New Raleigh Q place

[OZZIE4DUKE]

https://www.newsobserver.com/living/foo ... 2095446056

Sound like someplace many of us would like to try out!

[devildeac]

https://www.newsobserver.com/living/foo ... 2095446056

Sound like someplace many of us would like to try out!

Paywalled!

Long Leaf Pine in downtown Raleigh? Redneck BBQ Lab in North Hills Mall/shopping center? Can't think of any others it could be but we don't get out much either.

[OZZIE4DUKE]

And here’s one in Durham!

https://www.newsobserver.com/living/foo ... 74210.html

This may be behind a paywall. I have a digital subscription.

[DukePA]

https://www.newsobserver.com/living/foo ... 2095446056

Sound like someplace many of us would like to try out!

Paywalled!

Long Leaf Pine in downtown Raleigh? Redneck BBQ Lab in North Hills Mall/shopping center? Can't think of any others it could be but we don't get out much either.

The Redneck BBQ Lab on 1-40 is fantastic

[OZZIE4DUKE]

https://www.newsobserver.com/living/foo ... 2095446056

Sound like someplace many of us would like to try out!

Here’s the Raleigh place:
Midwood Smokehouse officially enters Raleigh’s barbecue scene. Here’s a preview. BY KORIE DEAN UPDATED FEBRUARY 09, 2023 12:11 PM Rib-eating contest at Midwood Smokehouse Participants chowed down on barbecue ribs and other side dishes during a rib-eating contest to support Claire's Army, a local nonprofit fighting childhood cancer. BY DILLON DEATON At long last, one of the most anticipated additions to Raleigh’s Smoky Hollow mixed-use development is ready to feed barbecue enthusiasts of all allegiances. Midwood Smokehouse, part of the Charlotte-based, multi-location barbecue restaurant, will open its doors at 409 W. Johnson St. in downtown on Saturday. The location will be Midwood’s first in Raleigh and sixth total.

[OZZIE4DUKE]

And here’s one in Durham!

https://www.newsobserver.com/living/foo ... 74210.html

This may be behind a paywall. I have a digital subscription.

And the not yet open Durham place:

The greater barbecue world could be split in half, regardless of region or style. There are the smokers and the saucers. There are those who believe barbecue can begin and end with the meat, that there is a method to nurturing and massaging seasoning and smoke into a pork shoulder or brisket that cannot be improved by sauce or marinade. Then there are the saucers who make the countless bottles and gallons of sauces and concoctions that through some alchemy or transfiguration can elevate good barbecue to greatness. Durham barbecue expert Mike De Los Santos has the world champion ribbons to back up his sauces, but he’s more interested in finding the connections in barbecue than the divisions. When De Los Santos thinks about this barbecue moment he sees it as a search for connection, a line to the past, to the land here in North Carolina and to each other. TOP VIDEOS Top Videos 00:45 01:30 Renovations sought for West CaryMiddle School “There’s something about barbecue, when you have it all that seems to matter is you’re eating good barbecue,” De Los Santos said. “People with all kinds of differences put their stuff aside to talk about how good barbecue is.” This spring De Los Santos will open his first restaurant, Mike D’s BBQ in East Durham, located at 455 S. Driver Street where he previously ran a barbecue supply store with the same name. “A restaurant is the natural progression for us,” De Los Santos said. “I started selling sauces and rubs out of the trunk of my car, moved on to farmers markets and festivals and eventually a retail store.” De Los Santos made his way through barbecue on the sauce side, inventing an award-winning line of bottles and rubs that have been sought out and purchased by people in all 50 states and 12 countries. He’s shipped barbecue sauce to Ukraine and to New Zealand.

Read more at: https://www.newsobserver.com/living/foo ... rylink=cpy