Linkdown: 6/27/18

– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)

Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)

– B’s Cracklin Barbeque and a few other Barbecue Bro faves are on this Eater list of best Atlanta barbecue

– Eater’s got a list of barbecue in New York City, too

– Meet the Executive Pitmaster for Midwood Smokehouse’s 4 locations, Matt Berry

– Noble Smoke is one of Charlotte Agenda’s 9 most-anticipated restaurants and bars opening in Charlotte by the end of 2018 (wow that’s not a brief title)

– The Takeout has a crash course on Chinese barbecue, which isn’t wood-smoked like American barbecue

– Houston foodwriter J.C. Reid on the expanding role of the pitmaster

Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.

– 8 Austin barbecue sandwiches that break the mold

– This Travel + Leisure list of the 25 best places for barbecue in the U.S. is based on Yelp and is…certainly a list

– Reminder: Daniel Vaughn’s Smokelandia airs its pilot episode tonight

– Registration is now open for October’s Tour de Pig in Lexington

Linkdown: 6/20/18

– The pilot for Daniel Vaughn’s barbecue tv show “Smokelandia” will air on Cooking Channel on Wednesday, June 27, at 7:30 p.m. Central Standard Time; Sam Jones BBQ is one of the three joints featured in the pilot which hopes to be picked up for a full season

– 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

– Anthony Bourdain never visited the Piedmont Triad, but Triad City Beat imagines a “Bourdain Trail” in Greensboro, High Point, and Winston-Salem that includes Mr. Barbecue

– Photographer Wyatt McSpadden has taken some great shots of Franklin Barbecue through the years, from its early years in 2009 through the 2015 cookbook and the 2017 fire and the resultant reopening

– Buxton Hall’s Elliott Moss on 3 barbecue rules that were meant to be broken

– (Carolina BBQ-flavored) Utz is better than nuts: