Linkdown: 2/8/17

– You’ve got two days left to vote in this very important poll

– More on Mobile, AL’s The Brick Pit being saved by both social media as well as faith

– The latest stop for Marie, Let’s Eat! is Spencer B’s BBQ just south of the Tennessee-Georgia line and it contains some of his discussion with Speedy from their visit to B’s Cracklin’ Bar-B-Q on New Year’s Eve (pardon the long block of text)

I suggested that a big reason I’ve been so disappointed with the options around Chattanooga is that barbecue in Georgia can be so radically different everywhere and anywhere you go that it’s impossible to get bored, and incredibly difficult to predict what any new place will be like. The flavor profiles, the sauces, the techniques, these can all vary spectacularly in the same small town.

Speedy wasn’t ready to agree with that. After all, he grew up eating Lexington-style pork and slaw trays in central North Carolina, and it’s certainly true that in my limited experience, not just in Lexington itself but in the whole Greensboro-Salisbury corridor, you don’t see variety with quite the broad brush that I’m talking about there. So it’s certainly possible that what I’m finding in eastern Tennessee is what comes naturally in other places: people who’ve lived here for decades grow up perfecting a style which draws inspiration from what’s in the community already.

The problem, to put it delicately, is that Lexington-style barbecue is a million, billion times yummier than what’s going on in eastern Tennessee and northwestern Georgia.

– Charleston Eater takes a sneak peek at Rodney Scott’s BBQ in Charleston, which is so dang close to opening

– Here’s a closer look at the menu from Charleston City Paper; while people may have complained, when it opens Rodney Scott’s pork by the pound price will be right in line with the average in Charleston

– In case you missed Andrew Zimmern’s Bizarre Foods, he went to a few barbecue joints in the southeast – including Fox Bros BBQ, Buxton Hall Barbecue, and Shealy’s BBQ

– First We Feast is just asking for a fight from all of the different barbecue factions

Friday Find: 10Best.com’s Best BBQ Pork Sandwich in North Carolina

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In case you missed it – we were fortunate enough to be considered “experts” (shh…don’t tell them) alongside some real experts – Mackensy Lunsford of the Asheville Citizen-Times, John Shelton Reed of True Cue, Jennifer Daskevich of Sandwich America, and The World’s Extreme Chef Terry French – and submitted nominees for 10Best.com‘s Best BBQ Pork Sandwich in NC. Voting ends June 6 at 12pm ET.

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Linkdown: 2/11/15

– Our State ruminates on the barbecue sandwich, deconstructed

– In this week’s blog for The Daily South, Robert Moss profiles a NASA scientist by day, and whole hog barbecue pitmaster by night

A career in engineering took Howard Conyers a long way from Paxville: to an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke, and then to Louisiana. “I finished my Ph.D. and took my first job at Stennis,” Conyers says. “I lived in Slidell for a year and then moved to New Orleans.” Somewhere along the way, he started to miss his family’s style of whole hog barbecue. “I realized I had left something back home that is unique and special,” he says.

Tyson Ho writes about the importance of mentors – barbecue and otherwise – in his latest blog for Serious Eats; he also spills the beans on the origins of the name Arrogant Swine

(If you’re wondering, the name came about when we were trying to find a pig-based url for my website. A whole hog joint needs a pig name, and url squatters had most of them. I tried every color pig.com, every variant spelling of hog, all to no luck. Then one day I walked past a poster for a beer called the “Arrogant Bastard Ale.” I wondered if Arrogant Swine was available, and it was, so that became my name.)

Smoke Modern Barbeque is a new barbecue restaurant in Huntersville from Charlotte restaurateur Dennis Thompson, who is involved in Firebirds Wood Fire Grill and Bad Daddy’s Burger Bar; it opened on Monday

– …aaaand they already have a second location planned, slated to open in July in Ballantyne

– In more expansion news, Queen City Q is opening a second location in Matthews

– Sad news out of DC, as barbecue legend Mr. P (originally from NC) was taken off of life support earlier this week

– TMBBQ goes deep on best naner pudding in Texas, though I disagree with their assertion on NC naner pudding – its been served cold everywhere I’ve ever been

First, though, let’s talk about what unifies banana pudding in Texas. That’s temperature. If you venture over to North Carolina, it’ll come piping hot and covered in meringue, but in Texas it’s served straight from the fridge.

– JC Reid from the Houston Chronicle talks about the importance of wood and smoke (via TMBBQ)

– In other Texas barbecue news, The Dallas Observer is looking for a barbecue writer

– Smoky Oak Taproom, a Charleston barbecue restaurant with an impressive tap list, to open a location in Florence, SC

– Want to win a $100 gift card to The Pit Durham?

Linkdown: 2/4/15

– This NY Times article on the sisterhood of women chefs in NC is great, though I don’t really get the following line on “barbecue kids” – is this a euphemism for “hipsters”?

Ms. [Nathalie] Dupree, who lives in Charleston, put it a little more bluntly. “North Carolina has always been a place where food was very important, but the men were always more interested in the macho-boy stuff that attracts the barbecue kids these days,” she said. “So the women were free to make all the rest of the food.”

– Tyson Ho checks in with his latest blog entry for Serious Eats on how he picks and scavenges for equipment and other goods when another restaurant closes

– This post on how to help your local bbq joints was written with Texas joints in mind due to beef’s historically high prices, but can apply to local joints wherever you happen to be

– “Barbecue sandwich” is one of 16 sandwiches in Our State Magazine’s Southern Sandwich Tournament; here is their travel guide to each sandwich

– Destination BBQ’s blog has a map that helps make finding SC BBQ easier

– Home Team BBQ is opening a downtown Charleston location by Labor Day 2015

– From last summer, 5 questions with Bethanie Schemel of KC Barbecue Tours in Taste Trekkers (our list is here btw)

– Queen City Q is celebrating 3 years of being open next week with the special release of Susie Q Smoked IPA from Birdsong Brewing, named after the owner of the restaurant

– Speaking of beer and barbecue, NoDa Brewing and Midwood Smokehouse are coming together for a Texas-themed “Crossroads Cue Supper” with James Beard-winning author Robb Walsh; Speedy and I attended a similar event a little over 1.5 years ago with Sam Jones of Skylight Inn

– This week, Marie, Let’s Eat! checks out Porkie’s Original BBQ, a north Alabama joint in central Florida

– Last weekend, a barbecue was held to help benefit a local Charlotte firefighter battling cancer

– Two competitions have been posted on the NC BBQ Association website, one of them being the Beer, Bourbon & BBQ Festival in Charlotte in May (our photos from last year)

– Scott’s Bar-B-Que is one of Thrillist’s best 13 restaurants in the south

Scott’s Bar-B-Que

Hemingway, SC
If you’ve never driven to the middle of the countryside or just a teensy town whose closest large city is the #1 destination for 19-year-old Spring Breakers along the Carolina coasts, just for a lunch of smokey pulled pork, you’re lazy, but also it’s time to take a trip to Scott’s. The Variety Store and ‘cue spot has been operating since’72, and it’s truly a family affair with son Rodney as the pitmaster that brought them to national fame. Order a 1/2lb of pork, slow-smoked and well-seasoned overnight, get your sauce spicy — you finally took this pilgrimage, so make the best of it — ask for crispy, fresh-fried pork rinds like you’re a regular in the know, and, then, whatever you do, remember to get at least 2lbs of pork and a gallon of sauce to go. Because, sadly, you aren’t a regular, but you’ll want to eat like you are as long as possible.

– Via TMBBQ, Live Oak Barbecue in Austin has closed; Rudy tried it about a little over a year ago and was not a fan

– Finally, if you feel so inclined we’d be honored if you would vote us for Best Local Blog under “Media – Best Local” in Charlotte Magazine’s annual Best of the Best Awards