North Carolina’s Roadside Eateries

Linkdown: 5/30/18

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– A quick hit on a few NC food books

– Where to eat barbecue in Atlanta, according to Eater

– The Coach 4 A Day blog visits a classic NC barbecue joint I’ve never heard of, E.H. Bar-B-Q Hut in Rennert

– The Texas BBQ Posse on the choice of fatty, lean, or both brisket

– Gear Patrol’s list of 12 Tools the Best Pitmaster Can’t Live Without includes a few selections from Sam Jones

– The makers of The Great NC BBQ Map are looking for interns

– A reminder that South Carolina’s official picnic cuisine is barbecue

– A review of The Bar-B-Que House in Surfside Beach, whose original location is in Oak Island across the border in NC

– Rodney Scott is on the cover of the latest issue of The Local Palate

Linkdown: 12/21/16

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– Daniel Vaughn on “big city barbecue” (don’t call it “craft barbecue”)

The foundation of big city barbecue is a focus on premium quality meats, such as prime grade beef from boutique brands like Creekstone and 44 Farms. There’s a reverence toward slices of fatty brisket served without sauce. A big city meat cutter might cringe at the idea of chopping their beautiful briskets, looking down on the staple of Texas barbecue that is the chopped beef sandwich. The ribs and pulled pork (and trust me, there will be pulled pork) will likely be identified by breeds like Duroc or Berkshire. Its hard to make a decent profit, even when charging $20 per pound for that prime—or in some cases Akaushi (also known as Texas Wagyu)—brisket, so the menus are diversified with cheaper items like pork shoulder and turkey breast. You won’t find big city barbecue joint that’s a single meat specialist.

– A Pakistani website has the NC Historic Barbecue Trail on its list of best trips for foodies around the world

– A review of D.G. Martin’s book released earlier this year, North Carolina’s Roadside Eateries

– Includes brisket from Franklin Barbecue at #1

– Grant and Marie give Hillbilly Willy’s Bar-B-Que in Chattanooga another try, a place that uses Memphis-style dry rub on their ribs

– Mighty Quinn’s opens its latest outpost in…Manilla, Philippines?

– BBQ Hub has a list of whole hog barbecue restaurants across the southeast and even in Brooklyn

– The more you know

The Barbecue Bros Holiday Gift Guide 2016

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Here’s some gift ideas for the barbecue lover in your life. The bolded items are the ones I can personally recommend. Feel free to add or suggest any other gift ideas in the comments below and I’ll update the post through the holidays.

–Monk

See our 2015 gift guide here
See our 2014 gift guide here
See our 2013 gift guide here

Books

Apparel

Other

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Linkdown: 10/5/16

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– This year’s Mallard Creek Barbecue will be Thursday, October 27

In 2016, we expect to cook 14,600 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred 2 tons of Cole slaw, brew 400 gallons of coffee, and entertain close to 20,000 people.  Four drive-thru take out lines will be operated for orders of one sandwich up to EXTRA large group orders.  Orders of 50-plates or more can be quickly accommodated with a call ahead to the take-out stand.

– Fox Bros BBQ is on this Food Republic list of 10 places to eat in Atlanta right now

– Charlotte Agenda checked out Midwood Smokeshack a few weeks back

– Their Raleigh sibling documented last weekend’s Whole Hog Barbecue Championship in photos and words

– The editor of the Winston-Salem Journal writes a love letter to NC barbecue but seemingly doesn’t realize that Lexington-style barbecue contains vinegar

– The Daily Show set up a barbecue food truck in Raleigh named Bone Bros Flamin’ BBQ that discriminated to people by accusing them of being “gay”; it was inspired by HB2

– Charlotte writer D.G. Martin’s book North Carolina’s Roadside Eateries is “a local traveler’s guide to local restaurants, diners, and barbecue joints”

– Martin’s book includes Asheville-area barbecue joints 12 Bones and Luella’s Bar-B-Que, writes the Asheville’s Mountain Express

– Charlotte Magazine goes to Lexington