Linkdown: 10/17/18

– A piece on Sam Jones helping out in the aftermath of Hurricane Florence

“Everybody can do some good, not just for hurricane relief but in general. You don’t have to be a cook. You ain’t got to be a millionaire or an orator. … Everybody possesses some type of talent or skill. There is something you can do.”

– The Smoking Ho has some photos from the Woodlands BBQ Festival, where some of Houston’s best barbecue restaurants showed out

– Dallas News staff writer Ben Baby provides an uninformed answer about Texas vs Carolina barbecue in this mailbag column

A: As much as I like the Carolinas and the people it produces (like KAGS-TV’s Matt Trent), this isn’t even up for debate.

Carolina barbecue is essentially all about pulled pork and the sauces. Both are enjoyable. But both of those items exist in Texas.

I’m not going to pretend like I’m a barbecue expert, but I know very few places do brisket as well as us. And there’s nothing like ripping apart marbled, fatty brisket and enjoying it with your meal (if you have some homemade tortillas for the brisket like at 2M Smokehouse in San Antonio, it’s a game-changer).

I like Bojangles a lot. I’m sure Cook Out is fine. But when it comes to food from the Carolinas, I draw the line at barbecue.

– Midwood Smokehouse has the best crinkle cut fries in Charlotte, according to Charlotte Agenda

– From last week’s photo, here’s the story behind what Bill Murray actually ate and drank from Midwood Smokehouse

– Hoodline’s list of five best barbecue restaurants in Charlotte is based on Yelp data and contains a korean BBQ restaurant (Let’s Meat) and the just average McKoy’s Smokehouse

– Jim Shahin’s latest is on New Orleans barbecue

– The Eastern Carolina BBQ Throwdown took place this past weekend in Rocky Mount

– This viral marquee sign at Little Pigs in Asheville is fake news

– Here’s what to expect at The Barbecue Festival later this month

– Say what now?

Friday Find: Tales From the Pits recaps their #HogTripping roadtrip

The Tales from the Pits crew and The Smoking Ho recap their epic #HogTripping roadtrip from Texas through the Carolinas and back that took place earlier this month. I even get a brief mention at around the 49:45 mark, from when I was able to briefly meet up with them at Lewis Barbecue the Saturday of Labor Day.

Linkdown: 9/19/18

– Operation BBQ Relief has made its way to Wilmington and Fayetteville in the aftermath of Florence

– Sounds alright to me!

– The Takeout stumbles upon the fabled “short, fast-moving line at Franklin Barbecue phenomenon

– Midwood Smokehouse is a Charlotte restaurant that has expanded to the ‘burbs

– Chef Ford Fry picks three barbecue restaurants in Atlanta – Fox Bros BBQ, Das BBQ, and Community Q

– Catch replays of the first show of “TrueSouth” from John T. Edge and Wright Thompson all this week on SEC Network

– TrueSouth even brought up Rodney Scott last week to Bristol to treat ESPN to a pig pickin tailgate

 

Friday Find: Eating Through Austin’s Hot Luck Festival

The Hot Luck Festival was started by Aaron Franklin, Mike Thelin (co-founder of Feast Portland), and James Moody (owner of Austin’s Mohawk), and this year’s edition took place in Austin over Memorial Day Weekend. Farideh Sedeghin of America’s Test Kitchen gives you the lowdown in this video.

Join MUNCHIES Test Kitchen Director Farideh Sadeghin as she eats her way through Austin, Texas’ Hotluck music and food festival. This casual event is a hodgepodge of everything locals and visitors alike love about the city—good music, fun people, and the best barbeque known to man.

Linkdown: 8/29/18

– Brett Martin (for GQ) on how Houston got cool

– According to this article (which is about a new Jim Noble fried chicken concept), Noble Smoke is now being targeted to open in March 2019

– You can now vote for the best barbecue joints by state in Southern Living’s “South’s Best 2019” poll

– Texas Monthly on the Barbecue Nation exhibit in Atlanta

– According to this list, The Pit is one of Raleigh’s best soul food restaurants

– Yea…I’m gonna need to try this out soon on my own Weber

– A comparison of the two out-of-state whole hog joints coming to Birmingham in the coming months – Martin’s Bar-B-Que Joint and Rodney Scott’s BBQ

– Your move, Texas Pete:

Linkdown: 8/22/18

– This all sounds very promising; can’t wait to try Sweet Lew’s sometime soon

– Red Bridges has set up their mobile stand, Little Red’s, at the American Legion World Series

– A former fish camp in Gastonia is turning its focus to barbecue after a change in ownership and a new name – Ray Nathan’s Barbecue

– Does the Texas barbecue taxonomy need updating?

– BBQ at The Catering Kitchen is seemingly becoming a must-stop spot in the Atlanta-area (Cumming, to be exact)

– Also in Atlanta, B’s Cracklin’ BBQ will now be available at Atlanta Hawks games at Phillips Arena this season

– Scotty McCreery is looking forward to eating some eastern NC barbecue on his way to headlining the Watermelon Festival in Winterville this weekend

– ICYMI:

– The rapidly franchising Mighty Quinn’s may be opening a Washington, DC location soon

– In other barbecue franchising news, Rodney Scott’s has announced the location for the forthcoming Birmingham store; after the build of a cinder block pit and some minor interior work it could open as early as late October

– The hashtag says it all

Linkdown: 8/8/18

– Sadly, the NC Historic Barbecue Trail joint Jack Cobb BBQ and Son in Farmville is closing on August 18

– All aboard the barbecue train!

Fans can hop on the BBQ express for less than $100 a person and travel through spectacular mountain views. Passengers onboard will get their own basket of Southern-style barbeque goodness with hand-pulled pork slider, a couple pork ribs, and chicken drumstick accompanied by baked beans and house-made coleslaw.

And, of course, no respectable Southern barbeque would forget to warm up some apple cobbler for dessert.

– Both Speedy and Monk are quoted throughout this article from Million Mile Secrets on Best BBQ in USA: 25 Joints You Can’t Miss

– James Beard-award winning writer Adrian Miller is writing a book on black-owned barbecue joints and has started his research

– You can walk in or fly in to Stanton’s Barbeque in Bennettsville, SC near the NC/SC border

– A short review of Prosser’s Bar-B-Que, a restaurant with a barbecue and seafood buffet in Murrells Inlet (near Myrtle Beach)

– Mighty Quinn’s, who has expanded to 15 locations across the world, has launched a franchising program in aims of becoming the “Chipotle of barbecue”

– Good to know if you are making this drive:

– Aka “the dream”

– Speaking of Texas barbecue, if actor Ike Barinholtz didn’t know about Barbecue Twitter before, he sure does now (click on tweet to read the literally hundreds of replies)

Linkdown: 8/1/18

– House of Swank in Raleigh designed an iconic NC barbecue t-shirt but has recently learned that the design has been ripped off by Tervis tumblers that are being sold at some Bed, Bath, and Beyonds

– Has Lockhart lost some of its luster?

– Savor Virginia has a Richmond barbecue tour

– No, of course Franklin Barbecue is not closing

– Aaron Franklin does, however, have a new cookbook in the works that isn’t about barbecue but is sticking with beef

– The Y’All Sauce Co. out of Winston-Salem is a new line of barbecue sauces inspired by Tennessee, Kentucky, and Mississippi; sauces from North Carolina, South Carolina, and Louisiana are in development

– Steve Raichlen remembers Jonathan Gold

– What are your thoughts on the term “pitmaster?”

– Nice find by Twitter user @MatthewTessnear

Linkdown: 7/11/18

– Adrian Miller, James Beard Award Winner: It’s time to diversity the BBQ Hall of Fame

Of the 27 inductees chosen thus far, only one African American is in the Hall. This is an absurdity that needs to be rectified given the significant contributions that African Americans have made to American barbecue culture.

– What’s the best beer pairing for barbecue? 12 pitmasters weigh in, including Sam Jones

– No surprise here

– Heirloom Market BBQ, B’s Cracklin’ Barbeque, and Fox Bros BBQ continue to be on Eater Atlanta’s refreshed 38 essential restaurants

– Midwood Smokehouse Park Road and Unknown Brewing have collaborated on a smoked malt Helles beer called Heaven and Helles and are debuting it this Saturday at their Hop, Chop, and Sauce It party

– TMBBQ’s best pitmaster pit stops in Texas

– Conyers also earned a PhD in 09 from Duke

– City Limits Q in Columbia (who I still really need to try) is serving smashburgers this Friday at Craft and Draft

– Jon G’s Barbecue will be at the Union County Farmer’s Market in Monroe this Saturday at 10:30

– Not sure if there will be any left at the time of posting, but here’s your PSA

Pecan Lodge – Dallas, TX (Speedy’s Take)

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Name
: Pecan Lodge
Date: 7/21/18
Address: 2702 Main St, Dallas, TX 75226
Order: The Trough (1 beef rib, 1lb of pork ribs, 1lb brisket, 1/2 lb of pulled pork & 3 sausage links), ½ pound burnt ends, fried okra, collard greens (link to menu)
Price: $120-ish (for 3)

Speedy: On a recent work trip to Dallas, I experienced Divine Intervention. In town for only two days with full calendars both days, I was resigned to having to miss Pecan Lodge once again, and based on Rudy’s review, it’s a joint not to miss. I must have done something right over the past week, because a cancelled meeting left me a block of time between 10 and 2, enough time to head to Deep Ellum to try the ‘cue. I brought two co-workers in tow, which turned out to be a great decision.

Monk: The barbecue gods certainly work in mysterious ways…

Speedy: We arrived right at 11, which is right when Pecan Lodge opens. The line was already out the door, which is when coming with friends comes in handy. We went straight to the bulk order counter (minimum 5 pounds), which had no line (hence the great decision to bring back-ups), and we were on our way.

Our number was called after a short wait, and it was time to dig in. Obviously, we had more food than the three of us could eat, and everything looked and smelled incredible. I have a hard time knowing where to begin with this meal, so let’s just jump right in.

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The brisket was heavenly. Rich, flavorful, moist, peppery, and perfectly cooked. It is easily in the top 4 briskets I’ve ever had, joining La Barbecue, Franklin, and Killen’s, and frankly, nothing else even comes close. The brisket seemed to melt in your mouth.

Personally, my other top meat was the beef rib. It was incredibly tender, had an amazing bark, and pulled, but didn’t fall, right off the bone. Honestly, I’d take these two cuts of beef over even the finest steaks. Beef like this just doesn’t come around often.

The other beef dish we had was the burnt ends, which was a special of the day. My two co-workers rated this as their favorite meat, and I agree it was very good, but I thought it could have been slightly more tender and could have used a little heat on the sauce. This is nit-picking to the extreme, but it was a tier below the brisket and beef rib for me.

The pork was also a pleasant surprise. I have had very hit or miss experiences with pork in Texas, but you could have told me the Pecan Lodge pork was from Tennessee or North Carolina and I would have believed you and demanded to know where from. It was tender and had nice bark, and overall was really great.

Monk: Funny you should mention that. I recalled hearing at one point at there was a connection between Pecan Lodge and NC and lo and behold, Justin and Diane Fourton (the couple behind Pecan Lodge) both used to live in Charlotte and met at Selwyn Pub in 2000. So while they both are originally from Texas, they may have gotten some pork knowledge through osmosis during their time in NC.

Speedy: On Rudy’s trip to Pecan Lodge, he raved about the ribs. This was my least favorite meat by a wide margin. The ribs were still good, but I felt like they could have been a little meatier and the outside got a little charred to me. I’m not sure if it was just a sub-standard batch, but the ribs were forgettable, especially when compared to the rest of the meal.

Rudy: Maybe you got a bad batch or I got an overly great batch. You may have also had the benefit of having several different meat to compare it to, and I only had the brisket. I’m sorry that I missed out on the beef rib.

Speedy: Generally, I don’t pay too much attention to the sides when I have five pounds of barbecue in front of me, but it was a different story here. The fried okra was really, really good. Perfectly seasoned and fried. The collards were also amazing and very unique. While I’m used to having bacon bits or pieces or pulled pork (or at least chicken stock) in the collards, these were very sweet – my guess is brown sugar. The collards are not to be missed.

The next paragraph is going to be a little hard to write. As a North Carolinian, I will go to my grave saying that Lexington barbecue is the best single food item that one can eat and that it was bestowed upon man by God himself. All that said, the top four all around barbecue meals of my life all happened in Texas, and this was in that group. It’s just that good. If you get a chance to visit Pecan Lodge – just do it.

Monk: Who in the? What in the? How in the?

Rudy: I have always said that the ceiling on Texas barbecue is higher but so is the floor.  When it is done well, it is great, but it can also be done poorly. North Carolina barbecue is more consistent. I agree that Pecan Lodge is a must visit and if you have to order from the bulk window to avoid the lines, you will never be disappointed.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 5 hogs
Beef rib – 5 hogs
Burnt Ends – 4.5 hogs
Pork – 4 hogs
Ribs – 3.5 hogs
Sides – 4.5 hogs
Overall – 5 hogs
Pecan Lodge Menu, Reviews, Photos, Location and Info - Zomato