NC DOT, careless of the thousands of victims of The Great Wilber’s Debacle, now turns its guns on Lexington. NC Dot has determined that the Smiley’s-Speedy’s section of Winston Road apparently gets a fair amount of traffic. Of course it does. It contains two barbecue places.
Robert Moss reflects on Charleston’s dining scene so far, including the barbecue scene which went from “minor outpost to [an] acclaimed destination”
Instapot ribs: “The meat was tender and juicy, albeit a pallid gray color. Never mind, slap some sauce on those ribs and throw them in the hot oven until the sugars caramelize. They turned gloriously glossy with meat you could slurp off like a cartoon dog eating a chicken leg.“
Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs
Chapel Hill’s TerraVita Food & Drink Festivalwill end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.
Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard
Beaufort vs Beaufort: in the battle of the two coastal Carolina towns, barbecue probably isn’t the main reason to go, but each has their own longstanding joints in Roland’s Barbecue and Duke’s Bar-B-Que
“By cutting costs of operation, our long tradition of serving great eastern North Carolina barbecue and good food will be resumed quickly,” he says, adding, “I hope all our loyal customers will return when our doors are open again.”
Robert Moss on the reader-voted South’s 10 Best Barbecue Joints; Southern Soul BBQ in St. Simon’s Island in Georgia again takes the top spot
Some barbecue mea culpas from @mossr in regards to a recent article on SC barbecue buffets as well as his Southern Living Top 50 BBQ list on this episode of @winnowpodcast from a few weeks back https://t.co/8WnVmcSzWe
For the barbecue buffet article, Moss incorrectly noted that after Bessinger’s Barbecue shutting down its buffet (while still remaining open as a restaurant) there were only two more buffets left in the lowcountry. Turns out, he was wrong – and apparently people let him know about all the places he missed such as Music Man’s Bar-B-Que in Monck’s Corner and Kelly’s Barbecue in Summerville. The barbecue buffet is something you mainly see in South Carolina and I have only been to a couple in NC: Fuller’s Old Fashion BBQ in Lumberton – which has since relocated to Fayetteville from Lumberton due to flooding as a result of Hurricane Matthew two years ago – and Duke’s Old South BBQ in Leland which has since closed. I suspect if there are more barbecue buffets out there, they are more likely in the coastal plain of eastern NC since we don’t really see them in the piedmont.
In regards to his Top 50 BBQ Joints list, Moss got some grief from Texans who just couldn’t believe that a non-Texas joint was #1 on his list (Scott’s Bar-B-Que in Hemingway, SC ) and that only 3 Texas joints were in the top 10. Apparently they went so far as to refer to his list as “garbage.” Seems a bit harsh, but perhaps not unexpected from Texans when it comes to barbecue – they take that ish seriously.
Robert Moss is in the middle of compiling and ranking a list of his Top 50 Southern BBQ Joints for Southern Living magazine and in the first half of this podcast episode, he gets tips from Washington Post food writer on a couple of questions he is working through: 1) How do you handle a situation like Scott’s Bar-B-Que in Hemingway and Rodney Scott’s BBQ in Charleston? and 2) Do you judge a restaurant based on the whole experience, just the meats, or everything on the plate? And what about dessert?
Moss also tells Tim and co-host Hanna Raskin why he is ranking the top 10 restaurants in this year’s version of the list.
Click the link in the tweet above or access it here