Linkdown: 10/5/16

– This year’s Mallard Creek Barbecue will be Thursday, October 27

In 2016, we expect to cook 14,600 pounds of pork barbecue, prepare 2,500 gallons of Brunswick stew, shred 2 tons of Cole slaw, brew 400 gallons of coffee, and entertain close to 20,000 people.  Four drive-thru take out lines will be operated for orders of one sandwich up to EXTRA large group orders.  Orders of 50-plates or more can be quickly accommodated with a call ahead to the take-out stand.

– Fox Bros BBQ is on this Food Republic list of 10 places to eat in Atlanta right now

– Charlotte Agenda checked out Midwood Smokeshack a few weeks back

– Their Raleigh sibling documented last weekend’s Whole Hog Barbecue Championship in photos and words

– The editor of the Winston-Salem Journal writes a love letter to NC barbecue but seemingly doesn’t realize that Lexington-style barbecue contains vinegar

– The Daily Show set up a barbecue food truck in Raleigh named Bone Bros Flamin’ BBQ that discriminated to people by accusing them of being “gay”; it was inspired by HB2

– Charlotte writer D.G. Martin’s book North Carolina’s Roadside Eateries is “a local traveler’s guide to local restaurants, diners, and barbecue joints”

– Martin’s book includes Asheville-area barbecue joints 12 Bones and Luella’s Bar-B-Que, writes the Asheville’s Mountain Express

– Charlotte Magazine goes to Lexington

Linkdown: 10/1/14

– NC barbecue guru Bob Garner has a new book out that *gasp* isn’t completely about barbecue

The 187-page book does mention the state’s signature varieties of smoked meat and sauce, but it also explores other North Carolina food traditions, including fish stew, Ocracoke fig cake, banana pudding, collards and even Moravian chicken pie. The book is part cookbook, part essay collection, part dining guide.

– TMBBQ interview with friend of the blog Barbecue Rankings

– So there’s this:

– BBQ Jew with a short write up on The Great NC BBQ Map

– Q 4 Fun interviews a board member of the NC BBQ Association

What makes you different than the other associations, societies and networks?
We train our judges to recognize and appreciate NC-style BBQ. Teams will be judged on their ability to produce traditional NC-style BBQ. I don’t think other sanctioning bodies concentrate on regional BBQ styles. Furthermore, we not only sanction competitions, but hold cooking classing and are beginning to work on projects that will promote NC BBQ to the general public. We don’t see the other bodies as competitors. We see them as partners and can hopefully jointly sanction some events as with this year’s comp in Washington with the NC Pork Council.

– Arrogant Swine failed their construction inspection, but trudges on anyways; the blog post does have this great photo

– The Whole Hog Barbecue Championship is this weekend

– Diva Q visited Barbecue Bros fave Ed Mitchell’s Que (our 5 hog review) earlier this week