Linkdown: 11/27/19

More on Wyatt’s Barbecue, coming to downtown Raleigh in late 2020

Pork belly burnt ends were first served at Fort Worth’s Heim BBQ, writes Texas Monthly BBQ Editor Daniel Vaughn

Photographer Kelly Yandell has some photos from the TMBBQ Festival earlier this month

Wood’s Chapel BBQ makes Thrillist Atlanta’s list of Best New Restaurants of 2019

Doug Saul’s BBQ and Seafood in Nashville, NC has temporarily closed due to salmonella, the first such incident in its 42 years

Boulevard Barbeque is coming to Morganton later this year or early next year, and will be smoking all the meats on a gas-assisted Old Hickory

New Zion Church BBQ in Huntsville, TX has closed after 53 years

Just gonna leave this here:

Linkdown: 12/10/13

(image via)

Our State Magazine has been profiling a NC barbecue restaurant a month and this month they turn their attention to Midwood Smokehouse, currently #1 on the Barbecue Bros Charlotte big board

Frank Scibelli just comes right out and says it: If you want good barbecue in Charlotte, you don’t have a lot of options.

But Charlotte is growing, you say. There are more cooks cooking more food, and more varieties of it, than ever before.

“Still not good barbecue,” he says.

Maybe it’s got to do with the smoker. You have to have a smoker, he says. Not many barbecue places in Charlotte have one. He does. He mentions it over and over again. He asks if I’ve seen inside it, where at least one piece of hickory is burning 24 hours a day. He makes sure I know the only thing that powers his smoker is wood.

The final report on the unfortunate Sandy Plains Baptist Church salmonella outbreak in Shelby in September confirms it was salmonella

– A look inside last weekend’s Garden and Gun Jubilee Made in the South Weekend, in which Rodney Scott had a pig roast on Sunday that had to have been amazing

– Old Carolina Barbecue set to open in Cleveland and appears to be trying to do it the right way

Before entering the business, Schafer toured the Carolinas and visited dozens of eateries to ensure his menu would be as genuine as possible.

“We didn’t invent barbecue, we just wanted to do it right,” he said. “There’s authenticity behind the recipes.”

Key to the barbecued items are large on-site smokers.

– For the uninitiated, a great primer on NC Barbecue (mostly eastern) from a man who clearly knows what he is talking about, Bob Garner (via, tambien en espanol)

– Finally, yet another plug to like us on Facebook and follow us on Twitter

Linkdown: 9/25/13

All NC barbecue news this week…

– Usually Raleigh’s WRAL picks their five favorite barbecue joints but this year they left it up to their readers

October is now officially Barbecue Festival Month, at least according to the (somewhat biased) Lexington City Council

– This coming weekend on the streets of Raleigh, the NC Whole Hog Barbecue State Championship will be held at the same time as the International Bluegrass Music Assocation’s awards show, convention, and music festival, which recently relocated from Nashville to the capital city for the first of at least a three-year run

– You can catch the second airing of Bob Garner’s segment discussing his “Book of Barbecue” on UNC-TV’s “North Carolina Bookwatch” Thursday at 5pm

– Sadly, there was a salmonella outbreak at a barbecue event in Shelby earlier this month with 89 ill and 13 hospitalized; hopefully everyone makes a full recovery