Linkdown: 5/27/20

As NC moved to phase 2 of its restrictions last Friday at 5pm, BBQ King was among the barbecue restaurants that reopened with reduced capacity

J.C. Reid wonders if online orders are here to stay (in Texas)

Midwood Smokehouse pitmasters Matthew Berry and Michael Wagner list out where they dine out in Charlotte (presumably this was produced with Charlotte Agenda before the pandemic)

Robert Moss does some test kitchen-ing on no brine vs dry brine vs wet brine in the following thread and (spoiler alert) comes out on the side of dry brine

Reader’s Digest explores: barbecue or barbeque?

A great deal to be had at Stamey’s the rest of the month

The Texas Monthly BBQ Special Edition is on sale now

Getting the most out of your barbecue

The Tales from the Pits Podcast celebrates their third birthday; congrats to them!

Hoodoo Brown BBQ up in Connecticut recently celebrated their 5th anniversary by giving away free to health workers, the unemployed and anyone in need

We also celebrated a birthday/anniversary/blog-a-versary recently, our 8th. Thank you for your support and let us know if you have any suggestions for the site!

Friday Find: Barbecue Roadtrip Tips from Tales from the Pit

While the above photo is from Lexington Barbecue, this podcast episode focuses on the different types of road trips you can take in their native Texas. Still, for those looking to make a trip to Texas, be they casual fans or prospective restaurant owners or those interested in history, there’s some good tips.

Linkdown: 4/3/19

Barbecue Bible profiles Asheville’s Farmhouse BBQ and their use of grass-fed brisket

Jones Bar-B-Q getting the Queer Eye bump:

Sweet Lew’s BBQ’s has added a fried chicken biscuit to their weekend brunch menu and Midwood Smokehouse has a new barbecue rub in Charlotte Five’s fifteen things you must eat (or drink) in Charlotte in April

Blood Brothers BBQ looks to be a must if you’re in the Houston area

See?

Drinking with Hometown Barbecue’s Billy Durney

Filing away for future reference

Congrats to the Tales from the Pits Podcast on their 100th episode

Friday Find: Rodney Scott on Tales from the Pits at CHSWFF

More content from Charleston Wine and Food Festival from the Tales from the Pits guys. A lot of familiar ground on Rodney Scott, with a little more focus on his recent expansion to Birmingham and any potential future expansion plans he has. Lots more podcasts to come from Tales from the Pits from the festival.

Rodney Scott grew up cooking whole hogs at his family’s general store in the small town of Hemingway, South Carolina. The tradition of hogs cooked under the direct heat of coals burned down from wood splits was the way Rodney learned to cook and still utilizes today.

As food media began to take notice of the whole hog traditions being carried on by Rodney, Hemingway would see an increase in tourists coming to try he and his family’s barbecue. Over the course of time Rodney would meet and become friends with Nick Pihakis, who encouraged Rodney to come to Charleston to open his own place. Rodney Scott’s BBQ opened in 2016 to huge success and acclaim. The city of Charleston embraced his barbecue traditions and in 2018 he became only the second pitmaster to win an acclaimed James Beard chef award.

Rodney and the Pihakis Restaurant Group continue to grow the Rodney Scott’s BBQ brand and spread more whole hog greatness across the country, the latest installment being the opening in early 2019 of a new location in Birmingham, Alabama.