It’s important to understand the roots of the thing we all love so much
The Barbecue Festival has been named as one of the Top 20 Events in the Southeast, according to the Southeast Tourism Society
Vivian Howard of A Chef’s Life shouts out books from NC pitmasters Sam Jones and Matt Register in her latest newsletter
Register also gets a profile in the Winston-Salem Journal
“I was a real-estate developer. I didn’t even really cook,” Register said. “I was the grill guy who liked to be outside with my beer, listening to music.”
That changed when he happened to pick up a copy of “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed and Dale Volberg Reed.
New pork belly taco special from Midwood Smokehouse until July 4th
The Texas Monthly Reader’s Choice Bracket has reached the semifinals
Speaking of which, big news for Texas Monthly
A longish but certainly worthwhile read about a barbecue roadtrip through NC (and SC and Georgia) from Marie, Let’s Eat!
– Menu and pricing for the 89th annual Mallard Creek Barbecue coming up in a little more than 2 weeks on October 25, 2018
– Six names were recently added to the Barbecue Festival Wall of Fame
– A preview of some of the new barbecue foods at this year’s NC State Fair
One of the hottest items at the media luncheon was the Crack-n-Cheese in a Waffle Cone by Hickory Tree BBQ. The waffle cone was stuffed with mac-n-cheese and then topped with turkey barbecue, cole slaw, turkey cracklings and their signature barbecue sauce. While the combination might sound like too much, the end result was a blend of southern goodness.
Chick-N-Que, which also has a popular food truck, served up their Cluck Puppies. A twist on the traditional hush puppy, this dish contains chopped chicken barbecue.
– The Raleigh News & Observer’s 12 Favorite barbecue joints in the triangle
– On Louisiana whole hog boucheries
– Georgia is getting in on the state barbecue trail website action through the work of Georgia College history professors Dr. Craig Pascoe and Dr. James “Trae” Wellborn
– So this recently happened at the original Plaza Midwood location of Midwood Smokehouse
– Dave Grohl learned to first love barbecue in NC, though I’m curious if he was coming inland from the beach and if so, where:
When Nirvana became popular, the first thing I did is I bought a beach house in North Carolina and spent years up there, and I just ate pulled pork like f—ing crazy from the time I was 22 to about 25 years old,” Grohl said in between temperature checks. When he broke his leg on tour a few years ago and was holed up at home, he really dove into making it himself.
– Vegan barbecue in Charlotte? For shame!
– Pitmaster Matt Horn is bringing central Texas style barbecue to Oakland
– Tim Carman loves ZZQ in Richmond
– The latest on Noble Smoke, though you may find it behind the Charlotte Business Journal paywall if you have visited the site a few times this month
– Triad fall festivals including the Barbecue Festival in Lexington and Whole Hog Barbecue Championship in Raleigh are moving ahead as planned and do not expect to be impacted by the aftermath of Florence
– The N.C. Department of Transportation and Amtrak are offering a 15% discount on train rides to Lexington during the two days of The Barbecue Festival
– Lexington has been ranked one of the smelliest cities in the US according to Expedia
The thick, sweet smoke, tangled with the scent of hickory, wafts through from the barbecue pits in Lexington. Here the air smells of tender meat, falling off the bone, slathered in the town’s very own tomato-based sauce.
– The Smoking Ho on Lewis Barbecue: “If you picked Lewis Barbecue up and placed it anywhere in Texas, it would make the Texas Monthly BBQ Top 10 list. Easily.”
– Oh yeah?!? Well, um, no one eats barbecue to be healthy so…
– Bob Garner gets a bit existential in his latest column: What happened to barbecue?
That’s why your traditional view is what I argued in my 1995 first book. It sold a ton of copies in hardback, far more than any of my subsequent books, and nearly all of them were sold in-state.
But, I have to accept that “North Carolina Barbecue: Flavored by Time” is now out of print. We can only visit the memory and greatness of those places at Rocky Mount’s park display commemorating the city’s barbecue heritage.
I could insist on continuing to scribble history books many people won’t buy. Not many among them seem to read history any longer. Doomed to repeat it? I don’t know.
– WRAL’s list of best barbecue in the Triangle dubiously contains two chain restaurants
– Four NC pitmasters, including Adam Hughes of Old Colony Smokehouse in Edenton, will compete on Chopped Grill Masters in an episode airing August 7
– Delish’s 15 best barbecue festivals in the USA includes The Barbecue Festival in Lexington
– Say it ain’t so, Dave. Say it ain’t so.
– The Washington Post food writer Tim Carman managed to find a new angle on a Rodney Scott profile
– Seasoned Review visits Wilber’s Barbecue in Goldsboro for barbecue and chicken and mostly digs it
– Reader’s Digest (which is apparently still around?) selects The Barbecue Festival as one of the Best Small-Town Festivals in America
– Chicago has 4 new southern barbecue spots that seem worth checking out
– The Ringer’s Danny Chau visits Portland and documents his meals, which included Central Texas Barbecue at Matt’s BBQ
– A Charlotte Boy Scout pitmaster has started a…crab cake food truck called Baltimore Crab Cakes
– The more you know:
– The menu for this year’s 88th Annual Mallard Creek Barbecue, to be held on October 26
– Cheerwine funnel cake, Thanksgiving egg roll, and turkey bbq are some of the crazy food items at this year’s NC State Fair
– Seasoned Review has a few recent barbecue reviews: Dreamland Barbecue in Tuscaloosa and Hillsborough BBQ Company
– A Kannapolis barbecue restaurant was recently forced to change their name due to a lawsuit from The Varsity in Atlanta; they are now Field House BBQ
– Details on the concerts and fireworks shows as part of the 34th Barbecue Festival later this month
– The more you know: history on the “barbecue oven”
– This past weekend’s Whole Hog Barbecue Championship in Raleigh was a family affair
– More from this past weekend:
– One man’s quest to ruin it for everyone else; complaints of air pollution from Little Richard’s BBQ in Winston-Salem:
Someone has been emailing for months officials with the N.C. Department of Environmental Quality, the Forsyth County Department of Environmental Assistance and Protection, me, state legislators, Ask SAM and anyone else within electronic earshot about “the plume from the 3 unregulated point source smoke stacks” that sends a “cloud of unmitigated (carbon monoxide) and particulate matter” into the atmosphere.
– Congrats to Rodney Scott’s BBQ, named one of 50 finalists for Bon Apetit’s Best New Restaurants in America 2017
– As expected, the Southeast Tourism Society has named The Barbecue Festival one of the top 20 events in the Southeast for October 2017
– Coverage of Skylight Inn turning 70 last weekend from the News & Observer and WNCT
– The 4th Annual Pigs & Pedals BBQ cooking competition is in Asheboro this weekend, with a new People’s Choice Competition
– Barbecue the documentary comes to Netflix in August in glorious 4k
– An “American Regional Barbecue Cheat Sheet from Tasting Table” though they don’t quite get the North Carolina section right
– This week’s latest Cheerwine story
– Kings BBQ in Kinston has reopened for the first time since Hurricane Matthew
– A trip to Raleigh should include a visit to The Pit, says this writer for the Columbus Dispatch
– Dallas News documents a roadtrip to Lexington for The Barbecue Festival and then to Asheville for Buxton Hall Barbecue
– Daniel Vaughn with a little shade for David Chang’s ssäm
– Grant visits Nooga-Q Smokehouse in Chattanooga and likes the chicken a lot more than everything else he tried
– Poogan’s Smokehouse has been open for one year in Charleston’s East Bay
– How John Lewis made his way from Texas to Charleston
UNC TV’s NC Now visited Lexington, NC last year after the discovery of a barbecue pit at the renovated Town Hall building.
For most North Carolinians the words “barbecue” and “Lexington” go hand-in-hand. While many of us have had the chance to enjoy a plate of barbecue in Lexington, we may not know much about the history of it. Producer Katherine Johnson explains why a recent unique discovery is creating renewed interest in the history of Lexington’s barbecue, and how that history lives on today.
– Hurricane Matthew causes some supply chain issues for the whole hog barbecue at Buxton Hall Barbecue
– Once again, the train will stop in Lexington for The Barbecue Festival on October 22
– Grant’s latest barbecue stops: Dead End BBQ in Knoxville and The Hickory Pit in Chattanooga
– Thrillist on John Lewis: This Man Spent 10 Years Perfecting America’s Best Brisket
Lewis figured out the exact thickness and material to insulate the walls to keep the heat in too. And because the long, round tanks and smooth edges on Lewis’ smokers are the perfect shape to keep heat and smoke circling consistently through, there’s no need to get up and move product around. Smoke stacks are rolled to a specific diameter. When I asked Lewis what that diameter was, he demurred. These specs are top secret.
– Lewis Barbecue makes the list of Eater’s Heat Map for Charleston for October
– Next year’s Cuegrass will be April 5 in front of The Pit
– Speaking of downtown Raleigh, will they be getting more Ed Mitchell soon?