Our State Magazine’s February issue has a big write up on 26 Essential NC Barbecue Joints
Vote once a day between now and February 25
Steve Raichlen’s upcoming book on brisket comes out in April; here’s a book review
Speaking of Texas barbecue, Daniel Vaughn’s list of the best sausage wraps in Texas (aka #roadsausage)
J.C. Reid on the rise of vertical smokers where space is a little more limited
Relevant Instagram tips for some…
More whole hog in Texas; Buck’s BBQ in Houston is doing one on Sunday
Also making its way to Houston is smoked bologna
Midwood Smokehouse’s Roadhouse burger with a patty made of a mix of brisket and chuck lands at #13 on Charlotte Agenda’s best burgers in Charlotte list
Stubbs and Son BBQ in Sanford (no apparent relation to Stubbs BBQ in Austin) makes eastern NC barbecue and has plans to both expand the menu as well as the dining room
Wide Open Country’ list of 18 Texas joints you need to try before you die
A humorous take on the suburban SMOKEBOY dad club
How a Chicago food writer learned to love pimento cheese from the former president of the SC BBQ Association, Lake High
Anyone interested in a t-shirt?
Noble Smoke making progress:
The story behind the Barbecue Wife line of cocktail mixers from Catherine Stiles, the wife of Shane Stiles of Stiles Switch BBQ in Austin
Our State Magazine interviews Chase Webb, third generation pitmaster at Red Bridges Barbecue in Shelby
Meating Street Barbecue closed this past weekend, citing lack of parking in downtown Roswell, GA
Barbecue Center will be featured on “Man Fire Food” on the Cooking Channel tonight at 9pm
From this past summer, Rodney Scott shares some of his secrets:
Interesting turn of events:
From Food Insider’s YouTube channel:
Terry Black’s Barbecue in Austin, Texas is known for serving giant beef ribs that are larger than your face. Each day, the restaurant cooks nearly 130 briskets “low and slow” for hours. In addition to the massive beef ribs, you can get an assortment of side dishes all made by hand.
Matthew Odam, food critic for the Austin Statesman, joins House to talk all things Austin food including his latest best Austin restaurants list, tacos, and of course barbecue. The barbecue starts at around the 29:00 mark and includes talk of the inventive stuff LeRoy & Lewis are doing at their trailer, the barbecue/Mexican hybrid at Valentina’s, and of course, Franklin Barbecue.
Rodney Scott and Dr. Howard Conyers are on Southern Living’s Southerners of the Year 2018
Midwood Barbecue and Seoul Food Meat Co make Charlotte Agenda’s list of Top 50 restaurants in Charlotte:
Missed this a few weeks back, but here is Matthew Odam’s list of best barbecue in Austin
Several barbecue restaurants including Midwood Smokehouse, Sauceman’s, Seoul Food Meat Co, and Peace-N-Hominy Q Shack are represented on this list of best wings in Charlotte
Brunswick stew was the culprit for what made nearly 300 people sick from the Poplar Tent Presbyterian Church BBQ in Concord
Awesome news:
More on Dave Grohl’s barbecue obsession, this time from Maxim
The Smoke Sheet is a new barbecue newsletter worth checking out:
Tex Mex and Barbecue equals crazy delicious:
When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.
PREACH:
– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years
The annual guide is here: These are America’s 38 essential restaurants https://t.co/gEenaJeoQc pic.twitter.com/vz9ifRJoMs
— Eater (@Eater) November 13, 2018
– Whole hog barbecue is making its way to Texas
Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.
In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.
– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend
– A short photo post on B’s Barbecue in Greenville
B’s #BBQ is located at NC43 West & B’s BBQ Rd. on the outskirts of #GreenvilleNC. Better get there early – when the food runs out at lunchtime, they’re done. #easternNC for #foodies. https://t.co/wVNBbcs9ue
— NCEast Alliance (@NCEastAlliance) November 10, 2018
– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland
– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue
– The more you know
ICYMI: No one likes dry brisket https://t.co/BEMPhJILEw
— Texas Monthly (@TexasMonthly) November 10, 2018
– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
I’m not gonna lie. I totally geeked out and told Dave Grohl how much Nevermind meant to me when we met. Then we ate amazing pork and he was the best and I calmed down and we talked North Carolina smoke https://t.co/rQNdGGtXfQ
— Zachary Johnston (@ZTPJohnston) November 9, 2018
– Update: no longer a fallback profession:
Dave Grohl gives back https://t.co/cd9LfABICz
— Pitchfork (@pitchfork) November 13, 2018
– Smoked turkeys are available in Charlotte from Midwood Smokehouse and Sweet Lew’s BBQ
Oooh, pies and smoked turkeys. Get your Thanksgiving orders in. https://t.co/1CAqOFF1vF
— Kathleen Purvis (@kathleenpurvis) November 2, 2018
– Over 300 people have reported being sick from the annual Poplar Tent Presbyterian Church BBQ in Kannapolis, which has been going on from over 70 years
– The NC State Barbecue Championship will now be held at the Blue Ridge Theater in West Jefferson next August
– This latest (and last) season of House of Cards featured barbecue from The Federalist Pig in DC
One day about six months ago, when the sixth and final season of “House of Cards” was filming on a set outside of Baltimore, two fictional men discussed a plate of real pork ribs. “They’re from a place called Federalist Pig,” one character says to another, adding, “I’ve been told it’s the next best thing to Freddy’s.”
– A report from last weekend’s TMBBQ Festival in Austin
– Future idea:
Buckets of oysters, a whole hog, and bluegrass bands: What started as a small party among friends is now a full-on festival at this Orange County homestead. https://t.co/bizCvuzLja
— Our State Magazine (@ourstatemag) November 1, 2018
– The Barbecue Festival in Lexington continues to grow, and roughly 200,000 people attended last weekend’s festival
– This man is a hero:
Meet the Richmond man who’s eaten at @zzqrva every day it’s been open. That’s 161 days and counting. #rvadine https://t.co/C0COHBNore
— Times-Dispatch (@RTDNEWS) October 25, 2018
– Bay area pitmaster Matt Horn is going to Austin this Friday to collaborate with LeRoy & Lewis
– The New York Times on pork steaks, a spicy barbecue dish found primarily on the border between Kentucky and Tennessee around Tompkinsville, KY
Pretty neat to spot your professor in a @nytimes article about food in the land you love. @hungryprofessor https://t.co/SGnCkV2zmO
— Lindsey Houchin (@LindseyHouchin) October 25, 2018
– A small update on the progress at Sweet Lew’s BBQ, which is now targeting to open in November
Inside plans for this neighborhood BBQ joint in Charlotte’s Belmont https://t.co/b8EJeVOZKd pic.twitter.com/wm4zKL7N1T
— Charlotte BizJournal (@CBJnewsroom) October 25, 2018
– Hilton Head, SC’s local paper lists the 6 best barbecue restaurants in Columbia
– North Carolina! C’mon and raise up!
A North Carolina city banned this Halloween candy because ‘no one likes them’ https://t.co/U8zIWENCjU pic.twitter.com/L7NzxbM5MJ
— MUNCHIES (@munchies) October 27, 2018
– 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
Terrific @jimshahin piece on New Orleans’s growing (and singular) barbecue scene. https://t.co/l1v5hy0E6f
— Tim Carman (@timcarman) October 16, 2018
– 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?
Plant-based brisket exists. Here’s what @bbqsnob thought of it, and a look at how one of @RiceUniversity’s dining halls is trying to get more students to try plant-based meals. https://t.co/CDUqg8V2au
— Texas Monthly (@TexasMonthly) October 16, 2018
