Linkdown: 9/2/20

Native News

The 91st Annual Mallard Creek Barbecue, “the Grand Daddy of All NC Barbecues” that is typically held the fourth Thursday of October in Charlotte, is officially cancelled this year; organizers and politicians are naturally disappointed

Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe

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BREAKING NEWS: Longleaf Swine BBQ is moving into the old Oakwood Cafe building…we got the exclusive inside scoop! ⁣ ⁣ A project 4 years in the making, the guys behind @longleafswinebbq had originally planned on moving into a spot at @transfercofoodhall, but have always hoped to ultimately owning their own brick and mortar. Stars aligned, they’ve finally done it (congrats, Adam + Marc!) and we CAN’T WAIT.⁣ ⁣ Longleaf Swine made a name for themselves as a catering co., traipsing around the Triangle to serve whole-hog BBQ, locally-sourced and slow-smoked meats + seasonal sides.⁣ ⁣ You can expect those same FAME-MAKING DISHES (whole hogs + other local meats smoked on-site), along with a new LATE-NIGHT MENU that’ll have an old school diner spin. ⁣ ⁣ They’ll also have a FULL BAR and a WEEKEND BRUNCH MENU, so if anyone is wondering where to find us on a Sunday this fall, you know where we’ll be. ⁣ ⁣ Over the next couple of months, their team will be hard at work, renovating the space, but don’t worry—you won’t have to wait too long to get your fix. Their parking lot will soon be converted into a new OUTDOOR DINING space and they’ll continue offering takeout for the foreseeable future. ⁣ ⁣ And Offline members will get to experience it all before ANYONE else. Keep an eye out, fam. We’ll be sending you an invite soon. ⁣ ⁣ Want a shot on getting in on this EXCLUSIVE SNEAK PEEK? Join the Offline waitlist or ask a friend for a referral code to skip the line and get your first month free.⁣ ⁣ #letsgetoffline #offlineraleigh

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Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week

Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies

Rx Restaurant and Bar, a fine dining restaurant in Wilmington, has pivoted to whole hog barbecue during the pandemic

Circle B BBQ in Spindale is raising money for Operation BBQ Relief to cook meals for communities and first responders hit by storms and other natural disasters.

The #SummerofCue ends this Monday

Non-Native News

Pappy’s Smokehouse in St. Louis will open a second location this October

Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day

Pellet smokers are on the rise, according to J.C. Reid

“California wildfires are making wine grapes taste like barbecue,” reports The Takeout

Heim BBQ is offering socially distanced barbecue class this weekend

Eliana Gutierrez is Austin’s (and perhaps the nation’s) youngest female pitmaster, working at Valentina’s Tex Mex BBQ

“Chef’s Table: BBQ” explores the origins of barbecue and is now available on Netflix

Here’s a review from the Washington Post

Linkdown: 1/15/20

Lawrence BBQ from Chef Jake Wood is a go in Raleigh this summer and the menu will include whole hog, brisket, ribs, sausage, poultry, and broiled oysters

Regal Eagle Smokehouse: Crafts Drafts & Barbecue will bring barbecue to Disney’s Epcot Center

Parker’s Barbecue in Wilson has been open almost 74 years

Rodney Scott BBQ’s Atlanta location to open in April

Miguel Vidal from Valentina’s Tex Mex BBQ was in Charlotte last week spending some time with the pitmasters from Midwood Smokehouse

…which they turned some of those learnings into a Friday special

Linkdown: 11/6/19

D.G. Martin is tired of adding “the late” to his favorite NC eateries, including several barbecue joints

Some of the founders and mainstays of my favorite barbecue restaurants and comfort food eateries died recently. So I have to insert “the late” beside their names when I describe their lifetimes’ great accomplishments, the eateries they made into an icons.

Say it ain’t so, Subway (it is so)

Fox Bros BBQ is finally opening a second location in Atlanta

James Beard Award-winning author Adrian Miller is in Cleveland for his forthcoming book “Black Smoke” if you can help with his research:

More on Miller and his forthcoming book

Add this to your DVR…err, Hulu Watch List

Charlotte’s Midwood Smokehouse got inspired by Valentina’s Tex Mex on a recent research and development trip to Texas; here’s hoping this becomes a more regular thing

Linkdown: 9/11/19

Noble Smoke is now open for lunch every day; ICYMI our review from earlier this week here

The First Recorded Use Of The Word Barbecue Was In 1697 By British Buccaneer William Dampier

Charlotte Magazine includes barbecue joints on a few recent list: Midwood Smokehouse is one of the best restaurants in Plaza Midwood and Sweet Lew’s BBQ is one of the best southern restaurants in Charlotte

Valentina’s Tex Mex gets profiled in Garden & Gun

The NC State Barbecue Champions were crowned at the Blue Ridge BBQ & Brew Festival over Labor Day

JC Reid: “Without cotton, there would be no Central Texas-style barbecue”

John Tanner’s BBQ Blog checks out Payne’s Bar-B-Que and falls in love with that sandwich

Jones Bar-B-Que in Marianna, Arkansas is believed to be the oldest African American-owned restaurant in the US and received a James Beard Award in 2012 despite being a humble 10 seat diner

Wait, what?!