Linkdown: 6/15/16

– Is Athens, GA one of the great barbecue capitals in the US? Grant sure thinks so

– Daniel Vaughn heads back to Ohio in search of “Cleveland-style” barbecue

– Speaking of which, Robert Moss recently traveled down to Miami (tough job) in search of South Florida-style barbecue

Congrats to Stamey’s Barbecue in Greensboro for winning 10Best’s Best BBQ Pork Sandwich in NC contest (B’s Barbecue in Greenville took the runner up spot); also thanks to 10Best for allowing us to masquerade as experts for a few weeks

– Destination BBQ’s latest roadtrip covers the first 100 exits of I-26

– Charlotte Business Journal has an interview with Amanda and Paul from EDIA Maps, who you may remember created maps for NC barbecue as well as beer

– Relevant for the newly relocated Speedy: 18 Must-Try OTP Barbecue Spots in Atlanta

Get to know your regional styles of barbecue, according to JC Reid of the Houston Chronicle, though I might nitpick that Lexington-style barbecue is what NC is best known for; my experience has been most folks know about eastern-style whole hog more

– CAUTION, HOT TAKES ABOUND: Although, according to this, anything from a cow shouldn’t be called “barbecue”

– Where to find barbecue in 21 Eater cities

– Ed Mitchell’s upcoming barbecue restaurant (winter 2016) and food truck (!) has a new website

 

Linkdown: 4/13/16

– Grant continues his barbecue tour of the NC Piedmont (that neither Speedy nor Monk were unable to join him on any part of, sadly): Smiley’s in Lexington, Fuzzy’s in Madison, Stamey’s in Greensboro, and Little Richard’s in Winston-Salem

– On his book blog, Grant also reviews a new barbecue book, “The One True Barbecue” by Rien Fertels, who along with photographer Denny Culbert was behind The Barbecue Bus

– The book is also included in this rundown along with John Shelton Reed’s upcoming book Barbecue

– Robert Moss posits that wood v gas is perhaps the wrong question when it comes to barbecue

– Shots fired from Alton Brown at unnamed southern barbecue restaurants

“It’s funny with barbecue, because the most beloved barbecue places in the South, by and large, serve the shittiest barbecue. I will stand by that. Places that people will drive hours to get to, barbecue’s not that great, but it’s still there. It’s been there. My mom brought me here. My grandparents are from here.?

– In case you were wondering what “Cleveland-style barbecue” was again…

You’re calling the food at Mabel’s “Cleveland-style barbecue.” What does that mean, exactly?
We’re inspired more by Eastern Europe than the South in our flavor profile. Cleveland is a big Eastern European melting pot, so I wanted to offer a menu that reflected the cuisine. For instance, instead of hot links, we serve kielbasa. Our spice blends, our sides… they’re very reminiscent of what you’d find in Cleveland, like smoked beets with horseradish, sauerkraut and Cleveland brown mustard. We’re also smoking with apple and cherry woods, which are native to the region.

Linkdown: 7/1/15

– Chef Michael Symon is apparently trying to invent Cleveland-style barbecue

According to Symon, Cleveland-style barbecue will pay homage to the city’s Eastern European population with kielbasa and sauerkraut. As for the meat, it will be smoked over applewood “because of the large amount of apple orchards in northeastern Ohio.” It will also include its own signature style of barbecue sauce. Symon reveals:

“Because ketchup is made in Pittsburgh, we would never serve a tomato-based sauce in Cleveland. Cleveland’s known for its mustard, and I wanted to use that as the base of our sauce. But instead of the classic, Carolina, yellow-mustard BBQ sauce, I’m using Cleveland’s famous brown mustard, Bertman’s.”

– Another week, another list: First We Feast’s 29 Bucket List BBQ Joints for Every Smoked-Meat Connoisseur, though this list has quite the pedigree for its contributors ranging from reknowned pitmasters to barbecue editors to James Beard Award-winning authors

– Food and Wine has 7 tips for the backyard barbecuer including my favorite: pick pork

– Might want to steer clear of Tarheel Q in Lexington for awhile after nearly 100 216 people have gotten sick off their ‘cue; gotta say, with a placed named Tarheel I’m not too surprised

– Franklin Barbecue makes The National Eater 38 for 2015

– Barbecue Rankings read Franklin’s book, and here are the seven best things about it according to him

– Barbecuing on the Fourth of July is an American tradition

– Midwood Smokehouse and 10 Park Lanes makes Fervent Foodie’s list of Best Charlotte Restaurants

– The best barbecue side dishes, according to Southern Living

– Thrillist: 12 of the most important women in barbecue

– This listicle of 10 delicious joints in NC includes a couple of barbecue joints – B’s Barbecue and Lexington #1

– Speedy: look away…now

Spending the day at the North Carolina State Barbecue Championship in Tryon from early June

–  A rundown of the barbecue styles you can find in NYC

– Frank Kaminsky: Public Enemy #1

Linkdown: 8/14/13

– Nerd alert: the mystery of the smoke ring has been solved:

It turns out that burning organic fuels like wood, charcoal or gas produces a variety of chemicals, including trace amounts of nitrogen dioxide (NO2) gas. When NO2 gas meets the surface, it dissolves into the meat and picks up a hydrogen molecule, becoming nitrous acid (HNO2), which then gets converted into nitric oxide (NO). NO reacts with myoglobin, and together they form a stable pink molecule that can withstand heat. The thickness of the ring depends on how deep into the meat the NO is able to penetrate before reacting with myoglobin.

– Little Pigs BBQ in Statesville, a restaurant formerly part of a Memphis-style chain, celebrated its 50th anniversary last week

– Two men in Akron who wanted to bring “authentic barbecue” to northeast Ohio have opened a restaurant and naturally called it Old Carolina Barbecue

– Rodney Scott will be presiding pit master to over 30 chefs who will “prepare their personal take on barbecue” in Charleston, SC on 10/26 at the BBQ Perspectives public event

A piece on Upstate SC barbecue entitled “In the Shadow of the Giant Peachoid”

– An open-faced barbecue sandwich on cornbread named after knuckleballer Phil Niekro is one of the local ballpark delicacies featured in this Garden and Gun blog post

– Lexington Barbecue and barbecue in general get a shout out in a recent list of “9 Southern foods you must try”

– So there’s this: a wine pairing guide to regional barbecue