

– Scotty McCreery is looking forward to eating some eastern NC barbecue on his way to headlining the Watermelon Festival in Winterville this weekend

– ICYMI:

– The rapidly franchising Mighty Quinn’s may be opening a Washington, DC location soon

– In other barbecue franchising news, Rodney Scott’s has announced the location for the forthcoming Birmingham store; after the build of a cinder block pit and some minor interior work it could open as early as late October

– The hashtag says it all

Linkdown: 8/8/18

– Sadly, the NC Historic Barbecue Trail joint Jack Cobb BBQ and Son in Farmville is closing on August 18

– All aboard the barbecue train!

Fans can hop on the BBQ express for less than $100 a person and travel through spectacular mountain views. Passengers onboard will get their own basket of Southern-style barbeque goodness with hand-pulled pork slider, a couple pork ribs, and chicken drumstick accompanied by baked beans and house-made coleslaw.

And, of course, no respectable Southern barbeque would forget to warm up some apple cobbler for dessert.

– Both Speedy and Monk are quoted throughout this article from Million Mile Secrets on Best BBQ in USA: 25 Joints You Can’t Miss

– James Beard-award winning writer Adrian Miller is writing a book on black-owned barbecue joints and has started his research

– You can walk in or fly in to Stanton’s Barbeque in Bennettsville, SC near the NC/SC border

– A short review of Prosser’s Bar-B-Que, a restaurant with a barbecue and seafood buffet in Murrells Inlet (near Myrtle Beach)

– Mighty Quinn’s, who has expanded to 15 locations across the world, has launched a franchising program in aims of becoming the “Chipotle of barbecue”

– Good to know if you are making this drive:

– Aka “the dream”

– Speaking of Texas barbecue, if actor Ike Barinholtz didn’t know about Barbecue Twitter before, he sure does now (click on tweet to read the literally hundreds of replies)

Linkdown: 9/3/14

– 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.

From Co.Design

Linkdown: 2/12/14

– Ed Mitchell disciple Tyson Ho is opening a “whole hog and beer hall” in East Williamsburg this summer that will specialize in “communal pig picking-style dining with swine they’ll smoke on-site”

– Ho will be using whole hogs from Chesire Pork Heritage Farms in Goldsboro, NC

– After Rodney Scott’s successful tour of the southeast, he headed out to San Francisco this past Sunday

– Jimmy Kimmel and Guillermo went on an Austin barbecue tour this past weekend

– A Washington Post writer’s “imperfect romance” with a barbecue smoker

My smoker keeps me up at night, which, frankly, is the least of my concerns about the rickety old Brinkmann that lives in our back yard, rain, shine or Snowmageddon.

The three brothers behind Mighty Quinn’s BBQ

– Speaking of bros, we were fortunate enough to get a shoutout from Big Wayner’s latest Five for Friday. Thanks Wayne!

– True ‘Cue delivered certifications to a few Piedmont joints this past weekend


Linkdown: 1/22/14

– Mighty Quinn’s is a “Texalina” barbecue joint in NYC that is expanding to a northern New Jersey location

Winner of the Zagat award for best new restaurant in New York, the eatery has been lauded for its combination of Carolina and Texas-style barbecue. (The combo utilizes two of America’s four major “Q” styles with the others categorized as Memphis and Kansas City.)

The result is “Texalina” barbecue, the brainchild of the restaurant’s Pit Master, Hugh Mangum, who is known to Food Network fans as a winner of the popular Chopped television program.

– Speaking of Mighty Quinn’s, it was named one of Steves Raichlen’s 10 best barbecue and grill restaurants of 2013. Fun fact: it is run by a former drummer for The Wallflowers.

– Steven Raichlen also lays out his barbecue predictions for 2014

Great barbecue where you least expect it: Naturally, you’d expect to find great barbecue in Texas, Tennessee, Missouri, and the Carolinas, and you won’t be disappointed. But in Brooklyn, New York? Scottsdale, Arizona? Portland, Oregon? Yet all three figure on my list of the best new barbecue joints in 2013. In the coming year, expect to find even more great ’que in cities with no historic tradition of barbecue.

– Bourbon and Bones brings Lexington style barbecue (among other barbecue dishes) to Seattle

A native of North Carolina, [Michael] Law has honed his craft of Lexington style barbecue and synthesized it with flavors and techniques he’s picked up along the way traveling throughout the 90’s and early 2000’s.

Law said some of the dishes he knew would be on the menu from the very beginning were the roasted pork shoulder, brisket, and duck Andouille gumbo – something he picked up from John Besh. The barbecue is Lexington style, which Law said is smoked barbecue served with a vinegar style barbecue sauce with a vinegar-based slaw.

– In case you missed it, Queen City Q will be the official barbecue of the Charlotte Knights and “will have locations inside BB&T Ballpark for all games and events”

– The title says it all: “Lexington, North Carolina, ‘Barbecue Capital of the World’

Linkdown: 12/4/13

Kind of a light week in barbecue news…

– Sign the True ‘Cue Pledge today

– The pit shed at Scott’s Bar-B-Que was damaged early last week but should be rebuilt soon, according to Rodney Scott (via)

– Here’s a recipe for brunswick stew from Poplar Tent Presbyterian Church in Concord, NC that includes rice as opposed to potatoes

– 3 suspects sought in a Currituck County barbecue restaurant robbery

NYC’s new barbecue pits includes Mighty Quinn’s; also, meet the pitmasters from those barbecue joints

To placate his wife’s North Carolina family, he [Hugh Mangum] fused that style with Texas to arrive at “Texalina” — but what has emerged is uniquely NYC.