The “Milestone” Edition: In this week’s linkdown, we have links on a new barbecue restaurant opening, a big expansion of an existing one, plus Chef Vivian Howard’s favorite eastern NC barbecue restaurants and a milestone birthday for the city of Charlotte.
Congrats to Sweet Lew’s BBQ on finally opening today!
Chef Vivian Howard, a NC State grad who just finished her acclaimed PBS show “A Chef’s Life”, grew up in eastern NC and lives there now. You can bet she definitely knows her stuff when it comes to eastern NC barbecue.
Sam Jones is as entertaining as ever, and its good to hear from his friend and business partner Michael Letchworth on how he got into the barbecue game.
Having grown up in a family whose history in barbecue could be traced back to the 1800’s, whole hog cooking was something that had always been a part of Sam Jones’ world. Despite being reluctant to make barbecue a career as young man, Sam returned to the business full time when his grandfather Pete Jones, founder of Skylight Inn, became ill.
Sam navigated Skylight Inn through tough times after Pete’s death and helped make the business thrive and prosper. Sam has a strong business mind and wanted to create a restaurant of his own, still focused on whole hog cooked the traditional way over wood burned down to coals, but something that would stand on its own and not be seen as a carbon copy of the now famous Skylight Inn.
Together with his longtime friend and business partner Michael Letchworth, they opened Sam Jones BBQ in Winterville, North Carolina in the fall of 2015. Check out part one of our interview with Sam and Michael where we discuss the history of Skylight Inn and its unique way of cooking and serving whole hog, and how the mindset of not being afraid to ask questions and to learn lead to the eventual creation of better processes for running a successful business and brand.
We expected a lot of interesting stories when we sat down to record with Sam Jones and Michael Letchworth, but no way we could have predicted there would be #kekechallenge talk. Check out part two of our interview.
A short feature on Sam Jones, Skylight Inn, and his recently resurrected family barbecue pit from My Home, NC
Everyone has an opinion of their favorite North Carolina barbeque and what method or sauce is best. There are families who have been cooking BBQ for generations. Sam Jones cut his teeth at his granddaddy’s legendary restaurant, Skylight Inn BBQ in Ayden, NC. Now he is hard at work keeping his family’s legacy alive for a new generation of whole hog enthusiasts. My Home, NC talks to him about his restaurant Sam Jones BBQ in Winterville and his love for traveling the world preaching and teaching the finer points of the Jones family’s BBQ gospel at cooking events.
– The story behind the longtime Stamey’s Barbecue which has been in Tyro for 45 years; owner Dan Stamey is the son of the original owner of Smiley’s and may be a distant relative of Warner Stamey of the Stamey’s in Greensboro
The idea for the restaurant came when Dan Stamey picked up a newspaper and saw a building available for rent at $250 per month. At the time, he was working part time at another barbecue restaurant and working other odd jobs. His father, Herman “Smiley” Stamey, was the original owner of Smiley’s Barbecue on N.C. Highway 8.
– Almond Farm in Millingsport will host its first Blackberry Festival and will also sell barbecue as a benefit for 4-year old Tate Whitley, who has leukemia
– You never hear much about Sam’s but it needs Austin’s help
– I think this is a pretty big deal. I may be mistaken, but I can’t recall in my 6 years of paying attention Stamey’s advertising their longtime Degar (from central Vietnam) pitmaster Chhanuon Ponn so prominently (though I know they have his photo up in the restaurant).
This is our Pitmaster, Chhanuon Ponn, he has been cooking solely over wood coals for over 33 years now. If reading this doesn’t make you hungry for some authentic wood pit-cooked NC barbecue I don’t know what will! #NCbarbecue
Photo by Jerry Wolford pic.twitter.com/x823gFXbXo
The owners of The Skylight Inn, Bum’s Restaurant and Sam Jones BBQ all trace their beginnings to common ancestor Skilten Dennis, who began selling barbecue to camp meeting groups around Ayden from the back of a covered wagon sometime in the mid-1800s.
I became a guy who was “into barbecue,” which, for as true as it is, is still somewhat painful to type. Talking Heads had told us that day was coming, when you wake up and ask yourself, Well, how did I get here?
– Food & Wine on how Jess Pryles became a hardcore carnivore
Very honored to be written up by @foodandwine along with some wonderfully talented ladies as part of a piece on women in BBQ. But moreso, managed to sneak two cuss words in. https://t.co/nkvFp7GAPH
– Pete’s BBQ in Rock Hill, which has served barbecue during four holidays of the year, is shutting down after 55 years of service after this Memorial Day Weekend; congrats to the 98-year-old Pete Wheele’s on his retirement!
– Two other barbecue chefs got nominations as well including Rodney Scott of Rodney Scott’s BBQ in Charleston and Tootsie Tomanetz of Snow’s BBQ in Lexington, TX; Ronnie Killen was also nominated but technically for his new steakhouse, Killen’s STQ
– How Frank Scibelli, restaurateur behind Midwood Smokehouse, Mama Ricotta’s, and Paco’s Tacos (and more), works each day
“Charlotte embraces people that move here. Charlotte is warm to newcomers. Important people here answer their phone. They’re down to earth. They’ll talk to you. That’s one thing that I don’t think everybody realizes.”https://t.co/6IUKzgRfsR
– Owner Rob Berrier announced last month that the Little Richard’s BBQ stores on County Club Drive in Winston-Salem and in Wallburg have changed their names to Real Q; the remaining four Little Richard’s locations separately owned by Nick Karagiorgis and his son Stavros will keep the Little Richard’s name. Read more for the somewhat confusing history behind the ownership of the different locations at the link below.