And while Wilber Shirley didn’t take Kevin’s bait on eastern vs Lexington-style, Ed Mitchell answers the question by claiming that smoking a whole hog is the “true heart of barbecue,” albeit after diplomatically saying he’s “never had bad barbecue.”
– Menu and pricing for the 89th annual Mallard Creek Barbecue coming up in a little more than 2 weeks on October 25, 2018
– Six names were recently added to the Barbecue Festival Wall of Fame
– A preview of some of the new barbecue foods at this year’s NC State Fair
One of the hottest items at the media luncheon was the Crack-n-Cheese in a Waffle Cone by Hickory Tree BBQ. The waffle cone was stuffed with mac-n-cheese and then topped with turkey barbecue, cole slaw, turkey cracklings and their signature barbecue sauce. While the combination might sound like too much, the end result was a blend of southern goodness.
Chick-N-Que, which also has a popular food truck, served up their Cluck Puppies. A twist on the traditional hush puppy, this dish contains chopped chicken barbecue.
– On Louisiana whole hog boucheries
“But two things are more important than anything else. The need to authentically preserve this tradition. And respect. We thank the pig for the sustenance he brings us.” https://t.co/IF7vdSEwcc
— Garden & Gun (@gardenandgun) September 27, 2018
– Georgia is getting in on the state barbecue trail website action through the work of Georgia College history professors Dr. Craig Pascoe and Dr. James “Trae” Wellborn
– So this recently happened at the original Plaza Midwood location of Midwood Smokehouse
Thanks for stopping by Bill! pic.twitter.com/UzxnEbnBDm
— Midwood Smokehouse (@MidwoodBBQ) October 2, 2018
– Dave Grohl learned to first love barbecue in NC, though I’m curious if he was coming inland from the beach and if so, where:
When Nirvana became popular, the first thing I did is I bought a beach house in North Carolina and spent years up there, and I just ate pulled pork like f—ing crazy from the time I was 22 to about 25 years old,” Grohl said in between temperature checks. When he broke his leg on tour a few years ago and was holed up at home, he really dove into making it himself.
– Vegan barbecue in Charlotte? For shame!
– Pitmaster Matt Horn is bringing central Texas style barbecue to Oakland
– Tim Carman loves ZZQ in Richmond
— Tim Carman (@timcarman) September 25, 2018
– The latest on Noble Smoke, though you may find it behind the Charlotte Business Journal paywall if you have visited the site a few times this month
– Triad fall festivals including the Barbecue Festival in Lexington and Whole Hog Barbecue Championship in Raleigh are moving ahead as planned and do not expect to be impacted by the aftermath of Florence
– The N.C. Department of Transportation and Amtrak are offering a 15% discount on train rides to Lexington during the two days of The Barbecue Festival
– Lexington has been ranked one of the smelliest cities in the US according to Expedia
The thick, sweet smoke, tangled with the scent of hickory, wafts through from the barbecue pits in Lexington. Here the air smells of tender meat, falling off the bone, slathered in the town’s very own tomato-based sauce.
– The Smoking Ho on Lewis Barbecue: “If you picked Lewis Barbecue up and placed it anywhere in Texas, it would make the Texas Monthly BBQ Top 10 list. Easily.”
One of the stops I was really looking forward to on #HogTripping was Lewis Barbecue. It did not disappoint. It’s safe to say it’s one of the best BBQ joints in America. https://t.co/qKz4lc0lOP pic.twitter.com/iFgHgc7eoX
— Jimmy Ho (@TheSmokingHo) September 25, 2018
– Brett Martin (for GQ) on how Houston got cool
Here is my attempt to plumb the Mysteries of Houston, how it got cool, and what exactly that means, anyway. https://t.co/SdrgaOSn5j
— Brett Martin (@brettmartin) August 23, 2018
– According to this article (which is about a new Jim Noble fried chicken concept), Noble Smoke is now being targeted to open in March 2019
– You can now vote for the best barbecue joints by state in Southern Living’s “South’s Best 2019” poll
– Texas Monthly on the Barbecue Nation exhibit in Atlanta
The ‘Barbecue Nation’ exhibition in Atlanta covers everything from the Caribbean origins of our barbecue culture to the current state of competition barbecue. It’s an educational experience as well as a nostalgic one. https://t.co/6rHB5og8Tj
— Texas Monthly (@TexasMonthly) August 22, 2018
– According to this list, The Pit is one of Raleigh’s best soul food restaurants
– Yea…I’m gonna need to try this out soon on my own Weber
— Texas Monthly (@TexasMonthly) August 28, 2018
– A comparison of the two out-of-state whole hog joints coming to Birmingham in the coming months – Martin’s Bar-B-Que Joint and Rodney Scott’s BBQ
– Your move, Texas Pete:
— The Takeout (@thetakeout) August 28, 2018
Monk: A few months back, I was fortunate enough to be invited to participate on a barbecue roundtable at the NC State BBQ Camp by Dana Snow, professor of Food Science at NC State. Considering I am both a NC State grad and a barbecue aficionado, I could think of no greater honor and accepted immediately.
The camp itself was early last month, and on day 2 I arrived shortly before the roundtable during a break in the camp. And to my surprise, they had beer! It had been at least 15 years since I had drank a beer on campus at State (not counting football games of course), so I was in a great frame of mind ahead of the roundtable discussion underneath the big tent.
The roundtable was moderated by the great Bob Garner and joining me on the panel was Joe Beasley of Haywood Smokehouse in the Asheville/Waynesville area as well as Tripp Hursey, the great grandson of the Hursey family that runs the Hursey’s Bar-B-Que restaurants in Alamance Count. While those guys could provide the perspective of owning and running a barbecue restaurant, I was on there to give a different perspective as a barbecue blogger.
Bob kicked off the panel by prompting each of the panelists question or two about our experiences before opening it up to the campers. I recounted the story of how Speedy, Rudy, and I got the idea for the blog in 2012 and also told stories of how Mrs. Monk puts up with my barbecue obsession. I may look a bit pensive and anxious in the photos that Mrs. Monk captured from the discussion, but once I got going I felt more and more comfortable (the couple of beers also helped). Unfortunately, after about 40 minutes a downpour came and made it extremely hard to hear any discussion under the tent so Bob made the executive decision to call it in favor of a happy hour before the pig pickin’. More beer!
And to my surprise, the two beers on tap were both beers made on campus. And a sour at that! Predictably, the sour was not for everyone and most campers went for the Wolfpack Pilsner. Oh well – more sour for me. Soon enough, it was time for the pig pickin’ and a huge 200 lb porker that had been smoked offsite more than ably fed all of the 30 or so campers plus the 10-15 or so guests. Being in this part of the state, it was of course served eastern style with a vinegar sauce and white slaw. And it tasted amazing. Finally, for dessert peach cobbler with Howling Cow (the ice cream made on campus) capped off the meal perfectly.
It truly was an honor to participate in this year’s NC State BBQ Camp. Big thanks to Dana Snow for the invite and hopefully I can participate again next year.
– Oh yeah?!? Well, um, no one eats barbecue to be healthy so…
— WRAL NEWS in NC (@WRAL) July 11, 2018
– Bob Garner gets a bit existential in his latest column: What happened to barbecue?
That’s why your traditional view is what I argued in my 1995 first book. It sold a ton of copies in hardback, far more than any of my subsequent books, and nearly all of them were sold in-state.
But, I have to accept that “North Carolina Barbecue: Flavored by Time” is now out of print. We can only visit the memory and greatness of those places at Rocky Mount’s park display commemorating the city’s barbecue heritage.
I could insist on continuing to scribble history books many people won’t buy. Not many among them seem to read history any longer. Doomed to repeat it? I don’t know.
– WRAL’s list of best barbecue in the Triangle dubiously contains two chain restaurants
– Four NC pitmasters, including Adam Hughes of Old Colony Smokehouse in Edenton, will compete on Chopped Grill Masters in an episode airing August 7
– Delish’s 15 best barbecue festivals in the USA includes The Barbecue Festival in Lexington
– Say it ain’t so, Dave. Say it ain’t so.
– The Washington Post food writer Tim Carman managed to find a new angle on a Rodney Scott profile
The Beard Award winning pitmaster Rodney Scott has become a celebrity in tight-knit barbecue circles. But it has come at a cost. https://t.co/Kql4Nh3EbE
— Tim Carman (@timcarman) July 16, 2018
– I was honored to participate in a barbecue roundtable at the NC State BBQ Camp last weekend (more on that in the coming weeks); here’s a writeup from the alumni magazine from last year’s edition of the camp
— NC State Provost (@NCStateProvost) May 2, 2018
– Chapel Hill author D.G. Martin knows his NC eateries (including barbecue), and Southern Smoke BBQ in Garland is his current favorite NC restaurant
– Forbes says that Bulleit Rye is the best pairing with eastern NC vinegar sauce; check out the other bourbon/whiskey pairings here
– Always save room for dessert
We could always use some banana caramel cake, or a rich chocolate slice with chocolate icing—or carrot cake, if we need some extra vegetables after a heaping platter of barbecue. https://t.co/f1cElwkBKf
— Texas Monthly (@TexasMonthly) May 30, 2018
– Buxton Hall and Picnic have two of the best fried chicken sandwiches in NC
– Robert Moss with a nice primer on barbecue styles
— Robert Moss (@mossr) May 17, 2018
– Congrats to our neighbors from Memphis in May, The Shed, on their Grand Championship win
— Memphis in May (@memphisinmay) May 20, 2018
– In case you hadn’t heard, Dave Grohl was all up in some Memphis in May this past weekend, particularly at our neighbor’s booth
That time you skip out on the World Championship Barbecue Cooking Contest and Dave Grohl shows up 😬https://t.co/O6BYqEeAHB
— Memphis in May (@memphisinmay) May 22, 2018
– Pete’s BBQ in Rock Hill, which has served barbecue during four holidays of the year, is shutting down after 55 years of service after this Memorial Day Weekend; congrats to the 98-year-old Pete Wheele’s on his retirement!
– Raleigh is a favorite away game for this Pittsburgh Penguins blogger in part due to the barbecue
– Eat Raleigh has a short blurb on Sam Jones BBQ at the Thrive NC festival earlier in May
– Is Charleston barbecue slowly taking over the southeast? Both Home Team BBQ (Columbia) and Rodney Scott’s BBQ (Birmingham) announced expansions last week
– All Swig & Swine Charleston-area locations will have $4 sandwiches on May 30 to celebrate 4 years; proceeds will go to Hogs for the Cause
— Kinsey Gidick (@Kinsey_Gidick) May 21, 2018
– This NC travel guide from a British paper mentions barbecue (particularly Sam Jones BBQ) as as reason why North Carolina should be your next adventure
– This looks very, very promising
Come October, an old mechanic garage in the Belmont neighborhood will emit the scent of Sweet Lew’s BBQ. https://t.co/H3kcElSD8r
— Charlotte magazine (@CharlotteMag) May 16, 2018
– RIP Mama Dip
— Southern Foodways (@potlikker) May 22, 2018
It’s confirmed: Monk will be a guest panelist in a round table discussion at the NC BBQ Camp at NC State’s campus in June. As an alumni, he couldn’t be more pumped to be invited to take part. The discussion on barbecue will be led by Bob Garner and feature other (to be announced) guest barbecue panelists.
Here’s a short video from last year’s edition of the camp. Can’t wait to get back to Raleigh in just a few months!
Why is barbecue delicious? NC State’s annual BBQ Camp answers this question and more, giving an education in the science of low ’n’ slow.
– Glad to finally see a new review on Marie, Let’s Eat! for Hugh-Baby’s BBQ and Burger Shop though Grant *gulp* doesn’t order barbecue?!?
– John T. Edge of Garden and Gun also profiled Hugh-Baby’s in their February/March issue
– Meet Chef Kelly Tam, the new-ish pastry chef at Midwood Smokehouse (as well as several other FS Food Group restaurants)
– Buxton Hall Barbecue gets a mention on a Charlotte Five guide to Asheville
– A chef born in Charlotte is part of a trio running Liberty Smokehouse in Falls Church, VA, where they got a favorable review from The Washington Post
– Remember Taylor Hicks? The season 5 winner of American Idol has his own food show and the NC episode featuring barbecue from The Pit aired earlier this week
– Side dishes continue to get better at Texas barbecue restaurants, says Texas BBQ Posse
Great side dishes are taking Texas BBQ to the next level.https://t.co/CzlZ5DM1y2
— Texas BBQ Posse (@texasbbqposse) March 19, 2018
– R.O.’s Bar-B-Cue, started in 1946, is one of the oldest restaurants in Gaston County
– Smoked whole alligator is on the menu at Black Sugar Rib Company in Los Angelos
– Congrats to Rodney Scott, who received a James Beard nomination for Best Chef: Southeast
– Mmm, dessert!
— Eater Houston (@EaterHouston) March 19, 2018