– Our State ruminates on the barbecue sandwich, deconstructed
– In this week’s blog for The Daily South, Robert Moss profiles a NASA scientist by day, and whole hog barbecue pitmaster by night
A career in engineering took Howard Conyers a long way from Paxville: to an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke, and then to Louisiana. “I finished my Ph.D. and took my first job at Stennis,” Conyers says. “I lived in Slidell for a year and then moved to New Orleans.” Somewhere along the way, he started to miss his family’s style of whole hog barbecue. “I realized I had left something back home that is unique and special,” he says.
– Tyson Ho writes about the importance of mentors – barbecue and otherwise – in his latest blog for Serious Eats; he also spills the beans on the origins of the name Arrogant Swine
(If you’re wondering, the name came about when we were trying to find a pig-based url for my website. A whole hog joint needs a pig name, and url squatters had most of them. I tried every color pig.com, every variant spelling of hog, all to no luck. Then one day I walked past a poster for a beer called the “Arrogant Bastard Ale.” I wondered if Arrogant Swine was available, and it was, so that became my name.)
– Smoke Modern Barbeque is a new barbecue restaurant in Huntersville from Charlotte restaurateur Dennis Thompson, who is involved in Firebirds Wood Fire Grill and Bad Daddy’s Burger Bar; it opened on Monday
– …aaaand they already have a second location planned, slated to open in July in Ballantyne
– In more expansion news, Queen City Q is opening a second location in Matthews
– Sad news out of DC, as barbecue legend Mr. P (originally from NC) was taken off of life support earlier this week
– TMBBQ goes deep on best naner pudding in Texas, though I disagree with their assertion on NC naner pudding – its been served cold everywhere I’ve ever been
First, though, let’s talk about what unifies banana pudding in Texas. That’s temperature. If you venture over to North Carolina, it’ll come piping hot and covered in meringue, but in Texas it’s served straight from the fridge.
– JC Reid from the Houston Chronicle talks about the importance of wood and smoke (via TMBBQ)
– In other Texas barbecue news, The Dallas Observer is looking for a barbecue writer
– Smoky Oak Taproom, a Charleston barbecue restaurant with an impressive tap list, to open a location in Florence, SC
– Want to win a $100 gift card to The Pit Durham?