Mr. Barbecue has finally re-opened for takeout in Winston-Salem as of this past Monday, nearly 2 years after it closed due to a pit fire. As I wrote in the February 3 linkdown, this is definitely a win for classic, wood-smoked NC barbecue joints. I do have to admit, I was a little worried after they didn’t open by the end of February as they had initially announced but a few weeks delay can be excused. Mr. Barbecue is now open Mondays to Saturdays from 10:30am to 9:30pm.
Reminder: Jon G’s Barbecue food truck will be at Waxhaw Taphouse today for St. Patty’s Day starting at 5pm
Backyard BBQ Pit in Durham makes this list from Southern Living’s Robert Moss
For Moss’s iconic dish for NC, he selects the humble barbecue tray from the Piedmont region
More coverage of the inaugural Pinehurst Barbecue Festivalwhich will take place on Labor Day Weekend of this year; Chef Joe Lumbrazo of Backyard Bistro restaurant and Ashley Sheppard of the historic Pik N Pig Restaurant in Carthage have joined Ed Mitchell as pitmasters for the event
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
Monk: “Tar Heel Traveler Eats” by Scott Mason is equal parts travelogue, memoir, and in-depth description of the journalistic process for a local feature newscaster. Mason has been doing “Tar Heel Traveler” segments for WRAL in Raleigh since the early 2000’s after working his way up through local news stations around the country. Mason has a folksy tone to his writing that is easy to read and the book goes by pretty quickly. While Mason’s writing is easy to read, all photos in the book are stills from the WRAL telecasts of his “Tar Heel Traveler” segment. I certainly get the practical reasons why, but it seems like such a missed opportunity given the number and breadth of the places he visited.
Subtitled “Food Journeys Across North Carolina,” his journey starts with profiles of hot dog restaurants before moving on to hamburgers then barbecue and finally ending with sweets and desserts. Along the way, he visits many of the iconic North Carolina institutions that should be on everyone’s list – barbecue or otherwise. But of course, what I was most interested in were the chapters on barbecue.
After a chapter where he acknowledges how much of a no-win situation writing about barbecue is in North Carolina (what with the east vs west/Lexington rivalry), Mason nevertheless delved into barbecue restaurants after getting his fill of the hot dog and hamburger joints. Despite being born in North Carolina he is apparently not a huge fan of barbecue and would almost always prefer a juicy cheeseburger or two mustard dogs over it. I’ll just assume that’s because he moved to Massachusetts shortly after he was born.
In any case, the barbecue restaurants he writes about his visits to are Bill’s Barbecue (Wilson), Parker’s (Wilson), B’s Barbecue (Greenville), Pik N Pig (Carthage), Wilber’s Barbecue (Goldsboro), and Clyde Cooper’s (Raleigh). Certainly not a comprehensive list, and more a list of easy-to-drive-to places from Raleigh. Each chapter deals with the circumstances that led him to that town or restaurant from his newscaster perspective and how he obtained the footage for the feature story, whether it was interviewing the owner of the restaurant or by going table to table to get sound bites from willing customers. Mason usually has an interesting anecdote or two before reflecting on his experience at the restaurant and closing out the chapter. It’s certainly a different reading experience from other books that might offer more of a profile of each barbecue restaurant, but not an unwelcome one.
If you’re interested in not only North Carolina barbecue restaurants, but classic southern ones, read “Tarheel Traveler Eats” and keep a pen and paper handy so you can jot down all the places you should visit across the state.