Linkdown: 9/9/20

Featured

Food & Wine Magazine released a huge barbecue blitz last week just in time for Labor Day

From writer Caroline Schnapp reflecting on her childhood in Durham at local institution Bullock’s Bar-B-Q to an unassuming barbecue joint in Alabama between a race track and a Bass Pro Shop

…to tips and recipes for the home smoker from the different types of sauces

…what spices to use to make a rub

…to which cuts of meat to smoke. Plus a whole lot more in the original link.

Native News

Raleigh Magazine has the latest on the still-about-to-be-booming Raleigh barbecue scene; the article notes that Ed Mitchell’s new venture The Preserve hopes to finish its kitchen soon for takeout and that Friendship Barbecue is not moving forward

Sam Jones BBQ’s Raleigh location is on track for a November opening

The Gaston Gazette profiles the Webb family of Red Brides Barbecue Lodge in addition to two other non-barbecue families in the area

Behind The Redneck BBQ Lab in Johnston County is a brother/sister duo with some serious competition barbecue pedigree

The last chance to claim your #SummerofCue t-shirt is today by 3pm

Non-Native News

Fresh off the release of Chef’s Table: BBQ, Rodney Scott’s got a book coming out next year titled “Rodney Scott’s World of BBQ: Every Day Is a Good Day” that is co-written with Lolis Eric Elie; you can pre-order it now (h/t Robert Moss’s The Cue Sheet)

Scott also shares his favorite places to eat in Charleston

The Charleston Post and Courier writes up the SC Midlands barbecue restaurants like Big T Bar-B-Q, True BBQ, and Hite’s BBQ, who were all featured in the Food & Wine 50 states article

RIP Mike Wilson of Saw’s BBQ, who recently passed away unexpectedly; he spent his adult life in the Birmingham area but grew up in Charlotte

Chicago restaurants are also pivoting to barbecue during the pandemic

Birria, a meat stew traditionally made from goat meat, but occasionally made from beef or mutton, is having a moment in San Antonio

I look forward to continuing to follow this story about John T. Edge and how the Southern Foodways Alliance will move forward

How to Order Takeout from Our Favorite NC Barbecue Restaurants (East)

Monk: We featured our favorite Charlotte barbecue restaurants and how to order takeout from them as well as select restaurants from the Piedmont and western part of the state last week. Here in this post we are featuring more notable restaurants from the eastern part of the state, some of which we’ve tried and some of which we still need to get to – at least those that posted updates on Facebook.

Please note: As everything is pretty much a fluid situation these days, please call ahead or check on social media to ensure that the restaurant is open and serving.

Grady’s BBQ (Dudley)
Wednesday to Friday, 10am to 3pm; Saturday, 10am to 4pm Now Closed
Call ahead to order (919) 735-7243

Lawrence Barbecue (Raleigh)
Monday to Saturday, 11am to 7pm
Link to order online or call ahead to place order (919) 596-6923

Longleaf Swine (Raleigh)
Order by Wednesday for Sunday delivery and by Sunday for Wednesday delivery
Link to order online

Picnic (Durham)
Sunday to Saturday, 9am to 8pm
Link to order online

Picnic (Raleigh at the future Wyatt’s Barbecue location)
Varies; check Facebook page
Call ahead the day before to place order: (919) 908-9128

The Redneck BBQ Lab (Benson)
Sunday to Thursday, 11am to 7pm; Friday to Saturday, 11am to 8pm
Link to order online, call ahead to order (919) 938-8334, or pull up and put on hazards on for curbside service (seriously)

Sam Jones BBQ (Winterville)
Monday to Saturday, 11am to 9pm; Sunday, 11am to 3pm
Link to order online

Skylight Inn (Ayden)
Monday to Saturday, 11am to 7pm
Call ahead to order (252) 746-4113

Southern Smoke BBQ (Garland)
Pick ups will be in Clinton, Elizabethtown, and Garland at 5:30
Link to order online, call ahead to order (910) 549-7484, or email Matt Register at matt@southernsmokebbqnc.com

Friday Find: Jerry Stephenson of The Redneck BBQ Lab on the NC F&B Podcast

The NC F&B talks with Jerry Stephenson, who along with his sister Roxane runs The Redneck BBQ Lab in Benson in Johnston County in eastern NC. During the discussion, he discusses how he got started in the restaurant business, his philosophy and approach to barbecue, as well as his appearance on Chopped earlier this year.

Description:

Why go to Johnston County for BBQ? Redneck BBQ is scientific, it’s
for “people who were picked last at dodgeball.”  It doesn’t matter how it’s supposed to taste, what matters is how does it taste? 

Jerry Stephenson isn’t scared of anything, except for maybe his Momma’s opinion of his food, listen into find out if she likes his BBQ.

Also in this episode;

Banana Pudding Cannoli

Ugly Drum Smokers

Redneck Science