Linkdown: 1/20/21

Featured

Lewis Donald’s goal for Sweet Lew’s BBQ has always been more than just crafting great barbecue. He is wanting to give back to the community, whether that’s hiring workers from the Belmont neighborhood where his restaurant is located, hosting back-to-school carnivals with free haircuts at the restaurant, and now hiring a barbecue apprentice from the local culinary school at Central Piedmont Community College. Watch the video at the link below to learn more about Keywon and how he was introduced to Lewis. I’m looking forward to seeing big things from Keywon in the future.

Native News

While the Ed Mitchell’s The Preserve restaurant is still delayed, starting this Friday they will be offering a takeout/pickup service running out of the Carolina Ale House off Falls of Neuse

Non-Native News

Steven Raichlen of Barbecue Bible links to his piece from last summer on the contributions of Black pitmasters to the world of barbecue

Evan LeRoy of LeRoy & Lewis reflects on questions you should ask yourself before you open a food truck

The story behind Estrada’s Texas Barbeque

Ruthie’s All Day is a True ‘Cue certified joint in Arlington that John Tanner recently tried for brunch but vows to return for a regular visit

Burnt BBQ & Tacos in Plano is the latest example of a pivot to barbecue

One more tribute to Mike Mills

Linkdown: 12/15/20

Featured

In his latest issue of The Cue Sheet, Robert Moss examines the ten best college cities or towns to attend according to nearby barbecue options. While my alma mater NC State is mentioned as a future possibility once the planned restaurants like Sam Jones BBQ, Wyatt’s Barbecue, and Longleaf Swine open their doors in 2021 (not to mention Prime BBQ in Knightdale that opened this year and the upcoming Ed Mitchell’s The Preserve), several NC towns make the list. Not on the list either is Chapel Hill, primarily due to the loss of Allen & Son last year.

East Carolina University in Greenville has B’s Barbecue, Sam Jones Barbecue and the two Ayden joints nearby (Skylight and Bum’s) and comes in at #9. Surprisingly, Catawba College in Salisbury, NC makes the list just ahead of Greenville due to a couple of joints in town (College Barbecue and Richard’s) plus its proximity to Lexington and its myriad options for barbecue.

That’s it for NC on this list but both Columbia and Charleston appear further down from our neighbors to the south. I won’t spoil the rest of the list, but if you think hard enough you can probably guess which university and city takes the #1 spot on the list.

Native News

The Great NC BBQ Map poster is 50% off through today

The Pinehurst Barbecue Festival is planned for September 3-5, 2021

The Bar-B-Q King is one of many COVID-friendly food options in Charlotte for walk-up or drive-thru (or in this case, drive-in)

In NC, barbecue sauce makes a great gift writes Spectrum News

OooWee BBQ has smoked meat by the pound available in take-and-bake meals

Primal BBQ is set to open in Wilmington later this month and will serve a little bit of everything

Longleaf Swine is one barbecue restaurant offering to-go meals in Raleigh

Wish I could attend this socially-distanced pig pickin’ in Durham this weekend

Chicken bog long sleeve tees from Buxton Hall released just in time for last minute Christmas shopping

Non-Native News

In perhaps the least surprising news of the week, Tim Carman found better options than the McRib in DC

Even though Pat Mahomes went to college in Texas, he prefers Kansas City barbecue

This smothered tater tots collaboration between Fox Bros Bar-B-Q and Nina and Rafi looks amazing

An American pitmaster living in Hong Kong names the US barbecue restaurants he dreams of going back to some day, including Rodney Scott’s BBQ, Cozy Corner, Franklin Barbecue, and Valentina’s Tex Mex BBQ

Pork n’ Pine Santa delivers pulled pork sammies in Baltimore

Linkdown: 12/2/20

Featured

Jordan Jackson, formerly of Bodacious Bar-B-Q in Longview, has resurfaced at Franklin Barbecue after a stint in rehab. Shortly after Bodacious Bar-B-Q was named the #4 barbecue restaurant in the last Texas Monthly top 50 list from 2017, Jackson disappeared and left both the restaurant and his protégé Bryan Bingham behind in reasons related to drugs and alcohol. This is a wonderfully reported story from Daniel Vaughn on the restaurant and people he left behind in Longview. Well worth your time.

Native News

Jon G’s gets a nice write up from AndrewLoves_

Charlotte Agenda has a local Charlotte gift guide, including barbecue rub from Midwood Smokehouse

A couple of barbecue-related items make WRAL Out and About’s NC foodie gift guide

Happy 4th Anniversary to the NC F&B Podcast who has interviewed lots of great NC barbecue personalities

Non-Native News

Chipotle gets in on the brisket trend

John Tanner’s Barbecue Blog gets in on the recent Georgia barbecue action

More Georgia barbecue

House Park Bar-B-Que was damaged by a fire early Tuesday morning but hopes to rebuild

Everything bagel chicken wings? Everything bagel chicken wings.

Colder temps call for chicken mull

Thanks for the shout out, Dan Williams! He cited our site in an interview on the Lang BBQ Smokers Blog.

DW: There are some millennials like me that seem to really care about these things, including some chefs opening bbq restaurants that care about continuing a regional bbq tradition, like Buxton Hall in Asheville. Organizations like the Southern Foodways Alliance are also trying to document what’s important about bbq in all of these various regions and profiling the key restaurant players in those places in the south. One of my favorite blogs, BarbecueBros.co, is run by some young guys who are just friends and like to write about regional bbq traditions and restaurants, particularly in the Carolinas which, in my view, is where we should start when talking about pork bbq.

Friday Find: “Why Texans Call This The Best BBQ Spot In Dallas”

Monk: If this pandemic ever comes to an end, I would love to make it to Cattleack BBQ in Dallas. For now, I will dream.

Description: Ranked best barbecue by D Magazine in 2018, the meat cutters at Cattleack serve beef ribs, brisket, and pork ribs to lines of people waiting to eat at the backyard-themed restaurant. What started off as a hobby for owners Todd and Misty David, Cattleack BBQ has now become a popular lunch spot able to seat hundreds of people.

Despite its popularity, it remains open for lunch only twice a week on Thursdays, Fridays, and the first Saturday of each month. We visited the popular BBQ joint to check out the seven smokers on their property, try our hand at slicing brisket, and serve customers alongside the owners.

For more, visit: http://www.cattleackbbq.com/