Linkdown: 11/30/16

– A few more stops in the Carolina’s for Grant: Stephenson’s Bar-B-Q in Willow Spring, Skylight Inn in Ayden, and Sweatman’s Bar-B-Que down in Holly Hill, SC

– Robert Moss has an introduction to Georgia BBQ to kickoff Georgia BBQ Week, which Grant will surely love

– Coming to West Nashville soon from Pitmaster Pat Martin

– Daniel Vaughn of TMBBQ muses on a couple of easy rules for barbecue line etiquette

– From last month, Destination BBQ has an interview with Daniel Doyle of Poogan’s Smokehouse in Charleston

– The highly-anticipated Scott’s BBQ has broken ground at its Charleston location

– John Shelton Reed has a pretty out there barbecue theory on why Donald Trump carried the state of NC and I’ll just let him have at it

The latest, he told me the other day, was Hillary Clinton’s choice of a barbecue stop in Charlotte at the end of the presidential campaign. She and President Obama ate at the Midwood Smokehouse. It has a varied and upscale menu, but it is not a traditional barbecue eatery. Meanwhile, Donald Trump was buying one of those $3.50 barbecue sandwiches at Stamey’s in Greensboro.

“Maybe Clinton’s choice sold in Charlotte,” Reed said, “but the rest of the state was thinking Drumpf was eating at a real North Carolina barbecue stop, a big reason he won and she lost.

 

Linkdown: 11/16/16

– Kings BBQ in Kinston has reopened for the first time since Hurricane Matthew

– A trip to Raleigh should include a visit to The Pit, says this writer for the Columbus Dispatch

– Dallas News documents a roadtrip to Lexington for The Barbecue Festival and then to Asheville for Buxton Hall Barbecue

– Daniel Vaughn with a little shade for David Chang’s ssäm

– Grant visits Nooga-Q Smokehouse in Chattanooga and likes the chicken a lot more than everything else he tried

– Poogan’s Smokehouse has been open for one year in Charleston’s East Bay

– How John Lewis made his way from Texas to Charleston

Poogan’s Smokehouse – Charleston, SC

IMG_5064 (2)
Name
: Poogan’s Smokehouse
Date: 5/28/16
Address: 188 E Bay St #201, Charleston, SC 29401
Order: Three meat combo with pork, ribs, and smoked sausage; Adluh white cheddar grits, brussel sprouts (link)
Price: $25

Monk: With John Lewis Barbecue unfortunately still not open, I had to find another place for barbecue while in Charleston over Memorial Day weekend. In the end, convenience to a local production of Cinderella (for the Monkette) put on as part of the Spoleto Festival won out and I settled on Poogan’s Smokehouse.

Poogan’s Porch, a southern restaurant with an extensive wine list housed in an old Victorian house, has been in Charleston for nearly 40 years ago. When a wine bar called Social closed on the popular E. Bay Street tourist strip, the restaurant group behind Poogan’s Porch turned the space into a restaurant of “southern cuisine with a barbecue backbone” and used the Poogan’s brand.

Mrs. Monk and I shared a three meat platter (perhaps a little begrudgingly on her part) during Sunday brunch service, choosing pork, ribs and sausage. Of the three, I liked the smoked sausage the best (it also happened to be the most plentiful portion). Though it may have been slightly dried out from being sliced well before being served but nonetheless the taste was excellent. The two bones of ribs we got were meaty St. Louis cut ribs and not overly saucy. The pork was a bit dried out and I added some of the table sauces to help.

Luckily, I was able to try some of the other barbecue dishes from the other folks in our party. The pork belly was a potential option for the combo platter and I would recommend opting for it over the pulled pork. My daughter also got a side of hash over rice that she barely touched and I liked it quite a bit despite not necessarily having an affinity for the dish.

The sides really stole the show. The Adluh white cheddar grits were cheesy, creamy, and just generally excellent and Mrs. Monk and I were fighting to finish them. The brussel sprouts had pieces of bacon or pork belly and were also very good. The tray also comes with a standard white roll and some pickles and onions. But dang, those grits man. Should have gotten a double serving of them.

Poogan’s Smokehouse makes the eighth or so barbecue restaurant in downtown Charleston, presumably catering towards the tourist crowds. It’s fine but really I just wish that John Lewis Barbecue had opened. Next time.

Ratings:
Atmosphere – 3.5 hogs
Pork – 2.5 hogs
Brisket – 3 hogs
Sausage – 3 hogs
Sides – 3.5 hogs
Overall – 3 hogs

Linkdown: 8/12/15

– Move over Austin, Is Houston the hottest barbecue market in Texas?

– The Drawn Cutlass has a review of the new Queen City Q location in Matthews

– Marie, Let’s Eat! visits Rib & Loin in Hixson, TN

– This “complete” list of Charlotte food trucks includes several we’ve reviewed – Smoke & Go, OooWee BBQ, Moe’s Original Bar-B-Que – but  of the writing of this post somehow omits the best of the bunch, Boone’s Bar-B-Que Kitchen

– Downtown Charleston is getting its 8th barbecue restaurant soon, Poogan’s Smokehouse

– Speaking of new barbecue joints coming to Charleston, Charleston Magazine has a quick conversation with John Lewis (via)

– Well?

– Johnny Fugitt’s top 25 barbecue restaurants (as detailed in The 100 Best Barbecue Restaurants in America) here

– TMBBQ has their list of a few more influential barbecue pitmasters that just happen to be black in response to this list of all white barbecue pitmasters and personalities

– Speaking of TMBBQ, Texas BBQ Treasure Hunt researches 40 years of lists from the publication

– Charlotte’s South End neighborhood is getting a Korean barbecue restaurant called Seoul Food Meat Market in the coming months, and the description is somewhat reminiscent of Heirloom Market BBQ in Atlanta

Esthetically, it will look like American traditional Southern barbecue ribs: It will look the same but it will taste like Korean food.” So beef ribs will be seasoned as the Korean kalbi and bulgogi, pork ribs like the Korean spicy pork, slaw will be kimchi slaw, and wings will be fried, but in rice bran oil, making them healthier, and crunchier, than most, says Chun.