Linkdown: 3/24/21

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In the latest sign that we’re slowly coming out of this pandemic, the BBQ Fest on the Neuse, “home to the largest whole hog cook-off in the world”, returns this May to Kinston, NC. This is on top of Governor Cooper announcing yesterday that as of this Friday restaurants can open at 75% capacity indoors and 100% outdoors. While this doesn’t mean that everything going’s to snap right back to how it was, things are definitely trending upward.

As for the BBQ Fest on the Neuse, the event hopes to be back in downtown Kinston but if they aren’t able to procure that permit they will go to the Lenoir County Fairgrounds. The barbecue competition will have less competitors, there will be less vendors, and the amount of bands and stages will also be smaller. Despite all this, hopes are high for “Kinston-Lenoir County’s signature event.

Says Joe Hargitt, Visit Kinston Chairman: “We want the overall feel to be a coming out party, after COVID, for the city of Kinston.”

Native News

Charlotte-based Mac’s Speed Shop eyes growth across the Southeast in the Carolinas, Tennessee and Florida

Jon G’s has a new convert

Non-Native News

Houston-based Blood Brothers BBQ, which fuses Asian flavors with central Texas barbecue, will open a location at the upcoming Resorts World casino on the Las Vegas strip in May

Ahead of his upcoming book Black Smoke: African Americans and the United States of Barbecue (out April 27 on UNC Press), Adrian Miller shares a few insights with Daniel Vaughn on his barbecue travels

Rodney Scott’s World of BBQ is on Eater’s list of noteworthy new cookbooks

More on that beer collab between La Barbecue and Zilker Brewing

Get brisket tips from Evan LeRoy; a video is available for Patreon members

Steve Raichlen has some brisket tips of his own over at Barbecue Bible

…and so does Jess Pryles. Must be something in the water.

Tips on fire maintenance

Sounds like my kind of place:

Robert Sietsema tries the brisket sandwich at four new NYC-area barbecue joints: Virgil’s Real Barbecue, John Brown BBQ, Izzy’s BBQ Smokehouse, and Hudson Smokehouse

Rest In Peace to Dorothy King of Everett & Jones Barbeque in Oakland

Linkdown: 7/27/20

“Black Smoke” by James Beard Award-winning “Soul Food Scholar” Adrian Miller is officially a go for Spring 2021. Very excited to read this next year.

A short interview with Derrick Walker of Smoke-A-Holics BBQ on “Tex-Soul” and being a black pitmaster

This year’s Barbecue Festival has been canceled, which should surprise no one

John Tanner’s Barbecue Blog stops by a few eastern NC barbecue restaurants on his way to the beach: Boss Hog’s Backyard Barbecue in Washington, Stephenson’s in Willow Spring, Marty’s in Wilson, the rebooted Wilber’s in Goldsboro, and Southern Smoke in Garland:

City Limits Barbeque gets a shout out in this feature on Columbia

22% of Americans say Texas style is their favorite regional style of barbecue, according to a recent HuffPost/YouGov poll

Steven Raichlen has some tips for barbecued ribs, which he calls”barbecue at its most primal and unadorned”, in the New York Times

The “Ultimate Guide to Barbecue,” from The Wall Street Journal

Pig Beach is heading south, but not just for the winter; it plans to open a Florida location in West Palm Beach by the end of the year

“Carolina-style” BBQ cauliflower? C’mon man…

Linkdown: 6/17/20

EDIA Maps is having a 50% off sale for Father’s Day; act quickly to get it delivered by Sunday

Steven Raichlen also has some Father’s Day gift ideas

Howard Conyers has a list of his faorite black-owned barbecue restaurants at the bottom of this interview

Horn Barbecue is now selling Matt Horn’s all purpose rub online

Happy 90th Birth Week to Wilber Shirley

Chef Edward Lee will continue David McAtee’s legacy of feeding the community at the McAtee Community Kitchen

Nikkia Rhodes has been tapped to lead the kitchen

Cheerwine Barbecued Chicken? Cheerwine Barbecued Chicken.

Speaking of Cheerwine: Cheerwine Lager from New Sarum Brewing

17th Street Barbecue updates on their blog what they’ve been up to

The more you know…

Linkdown: 1/22/14

– Mighty Quinn’s is a “Texalina” barbecue joint in NYC that is expanding to a northern New Jersey location

Winner of the Zagat award for best new restaurant in New York, the eatery has been lauded for its combination of Carolina and Texas-style barbecue. (The combo utilizes two of America’s four major “Q” styles with the others categorized as Memphis and Kansas City.)

The result is “Texalina” barbecue, the brainchild of the restaurant’s Pit Master, Hugh Mangum, who is known to Food Network fans as a winner of the popular Chopped television program.

– Speaking of Mighty Quinn’s, it was named one of Steves Raichlen’s 10 best barbecue and grill restaurants of 2013. Fun fact: it is run by a former drummer for The Wallflowers.

– Steven Raichlen also lays out his barbecue predictions for 2014

Great barbecue where you least expect it: Naturally, you’d expect to find great barbecue in Texas, Tennessee, Missouri, and the Carolinas, and you won’t be disappointed. But in Brooklyn, New York? Scottsdale, Arizona? Portland, Oregon? Yet all three figure on my list of the best new barbecue joints in 2013. In the coming year, expect to find even more great ’que in cities with no historic tradition of barbecue.

– Bourbon and Bones brings Lexington style barbecue (among other barbecue dishes) to Seattle

A native of North Carolina, [Michael] Law has honed his craft of Lexington style barbecue and synthesized it with flavors and techniques he’s picked up along the way traveling throughout the 90’s and early 2000’s.

Law said some of the dishes he knew would be on the menu from the very beginning were the roasted pork shoulder, brisket, and duck Andouille gumbo – something he picked up from John Besh. The barbecue is Lexington style, which Law said is smoked barbecue served with a vinegar style barbecue sauce with a vinegar-based slaw.

– In case you missed it, Queen City Q will be the official barbecue of the Charlotte Knights and “will have locations inside BB&T Ballpark for all games and events”

– The title says it all: “Lexington, North Carolina, ‘Barbecue Capital of the World’