Linkdown: 11/2/22 – The Call Back Later, Anthony Bourdain Edition

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Monk: Two decades ago, Anthony Bourdain and his production team reached out to Ed Mitchell at The Pit in Raleigh to talk about getting on season 2 of his show “A Cook’s Tour.” The only issue was that it was in the middle of a lunch rush. So, Ed Mitchell being a man of the people, he told him to call back because he was busy.

Forbes contributor Leslie Kelly recently caught up with Ed Mitchell and his son Ryan in light of his recent induction into the American Royal Barbecue Hall of Fame earlier this year. In addition to his True Made brand of barbecue sauces, he’s got a book coming in 2023 along with (hopefully) his much-delayed brick and mortar barbecue restaurant in Raleigh, The Preserve BBQ.

Native News

Shepard Barbecue will be on this Friday’s episode of Diner, Drive-In’s, and Dives airing at 9pm on Food Network

More on Phar Mill Brewing & BBQ’s expansion into Concord

Philly Bite Magazine (huh?) weighs in on NC barbecue with a half decent list

Non-Native News

John Tanner’s been making the rounds again, this time in the heartland of the country.

First up, he meets up with BBQ Tourist (and friend of the blog) Ryan Cooper at Porky Butts in Omaha, Nebraska for a platter of some Kansas City barbecue

…he hits up the Boxer Q food truck in Topeka, Kansas for a pork sandwich after a 10k walk

…he visits Chef J BBQ in Kansas City, Missouri for some wonderful by recommendation of Ryan

…back in Maryland, he enjoys Chicago-style rib tips and ribs at Uncle D’s Grill

…finally, he tries out Due South BBQ in Christianburg, Virginia for a pork sammie and the ever-rare side of hushpuppies (in Virginia, at least)

Friday Find: Raleigh Magazine Spills the Sauce on the BBQ Scene

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Monk: Gina Stephens and Melissa Howsam of Raleigh Magazine take stock of the current Raleigh barbecue scene and heap praise on Durham’s Lawrence Barbecue and Jake Wood. They also discuss an epic barbecue road trip documented by the magazine and end the episode with a speed round.

Description: 2020 was supposed to be the year of BBQ in Raleigh—but, pandemic. 2021 brought supply chain issues, building and permitting delays, etc. Finally, in 2022, we are going hog wild as we are likely to see more cue shack openings than any year in recent history. Pig out with Publisher Gina Stephens and Editor-in-Chief Melissa Howsam as they chat what’s cookin’ (think: the long-anticipated The Preserve BBQ by LM Restaurants), a bingeworthy BBQ road trip and BBQ wars (tomato? vinegar?!).

Linkdown: 3/10/21

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This week marks the one year anniversary of the lockdown due to COVID-19. However, with the light at the end of the tunnel seemingly in sight (don’t let up now, though!), it’s fun to start thinking about all the things we used to take for granted that we will once again soon be able to do. Things like concerts, having a beer at the bar, lazily perusing the used section at a record store, and perhaps most pertinent, having huge parties centered around smoking and/or grilling.

In this article from Munchies, the author fantasizes about days to come and gives recommendations for smoking and grilling accessories to stock up in advance. He gets a quote from Daniel Vaughn of Texas Monthly (whom he mistakenly refers to as David) about how he plans to smoke a whole hog on cinderblocks in his backyard once its safe to do so and I couldn’t be more in. I have been itching to do it again after my first successful attempt Father’s Day 2019 and I’m now officially in planning mode for that to-be-determined day.

So let it be known: whole hog party at the Monk residence this Fall. Mark it down.

Native News

More coverage of The Preserve’s delivery service which began last Friday

Though it looks like they have a few kinks to work out; as I wrote last week, let’s hope they do

Dank Burrito owner Chef Clarke Merrell has opened Social Q Smokehouse in Morehead City, a restaurant “years in the making”

Sweet Lew’s Barbeque and Midwood Smokehouse make the Eater list for Charlotte

Non-Native News

*Raises hand*

More coverage of Rodney Scott’s and Adrian Miller’s upcoming books

The BBQ Review visits Rodney Scott’s BBQ in Charleston

And now, for dessert

Did someone say “drive thru banana pudding?”

Linkdown: 3/3/21

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Ed Mitchell is back in the barbecue game as of this Friday, albeit not quite in the way that we’ve been waiting more than a year for. With the opening date of The Preserve up in the air, Ed and team have opted to open a “delivery only ghost kitchen” (previously referred to as a “pop up”) starting this Friday, March 5. Which is, of course, over a month after their original date to open this part of their business on January 22.

Let’s hope this goes smoothly because in a since-deleted reply The Preserve’s official Facebook account stated that they were not going to open until next year “after things cooled down” (I’m paraphrasing here). If that’s the case, then that is the latest setback in a series of setbacks for Mitchell whose original Raleigh restaurant in the Brier Creek area never came to fruition in the years since his Durham restaurant shuttered in 2015. I am rooting that their delivery business goes well, but would feel a lot better if they were still charging forward with opening a restaurant this year. Nevertheless, I hope Raleigh folks will support The Preserve in earnest starting this weekend.

Native News

Buxton Hall makes Eater Carolina’s list of best restaurants in Asheville

ICYMI

Non-Native News

J.C. Reid on barbecue-adjacent stews (paywall)

La Barbecue has collaborated with Zilker Brewing Co for a pilsner perfect for pairing with smoked meats

AGL’s Craft Meats is hoping to be the first to use traditional open-air smokers in LA County

Orlando Magazine has a feature on barbecue in their March 2021 issue