Linkdown: 3/11/15

– The history of naner pudding, the perfect dessert for barbecue

The latest entry in Arrogant Swine’s fantastic How I Built a Barbecue Restaurant in Brooklyn series why restaurants never open on time due to contractors, gas companies, and silly bureaucracy

– In anticipation of this week’s ACC Tournament which started last night (weird), here’s Syracuse.com’s guide to the best eats in the ACC that includes Greensboro (site of this and many many other ACC Tournaments):

Stamey’s (two locations, including 2206 High Point Road, Greensboro, 336-299-9888, @stameysbarbecue)

Especially recommended. Just an old-fashioned southern BBQ establishment, this Stamey’s location is right across the street from the coliseum. It’s packed during the ACC tournament — as well as around lunch on most days. The chopped pork barbecue sandwich (with the slaw on top, naturally) and hush puppies is a great choice, as is the barbecue chicken. Word to the wise: If you want to have dinner there Wednesday or Thursday, leave with four minutes left in the second game of the afternoon session. Otherwise, you’ll wait for a while.

A profile on TMBBQ Editor Daniel Vaughn by Lucky Peach magazine; plus his 3 favorite “fusion-y” places in Texas

– Lucky Peach also spends a day with Aaron Franklin

– Re: Arrogant Swine: Is the Best Brunch in Bushwick Built on Carolina ‘Cue?

– Robert Moss has a short recap of the Cross Culture BBQ event at last weekend’s Charleston Wine + Food Festival

– SXSW Barbecue:

An appreciation of Alabama barbecue, by Daniel Vaughn of TMBBQ

– Menswear blog Red Clay Soul has started their own Georgia barbecue bracket

Today we are kicking off the 1st Annual Georgia BBQ Bracket Challenge with our friends at Peach State Pride.  This should be a GREAT event, and will last until Masters Sunday.  That’s right…five weeks.  We have picked 64 BBQ spots in Georgia (a much tougher task than you’d think), and built a bracket.  There are four regions – named after BBQ sauce flavors: Hot, Mild, Sweet, and Vinegar.  16 spots per region.  We’ll spend one week per region, and the final four will fight it out during Masters week.

– Details on the next NC BBQ Association class

Linkdown: 2/11/15

– Our State ruminates on the barbecue sandwich, deconstructed

– In this week’s blog for The Daily South, Robert Moss profiles a NASA scientist by day, and whole hog barbecue pitmaster by night

A career in engineering took Howard Conyers a long way from Paxville: to an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke, and then to Louisiana. “I finished my Ph.D. and took my first job at Stennis,” Conyers says. “I lived in Slidell for a year and then moved to New Orleans.” Somewhere along the way, he started to miss his family’s style of whole hog barbecue. “I realized I had left something back home that is unique and special,” he says.

Tyson Ho writes about the importance of mentors – barbecue and otherwise – in his latest blog for Serious Eats; he also spills the beans on the origins of the name Arrogant Swine

(If you’re wondering, the name came about when we were trying to find a pig-based url for my website. A whole hog joint needs a pig name, and url squatters had most of them. I tried every color pig.com, every variant spelling of hog, all to no luck. Then one day I walked past a poster for a beer called the “Arrogant Bastard Ale.” I wondered if Arrogant Swine was available, and it was, so that became my name.)

Smoke Modern Barbeque is a new barbecue restaurant in Huntersville from Charlotte restaurateur Dennis Thompson, who is involved in Firebirds Wood Fire Grill and Bad Daddy’s Burger Bar; it opened on Monday

– …aaaand they already have a second location planned, slated to open in July in Ballantyne

– In more expansion news, Queen City Q is opening a second location in Matthews

– Sad news out of DC, as barbecue legend Mr. P (originally from NC) was taken off of life support earlier this week

– TMBBQ goes deep on best naner pudding in Texas, though I disagree with their assertion on NC naner pudding – its been served cold everywhere I’ve ever been

First, though, let’s talk about what unifies banana pudding in Texas. That’s temperature. If you venture over to North Carolina, it’ll come piping hot and covered in meringue, but in Texas it’s served straight from the fridge.

– JC Reid from the Houston Chronicle talks about the importance of wood and smoke (via TMBBQ)

– In other Texas barbecue news, The Dallas Observer is looking for a barbecue writer

– Smoky Oak Taproom, a Charleston barbecue restaurant with an impressive tap list, to open a location in Florence, SC

– Want to win a $100 gift card to The Pit Durham?