Linkdown: 5/18/16

– Per Raleigh Eats, Ed Mitchell’s Que is returning, this time to the Brier Creek neighborhood in Raleigh

– Southern Smoke BBQ in Garland is one of 6 Farm-to-Table Restaurants in Eastern NC to Try This Summer

Matthew and Jessica work with farms in their area and around the state to source the best and freshest seasonal ingredients for their businesses. Matthew works with a young farmer named Caleb Johnson, a graduate of North Carolina State University, and his farm: AJ Family Farms. He will check in with Caleb regularly to see what’s in season, and come up with dishes based on the weather. “I buy whatever he’s got,” Matthew says of Caleb’s farm. “Last week he had beautiful green tomatoes, so we did a corn and green tomato succotash over grits. That’s kind of my approach.”

– John Shelton Reed thinks NC needs a new holiday commemorating the Wilmington Barbecue of 1766

– Mac’s Speed Shop in Charlotte may be expanding its original South End location

– Brisket +Tacos = Crazy Delicious

An excerpt from Rien Fertel’s new book “The One True Barbecue” on Ricky Scott

– Speaking of Fertel’s new book, Rodney Scott is bringing his whole hog to Charleston’s Butcher & Bee for a book signing

– However, not all reactions to “The One True Barbecue” have been positive; Ed Mitchell and Wilber Shirley each took exception to how there were portrayed negatively in the book but not interviewed for it

– Buxton Hall Barbecue is throwing a 5 course dinner with whiskey, beer, and barbecue:

Linkdown: 4/13/16

– Grant continues his barbecue tour of the NC Piedmont (that neither Speedy nor Monk were unable to join him on any part of, sadly): Smiley’s in Lexington, Fuzzy’s in Madison, Stamey’s in Greensboro, and Little Richard’s in Winston-Salem

– On his book blog, Grant also reviews a new barbecue book, “The One True Barbecue” by Rien Fertels, who along with photographer Denny Culbert was behind The Barbecue Bus

– The book is also included in this rundown along with John Shelton Reed’s upcoming book Barbecue

– Robert Moss posits that wood v gas is perhaps the wrong question when it comes to barbecue

– Shots fired from Alton Brown at unnamed southern barbecue restaurants

“It’s funny with barbecue, because the most beloved barbecue places in the South, by and large, serve the shittiest barbecue. I will stand by that. Places that people will drive hours to get to, barbecue’s not that great, but it’s still there. It’s been there. My mom brought me here. My grandparents are from here.?

– In case you were wondering what “Cleveland-style barbecue” was again…

You’re calling the food at Mabel’s “Cleveland-style barbecue.” What does that mean, exactly?
We’re inspired more by Eastern Europe than the South in our flavor profile. Cleveland is a big Eastern European melting pot, so I wanted to offer a menu that reflected the cuisine. For instance, instead of hot links, we serve kielbasa. Our spice blends, our sides… they’re very reminiscent of what you’d find in Cleveland, like smoked beets with horseradish, sauerkraut and Cleveland brown mustard. We’re also smoking with apple and cherry woods, which are native to the region.