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: 3/6/19

Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!

Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)

Local Charlotte barbecue guy Jack Arnold recently had his Instagram hacked but thankfully has since recovered it

A new barbecue cookbook is coming from photographer Ken Goodman:

Wilson gets a new barbecue restaurant in New South BBQ, which takes an “international house of barbecue” approach

Longleaf Swine (nice name), a food truck caterer in Raleigh, is going brick and mortar in the Transfer Co. Food Hall

The Free Times in Columbia breaks down barbecue restaurants both local and within a few hours drive

Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”

I wonder how the folks in Texas are reacting to this:

For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.

Friday Find: David Dawei NC BBQ Tour: Parker’s Barbecue

We’ve previously featured David Dawei’s NC barbecue videos from B’s Barbecue and Skylight Inn. Here’s his third stop from his barbecue tour from 2017.

This is my Third stop in North Carolina along the BBQ Tour. Parkers’ BBQ is located in Wilson. If you are in the vicinity, definitely stop by. Their family style is the best way to go, so bring lots of friends and a big appetite.

The Pork (as served) was fantastic – 9/10

The Vinegar BBQ Sauces weren’t needed IMO – 7/10

The Cole Slaw was very nice; loved the zing the mustard provided- 9/10

The Potatoes were OK, but I don’t care for Boiled potatoes- 6/10

The Corn Sticks – I did not care for these – 5/10

The Hush Puppies tasted like a plain donut/dessert =8/10

Overall Value = 9.9/10

Linkdown: 1/23/19

Long Leaf Politics: True North Carolina Barbecue hurting. Would a state law help?

This might be a story in the affirmative and while I never made it there myself, by all accounts Bill Ellis Barbecue in Wilson was an eastern NC institution. It unfortunately closed quietly last week after 55 years in business and follows an unfortunate trend after closures at Allen & Son in Chapel Hill and Q Shack in Raleigh

More on NC barbecue; I’m not sure what prompted this but Stamey’s Barbecue in Greensboro with a mini-thread laying down the truth:

Dream job, and not just because of the barbecue:

Mighty Quinn’s is looking to continue expanding in 2019

HOORAY BRISKET

Yea…just, no

Rien Fertel remembers Douglas Oliver, pitman for Sweatman’s BBQ in Holly Hill, SC, who died in the fall of 2017