Linkdown: 9/9/20

September 9, 2020September 9, 2020 / Barbecue Bros / Leave a comment

Featured

Food & Wine Magazine released a huge barbecue blitz last week just in time for Labor Day

Today, we're launching a series of stories to celebrate the breathtaking complexity of barbecue in America today.

From the best spots in every state to a guide to regional sauces, these are the United States of Barbecue:https://t.co/jDukyQEo3j
— Food & Wine (@foodandwine) September 3, 2020

From writer Caroline Schnapp reflecting on her childhood in Durham at local institution Bullock’s Bar-B-Q to an unassuming barbecue joint in Alabama between a race track and a Bass Pro Shop

A barbecue pit between a racetrack and a Bass Pro Shop is one of the best BBQ spots in the state of Alabama.https://t.co/uKzRz0eCoG
— Food & Wine (@foodandwine) September 3, 2020

…to tips and recipes for the home smoker from the different types of sauces

Eight sauces that every BBQ lover should know. https://t.co/LYxgWheJPk
— Food & Wine (@foodandwine) September 8, 2020

…what spices to use to make a rub

Here’s how to become a true pitmaster. https://t.co/ovLbF92lFN
— Food & Wine (@foodandwine) September 8, 2020

…to which cuts of meat to smoke. Plus a whole lot more in the original link.

For the best slow cooking in your smoker, you need the right cuts of beef, pork, and chicken. https://t.co/ylCpqZu0Xi
— Food & Wine (@foodandwine) September 7, 2020

Native News

Raleigh Magazine has the latest on the still-about-to-be-booming Raleigh barbecue scene; the article notes that Ed Mitchell’s new venture The Preserve hopes to finish its kitchen soon for takeout and that Friendship Barbecue is not moving forward

Sam Jones BBQ’s Raleigh location is on track for a November opening

Great work bring done for Sam Jones BBQ spot. Looks on track for November pic.twitter.com/JSF8FQQXga
— eatRaleigh (@eatRaleigh) September 6, 2020

The Gaston Gazette profiles the Webb family of Red Brides Barbecue Lodge in addition to two other non-barbecue families in the area

Behind The Redneck BBQ Lab in Johnston County is a brother/sister duo with some serious competition barbecue pedigree

Check out this great article about our good friends Jerry & Roxanne of @redneckbbqlab @RedneckSci @ncpork @KCBBQSOCIETY https://t.co/fczFRqBzgc
— PeakCity PigFest (@PeakCityPigFest) September 3, 2020

The last chance to claim your #SummerofCue t-shirt is today by 3pm

Non-Native News

Fresh off the release of Chef’s Table: BBQ, Rodney Scott’s got a book coming out next year titled “Rodney Scott’s World of BBQ: Every Day Is a Good Day” that is co-written with Lolis Eric Elie; you can pre-order it now (h/t Robert Moss’s The Cue Sheet)

Scott also shares his favorite places to eat in Charleston

The Charleston Post and Courier writes up the SC Midlands barbecue restaurants like Big T Bar-B-Q, True BBQ, and Hite’s BBQ, who were all featured in the Food & Wine 50 states article

RIP Mike Wilson of Saw’s BBQ, who recently passed away unexpectedly; he spent his adult life in the Birmingham area but grew up in Charlotte

Chicago restaurants are also pivoting to barbecue during the pandemic

Free tacos in Streeterville, open-face tartines at Politan Row: How Chicago restaurants are adapting to draw you back in https://t.co/9hwnOfPs6h
— Phil Vettel (@philvettel) September 3, 2020

Birria, a meat stew traditionally made from goat meat, but occasionally made from beef or mutton, is having a moment in San Antonio

Birria is having its barbecue moment. https://t.co/52sWGJ5Fz0
— Mike Sutter (@fedmanwalking) September 3, 2020

I look forward to continuing to follow this story about John T. Edge and how the Southern Foodways Alliance will move forward

News from Southern Foodways Alliance and what its future may look like, including that of longtime director @johntedge: https://t.co/WsI8JEc0R1
— Tim Carman (@timcarman) September 2, 2020

Linkdown: 8/26/20

August 26, 2020August 25, 2020 / Barbecue Bros / Leave a comment

Who really deserves credit for american barbecue? The Huffington Post takes a look at the origins and has a primer on the major regional styles.

While different regions of the United States take credit for distinct styles, who brought it here in the first place? And who defines it? https://t.co/FE6dwaS0Im
— HuffPost Life (@HuffPostLife) August 20, 2020

Bargarita is a new restaurant in Charlotte’s NoDa neighborhood that puts a “bbq twist on Tex-Mex”; I’ll be checking out soon to see what the situation is and if/how they’ve bastardized the former location of my beloved Solstice Tavern

The documentary “Barbecue” has ended its run on Netflix (read our Film Club post on it here) but it can still be viewed for free at Tubi

Alas, our amazing three year run on Netflix has come to an end.
For viewers in the US, you can still catch the film (for free) at https://t.co/UgHMYVbNhP . To rent or buy in other countries, you can go to https://t.co/50u8vZpB7B and select your country for options.
— Barbecue (@barbecuefilm) August 25, 2020

The Charleston City Paper previews Rodney Scott on the upcoming “Chef’s Table: BBQ”

Rodney Scott of @rodneyscottsbbq will be serving up 'cue on the barbecue season of @netflix's Chef's Table https://t.co/HRvKWCYVqh
— Charleston City Paper (@ChasCityPaper) August 20, 2020

John Brown Smokehouse will be moving, according to NYC BBQ; as a side note I shared a good meal with Sean of NYC BBQ at the Long Island City location in February

Big news: Queens-based @JohnBrownSmoke, one of NYC's top BBQ joints, will soon leave its location and move into the space that formerly housed @mothershipmeats in order to keep going https://t.co/NQrsDuVGzl
— NYC BBQ / Sean Ludwig (@newyorkbbq) August 21, 2020

Ray Lampe (aka Dr. BBQ) will host a virtual lesson on barbecue on Thursday night

On Thursday, @DrBBQs' Ray Lampe and Will Stormant will teach the tips and tricks behind executing the perfect St. Louis ribs. @DrBBQ https://t.co/fePj1zMHLf
— Miami New Times (@MiamiNewTimes) August 25, 2020

The more you know (about brisket), pt 1

No one likes dry brisket. No one should serve it, either.https://t.co/LbTojntMdN
— Texas Monthly (@TexasMonthly) August 18, 2020

The more you know (about brisket), pt 2

In Texas, brisket is considered part of hurricane preparedness supplies. pic.twitter.com/sV1TLG8ywZ
— Bryan (@BBQBryan) August 22, 2020

Linkdown: 8/19/20

August 19, 2020August 18, 2020 / Barbecue Bros / Leave a comment

Can’t wait for “Chef’s Table: BBQ,” which debuts 9/2 on Netflix

Episodes will focus on a quartet of chefs mastering different disciplines in the category, from modern experimentation to ancient techniques. https://t.co/bYX2NOVIPP
— Food & Wine (@foodandwine) August 17, 2020

Pitmaster Rodney Scott Featured on New Netflix Show ‘Chef’s Table’ https://t.co/6yOoMmQNPE
— Eater Carolinas (@EaterCarolinas) August 18, 2020

Beloved Texas pitmaster Tootsie Tomanetz is starring in the next iteration of Netflix's ‘Chef’s Table,’ which focuses on barbecue around the world (Via @EaterAustin) https://t.co/XI0PQpiASM pic.twitter.com/aG82xfcREl
— Eater (@Eater) August 17, 2020

Speaking of Rodney Scott, the man isn’t afraid to use MSG in his rubs

The secret? "It may be a controversial ingredient, but I unapologetically use MSG in my seasoning rub. It is a flavor maker! All the savory and hot spices and seasonings make these tender ribs unbelievably delicious." Makes me want to try them even more! https://t.co/VfJKRFZRNe
— Dan Pashman (@TheSporkful) August 18, 2020

Trips to Grady’s and Skylight Inn wrap up a pretty epic eastern NC barbecue tour by John Tanner

Kevin’s BBQ Joints has rounded up his interviews with California barbecue joints into one post

The west coast barbecue scene is growing. Thank you again to @craftbarbecue, @FlatpointBBQ, @MapleBlockMeat, @mooscraftbbq, @bludsosbar, @SlabBBQLA, @THEBADJEW_LA, @howlinrays, Breakwater Barbecue, @HornBarbecue, Holy Trinity Barbecue, & @JackTimmons.https://t.co/1wlWQUP7Ec
— Kevin's BBQ Joints (@KevinsBBQJoints) August 18, 2020

A beginner’s guide to smoking from Serious Eats

Kick back with a beer and let the smoker do the work.https://t.co/5IWgVuV6P9
— Serious Eats (@seriouseats) August 18, 2020

Where Lewis Donald of Sweet Lew’s BBQ eats around Charlotte

A reader favorite is back! Our latest installment of Where Chefs Eat has the chef/owner of Sweet Lew's and Dish sharing his top spots in Charlotte. (Unlocked for all to read courtesy of @Charlottgotalot) https://t.co/rgibzgIy3q pic.twitter.com/B0bxErYnrN
— Unpretentious Palate (@UPpalate) August 15, 2020

TMBBQ has the history of Prause’s Meat Market

The butcher shop and barbecue joint, more than a century old, is finally shutting down (but not before giving us its mop sauce recipe). https://t.co/MBxMXgQ2zB
— Texas Monthly (@TexasMonthly) August 18, 2020

Kingsford is opening $5,000 tabs at barbecue restaurants across the US over the next month

In support of America's pitmasters, we're joining forces with BBQ joints across the country sharing signature recipes and opening $5,000 tabs to serve up quality cue' for you and your family. 🔥

Learn more at https://t.co/5EHUARIEQf #TogetherWithBBQ
— Kingsford (@Kingsford) August 17, 2020

Linkdown: 7/15/20

July 15, 2020July 14, 2020 / Barbecue Bros / Leave a comment

James Beard Award-winning author Adrian Miller reflects on photographer Russell Lee’s “Man slicing barbecue at the Gonzales County Fair” photo and the role of Black Americans in barbecue culture

July is #NationalGrillingMonth —what're you cooking up? Find some inspiration and learn about the history behind this BBQ master from @soulfoodscholar on our blog! https://t.co/TxtaTKIysj pic.twitter.com/z5WDJHiaXe
— 20×200 (@20×200) July 11, 2020

Miller was also impressed by Phoenix’s black barbecue scene

Rodney Scott ‘s BBQhas received $25,000 from Discover as part of its #EatItForward sweepstakes to support Black-owned restaurants

Rodney Scott is one of the inaugural beneficiaries of a credit card company’s new $5 million initiative to support Black-owned restaurants amid the coronavirus pandemic.https://t.co/FB2f0QO28p
— The Post and Courier (@postandcourier) July 14, 2020

More on the new Leland Smokehouse, where the “brisket is so good, no sauce is needed”

Prime BBQ is navigating opening a restaurant during a pandemic

The Manual has its pick of 7 best rib rubs, all of which are available by mail order

Because sometimes all a piece of #meat needs is a good dry rub. The post Rub Your Meat With The Best Dry Rubs for #Barbecue appeared first on The Manual. https://t.co/Vl2xCF9yBr
— The Manual (@themanualguide) July 11, 2020

Dinosaur Bar-B-Que in Syracuse is adapting to life during COVID

Tex-Mex barbecue from Vaqueros Texas Bar-B-Q in Grapevine between Dallas and Fort Worth

For a long time, Trey Sanchez thought he was done with the barbecue business. Thank goodness he's not. https://t.co/cEyXszW1i4
— Texas Monthly (@TexasMonthly) July 11, 2020

In it’s latest issue, Garden & Gun has a beginner’s recipe for chicken bog that can be cooked indoors

Happy belated birthday to David Thompson, the ACC Basketball GOAT

Happy 66th Birthday to @PackMensBball David Thompson! From one of his past visits celebrating an NC State win at The Pit. We can’t wait to celebrate again soon! #skywalker #WPN #understandcompassionlove pic.twitter.com/2H2vVS2clF
— The Pit Barbecue (@ThePitBBQ) July 13, 2020