Friday Find: The Manual’s Beards, Booze, and Bacon Podcast Discusses Barbecue

The Manual’s Beards, Booze, and Bacon podcast discusses barbecue restaurants, sauces, and whiskey and wine pairings with barbecue in a recent episode from Janary. While none of the four guys on the podcast would be considered an expert when it comes to barbecue, they do speak about it enthusiastically (even if mostly in generalities). It’s a short, easy listen at 25 minutes so worth checking out if you are looking for barbecue content in your podcast feed.

Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.

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Linkdown: 1/24/18

– Three Charlotte barbecue restaurants make this fries list, including The Improper Pig’s sweet potato waffle fries, Midwood Smokehouse’s pimento cheese fries, and Seoul Food Meat Co.’s kimchi fries

 

– Bob Garner’s latest for The Daily Reflector waxes poetic on The Angus Barn in Raleigh

– For these cold we’ve been experiencing the past few weeks, Midwood Smokehouse has seven new soups for the soul including the loaded baked potato with pulled pork and brisket and a brunswick stew

– Men’s site The Manual has a podcast on barbecue and booze

Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.

– RIP

– Bib’s Downtown in Winston-Salem contributed some comfort food recipes for the local Fox affiliate

– Keanu voice: Whoa.

Linkdown: 3/16/16

– John Shelton Reed of True Cue in the New York Times on North Carolina and the Politics of Barbecue

– Thrillist releases the 2016 Best BBQ in America and it includes 4 from NC:  Lexington Barbecue, Allen & Son in Chapel Hill, Red Bridges in Shelby, and Skylight Inn in Ayden; there’s also a bracket contest you can vote in

– Local coverage of Allen & Son making the list

– Thrillist Charlotte’s list of best barbecue restaurants in the city include a closed restaurant (Bobbee O’s), a national chain (Jim N Nick’s), and a few other questionable choices

– Grant visits Carl’s Drive-Inn near Knoxville, which despite some old signage doesn’t actually sell its own pit-cooked barbecue anymore

– Queen City Q’s Whiskey & BBQ event is tonight

– Meanwhile, Midwood Smokehouse’s Wine & Swine Dinner (also tonight) is sold out:

– Speaking of wine and barbecue, the future of barbecue in Charleston after this past weekend’s Charleston Wine + Food Festival

The Charleston Wine + Food events, I think, offered a sort of preview of the future of barbecue in one of the South’s great culinary cities. At least a half dozen new barbecue joints have opened in the city in the past year, and several more are still in the works. Their fare is as diverse and ambitious as the dishes served up at the festival, and in an upcoming installment we’ll take a survey of this evolving Charleston barbecue restaurant scene.