Linkdown: 7/22/15

– Robert Moss examines the different types of pits you might encounter in the southeastern US

– For the home smoker, here are the best smokers under $500

– The Raleigh News & Observer likes The Blistered Pig in Apex

– Johnny Fugitt profiles Smoke House in Newport, RI for Opportunity Lives

– Marie, Let’s Eat! visits Chicken Comer in Columbus, GA

– Burger Mary explains the peach paper that is all the rage for brisket smokers

– Laura Maniec has expanded her Corkbuzz wine studio/restaurant concept to Charlotte (of all places), and even has some wine pairing suggestions for NC barbecue

Okay, last question. What would you pair with classic Southern dishes like pimento cheese and Carolina barbecue — vinegar-based, of course?

Vinegar is typically hard to pair. For a vinegar-based barbecue I would choose something with the acidity to match. A wine from someplace cold, like the Willamette Valley. I think the sweetness and tart flavors of a Pinot Noir and its silkiness would match the fat of the pork. Or something like a really good German Riesling that has sweetness balanced with acidity. It would almost become a glaze to the barbecue.

– Midwood Smokehouse is expected to begin construction this fall on their latest location in Columbia, SC

– If you want to work at the upcoming whole hog Asheville joint Buxton Hall (opening in August), you can apply here; also, the last pop up before the restaurant opening is this Saturday

– Esquire has an excerpt at how to order at a barbecue restaurant from Aaron Franklin’s book

– Last call:

Friday Find: GE’s 12 foot smoker

From a few weeks back at SXSW…

For this year’s SXSW Interactive, General Electric introduced the Texas-inspired BBQ Research Lab. The lab features a 12-foot BBQ smoker which houses multiple sensors that record temperature, humidity, smoke velocity, and meat temperature in real time. The Digital Lab went behind the scenes to see how big data makes for delicious food.

For more information, check out this article on TMBBQ.

Monk

Linkdown: 3/18/15

– Now this is cool: workers uncover three barbecue pits behind a wall in the Lexington, NC City Hall building; they are believed to be from Beck’s Barbecue, the first barbecue restaurant in Lexington (h/t @mossr)

– The state of Alabama’s Year of Alabama BBQ campaign now has a website (h/t TMBBQ)

– They’ve also got a smart phone app and book on Alabama BBQ

– Barbecue season has started in South Carolina’s midlands; and they have info on some upcoming classes and events in the region

– Dinosaur Bar-B-Que will open its 9th national location in Chicago this spring

10. Dinosaur Bar-B-Que
April will see the arrival of the ninth national location for this well-respected New York-based barbecue chain. Founder/pit master John Stage says Chicago was a natural choice as the existing restaurants have hosted the city’s blues musicians for the past few decades. While the management isn’t ready to divulge full menu details, we’re reassured there will be some new items specific to the Chicago location. We just hope they keep that tender pulled pork sandwich in the lineup. 923 W. Weed St., dinosaurbarbque.com/bbq-chicago

– Here’s a short barbecue guide to SXSW barbecue

– Check out Burger Mary’s guide from last year which should still be very applicable is constantly updated and kept current

– Speaking of SXSW, GE brought a 12 foot “interactive smoker” to the interactive portion of the festival

– In Barbecue Bros news, Speedy may have had it with trying brisket in our fair state:

– The Garden & Gun Ultimate BBQ Bracket 2015 kicked off this morning; check their website for more information

Linkdown: 6/25/14

– While the newest incarnation of the Hornets opted not to use Alexander Julian as a free consultant to help design their new uniforms, he designed the original ones in exchange for barbecue

Julian was already a standout in the design world because of his “Colours” collection of men’s clothes when Shinn asked him in the 1980s to come up with the Hornets’ original uniforms. Julian said he would do it if Shinn would ship five pounds of barbecue to his house in Connecticut every month – “Carolina caviar,” as Julian called it.

“I had no idea that an expansion team uniform was going to sell as much as it did,” Julian said. “I was really dumb. I didn’t know what I was giving up. I normally get a five percent royalty. The reports I saw was that they sold over $200 million worth of stuff. So I traded $10 million for some barbecue. George got rich, and I got fat.”

– Stamey’s was featured on the Cooking Channel show “Man Fire Food” (via bbqboard) yesterday

– Well this sounds promising:

– Yet another list of best barbecue joints in America, this time from Smart Travel list (via Huffington Post). At least it’s pretty accurate for NC, both in the description of east vs. Lexington styles as well as the joints they choose

Where to Get It: Our resident North Carolinian editor says Allen & Son in Chapel Hill is quintessential, with large brick pits out back and telltale checkered oilcloth on the tables inside. Skylight Inn in Ayden earns Southern Living‘s high praises for its whole-hog approach. Locals laud Lexington Barbecue‘s wood-smoked, ketchup-laced pork shoulder; a roll to heap it on will cost you $0.17 extra, and some Cheerwine (a super-carbonated cherry soda native to the area) is the only proper accompaniment.

– From a few weeks back, Daniel Vaughn (aka bbqsnob) had the good fortune to explore whole hog barbecue through tasting it from Ed Mitchell, Samuel Jones, and Rodney Scott at The Big Apple BBQ event earlier this month

– Robert Moss explains smokers across the south in this article for Serious Eats (via)

– 8 Things to Eat at a Charlotte Knights game includes two barbecue items from Queen City Q – a pulled pork potato and a pulled pork sandwich

– Q4Fun figures out which beers from NoDa Brewing pairs best with various barbecue dishes

  • Pulled pork
  • Mustard sauce – Ramble on Red – counterbalances the acidity – competing flavors 
  • Vinegar sauce – Ramble on Red or Cavu 
  • KC style sauce – Hop Drop ‘n Roll 

– This Fourth of July, feel free to go with slaw as a side dish at your cookout

“Slaw is universal,” says John Shelton Reed, author of “Holy Smoke: The Big Book of North Carolina Barbecue .” “Slaw is part of the deal unless you ask not to have it.”

– Well this looks amazing: John Lewis of la Barbecue and Rodney Scott of Scott’s Bar-B-Que to smoke barbecue together in Charleston; too bad its on a Sunday and during the World Cup Final