Linkdown: 7/10/19

Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs

Chapel Hill’s TerraVita Food & Drink Festival will end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.

Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard

USA Today has their list of the country’s best regional barbecue joints but somehow includes Bill Spoon’s in Charlotte for North Carolina? Ok.

Southern Smoke by Matthew Register gets reviewed by the Triangle free paper

Where to Eat Barbecue Around D.C. according to Eater

A smoker fire has closed a downtown Atlanta joint

The Story of NC BBQ exhibit is currently showing at the NC Transportation Museum in Spencer

Jim Auchmutey on the south’s most overlooked barbecue states, Alabama and Georgia

More from Auchmutey on five myths regarding barbecue

Author D.G. Martin on what should replace the closed NC barbecue (and other roadside eatery) joints

A glowing profile of Matt Horn, “the future of Bay Area barbecue”

Linkdown: 1/21/15

– You may have heard recently that Chipotle is out of carnitas at 1/3 of its locations, but Charlotte Magazine is glad at least several local dishes aren’t affected

Midwood Smokehouse’s ribs

You know that feeling when you get to Midwood Smokehouse a little too late, and you see someone being served the last fall-off-the-bone, flavorful rack of ribs? Yeah, let’s hope that their pork supply remains plentiful. 1401 Central Ave., 704-295-4227, midwoodsmokehouse.com.

Mac’s Speed Shop’s pulled pork 

Chipotle may be able to pull it off, but barbecue joint without pork? This is one place where if we’re coming in for the smoky, Carolina-sauced pulled pork, we won’t be so happy to substitute the chicken. 2511 South Boulevard, 704-522-6227, macspeedshop.com.

– Robert Moss’s 5 great interstate highway barbecue joints includes Fuller’s Barbecue, who we visited last fall

– In Madison County, Robin Reeves is raising her heritage-breed pigs partly on whiskey mash; introducing: WhiskeyPigs

The WhiskeyPigs name refers to Troy & Sons’ spent mash, which the pigs and Reeves’ other animals slurp down for 30 days prior to slaughter. With 10,000 pounds of mash per week, the distillery produces more than enough for the WhiskeyPigs fleet. The majority of the 2-3 percent alcohol concoction is collected for another local dairy farmer’s cows.

“They’re a little bit calmer, because they’ve had a little buzz,” says Reeves of the pigs’ final month, “but they’re pretty calm as it is. It’s their personality.”

– According to Atlanta Eats, Buxton Hall’s barbecue pop-up at Kimball House in Atlanta is one of the best things they ate this week

Upcoming Asheville BBQ joint, Buxton Hall made the journey down to Atlanta on Sunday. In one word: incredible. The line was long to get to the porky goodness, but it was SO worth it. The pulled pork was perfectly cooked and I’m still thinking about the fresh bread it rested on. So, roadtrip to Asheville soon?

Barbecue for breakfast? It’s definitely a thing in Texas.

– The latest barbecue stops for Marie, Let’s Eat! are Paul’s Bar-B-Q in Lexington, GA and Rooter’s BBQ in Athens

– The barbecue Illuminati gathered for the Whole Hog Extravaganza at 17th Street BBQ this week:

– Daniel Vaughn has some great photos, in particular

– Sugar Creek Brewing in Charlotte and Team Spearhead are having a barbecue benefit this Saturday to benefit the Charlotte Bridge Home; brisket and barbecued chicken will be served

– According to this, Kansas and Missouri are the only two states with “BBQ” restaurants at a disproportionate level of representation, according to Yelp; more explanation here

Here’s the breakdown for NC for your reference; I wonder if all those “Southern” restaurants also included barbecue

North Carolina

  1. Southern — 229 percent higher than national average.
  2. Cheesesteaks — 207 percent higher than national average.
  3. Hot dogs — 80 percent higher than national average.
  4. Chicken wings — 47 percent higher than national average.
  5. Soul food — 39 percent higher than national average.

Linkdown: 11/12/14

– The Guardian: “Pulled Pork: why we’re pigging out on US barbecue food”

As punters went wild for barbecue in general, and pulled pork in particular, restaurant chains and supermarkets jumped on the porcine bandwagon. There has been a 35% increase in the amount of US barbecue dishes served in UK restaurants since 2010, according to thefoodpeople, and a rash of smokehouses and diner pastiches have opened in London, Manchester, Leeds, Brighton and beyond. “We are in the midst of a meat-centric tsunami,” says Richard Turner, the director at Pitt Cue Co and the co-founder of rare-breed butchers Turner and George.

– A NC-born chef in Seattle is converting Western Washingtoners to vinegar-based pulled pork at his restaurant Bourbon and Bones

– Marie, Let’s Eat! finds some pork ladled in a “thick, mildly sweet sauce” at Hwy 58 BBQ in Chattanooga

– Speaking of whom, Grant took a badass barbecue roadtrip through SC and eastern NC last weekend, which will no doubt lead to a multi-week series of posts on his blog that I can’t wait to check out

– And finally, a “blogger spotlight” on Grant by Urbanspoon where he answered a question on his favorite barbecue

6. Barbecue seems to be one of your favorite cuisines, considering you have a very detailed section reserved for it on your blog. What are your favorite barbecue dishes and where do you go to get them?

That’s a big, fun question! We’ve written about more than 300 barbecue joints and really enjoyed a big majority of them. I like the burnt ends at Southern Soul on St Simons Island a lot, and the mustard slaw at Brooks Barbeque in Muscle Shoals AL, and the chopped pork and red slaw tray at Bar-B-Q Center in Lexington NC. I like the Brunswick stew at Turn-Around in Tallapoosa GA, and the chicken mull at Butt Hutt in Athens. Overall, my favorite barbecue is either at Old Clinton in Gray GA, or Scott’s in Hemingway SC, but that could change around the next corner.

– “North Carolina” makes Steve Raichlen’s Top 10 Meat Cities in the US (via)

North Carolina: OK—it’s not one city, but a whole state gone hog wild for pulled pork at such landmark barbecue joints as Lexington Barbecue in Lexington, Wilber’s in Goldsboro, the Skylight Inn in Ayden, the Pit in Raleigh, and the new Ed Mitchell’s in Durham.

– Mark Avalos of SLAB (Slow, Low, and Bangin’) describes his barbecue as “Memphis meets Carolina meets Texas.” (via)

– A short blog and photos about Arrogant Swine

Elwood’s BBQ is hosting a beer dinner with new-ish Charlotte brewery Sugar Creek Brewing on November 19

– Well damn, this looks like it was amazing: