– The brisket bandits in St. Louis have been caught
– Texas Pete, a NC barbecue staple, gets a mention in this Eat Sip Trip article on the origins of hot sauce
Garner Foods of North Carolina was seeking to augment their barbecue sauce line and introduced a red pepper Louisiana-style hot sauce in 1929, which they named Texas Pete, to capitalize on the popularity of cowboy movies at the time. The product is a Carolina staple. According to food author Robert Moss, at the legendary Skylight Inn Barbecue in Ayden, NC, “They douse the pork with vinegar and Texas Pete while it’s still being chopped.”
– The Hub City Hog Fest took place in Spartanburg last weekend, where more than 40 teams from the Carolinas and Georgia participated in the two-day competition
– I checked this place out on a layover to Austin from Charlotte and I will have similarly good things to say when the review posts in a few weeks
– Luella’s Bar-B-Que in Asheville gets featured on Cooking Channel’s “Cheap Eats” episode on Asheville which first airs tonight at 11pm
– WNCT in eastern NC profiles Morris Barbecue, which has only opened on Saturdays in Greene County since the 1950’s, in their latest People and Places segment
– Sam Jones, Ed and Ryan Mitchell, and Rodney Scott (among others) will be back at this year’s Big Apple Barbecue Block Party
– A quick primer on NC state symbols, including that the Barbecue Festival in Lexington is the official food festival of the state
– Speaking of festivals, there are a few barbecue festivals coming up in NC over the next few months including BBQ Festival on the Neuse in Kinston, Jiggy with the Piggy Fest in Kannapolis, and the Eastern BBQ Festival in Rocky Mount
– Asian Smokehouse? I’m in!
– Charlotte Agenda’s city guide for Asheville includes Buxton Hall Barbecue and 12 Bones
– Marie, Let’s Eat! tries Martins’ Bar-B-Que Joint in Nolensville and pleads for them to open a store in Chattanooga
– Midwood Smokehouse gets some recognition as TripExpert Expert’s Choice Award 2018 and was named Best of Charlotte
Based on 1M+ reviews from 85 different publications, the award recognizes the best restaurants around the world. TripExpert takes a new approach to ratings by using only professional reviews from travel guides, magazines, newspapers and other respected sources.
– A few barbecue joints gets covered in this Alabama tourism video – BBQ on the Blvd in Florence and Big Bob Gibson’s in Decatur
– How did I miss this a few weeks back?
Name: BBQ Saloon
Address: 4900 Laclede Ave, St. Louis, MO 63108
Order: Pulled pork barbecue sandwich with southern corn bread and a beer (link to menu)
Monk: Unlike Speedy, I don’t travel that much for work and thus haven’t had nearly the same opportunity to try barbecue around the country. However, I recently found myself in St Louis and while I wish I could have revisited Pappy’s Smokehouse (visited pre-blog), Sugarfire Smoke House (which Speedy liked), or Bogart’s Smokehouse downtown (which Johnny Fugitt ranked #12 in his book) but those were a little too far away for the little over an hour of free time I had. Instead, in the Central West End neighborhood where I was staying there was a somewhat promising looking joint within walking distance – BBQ Saloon.
As I walk up from my nearby hotel, the first thing I notice is the large smoker on the sidewalk going full blast at dinner time; it was hard to miss honestly. Interestingly, I later confirmed that all meat is smoked in that smoker on the sidewalk in front of the restaurant.
At the bar, I ordered a pulled pork sandwich with a honey topped cornbread. The pork was coarsely pulled chunks full of flavor and smoke. The sturdy bun was a nice touch even if was a little unwieldy to eat as a sandwich.
The southern corn bread was brushed with honey but even still not quite as sweet as i’d like.
I would definitely go back to BBQ Saloon (particularly if I was able to check out the extensive whiskey list – checking in at over 520 strong), but if I find myself in St. Louis again I hope to check out some of the other joints on my list first. And also pork steaks – the St. Louis barbecue specialty that I have yet to try.
Atmosphere – 3 hogs
Pork – 3.5 hogs
Sides – 3 hogs
Overall – 3 hogs
– Robert Moss follows the mustard line from SC down through Georgia and into Florida
– If you are looking for a gift for the NC barbecue or beer lover in your life:
– Daniel Vaughn explores the greaseballs of Southwest Texas at Patillo’s Bar-B-Q
-Johnny Fugitt profiles Smokee Mo’s BBQ for St. Louis Magazine
– Marie, Let’s Eat! revisits the 50 year old Hickory Hut BBQ in Dallas, GA
– NPR’s The Salt food blog profiles Sam Jones’ new barbecue joint, Sam Jones BBQ
To understand the significance of Sam Jones BBQ, you have to understand the place in the barbecue firmament. And you have to start with barbecue’s place in the Tar Heel state. Aficionados regard North Carolina not only as a capital of barbecue, but a cradle of the cuisine. It is as central as basketball to the state’s identity.
But so many barbecue joints have replaced wood with gas that some folks feared the impending death of all-wood pit cooking. The North Carolina Barbecue Society estimated a few years ago that only 30 wood-pit barbecue restaurants were left in the state. To diehards, the demise of traditional wood-smoked barbecue in North Carolina would be tantamount to a death in the family. Maybe worse.