– Creative Loafing: Is there an Atlanta barbecue? With quotes from our friend Grant from Marie, Let’s Eat (via)
But is there an “Atlanta style” of barbecue? Arguably the unofficial capital of the South, Atlanta should be known as a barbecue mecca the way Memphis is, right? Or Austin? Hell, even Lexington, N.C. — with a population of fewer than 20,000 — is more of a bona fide barbecue destination than we’ve ever been. Atlanta is situated in the heart of barbecue country, but when you ask some of the area’s best barbecue bloggers and chefs to explain the city’s place in the wider world of ‘cue, you get more hemming and hawing than from a pitmaster being grilled on what’s in his top-secret rub.
– Speaking of Atlanta, the latest barbecue stops for Marie, Let’s Eat are Poole’s Bar-B-Q, Joe’s BBQ, and Sam’s BBQ-1 West
– In this past weekend’s third annual Tempeh Challenge in Asheville. a tempeh from The Bom Bus captured the People’s Choice Award with “its black bean tempeh and North Carolina-style barbecue sauce served with sweet potato mash and sweet potato chips”
– Eight years in, southern Californian Carolina Panther Ryan Kalil knows the difference in barbecue between the two areas…kinda
Q. What has become your favorite Southern tradition?
A. Barbecuing’s a big deal in southern California and it is here, too.
Q. Different styles though, right?
A. Different style, different lingo. Like back home you say, ‘Are you going to a barbecue?’ Here you say, go to grill out. I’m like, ‘Grill out?’
Q. What’s the food at a California barbecue?
A. Different kinds of burgers, steaks. Here it’s like pulled pork.
– A video feature on The Great NC BBQ Map from High Point’s Fox 8
– WRAL’s pick for favorite entree at this year’s NC State Fair was a barbecue sundae
Carthage’s own Pik-N-Pig offers the best entree option at the N.C. State Fair – The Barbecue Sundae. Now, it isn’t a traditional ice cream sundae. It is more like a barbecue parfait with layers and layers of goodness. The barbecued pork is topped with a layer of baked beans, then a layer of coleslaw. Just add your favorite sauce on top (we like a mix of both sauces), and you are all set. Served in a convenient 20 oz. plastic cup, you are able to walk and eat quite easily with this blend of sides and meat. Don’t be surprised if you end up finishing it, because it is not nearly as heavy as it sounds.
– WRAL also reviews The Fire Pit, a new barbecue restaurant in Wake Forest
– On Sunday, Sam Jones hits Dallas with his brand of North Carolina whole hog awesomeness for Dia de los Puercos
– More info on Dia de los Puercos from TMBBQ themselves, noting that the “hogs that Samuel Jones will be cooking are a Texas-raised heritage breed,” plus this cool photos
– Lexington is #4 on this list of the 12 meat cities in the US, and for good reason:
Of the many “barbecue capitals of the world,” Lexington is by far the smallest. There’s a barbecue restaurant (19) for every thousand people, and most are world class.