Linkdown: 3/17/21

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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.

Native News

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 Festival which 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

Barvecue, producers of wood-smoked, plant-based barbecue, has broken ground on the world’s largest plant-based smokehouse in Cornelius; dubbed the “Carolina Smokehouse” the 10,000 square foot facility plans to open in July of 2021

Mac’s Speed Shop and Noble Smoke have two of the best patios in Charlotte

Non-Native News

Evan LeRoy reflects on a year of pandemic barbecue

Rodney Scott’s recipe for leftover barbecue and grits is featured in Parade Magazine

Matt Horn is adding burgers to his budding barbecue empire

Adrian Miller featured in Stanford Magazine as the “bard of “barbecue”

My body is ready:

Linkdown: 3/3/21

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Ed Mitchell is back in the barbecue game as of this Friday, albeit not quite in the way that we’ve been waiting more than a year for. With the opening date of The Preserve up in the air, Ed and team have opted to open a “delivery only ghost kitchen” (previously referred to as a “pop up”) starting this Friday, March 5. Which is, of course, over a month after their original date to open this part of their business on January 22.

Let’s hope this goes smoothly because in a since-deleted reply The Preserve’s official Facebook account stated that they were not going to open until next year “after things cooled down” (I’m paraphrasing here). If that’s the case, then that is the latest setback in a series of setbacks for Mitchell whose original Raleigh restaurant in the Brier Creek area never came to fruition in the years since his Durham restaurant shuttered in 2015. I am rooting that their delivery business goes well, but would feel a lot better if they were still charging forward with opening a restaurant this year. Nevertheless, I hope Raleigh folks will support The Preserve in earnest starting this weekend.

Native News

Buxton Hall makes Eater Carolina’s list of best restaurants in Asheville

ICYMI

Non-Native News

J.C. Reid on barbecue-adjacent stews (paywall)

La Barbecue has collaborated with Zilker Brewing Co for a pilsner perfect for pairing with smoked meats

AGL’s Craft Meats is hoping to be the first to use traditional open-air smokers in LA County

Orlando Magazine has a feature on barbecue in their March 2021 issue

Guest Post: The Five Favorite Raleigh Barbecue Joints of Christopher Harold Wells of The Neverlutionaries

Monk: In a bit of a break from our regularly scheduled programming, we have a guest post from lead singer Christopher Harold Wells of the San Francisco “psychadelic shoegaze rock band” The Neverlutionaries. Christopher has recently gotten into barbecue but you can tell he definitely has a passion for it – in both eating it as well as smoking it himself. He’s been spending his quarantine time in Raleigh (where he grew up), and reached out to us wanting to share his thoughts.

As you may be aware, Raleigh is about to have a barbecue renaissance, so Christopher will have a lot more places to try out very soon, including the already opened Prime BBQ in Knightdale and Sam Jones BBQ downtown as well as soon-to-be opened joints like Lawrence Barbecue, Wyatt’s Barbecue, Ed Mitchell’s The Preserve, and Longleaf Swine. I’ll be curious what if his list changes later this year, particularly the two non-NC chain restaurants on his list. I definitely hope he checks them out and broadens his horizons when it comes to NC barbecue restaurants.

Photo courtesy of The Neverlutionaries / Michael Phillips

The band’s self-titled debut album was released on 2/12. Check out their lead single “Ariana” below and you can purchase it from their label Polychromatic Records or stream it on Spotify.

Back to barbecue. Take it away, Christopher…

Christopher: I’ve always been a HUGE fan of BBQ. When I was able to travel/tour, one of my favorite things to do was to check out the different BBQ spots in the places I would visit. I loved the regional variations of it. St. Louis has its mustard vibe (Editor’s Note: Hmm….), Nashville has its twangy tomato vibe, and NC has the vinegar-based tomato thang going which is my favorite of them all. 

After I finished freaking out and got my head together after Corona reared its ugly head, I started experimenting with smoking meats with different kinds of woods etc. as a way to relax. It reminds me of my music creation process. 

You must begin with quality basic ingredients, then add seasonings to the point where they are just right and of course timing is of the essence in both. The most important ingredient is love. You can tell by the taste if someone loves what they are doing. We all have had an instance where you get your favorite meal somewhere and it tastes different depending on who is preparing it. If the person cooking loves what they do it will be awesome. On the other hand, if the preparer isn’t feeling it (his cooking mission) you can taste that as well. It’s about the passion of cooking and BBQ that makes us want to get better each time and to experience the reward we get when someone takes a bite of your ‘cue, they smile and possibly get goosebumps. Food and music both do that for me…

Now, to my top 5 barbecue spots in Raleigh:

5. Dickey’s Barbecue (Raleigh, NC)

I discovered Dickey’s by accident though I’d seen their catering truck at many events that I attended. Now I get it. Dickeys’ NC style pulled pork is in my top faves for sure. They smoke everything with hickory wood, have great Brunswick Stew and they also feature next level stuffed potatoes and when I say stuffed, I mean stuffed! Loaded with BBQ or literally any way you want them. I never had pulled pork on a potato before and now I am a fan and will continue doing so. They also have classic sides and desserts to round out your meal to perfection! 6552 Glenwood Ave, Raleigh, NC 27612

4. Ole Time Barbecue (Raleigh, NC)

This cool little spot on the edge of Downtown Raleigh is a NC staple and has been feeding nearby North Carolina State University students and locals for close to 25 years and they are still going strong. Simplicity is the first word that comes to mind, actually, I digress, delicious is a better word to describe this old school spot that has consistently tasty BBQ. OTB also features the classic Southern offering of a “meat and three” vegetable plate fairly priced and seriously filling. They have superb fried chicken as well and yummy slaw which we know can be a BBQ Pork’s sandwiched best friend. They also have sandwiches, chicken pastry and a rocking Brunswick Stew. And did I say affordable? You get your money’s worth here for sure! 6309 Hillsborough St #1148, Raleigh, NC 27606 oletimebarbecue.com

(Editor’s Note: This was a favorite of mine and friend of the blog Boomsauce while at NC State in the early 2000’s)

3. City Barbecue and Catering (North Raleigh, NC)

North Raleigh has a BBQ spot that is worth the drive called “City Barbecue” that has the best brisket I have ever eaten. I have recently started trying to smoke brisket and pork shoulder and I’m getting better but still have a long way to go. What they do at the award-winning City Barbecue is damn near magical. Featuring on-site smokers and hickory wood, the brisket almost disintegrates upon contact. It’s just that tender! And the flavor is outstanding. As any brisket lover knows, the secret is in the bark and they dialed in their seasonings like a champ on this one! 9424 Falls of Neuse Rd #108, Raleigh, NC 27615

2. The Pit Authentic Barbecue (Raleigh and Durham, NC)

You may want to make a reservation for this super popular Downtown Raleigh and Durham eatery! Their celebrated cuisine has been featured on Good Morning America, The Morning Show on CBS and even heralded food publication, Bon Appetit. Hey, they even beat Bobby Flay in a rib challenge.. The Pit not only features Pit-smoked free-range whole hog pork to make their classic North Carolina BBQ but they also have authentic Texas-style brisket and other amazing offerings. They proudly feature North Carolina raised pork. Their entire menu is great! I’ve never had anything bad there, and I’m a bit finicky! 328 W Davie St, Raleigh, NC 27601 thepit-raleigh.com

1. Clyde Cooper’s BBQ (Raleigh, NC)

Clyde Cooper’s in downtown Raleigh has been open ever since 1938 and believe me, there is definitely a reason that they have been open for 82 years! A no-frills casual eating spot with Pig memorabilia donning their walls, they have it nailed with their beef brisket, ribs, pulled, coarse and chopped North Carolina style BBQ pork. They proudly use their own signature vinegar based sauce, and cook with wood or a combination of wood and gas which helps give the exquisite smoke rings that make it super tender and a flavor that will have you smiling after your first bite! 327 S Wilmington St, Raleigh, NC 27601 clydecoopersbbq.com/

Thanks to Christopher for his time and be sure to check out The Neverlutionaries’ new album.

Photo courtesy of The Neverlutionaries / Michael Phillips

Linkdown: 2/17/21

Featured

Stay strong, Texas. It sounds awful out there but we’re all with you in spirit.

Native News

With Sam Jones BBQ opening in Raleigh, the local barbecue scene now looks to Ed Mitchell’s The Preserve

Bar-B-Q King is a wallet-friendly Charlotte cheap eat

Clarence appreciate post

Carolina Hurricanes to the Dallas Stars after the first of their two head-to-head wins last week

Non-Native News

Congrats to BBQ Tourist on 3 years!

He recently wrote up the best barbecue restaurants in Omaha on his blog

Edna Jane’s pitmaster Clay Blair grew up in Asheville; the restaurant, which is named in honor of Blair’s beloved grandmother, includes beef ribs and brisket, along with the signature Carolina pork spare and back ribs, and pulled pork shoulder served with pepper vinegar sauce.

The Soul Food Scholar weighs in on whether cornbread should have sugar in it

Adrian Miller also had a lengthy conversation with Boulder Weekly about his upcoming book Black Smoke

Big Bob Gibson review

The family-owned Original K&K Bar-B-Que is in Corsicana, TX

Heirloom Market makes this list from Eater Atlanta

Big Wayner with his spin on the Tik Tok Tortilla trend