Linkdown: 8/16/17

– Way to go, Ace Biscuit & Barbecue: owner Brian Ashworth kicks Nazis out of his restaurant in Charlottesville

Jamie Foxx made a stop at Stamey’s last week while in town for a Global Entrepreneurs convention at the Greensboro Coliseum across the street

– Carrboro’s got a new upscale yuppie-que joint called CrossTies Barbecue, which is housed in a vintage refurbished railroad car

– As we North Carolinians have known for centuries, barbecue needs acid not sugar

– Tasting Table: American Barbecue Is the Next Big International Food Trend

– Aaron Franklin has no plans to ever open a second location; there just aren’t enough cows

It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”

– Eater Nashville has a preview of Pat Martin’s new fast food burger and barbecue restaurant, Hugh Baby’s BBQ and Burger Shop opening in late August

– Marie takes over for Grant on their visit to some old favorite joints in Athens, GA

– The “metro Greenville, NC” area (LOL) get’s a shoutout in SI’s Andy Staples and his “America’s Best College Town Meals” column; there are also a few other barbecue spots highlighted for other college towns

If you want to really do it right, spoon some of that pork between two pieces of cornbread. The bread lives somewhere between loaf and cake, and a bite that mixes that bread, that pork and those delectable cracklins is about as close to heaven as we can get here on Earth.

Linkdown: 7/19/17

– From Joe Haynes, the author who brought us Virginia Barbecue, comes Brunswick Stew: A Virginia Tradition out in October:

– Grant finds some decent cue but some great fries at Love That BBQ in Knoxville

– Elliott Moss’s favorite spots for hash in his home state of SC

– The supposed golden age of Texas barbecue means “waiting is the price you pay for transcendence”

– In search of great barbecue at last weekend’s Windy City Smokeout

– Aaron Franklin with tips to improve your backyard smoker in Esquire

– Stubb’s (the restaurant) will be changing names after settling a lawsuit with Stubb’s (the sauce)

– From the G&G archives

Linkdown: 7/12/17

– The Indy Week: A North Carolina Barbecue Camp Misses the Point About America’s Most Politicized Food

– The latest in the Good Eatin’ series: Southern Smoke BBQ in Garland is open only twice a week and is the rare NC barbecue joint where you will wait in line

– Marie, Let’s Eat! visits three independently-owned locations of the Choo Choo Bar-B-Que chain around Chattanooga, with varying results

– The folks behind The Great NC BBQ Map are back at it again

Timber Creek Mulch in Sherrills Ford sells high quality wood lump charcoal across the country

“It’s a higher use for this wood – whether it’s being used for charcoal or firewood,” he said. “You can take something that’s in one state and transform it into something else with just a little bit of labor. It’s a useful product – the firewood keeps someone warm and makes them happy. That’s the key component – when you do something like art or charcoal that people are making good food with or even firewood that they’re heating their house with or burning in a fire pit outside – you can look at it and think somebody is enjoying that. I like that – I like making people happy.”

– An Atlanta-based private equity group is purchasing Jim ‘N Nick’s and its 37 restaurants in the southeast

– Has GQ never been to Hometown BBQ?

Photo Gallery: The Best Barbecue in 2017 So Far

Bar-B-Q King – Lincolnton, NC (review)

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The Smoke Pit – Salisbury, NC (review)

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Jon G’s BBQ – Monroe, NC (review)

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Central BBQ – Memphis, TN (review)

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B’s Cracklin’ Barbeque – Atlanta, GA (review)

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Heirloom Market Bar-B-Que – Atlanta, GA (review)

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DAS BBQ – Atlanta, GA (review)

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Lewis Barbecue – Charleston, SC (review)

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Rodney Scott’s BBQ – Charleston, SC (review)

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Swig & Swine – Summerville, SC (review)

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Linkdown: 6/28/17

– A writer for the Virginian-Pilot tools around Greenville, NC and eats barbecue for breakfast, lunch, and dinner

– The legacy of Maurice Bessinger will live on the site of a former Piggie Park location despite a new owner’s wishes, specifically because Bessinger meant for it to

Unfortunately for Daras, he doesn’t own the flagpole-sized plot, though, because Bessinger sold the flag pole and the land it’s sitting on to a Confederate veterans’ group, precisely so he could ensure it would never be taken down.

– Sean Evans of First We Feasts Hot Ones, tries all of the barbecue at the Big Apple Barbecue Block Party

– Food & Wine on the culinary fusion happening in Texas barbecue

– The latest barbecue stops for Marie, Let’s Eat! are both in Chattanooga: Big Jeff Barbecue and Moe’s Original Bar-B-Que

The runners up to the Texas Magazine Top 50 BBQ list

– Relevant:

Linkdown: 6/14/17

– The latest in the News & Observer Good Eatin’ series is a look at B’s Barbecue in Greenville

At some point in the late ’80s, the road on the side of the restaurant took on its name, but spelled “B’s Barbeque Road” with a “q.” To little surprise, the sign has gone missing several times. B’s Barbeque Road is the first left turn when coming into Greenville from the west on U.S. 264.

– City Barbeque opens its University location June 19 with a grand opening party on June 24

– The NC Blueberry Festival BBQ Cookoff, part of the Whole Hog Barbecue Series, is this weekend in Burgaw

– Bacon-wrapped bacon:

– Marie, Let’s Eat! finds some decent barbecue in Chattanooga in Big Jeff Barbeque

– Zagat’s and The Huffington Post has 12 pitmasters you need to know as part of their BBQ Nation microsite

– The Chicago Tribune is updating daily in June for 30 days of Chicago barbecue

– Robert Moss will be part of a hash panel in Greenwood, SC on July 7

The making of kettle-cooked hash is a culinary tradition unique to the Palmetto State, according to food and drink writer and culinary historian, Robert F. Moss.

“It’s something you can only get in South Carolina,” Moss said. “It’s one of the great barbecue stews. It’s sort of like a really delicious, thick, slow-simmered meat gravy.

“It really developed in South Carolina as part of fall hog-killing time, as a way to use up all the pieces and parts of the hog,” Moss added.

– SC is home to 4 different barbecue sauces: here’s recipes for each

– Happy belated Bojangles Day, you guys!

Linkdown: 5/31/17

– Helen’s Bar-B-Q makes a big impression on Marie, Let’s Eat!

– They also quite liked Papa KayJoe’s BBQ in Centerville, TN though they are currently operating with a different smoker due to a fire

– National Geographic’s list of best barbecue in America runs through a few options in several barbecue locales

– From 2013, Relish Magazine has their own list of the 10 best barbecue restaurant that was clearly tweeted out for Memorial Day

– Honorable mentions for the TMBBQ Top 50 inclues the meats, desserts, and atmosphere that didn’t quite make the list

– Jim N’ Nick’s has opened in Mount Pleasant

– Sauceman’s has expanded both its building and its hours and Charlotte Agenda has the details on that as well as their grand reopening this Friday that will feature two whole hogs

– While the NCAA investigation of UNC reaches its 7th year, there’s at least this:

Linkdown: 5/17/17

Happy belated National Barbecue Day!

– Jim Shahin steps back and looks ahead to the future of barbecue not just in NC but in other barbecue capitals across the country

One weekend last October, some of the nation’s top young pitmasters gathered on a pig farm just outside Durham, N.C., to participate in an event called the N.C. Barbecue Revival.

On undulating farmland, the cooks, veiled in wood smoke, tended their creations while Duroc and Berkshire pigs trundled freely in the surrounding woods. Without setting out to, these pitmasters — they’re all in their 30s and opened their places in just the past few years — were making a statement: that the next generation of barbecue has arrived.

– Aaron Franklin in Bloomberg (huh?): Eight Things You’re Doing Wrong When You Go Out for Barbecue

– The story of how Heirloom Market Bar-B-Que came to be

– Grant continues his Memphis barbecue trip at Pollard’s Bar-B-Q and ended up digging the side of barbecue spaghetti

– Kosher barbecue festivals are starting to pop up in cities in the south like Memphis, Atlanta, and Charlotte

– Tickets are now available for a Lenny Boy Brewing and Midwood Smokehouse beer and barbecue dinner

Join Lenny Boy Brewing’s Owner and Founder, Townes Mozer, and Midwood Smokehouse Pitmasters in a three course beer pairing event. Sip on Lenny Boy’s famouse Citraphilia IPA, Burndown Brown English Style Brown Ale, and a small batch suprise created special for this evening while enjoying a three course slow smoked menu coming soon.

– How a small town north of Fort Worth, TX became a barbecue destination

– Daniel Vaughn screencapped the barbecue scenes from Master of None season 2

– Cheerwine’s 100th birthday celebration is this Saturday in Salisbury and includes a barbecue competition; more details here:

Linkdown: 4/19/17

READ THIS NOW: This doozy of an article in this week’s New Yorker from James Beard-nominated writer Lauren Collins explores America’s most political food; it was based on a Charlotte Observer article from the awesome Kathleen Purvis on Maurice’s Piggy Park from last December

In 1964, Maurice Bessinger was the president of the National Association for the Preservation of White People. On August 12th of that year, Anne Newman and a friend drove to the West Columbia Piggie Park. They stopped outside the lot for curbside service. A waitress emerged and, seeing that they were black, returned to the building without speaking to them. Then a man with a pad approached the car but refused to take their order, even though white customers were being served. In Newman v. Piggie Park Enterprises, Inc., the district court asserted that “the fact that Piggie Park at all six of its eating places denies full and equal service to Negroes because of their race is uncontested and completely established by evidence,” but it concluded that the restaurants, because they were principally drive-ins, weren’t subject to the public-accommodation provision of the Civil Rights Act. When a higher court reversed the ruling, Bessinger appealed to the Supreme Court, claiming that being forced to serve black people violated his religious principles. He lost, in a unanimous decision.

– The Atlanta Journal Constitution reviews Texas-style Das BBQ; our review to come in a couple of weeks

– A sneak peek at the Juan Luis menu from John Lewis; the Tex-Mex spinoff will open in downtown Charleston later this spring

– A McRib-style sandwich made with actual smoked rib meat

– Grant tries some decent chopped beef at Hwy 58 BBQ in Ooltewah, TN

– Eater: 17 Essential Dallas-Fort Worth Barbecue Destinations

– Chef Vivian Howard’s favorite barbecue restaurants include B’s Barbecue and Skylight Inn

– Confirmation that Chef Jim Noble’s barbecue restaurant has gone mobile

– Fuller’s Old Fashioned Barbecue has reopened in Fayetteville after the original Lumberton location closed due to damage from Hurricane Matthew

– EDIA Maps is selling a NC BBQ and Beer Map combo pack

 

Linkdown: 4/12/17

– Robert Moss on “The Tyranny of Texas Barbecue”

– …and TMBBQ with the retort; claims that Moss is “jealous of neighbor’s popularity”

– The 15 pitmasters for the Big Apple Barbecue Block Party have been announced; Sam Jones and Rodney Scott represent the Carolinas

– Cuegrass ’17 takes over Davie Street in front of the Pit this Saturday for a day of barbecue, beer, and bluegrass

– Henry’s Smokehouse and the Greenville BBQ Trail Tour are in this Charlotte Five article on what to do in the SC town about 1hr 40 minutes away from Charlotte

– BBQ Hub also has a Charleston barbecue tour for the burgeoning barbecue capital

– Marie, Let’s Eat! is pleasantly surprised by some barbecue in Pigeon Forge from Bennett’s Pit Bar-B-Que

– The Smoking Ho went to the Houston BBQ Festival last weekend and took some great photos

– Wayne Mueller BBQ is eyeing a Houston-area location for expansion

– Don’t forget about the fried chicken