The NC Historical Barbecue Trail

Friday Find: Adventures of A+K Explore Eastern vs. Western (Lexington) style

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Monk: YouTube Vloggers Andrew and Kathryn, also known as The Adventures of A+K, live in a sprinter van, and document their adventures on the road. They are both Texas natives but recently made a trip across North Carolina to try our two types of barbecue – eastern and western/Lexington-style – at our two most famous barbecue restaurants: Skylight Inn in Ayden and and Lexington Barbecue in Lexington. They are both novices to North Carolina barbecue and lacked some of the proper barbecue vocabulary to describe the food (not to mention they didn’t mix the slaw with the barbecue!) but were very much open to it and, in the end, both preferred one style over the other (no spoilers).

Description:
A couple months ago we heard about the North Carolina BBQ Trail, which is a route across the state of North Carolina with 21 BBQ stops. We love BBQ, so we knew we had to try it! North Carolina has two styles of BBQ: Eastern Style and Western/Lexington Style. In this vlog we road tripped 3 hours across the state of North Carolina to try one spot for each style!

STOPS
Skylight Inn BBQ (Ayden): https://www.yelp.com/biz/skylight-inn…
Jubala Coffee (Raleigh): https://www.yelp.com/biz/jubala-villa…
Lexington BBQ (Lexington): https://goo.gl/maps/JZUpkmd6tinpjAvy5

Linkdown: 9/3/14

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– This posted just after last week’s linkdown so is a little old by now, but The New York Times spends 36 hours in Charlotte and gives props to Midwood Smokehouse

8. ‘Cue & Brew | 7 p.m.

Charlotte has never been known as a big barbecue town, but Midwood Smokehouse’s pitmaster and executive chef, Matt Barry, seeks to change that with this noisy, popular restaurant. Mr. Barry cooks his chicken, pork and turkey over North Carolina hickory in a computer-controlled smoker. His hand-pulled, chopped pork is lightly covered with a vinegar-based sauce. The chicken is tossed with a delicious house or mustard sauce. Texas-style brisket is smoked for 12 to 14 hours, and is delicious dry or slathered in sauce (barbecue plates run $8 to $15). Pair with collards and baked beans and chase with a Red Ale from NoDa Brewing Company ($5).

– Speaking of Midwood, they are bringing barbecue into the 21st century with its new online ordering app

– The folks behind the Great NC BBQ Map have 5 tips for planning a barbecue tour

– Marie, Let’s Eat! visits Wiley’s Championship BBQ in Savannah, GA

– This showed up in our timeline recently even though the original article is from July 2012, but in any case here’s Rodney Scott’s BBQ Mixtape featuring a mix of rap, hip hop, and funk

– Here’s how to make the Korean-Southern ribs a la Heirloom Market BBQ

– Eater Austin spends a day with John Lewis of la Barbecue (via)

– Short interview on barbecue and grilling tips with Hugh Mangum of Mighty Quinn’s BBQ (via)

– The NC Barbecue Trail is in good company on this list of other trails worth visiting which include cheese, bourbon, and beer

– The NC BBQ Association is looking for judges for the Q City Charlotte Championship in October:

– Slaw is the most distinctive food in North Carolina, according to this infographic:

What you’re looking at isn’t the most popular food by state. It’s the food that most distinguishes them from the rest of the pack.

From Co.Design