– The Raleigh News & Observer has a new series called “Good ‘Eatin” that takes a weekly visit to local eateries in North Carolina, and it will continue through Labor Day; this week it visits Pattan’s Downtown Grille in downtown Rockingham that has a franken-sauce of east, west, and SC but cooks over wood
– See if you can find Midwood Smokehouse in this cool Charlotte 8-bit art:
Now, let’s step aside from talking about this restaurant and the trip and let’s look at the big picture. Four months in Tennessee and the barbecue that I’ve found has been a few pretty good places, a bunch of so-so ones, and a handful of unspeakable disappointments. Nine hours in Georgia and one, two, three, that’s a hat trick, three barbecue meals better than any that I’ve had since moving. Now, next week, I’ll tell you about a very good place we’ve found in Chattanooga, by far my favorite in the city. But as much as I enjoyed it, it is still not anywhere close to being as good as Cleve Edmunds, or Heavy’s, or B’s. My search continues.
In a small, smoky room of a long-closed school, Gregory Hamm is teaching heresy. His disciples, long familiar with the eastern Carolina dogma of barbecue, are being taught that there’s more to perfect pork than vinegar.
But it’s not just Paris. Barbecue, that onetime fiercely regional American food, has gone global. American-style barbecue restaurants have opened in Tokyo, Shanghai, Beijing, London, Vienna, Mexico City, even Ho Chi Minh City, Vietnam. Last year, Wayne Mueller, the third-generation owner of Louie Mueller Barbecue, went on a State Department-sponsored world tour, during which he cooked barbecue and discussed its culture and history at the Milan Expo in Italy.