– Will Bigham and Christopher Soto of The Improper Pig in Charlotte are doing great work feeding 400 homeless while The Salvation Army’s kitchen undergoes renovations
– Congrats to Luella’s Bar-B-Que in Asheville for 10 years of being open
Luella’s has teamed with Asheville’s Hi-Wire Brewing Co. to create Pig on a Wire Anniversary Ale, an amber honey-wheat ale that goes well with barbecue.
– Elliott Moss is one of Zagat’s 9 southern chefs to watch this year
– Speaking of Buxton Hall, they make the list of Garden & Gun’s fried chicken bucket list for NC
– TMBBQ on Barbecue (the film)
– John Lewis joined CBS This Morning and brought some recipes for his upcoming Tex-Mex restaurant in Charleston, Juan Luis
– Great sign at Chubby’s Bar-B-Q in Chattanooga. The barbecue? According to Marie, Let’s Eat!: ehhhhh
– A short video on Wilber’s Barbecue in Goldsboro from The Southern Weekend
– If you don’t know, now you know:
– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders
– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail
– Mississippi barbecue isn’t just Memphis’s lesser cousin
“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”
– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all
Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.
– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse
– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees
– Euphoria Greenville’s launch event in April will feature Elliott Moss
– Well this looks dang good
– More on Wofford College’s barbecue course held last January
– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh
-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn:
– Congrats to chef/pit master Elliott Moss on his James Beard nomination for Best Chef: Southeast
– Could he win it like Aaron Franklin did two years ago?
– Marie, Let’s Eat! (the blog) turned 7 so they counted down the best barbecue in East Tennessee since they moved there last year
– Thrillist has a list of the most iconic restaurants in every state (and DC), which includes barbecue restaurants for NC and SC both
– Though Kathleen Purvis from the Charlotte Observer thinks maybe they should have looked past barbecue restaurants for each state
– Nice shot:
– Barbecue (the documentary film) will be the very first film premiering at SXSW
-The True Cue guys are at it again, trying to make the fourth Monday in February a new barbecue-related NC holiday
But Reed and Levine also educate us about the connection between politics and barbecue. Their search for such connections took them all the way back to late February of 1766 when “the Royal Governor of North Carolina, William Tryon, attempted to win the New Hanover militia’s good will by treating them to a barbecue. He did not succeed: citizens of Wilmington threw the barbecued ox in the river and poured out the beer. (This was not an early expression of North Carolinians’ preference for pork; they were upset about the Stamp Act.)”
Reed and Levine explain that this “expression” of discontent with British authority came seven years before “the Boston Tea Party of 1773, when some rowdy New Englanders threw boxes of tea in Boston harbor to protest a British tax.”
– From BBQ Hub
– TMBBQ on the italian influences of Texas BBQ in Waco
– An inside look at day one at Rodney Scott’s BBQ last week
– It opened without a hitch after a day or two of soft opening
– If you missed last week’s Bizarre Foods with Andrew Zimmern as they traveled to Buxton Hall and Fox Bros among others on the “Southern BBQ Trail”, you have a couple more chances to check it out
– Speaking of which, Zimmern has some goodies from his stops available at his website
– Marie, Let’s Eat! visits the Athens, TN location of the Buddy’s Bar-B-Q chain and left unimpressed
– An oldie but goodie from Our State
A short, under 2-minute video from Swig & Swine’s owner/pitmaster Anthony DiBernardo at the newish Summerville location that is smoking whole hogs.
– 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
A 9:30 video on Rodney Scott’s BBQ that’s part profile and part technique and process. Nicely produce from the Barbecue Tricks YouTube channel. Can’t wait for Rodney Scott BBQ to open in Charleston.
– The Brick Pit in Mobile, AL gets a second life thanks to a Facebook post
– Marie, Let’s Eat! visits Mike’s Smokehouse in Chattanooga, which is among the better barbecue joints in the area
– In case you might be doing some brisket smoking for the Super Bowl
– I love Robert Jacob Lerma’s barbecue photography
– An older article where Robert Moss picks SC’s most underrated barbecue
– If you’re ever laid over in the Houston airport, it might be a good idea to head to Gatlin’s Q
– Put your barbecue knowledge to the test (I got 80/100)
– BBQ Hub has a peek inside the pit room at Swig & Swine, the new whole hog joint in Summerville, SC
– Speaking of whole hog, looks like Kentucky is getting more whole hog in the form of a monthly event from Red Barn Kitchen BBQ in the Louisville suburb of Lydon
– Marie, Let’s Eat! stops in B & C Melrose BBQ in Nashville
– Charleston’s getting more barbecue: Wild Hare Barbecue opens in February in the West Ashley neighborhood and will be smoking with an onsite stick burner
– Would love to make the trip to Garland
Name: Palmetto Pig Barbecue Restaurant
Address: 530 Devine St, Columbia, SC 29201
Order: Barbecue sandwich with sweet tea (link to menu)
Monk: After a stop at True BBQ, I researched and decided what the second and last stop of my quick SC sojourn would be while partaking at The Flying Saucer in downtown Columbia. There may have been a better option for barbecue (Little Pigs remains on my list), but Palmetto Pig Barbecue Restaurant was very convenient to the Saucer’s downtown location, mere blocks away, so in the end that won the day.
Had I been spending more than two hours in Columbia, I would have been a little hungrier by the time I got to Palmetto Pig but after a small plate at True BBQ and my requisite three beers at the Saucer, I skipped the buffet and opted for just a sammie. I also skipped the mustard this time around and went for the spicy vinegar sauce.
And what a huge sammie it was. In my haste I didn’t notice how well the pork was smoked or whether I could taste any wood smoke but my hunch is that the pork, though tender as it was, is heavily dependent on whichever sauce you choose. The spicy vinegar was indeed spicy; gotta say, I didn’t look twice at the Texas Pete on the table. And did I mention how big it was? It was a good sandwich overall, albeit a little on the pricey side.
While I can’t say that I got a complete feeling for all of the barbecue offerings at Palmetto Pig Barbecue Restaurant, I did get a nice sandwich that did the trick.
Atmosphere – 3 hogs
Pork – 3 hogs
Overall – 3 hogs