Linkdown: 7/20/16

– Stephen Colbert is once again poking the NC barbecue bear

“North Carolina, I love you,” Colbert said, “but I’m sorry that barbecue is not as good as South Carolina.”

– Plan accordingly:

– Grant of Marie, Let’s Eat! visits three Memphis-area barbecue joints: Payne’s Bar-B-Q, Jim Neely’s Interstate Bar-B-Q, and Top’s Bar-B-Q

– Charlotte Five weighs in on 5 joints for good barbecue in Lexington, including Lexington Barbecue, The Barbecue Center, Smiley’s, and Speedy’s

– More Charlotte Five content: Mac’s Speed Shop is on this list of 4 meat-focused eateries with great vegetarian options for diner

– UberEats will be delivering Pecan Lodge to Dallas residents today from 11-2 via drones

– The Pik-N-Pig is a NC barbecue joint located at an airport near Carthage

Linkdown: 3/27/14

Bonus linkdown? Bonus linkdown!

You have until Friday to eat at the original Clyde Cooper’s location in Raleigh before it moves a few blocks away onto Wilmington Street the second week in April (via bbqboard)

Colbert Pulled Pork Rant Pulled Too Hard, says Esquire’s Eat Like a Man Blog:

This seems a bit much. On the one hand, I applaud Colbert for taking on a sacred cow, or rather a sacred pig. They can’t say the guy doesn’t have balls. And he’s right in a way. It’s true that a lot of Carolina barbecue, not just in North Carolina but also in Colbert’s home state of South Carolina, is mediocre at best, and sometimes almost as bad as he makes it out to be. But the best of it is transporting, unique, and irreplaceable. No barbecue tradition in America varies so much from good to bad. I just came back from Raleigh and Durham and experienced both. At Cooper’s, I had a finely chopped barbecue sandwich that was simultaneously soft and somehow also firm, tightly packed but giving up every bite without resistance. It was porky, and a little smoky, and its vinegar just set off its fat. It was basically perfect. Later in the day I went to The Pit, one of the state’s best barbecue restaurants, and it was even better. The barbecue was fresher, and even when coarsely chopped, was still tender. Moreover, the vinegar was judiciously spiked with hot pepper, so you got three things on your palate at once: fat, acid, and heat — a kind of holy trinity of American meat.

– By the looks of this tweet, it appears Our State Magazine has hired a new barbecue writer

– As of 9:24am this morning, The Great NC BBQ Map Kickstarter has been fully funded! Congrats to them!

Linkdown: 10/16/13

– The Q-City Charlotte BBQ Championship (formerly the BBQ & Blues Festival) returns to uptown Charlotte this weekend

– More shots fired from Stephen Colbert on NC barbecue (0:49 into the video)

Amen. I’ve always said chemical weapons are a state’s rights issue. Each individual state should decide what is and isn’t poisonous. For example, what we in my home state of South Carolina consider a deadly toxin, people in North Carolina call barbecue sauce.

– The author of “A History of South Carolina Barbeque” and also the president of the South Carolina Barbeque Society certainly has some opinions

– Rocky Mount, NC hosts the sixth annual Eastern Carolina BBQ Throw Down this weekend, a KCBBQ event

– A couple of new NYC barbecue spots are trying to replicate NC pulled pork and based on this are seemingly doing a decent job at it

– Details on the grandaddy of them all, the 30th Annual Barbecue Festival