Linkdown: 9/9/20

Featured

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

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

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

…what spices to use to make a rub

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

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

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

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

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

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

Linkdown: 8/26/20

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.

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

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

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

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

The more you know (about brisket), pt 1

The more you know (about brisket), pt 2

Linkdown: 8/19/20

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

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

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

A beginner’s guide to smoking from Serious Eats

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

TMBBQ has the history of Prause’s Meat Market

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

Linkdown: 7/15/20

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

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

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

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

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