Texalina (Texas + Carolina) barbecue

Both Texas and North Carolina have important barbecue traditions. “I win all debates, Tom, when I serve ‘em a Texalina or Carolas barbecue that combines the best of both” was written by Rob Talbert in the Detroit (MI) Free Press on June 8, 1988.
 
“Texalina” barbecue was popularized by Hugh Mangum of Mighty Quinn Barbeque in the East Village of New York City in 2013. “Big League BBQ Arrives” by Peter Wells in the New York (NY) Times on March 5, 2013 stated:
 
“The carvers splash the pulled pork with the house barbecue sauce, which balances sugar with vinegar and mustard; Mr. Mangum calls it Texalina because it blends the styles of Texas and North Carolina. It comes close to being an all-purpose condiment, but the rich butt would still benefit from a more bracingly acidic treatment.”
 
The term “Texalina” is most popular in New York City, and has been unknown in both Texas and North Carolina.
 
     
8 June 1988, Detroit (MI) Free Press, “Readers Write” by Bob Talbert, pg. 15B, col. 1:
Tom Tabatowski, Durham, N.,C.: (...) “... that eternal debate over Carolina and Texas barbecue.”
I win all debates, Tom, when I serve ‘em a Texalina or Carolas barbecue that combines the best of both.
 
30 September 2012, Daily News (New York, NY), “Fall Premieres: Here are the top 10 restaurant debuts for the season” by Patty Lee, pg. 2:
MIGHTY QUINN’S 103 Second Ave., Twitter: @MightyQuinnsBBQ, Opening November Smorgasburg favorite Mighty Quinn’s is going brick-and-mortar. Hugh Mangum’s smoked meats have been drawing long lines at the outdoor market and soon diners will be able to feast on his charcuterie year-round in the East Village. The French Culinary Institute grad plans to serve a limited menu of his “Texalina” specialties - they’re a cross between the Texas-style ‘cue he grew up with and the North Carolina methods he learned from his wife.
         
New York (NY) Times
Big League BBQ Arrives
By Pete Wells
March 5, 2013
(...)
(Hugh Mangum’s Mighty Quinn Barbecue.—ed.)
The carvers splash the pulled pork with the house barbecue sauce, which balances sugar with vinegar and mustard; Mr. Mangum calls it Texalina because it blends the styles of Texas and North Carolina. It comes close to being an all-purpose condiment, but the rich butt would still benefit from a more bracingly acidic treatment.
       
Twitter   
Syan Rhodes
@SyanRhodes
Lost me at “Texalina”. : / RT @NYTMetro: Restaurant Review: Mighty Quinn’s Barbeque in the East Village http://nyti.ms/XN9opm
10:47 PM - 5 Mar 2013
       
North Carolina Miscellany
‘It blends the styles of Texas and North Carolina….’
March 5, 2013 by Lew Powell
(...)
Not unexpectedly, Wells’ paean to East Village barbecue has stirred a stampede of online naysayers, including “Matthew from North Carolina,” who asks, “Lemme guess, $25 for a chopped plate with slaw and potato salad?”
 
Can “Texalina”-style barbecue sauce be for real? Or is it a culinary cousin of the jackalope? Paging John Shelton Reed!
 
16 October 2013, AM New York (New York, NY), “‘Meat’ the New Pitmasters” by Nick Solares, pg. 12:
The Mighty Quinn’s Barbecue
103 Second Ave., 212-677-3733, rrightyquinnsbbq.com
Pitmaster/Ownen Hugh Mangum
Style: NYC/“Texalina”
Inspiration: Mangum grew up with a deep love for beef brisket inherited from his Texan father, an amateur smoker. He applies this background to his fine dining sensibility, gleaned from years spent in high-end restaurant kitchens. To placate his wife’s North Carolina family, he fused that style with Texas to arrive at “Texalina” - but what has emerged is something uniquely NYC. Mangum ‘fell in bve” with the city in the late ‘90s, and it shows.
 
Barbecue Bros. on tumblr.
Mighty Quinn’s Barbeque - New York, NY
Name: Mighty Quinn’s
Date: 2/15/14
Address: 103 2nd Ave, New York, NY 10003
Order: 1 lb pulled pork, single serving brisket, single serving sausage, single serving spare ribs, slaw, sweet potato casserole, burnt end baked beans, and a growler of Lagunitas Pilsner (link to menu)
Price: ~$94 (for four)
(...)
I had a great experience at Mighty Quinn’s. While it bills itself a “Texalina” joint combining the barbecue traditions of both Texas and North Carolina, after visiting I really consider it to be more of a Texas-style joint (as most NYC barbecue restaurants seem to be). Nevertheless, I can’t recommend it enough if you are looking for proper barbecue in the city without having to make the trek out to the Brooklyn joints.
-Monk
Mar 3, 2014 11:31 am
 
Eater—New York
NYC’s 26 Most Iconic Meat Dishes
From the humble pastrami sandwich and hot dogs to dry-aged meat feasts
by Alexandra Ilyashov and Eater Staff Updated Mar 19, 2019, 1:49pm EDT
(...)
3. Beef rib at Mighty Quinn’s BBQ
1492 2nd Ave
New York, NY 10075
(646) 484-5691
Pitmaster Hugh Mangum’s Mighty Quinn’s has become known for the “Texalina style” — a fusion of the barbecue traditions found in Texas and the Carolinas — served at each location of the chain. The style is apparent in the show-stopping brontosaurus rib. Vaguely reminiscent of the Flinstones, the long slab of tender meat is rubbed with spices and smoked for 12 hours until it falls off the bone. Along with the brisket, it’s a defining menu item at Mighty Quinn’s.
 
(Trademark)
Word Mark TEXALINA BBQ
Goods and Services (ABANDONED) IC 030. US 046. G & S: Barbeque sauce; Spices. FIRST USE: 20150101. FIRST USE IN COMMERCE: 20150720
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 86702782
Filing Date July 23, 2015
Current Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) Williams And Daniels LIMITED LIABILITY COMPANY NORTH CAROLINA Suite 231 3650 Rogers Road Wake Forest NORTH CAROLINA 27587
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator DEAD
Abandonment Date May 9, 2016