Linkdown: 4/24/19

Stephen Colbert donated $412,000 to NC hurricane aid relief for Hurricane Florence: “We all hope this will help the Carolinas recover from the disastrous weather of last fall”

The next TMBBQ Top 50 won’t be until 2021 but at the halfway point there’s this from Daniel Vaughn; Texas Monthly is now behind a paywall so don’t be surprised if you aren’t able to access

Pinehurst Brewing Co. hired away a former head brewer at Heist Brewery in Charlotte and is smoking pulled pork, brisket, and smoked chicken on site

Rodney Scott in a brief chat explains his philosophy

Ice Cube said, “Today was a good day.” You upped the ante and said, “Every day is a good day.” Can you please expound on that philosophy?
This is my personal belief to start off every day with a positive attitude. You made it through the day before, and now you have another chance to do great things. This applies to both my craft as a pitmaster and for my life as well. It helps me ignore any negativity and overcome the times when things get tough. I think to myself: “This isn’t a bad day. This is just a challenging part of a good day.” It also gives me the confidence to not take my time for granted and embrace learning new things.

Congrats to Midwood Smokehouse on their Charlotte Magazine BOB win

Sam Jones was mistaken for a car thief in Florida earlier this month

Jones Bar-B-Q and its sister pitmasters received the Queer Eye bump earlier this year and its brought business, fame, and love

Downtown Richmond is getting a new barbecue joint on Broad Street called Fatty Smokes

Mood:

Linkdown: 2/27/19

The Los Angeles Beer and World Barbecue festival did not go off without a hitch this past weekend

Matt Horn’s Horn Barbecue pop-up is featured in this guide to black-owned restaurants in the Bay area

If I were in Atlanta this coming Saturday, this is what I’d be doing:

AVL Today explores the three predominant sauces in the Carolinas – eastern NC vinegar, Lexington-style (tomato plus vinegar), and SC mustard

Photographer Ted Rutherford shares his ATX BBQ Guide ahead of this year’s SXSW

Killen’s Barbecue brisket pizza is available from Houston-area Papa John’s until the end of March

Located in Bastrop just outside of Austin, The Gas Station serves barbecue and has cabins for rent

Obsessive Compulsive Barbecue recounts a Brunswick stew festival from over 100 years ago

The “Story of Barbecue in North Carolina” travelling exhibit will be on display in Asheville through March 23

Big congrats to our friend Garren at Jon G’s Barbecue who is taking a big step in making his barbecue dreams come true!

Linkdown: 12/5/18

The “Milestone” Edition: In this week’s linkdown, we have links on a new barbecue restaurant opening,  a big expansion of an existing one, plus Chef Vivian Howard’s favorite eastern NC barbecue restaurants and a milestone birthday for the city of Charlotte.

Congrats to Sweet Lew’s BBQ on finally opening today!

Here’s more on what you can expect at Sweet Lew’s from Charlotte Five and Charlotte Agenda

Kathleen Purvis’ 10 food gifts locally made in Charlotte includes Ogre Sauce barbecue sauce

Ogre Sauce gets a shoutout on Mantry’s 6 best barbecue sauces list 

Tonight at 9pm ET on the Cooking Channel:

Chef Vivian Howard, a NC State grad who just finished her acclaimed PBS show “A Chef’s Life”, grew up in eastern NC and lives there now. You can bet she definitely knows her stuff when it comes to eastern NC barbecue.

Dave Grohl once again confirms that eastern NC style barbecue is his favorite

Sam Jones BBQ and The Redneck BBQ Lab get reviewed by the News and Observer

Speaking of Sam Jones BBQ, restaurant #2 is coming to Raleigh

Richmond’s best barbecue spots according to Richmond Magazine

Jamestown, NC is getting their own yuppie-cue barbecue restaurant in an old filling station next year in Black Powder Smokehouse

Congrats to Charlotte on turning 250 earlier this week!

Linkdown: 10/31/18

– The Barbecue Festival in Lexington continues to grow, and roughly 200,000 people attended last weekend’s festival

– This man is a hero:

– 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

 

– A small update on the progress at Sweet Lew’s BBQ, which is now targeting to open in November

– Hilton Head, SC’s local paper lists the 6 best barbecue restaurants in Columbia

– North Carolina! C’mon and raise up!

Linkdown: 9/26/18

– Dave Grohl learned to first love barbecue in NC, though I’m curious if he was coming inland from the beach and if so, where:

When Nirvana became popular, the first thing I did is I bought a beach house in North Carolina and spent years up there, and I just ate pulled pork like f—ing crazy from the time I was 22 to about 25 years old,” Grohl said in between temperature checks. When he broke his leg on tour a few years ago and was holed up at home, he really dove into making it himself.

– Vegan barbecue in Charlotte? For shame!

– Pitmaster Matt Horn is bringing central Texas style barbecue to Oakland

– Tim Carman loves ZZQ in Richmond

– The latest on Noble Smoke, though you may find it behind the Charlotte Business Journal paywall if you have visited the site a few times this month

– Triad fall festivals including the Barbecue Festival in Lexington and Whole Hog Barbecue Championship in Raleigh are moving ahead as planned and do not expect to be impacted by the aftermath of Florence

– The N.C. Department of Transportation and Amtrak are offering a 15% discount on train rides to Lexington during the two days of The Barbecue Festival

– Lexington has been ranked one of the smelliest cities in the US according to Expedia

The thick, sweet smoke, tangled with the scent of hickory, wafts through from the barbecue pits in Lexington. Here the air smells of tender meat, falling off the bone, slathered in the town’s very own tomato-based sauce.

– The Smoking Ho on Lewis Barbecue: “If you picked Lewis Barbecue up and placed it anywhere in Texas, it would make the Texas Monthly BBQ Top 10 list. Easily.”

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

Myron Mixon’s Pitmaster Barbeque – Alexandria, VA

IMG_7632
Name
: Myron Mixon’s Pitmaster Barbeque
Date: 3/31/18
Address: 220 N Lee St., Alexandria, VA 22314
Order: Speedy: 3 meat plate (brisket, pork, sausage, fried, collards); the Bro: 2 meat plate (pork, pork belly, collards, baked beans) (link to menu)
Price: $24 (3 meat) / $19 (2 meat)

Speedy: Recently, I was in DC visiting my (literal) Bro, and while his wife and kids were out running errands we snuck away for a meal. As the Bro and S-I-L are changing their diet to eat less meat, naturally, I suggested to the Bro that we find a local ‘cue joint. A quick Google search pulled up a name I recognized – Myron Mixon. Well, after great experiences at Aaron Franklin’s and Tuffy Stone’s joints, it was time to round out the BBQ Pitmasters trifecta and check it out.

Monk: Congratulations, Speedy! Turn in your punch card on your next visit and the next meal’s on us. But for real, I’m curious to see how his place actually stacks up.

Speedy: Myron Mixon’s Pitmaster Barbeque is a little different than the other two, as it’s a sit down joint with a wait staff, but it still had a nice, rustic feel and a great (but expensive – this is DC) beer list. The Bro and I were seated immediately and wasted no time ordering – pulled pork and pork belly for him, and pulled pork, brisket, and sausage links for me.

The food arrived fairly quickly, and the portions were quite large. Frankly, we could have split a three meat place between the two of us, but that’s not the Barbecue Bro way. The meats all looked great, and I could tell I was in for a treat.

Monk: Not the Barbecue Bro way…unless one of those bros happens to include Monk and his tiny stomach.

Speedy: I first dug in to the brisket. Not living in Texas, I am used to very mediocre brisket and nothing I’ve had outside of Texas has even come close to what I’ve had in the state. However, this was pretty good. I definitely got the fatty part of the brisket, and could have used a little more bark, but it was not overdone and had good flavor. A solid effort.

While I was trying the brisket, the Bro dug into his pork belly. Upon the first bite, his eyes rolled back into his head and it was clearly an out-of-body experience. I think he could’ve died right there and been OK. Naturally I reached my fork across the table to see what the fuss was about, and oh my – that pork belly was really, really good. Perfectly smoky with a little crispiness, it’s salty flavor was perfect. Definitely the highlight of the meal.

The sausage was my second favorite meat. It had great smoke and snap, and just a really solid flavor. I did use a little of the provided mustard sauce fo the sausage, and it was a great compliment. This is another meat I would order again.

Monk: Any idea if its made in house or imported from somewhere in Texas?

Speedy: I don’t know, Monk, and I didn’t ask. My (hot) gut would say it was imported, only because the casing was so perfect.

Monk: I see what you did there…

Speedy: The pulled pork was also solid. It had good bark and was nice and tender. I did feel the need to add a little vinegar sauce to it, but it was still enjoyable.

The sides were above average – particularly the collards, but with so much meat, I honestly didn’t eat too many of them there.

Overall, this was a very solid barbecue meal. The Bro says it’s the best ‘cue he’s had in the DC area (though I don’t think that’s a high bar), and I was not disappointed at all. In terms of the BBQ Pitmasters trifecta – I think Aaron Franklin’s and Tuffy Stone’s places are a little better, but you can’t go wrong with any of them.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Brisket – 3.5 hogs
Pork Belly – 4.5 hogs
Sausage – 4 hogs
Pulled Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 4 hogs
Myron Mixon's Pitmaster Barbecue  Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 3/21/18

– Glad to finally see a new review on Marie, Let’s Eat! for Hugh-Baby’s BBQ and Burger Shop though Grant *gulp* doesn’t order barbecue?!?

– John T. Edge of Garden and Gun also profiled Hugh-Baby’s in their February/March issue

– Meet Chef Kelly Tam, the new-ish pastry chef at Midwood Smokehouse (as well as several other FS Food Group restaurants)

– Buxton Hall Barbecue gets a mention on a Charlotte Five guide to Asheville

– A chef born in Charlotte is part of a trio running Liberty Smokehouse in Falls Church, VA, where they got a favorable review from The Washington Post

– Remember Taylor Hicks? The season 5 winner of American Idol has his own food show and the NC episode featuring barbecue from The Pit aired earlier this week

– Side dishes continue to get better at Texas barbecue restaurants, says Texas BBQ Posse

– R.O.’s Bar-B-Cue, started in 1946, is one of the oldest restaurants in Gaston County

– Smoked whole alligator is on the menu at Black Sugar Rib Company in Los Angelos

– Congrats to Rodney Scott, who received a James Beard nomination for Best Chef: Southeast

– Mmm, dessert!

Linkdown: 2/28/18

– Billy Graham rarely passed through Shelby without stopping by Red Bridges Barbecue Lodge

– D.G. Martin with an off the cuff list of iconic NC eateries, including the aforementioned Billy Graham favorite Red Bridges

– Interesting:

– The McCall’s Bar-B-Q and Seafood in Clayton that abruptly closed recently will be replaced by Bernie’s Southern Gourmet Buffet by mid-March; barbecue will continue to be included

– More history:

– A short visitor’s guide on where to eat, drink, see, and do in Charlotte contains a few barbecue joints

– I don’t know how long this has been going on, but for folks not fortunate enough to live in the Carolinas, you’re welcome:

Linkdown: 2/7/18

– Not sure why this resurfaced recently (it originally posted in 2006) but a NC-born editor now living in Johnson City, TN implores “Never trust politicians who don’t eat barbecue”

– A Virginia barbecue movie is coming to Facebook

– Joe Haynes, featured in the movie above, has some thoughts on the word barbecue and *surprise surprise* he claims it traces back to Virginia

– J.C. Reid on the look of modern barbecue

– Food and Wine thinks Jim ‘N Nick’s Bar-B-Q is a southern chain that should be everywhere

– Welcome back Big Wayner to the world of barbecue blogging, and he comes back with a recap of his 2017

– Philadelphia Deli in Charlotte, which is in a building that a long time ago housed Harrill’s Bar-B-Q, is closing this Friday after an ugly legal dispute

– A great story