Linkdown: 11/13/19

WILBER’S BACK (in Spring 2020)

Jamestown’s got a new wood-fired barbecue joint in Black Powder Smokehouse

A new barbecue newsletter called The ‘Cue Sheet from historian and author is a must-subscribe

Adrian Miller’s on the barbecue research trail at Lennon’s Restaurant in Warsaw, NC

Martin’s Bar-B-Que in Birmingham is one of the latest stops on John Tanner’s BBQ Blog, and he gave it a coveted Top Place tag

RIP San Antonio’s Granary

Barbecue-flavored vodka? Barbecue-flavored vodka.

Tejas Burgers is a new restaurant from the folks behind Tejas Chocolate that features a smoked burger

Our State Magazine’s got a NC barbecue quiz

Linkdown: 11/14/18

– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years

– Whole hog barbecue is making its way to Texas

Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.

In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.

– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend

– A short photo post on B’s Barbecue in Greenville

– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland

– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue

– The more you know

– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak

– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”

– Update: no longer a fallback profession:

Linkdown: 1/10/18

– A small smoker has been stolen from the Durham restaurant It’s a Southern Thing

– Jelly: 52 weeks of barbecue in 2018 for the San Antonio Express News

– The recent cold snap in NC (as well as the rest of the eastern seaboard) is no thing for hogs and their modern climate controlled barns

– A new restaurant from the folks at Stiles Switch

– Fort Worth Magazine has the quintessential guide to Fort Worth barbecue

– Sadly, about a 100 employees were affected