Linkdown: 3/31/21

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Rodney Scott’s barbecue book came out earlier this month and this week he spoke with Steve Inskeep of NPR’s Morning Edition, and in the feature he opens up more on the current state of the relationship with his dad than I’ve previously read. Sadly, it’s not in a great spot.

“His objection was, you didn’t start this. You’re not the barbecue guy … and he said, you know what, just go open your own place, get away from here,” he says.

“Sometimes I would pass him in certain areas and he would kind of turn his head,” he says. “He wouldn’t even wave if he saw me wave at him.”

However, Rodney Scott is at peace with his decision to strike out on his own, first by opening a restaurant in Charleston and then a second location in Birmingham, AL (with an Atlanta location planned for this summer).

“I want to take over the world with barbecue,” he says. “You could put a whole hog in front of some people and you’re going to get at least 50 to 100 people that’s going to come together and eat. So, in my mind, why not everybody around the world fire up a hog. And I bet you, it’ll be some joy, a whole lot of partying, a lot of smiles. And the world would be a better place.”

Native News

Several NC barbecue restaurants are featured in this handy guide of restaurants along I-95 worth a stop

Non-Native News

“The heart and soul of the craft barbecue movement [in Kansas City] is located in central Texas”

Blue Smoke has reopened in New York

Smoke & Steel BBQ in Bangor, Maine will feature barbecue and axe throwing

Shuler’s BBQ is opening a second location in Lake City, SC

Saucy’s Southern BBQ and Cuisine in Denver launches a wing and barbecue sauce featuring THC distillate

Check Daniel Vaughn’s Twitter for his big barbecue roadtrip from last week including newcomer Distant Relatives BBQ; nature is healing!

Linkdown: 3/24/21

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In the latest sign that we’re slowly coming out of this pandemic, the BBQ Fest on the Neuse, “home to the largest whole hog cook-off in the world”, returns this May to Kinston, NC. This is on top of Governor Cooper announcing yesterday that as of this Friday restaurants can open at 75% capacity indoors and 100% outdoors. While this doesn’t mean that everything going’s to snap right back to how it was, things are definitely trending upward.

As for the BBQ Fest on the Neuse, the event hopes to be back in downtown Kinston but if they aren’t able to procure that permit they will go to the Lenoir County Fairgrounds. The barbecue competition will have less competitors, there will be less vendors, and the amount of bands and stages will also be smaller. Despite all this, hopes are high for “Kinston-Lenoir County’s signature event.

Says Joe Hargitt, Visit Kinston Chairman: “We want the overall feel to be a coming out party, after COVID, for the city of Kinston.”

Native News

Charlotte-based Mac’s Speed Shop eyes growth across the Southeast in the Carolinas, Tennessee and Florida

Jon G’s has a new convert

Non-Native News

Houston-based Blood Brothers BBQ, which fuses Asian flavors with central Texas barbecue, will open a location at the upcoming Resorts World casino on the Las Vegas strip in May

Ahead of his upcoming book Black Smoke: African Americans and the United States of Barbecue (out April 27 on UNC Press), Adrian Miller shares a few insights with Daniel Vaughn on his barbecue travels

Rodney Scott’s World of BBQ is on Eater’s list of noteworthy new cookbooks

More on that beer collab between La Barbecue and Zilker Brewing

Get brisket tips from Evan LeRoy; a video is available for Patreon members

Steve Raichlen has some brisket tips of his own over at Barbecue Bible

…and so does Jess Pryles. Must be something in the water.

Tips on fire maintenance

Sounds like my kind of place:

Robert Sietsema tries the brisket sandwich at four new NYC-area barbecue joints: Virgil’s Real Barbecue, John Brown BBQ, Izzy’s BBQ Smokehouse, and Hudson Smokehouse

Rest In Peace to Dorothy King of Everett & Jones Barbeque in Oakland

Linkdown: 3/17/21

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Mr. Barbecue has finally re-opened for takeout in Winston-Salem as of this past Monday, nearly 2 years after it closed due to a pit fire. As I wrote in the February 3 linkdown, this is definitely a win for classic, wood-smoked NC barbecue joints. I do have to admit, I was a little worried after they didn’t open by the end of February as they had initially announced but a few weeks delay can be excused. Mr. Barbecue is now open Mondays to Saturdays from 10:30am to 9:30pm.

Native News

Reminder: Jon G’s Barbecue food truck will be at Waxhaw Taphouse today for St. Patty’s Day starting at 5pm

Backyard BBQ Pit in Durham makes this list from Southern Living’s Robert Moss

For Moss’s iconic dish for NC, he selects the humble barbecue tray from the Piedmont region

More coverage of the inaugural Pinehurst Barbecue Festival which will take place on Labor Day Weekend of this year; Chef Joe Lumbrazo of Backyard Bistro restaurant and Ashley Sheppard of the historic Pik N Pig Restaurant in Carthage have joined Ed Mitchell as pitmasters for the event

Barvecue, producers of wood-smoked, plant-based barbecue, has broken ground on the world’s largest plant-based smokehouse in Cornelius; dubbed the “Carolina Smokehouse” the 10,000 square foot facility plans to open in July of 2021

Mac’s Speed Shop and Noble Smoke have two of the best patios in Charlotte

Non-Native News

Evan LeRoy reflects on a year of pandemic barbecue

Rodney Scott’s recipe for leftover barbecue and grits is featured in Parade Magazine

Matt Horn is adding burgers to his budding barbecue empire

Adrian Miller featured in Stanford Magazine as the “bard of “barbecue”

My body is ready:

Linkdown: 3/10/21

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This week marks the one year anniversary of the lockdown due to COVID-19. However, with the light at the end of the tunnel seemingly in sight (don’t let up now, though!), it’s fun to start thinking about all the things we used to take for granted that we will once again soon be able to do. Things like concerts, having a beer at the bar, lazily perusing the used section at a record store, and perhaps most pertinent, having huge parties centered around smoking and/or grilling.

In this article from Munchies, the author fantasizes about days to come and gives recommendations for smoking and grilling accessories to stock up in advance. He gets a quote from Daniel Vaughn of Texas Monthly (whom he mistakenly refers to as David) about how he plans to smoke a whole hog on cinderblocks in his backyard once its safe to do so and I couldn’t be more in. I have been itching to do it again after my first successful attempt Father’s Day 2019 and I’m now officially in planning mode for that to-be-determined day.

So let it be known: whole hog party at the Monk residence this Fall. Mark it down.

Native News

More coverage of The Preserve’s delivery service which began last Friday

Though it looks like they have a few kinks to work out; as I wrote last week, let’s hope they do

Dank Burrito owner Chef Clarke Merrell has opened Social Q Smokehouse in Morehead City, a restaurant “years in the making”

Sweet Lew’s Barbeque and Midwood Smokehouse make the Eater list for Charlotte

Non-Native News

*Raises hand*

More coverage of Rodney Scott’s and Adrian Miller’s upcoming books

The BBQ Review visits Rodney Scott’s BBQ in Charleston

And now, for dessert

Did someone say “drive thru banana pudding?”