Linkdown: 5/27/20

As NC moved to phase 2 of its restrictions last Friday at 5pm, BBQ King was among the barbecue restaurants that reopened with reduced capacity

J.C. Reid wonders if online orders are here to stay (in Texas)

Midwood Smokehouse pitmasters Matthew Berry and Michael Wagner list out where they dine out in Charlotte (presumably this was produced with Charlotte Agenda before the pandemic)

Robert Moss does some test kitchen-ing on no brine vs dry brine vs wet brine in the following thread and (spoiler alert) comes out on the side of dry brine

Reader’s Digest explores: barbecue or barbeque?

A great deal to be had at Stamey’s the rest of the month

The Texas Monthly BBQ Special Edition is on sale now

Getting the most out of your barbecue

The Tales from the Pits Podcast celebrates their third birthday; congrats to them!

Hoodoo Brown BBQ up in Connecticut recently celebrated their 5th anniversary by giving away free to health workers, the unemployed and anyone in need

We also celebrated a birthday/anniversary/blog-a-versary recently, our 8th. Thank you for your support and let us know if you have any suggestions for the site!

Linkdown: 5/6/20

Prime Barbecue in Knightdale officially opened its doors Tuesday, 5/5, and you can pre-order your food on its website 48 hours in advance of your desired pickup

Raleigh’s Ole Time Barbecue is doing a few new things during the pandemic including donating eggs from their personal chicken coop, preparing meals for frontline workers and running their $5 ‘pay it forward’ program that customers can donate to

Barbecue restaurateurs in Southern Illinois have come together to feed frontline medical workers

In a rare bit of good COVID-19 news, Portland’s Smokehouse Tavern back

Clark’s Barbecue in Kernersville, NC is one of likely many barbecue restaurants experiencing meat shortages

Evan LeRoy of LeRoy and Lewis Barbecue has started his own barbecue podcast, the New School BBQ Podcast

Congrats to Hanna Raskin of the Charleston Post and Courier for winning the Jonathan Gold Local Voice Award from the James Beard Foundation

If you haven’t watched the “How Do You ‘Cue” Episode of “Somewhere South”, do yourself a favor and check it out, particularly the Florida section on smoked mullet

Friday Find: Hannah Raskin Discusses Barbecue Hash on SouthBound

Charleston Post and Courier food critic and reporter Hanna Raskin joins Tommy Tomlinson’s SouthBound podcast. The conversation kicks off for the first 7 or so minutes discussing her feature from February on barbecue hash before moving on to a variety of things food and food criticism-related, including her recent article on Myrtle Beach buffets in the age of coronavirus.

Friday Find: BBQ Tourist Cancer Update on Kevin’s Barbecue Joints

This update is from a few week’s back, but its great to see Ryan seemingly doing so well. To follow Ryan’s recovery (and donate if you feel so inclined), follow BBQ Tourist Recovery Fund on Facebook.

Description: In this episode of ’10 Minutes With’ I chat with Ryan Cooper about cancer; how he found out in November, just before Thanksgiving, what procedures he had, how his family and job reacted, what he’s dealing with now, and what the road ahead is. He’s very honest, very up front about everything. If you love BBQ and/or love Ryan you are going to really enjoy this.