Friday Find: Wyatt Dickson of Picnic on Kevin’s BBQ Joints

Kevin’s BBQ Joints sits down with “barbecue man” Wyatt Dickson of Picnic in Durham. I actually went to elementary school with Wyatt back in Fayetteville, NC but haven’t spoken to him in probably 26 years. I’d like to make it back to Picnic again (my only visit was a bit of a mixed bag) but who knows if he’d remember me or not. In any case, another interesting conversation worth your time.

Linkdown: 5/8/19

North Carolina does not have a third barbecue style, despite Carolina Treet being a perfectly good sauce

Burnt ends in Paris, courtesy of a Kansas City pitmaster

Jim Auchmutey has his book, “Smokelore: A Short History of Barbecue in America,” coming out next month

The 10 best barbecue joints in the Triangle, according to Indy Week

The Red Dirt BBQ and Music Festival was last weekend in Tyler, TX and The Smoking Ho has some great photos

A look back at Jiggy with the Piggy Festival which took place last weekend in Kannapolis

The TerraVita Food and Drink Festival turns 10 this year and has a barbecue event with Sam Jones and Wyatt Dickson of Picnic

The Buccaneers and Barbecue Festival is a NC Pork Council Whole Hog Barbecue series and taking place in Bath Memorial Day weekend

A new amateur bbq pitmaster competition show for a streaming service is now casting; more information here

Linkdown: 4/26/17

– Congrats to The Smoke Pit and Midwood Smokehouse for winning Charlotte Magazine BOB Awards for best brisket and pork respectively

– A nice article from Marie, Let’s Eat! on Ten Underrated Georgia Barbecue Joints; we even get a nice little mention

– A locals guide to Lexington, KY contains Blue Door Smokehouse, which was unfortunately sold out by the time we made it last fall (after reading this article we were probably several hours too late)

– An oldie but goodie from Our State Magazine

– Bryan Furman of B’s Cracklin BBQ, Jeff Miller of Luella’s Bar-B-Que and Wyatt Dickson of Picnic Durham, will serve whole-hog barbecue at a charity event this weekend in Asheville

– Can’t wait for the remix: an audio review of Rodney Scott’s Barbecue in Charleston by Hanna Raskin

– Uptown Charleston: so hot right now

Rodney Scott’s BBQ

Expect a line for chicken, spareribs and pulled pork slow-smoked overnight then drenched in Carolina whole-hog ambassador Rodney Scott’s signature vinegar sauce.

– It me:

Linkdown: 10/26/16

– The Mallard Creek BBQ is tomorrow and Rachel Rollar of NBC Charlotte has a preview; she also reports that some of the proceeds will go to help victims of Hurricane Matthews

– The NC Barbecue Revival is this coming weekend, and the Raleigh News & Observer’s Mouthful blog has a post on the origin of the festival

– They also get a write up in Durham Magazine

When Sunday arrives, prepare yourself for the weekend’s culminating event by attending the BBQ Church, a service that pays tribute to the “Barbecue Man,” through debate and discussion of the whole hog. Next up is to what all you barbecue connoisseurs should look forward to: the pig pickin’ and picnic. Hosted by Picnic, join local chefs as the community comes together to share in this time-honored meal that includes delicious sides and desserts. Bring a picnic blanket and enjoy the sounds of bluegrass music, take part in a pie auction and pick a spot on the trailer for a hay ride. With wines and a beer garden provided by local vendors, the event will also feature a wide variety sips to delight in along with all that delectable barbecue.

– …and Food and Wine

– Speaking of Picnic, here’s barbecue man Wyatt Dickson’s love letter to barbecue

– Grant takes a drive not too close and not too far to Sequatchie Valley BBQ in Dunlap, TN

– This November, vote your conscience:

Friday Find: Bon Appétit Magazine Podcast with Sam Jones and Wyatt Dickson

Ahead of this weekend’s July Fourth festivities, Bon Appétit Magazine talks with Sam Jones of Sam Jones BBQ (duh) and Wyatt Dickson of Picnic to discuss the changing landscape of American barbecue.

The two reminisce about being raised in households where everything down to the greens had pork fat in it. Says Jones: “My grandfather was one of those people who was like, ‘This is the way we cook BBQ, and if you don’t cook it this way you’re going to hell.” Meanwhile, Dickson has been “getting hell” about how his hush puppies are, apparently, “wrong.” And if you believe beer with your BBQ is par for the course, the people of eastern North Carolina have a few words for you—not many of which are nice.

-Monk

Friday Find: Rien Fertel and Wyatt Dickson on The State of Things Podcast

“The One True Barbecue” author Rien Fertel and Picnic’s Wyatt Dickson stopped by WUNC’s The State of Things radio show last week to discuss Fertel’s book and all things whole hog barbecue. After listening to this 17 minute podcast, I realized that Wyatt Dickson and I went to elementary school in Fayetteville way back when. Small world.

Link

Monk

Linkdown: 8/19/15

– Charlotte restaurateur Jim Noble is getting into the barbecue business and while its still a ways off (no name or location yet), I’m very much encouraged

First, he needs to secure a Charlotte site that’s close to Interstate 77 with easy access. Most importantly, the restaurant needs to be in a space that allows the barbecue to be slow-cooked over wood, Noble adds.

– Jim Noble had previously mentioned the upcoming barbecue venture in an interview in Food Republic in April from friend of the blog Sarah Crosland, stating “[b]arbecue is a passion with my heart”

– Robert Moss has details on the upcoming Durham barbecue restaurant Picnic  from Wyatt Dickson (the barbecue man) and Ben Adams (the chef)

-A review of Moss’s latest barbecue book, Barbecue Lover’s The Carolinas

– Barbecue beer pairing: Charlotte Five (well, really OooWee BBQ) says IPA’s in the fall/winter and pale ales in the spring/summer

– Barbecue beer pairing, pt 2: Garden and Gun has suggestions from several southern bottle shops including a scotch ale,  a smoked porter, an amber, and a brown ale

“Most people will suggest a smoked beer. I find that the pairing of smoked beer and smoked meat works for about three bites, and that is not how I or any normal person eats ribs or pulled pork. I like to introduce softer, maltier beers that can balance the salt and set up a nice platform for the smoke to dance on.”—Brandon Plyler, Charleston Beer

The 112th Charlotte Picnic is this Friday and features hickory smoked chicken and pork, but that’s Charlotte, TN not Charlotte, NC

-From an earlier issue of Garden & Gun earlier this year

 

– Press release on the special train stop on October 24 for the Barbecue Festival

 

Linkdown: 5/20/15

– In cool local barbecue and beer news, Birdsong Brewing is brewing a small batch beer with the help of Queen City Q

– Congrats to Mac’s Speed Shop as they took 5th in whole hog at last weekend’s Memphis in May

– Charlotte food writer Kathleen Purvis breaks down 5 new barbecue books from 12 Bones, Franklin Barbecue, and more

– Charlotte Five points out what you can eat at The Improper Pig for under $20 (tip not included)

– Chef Ben Adams of Durham’s Piedmont is leaving that restaurant to open a barbecue restaurant in North Durham with Wyatt Dickson, whom he met back in college at UNC

– Meanwhile, The AP Stylebook gets things horribly, horribly wrong: barbecue is a noun not a verb

– This opinion article from blues singer Pam Saulsby contains some updates on Ed Mitchell’s next venture

A reliable source tells me that while Mr. Mitchell’s Que Restaurant and Blues Experience is no longer in business at The American Tobacco Campus in Durham, there are plans to re-open in a larger location. In fact, Mitchell has his eye on two locations: one between Chapel Hill and Durham and another on the outskirts of Raleigh.

– Robert Moss has a list of the top 5 southern barbecue sides, broken down by region, in his latest column

– Catching up with prior posts from Moss, one on Aaron Franklin winning a James Beard award and another on shoulder clod, “Texas’s forgotten bbq star”

– If you’re smoking barbecue at home (and you should), here’s some great info on what wood to use for what meat

– The Men In Blazers met up with GFOP’s (great friends of the pod) at Joe’s Kansas City last week