The folks at Redneck BBQ Lab in Benson, NC – Jerry Stephenson and his sister Roxanne Manley – don’t strictly adhere to eastern or western NC barbecue disciplines and instead pull from all barbecue cultures. Bob Garner visited for North Carolina Weekend on UNC-TV.
– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years
— Eater (@Eater) November 13, 2018
– Whole hog barbecue is making its way to Texas
Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.
In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.
– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend
– A short photo post on B’s Barbecue in Greenville
B’s #BBQ is located at NC43 West & B’s BBQ Rd. on the outskirts of #GreenvilleNC. Better get there early – when the food runs out at lunchtime, they’re done. #easternNC for #foodies. https://t.co/wVNBbcs9ue
— NCEast Alliance (@NCEastAlliance) November 10, 2018
– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland
– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue
– The more you know
ICYMI: No one likes dry brisket https://t.co/BEMPhJILEw
— Texas Monthly (@TexasMonthly) November 10, 2018
– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
I’m not gonna lie. I totally geeked out and told Dave Grohl how much Nevermind meant to me when we met. Then we ate amazing pork and he was the best and I calmed down and we talked North Carolina smoke https://t.co/rQNdGGtXfQ
— Zachary Johnston (@ZTPJohnston) November 9, 2018
– Update: no longer a fallback profession:
Dave Grohl gives back https://t.co/cd9LfABICz
— Pitchfork (@pitchfork) November 13, 2018
Name: The Sqweelin’ Pig
Address: 3206 US Hwy 70 W, Black Mountain, North Carolina 28711
Order: Three meat combo dinner with pork, ribs, brisket, hush puppies, green beans, mac and cheese
Monk: As I’ve encountered in travels in the mountains of Western NC, barbecue is very hit or miss once you go west of, say, Hickory or Shelby. For every Buxton Hall or even Luella’s, there are those places that may smoke over wood but aren’t all that good or those that don’t even bother with wood. It’s all a game of barbecue roulette, essentially.
The Sqweelin’ Pig started as a food truck that smoked solely over wood when now pitmaster Buddy Clemons lost his construction job in 2012 and decided to make a late career change to barbecue. It seems as though its working out pretty well for him and his wife (who then quit her own job to help him) as this Black Mountain location that opened earlier this year is the third location after Weaversville and Barnardsville northwest of Black Mountain. Here, a trailer is positioned just outside of the main restaurant with the woodpile stacked against the building.
The wood smoke did come through once the three meat combo platter of pork, ribs, and brisket was delivered to the table. For the most part, the wood smoke alone didn’t make for great barbecue. The pork and ribs were passable (the pork being a bit better when adding one of their sauces, including an interesting blackberry vinegar sauce) but the brisket was what you expect at most places in the mountains of NC – thin, dried out, and with a consistency more like roast beef than Texas brisket. I’d be curious if they are reheating yesterday’s brisket.
The sides are scratch made but weren’t particularly noteworthy. I will note that all beer bottles, including several local beers, were all $2.50. My wife and I each opted for beers from High Wire out of Asheville while my father-in-law went for Coors Light. Again, each of those beers were $2.50 so not bad at all.
Unfortunately, The Sqweelin’ Pig fell into the “smoke over wood but aren’t all that good” category of western NC mountain barbecue places. I’d recommend sticking with the pork if you make it, but I’d also mention that Buxton Hall is only about 30 minutes west of Black Mountain…
Atmosphere/Ambiance – 3 hogs
Brisket – 2 hogs
Ribs – 3 hogs
Pork – 3 hogs
Sides – 2.5 hogs
Overall – 3 hogs
Here’s part one of our latest episode with Sam Jones and Michael Letchworth, owners of Sam Jones BBQ. The only thing better than their whole hog is their storytelling ability. Give it a listen!
— Tales From The Pits (@BBQpodcast) September 10, 2018
Sam Jones is as entertaining as ever, and its good to hear from his friend and business partner Michael Letchworth on how he got into the barbecue game.
Having grown up in a family whose history in barbecue could be traced back to the 1800’s, whole hog cooking was something that had always been a part of Sam Jones’ world. Despite being reluctant to make barbecue a career as young man, Sam returned to the business full time when his grandfather Pete Jones, founder of Skylight Inn, became ill.
Sam navigated Skylight Inn through tough times after Pete’s death and helped make the business thrive and prosper. Sam has a strong business mind and wanted to create a restaurant of his own, still focused on whole hog cooked the traditional way over wood burned down to coals, but something that would stand on its own and not be seen as a carbon copy of the now famous Skylight Inn.
Together with his longtime friend and business partner Michael Letchworth, they opened Sam Jones BBQ in Winterville, North Carolina in the fall of 2015. Check out part one of our interview with Sam and Michael where we discuss the history of Skylight Inn and its unique way of cooking and serving whole hog, and how the mindset of not being afraid to ask questions and to learn lead to the eventual creation of better processes for running a successful business and brand.
We expected a lot of interesting stories when we sat down to record with Sam Jones and Michael Letchworth, but no way we could have predicted there would be #kekechallenge talk. Check out part two of our interview.
— Tales From The Pits (@BBQpodcast) September 11, 2018
– Smoked turkeys are available in Charlotte from Midwood Smokehouse and Sweet Lew’s BBQ
Oooh, pies and smoked turkeys. Get your Thanksgiving orders in. https://t.co/1CAqOFF1vF
— Kathleen Purvis (@kathleenpurvis) November 2, 2018
– Over 300 people have reported being sick from the annual Poplar Tent Presbyterian Church BBQ in Kannapolis, which has been going on from over 70 years
– The NC State Barbecue Championship will now be held at the Blue Ridge Theater in West Jefferson next August
– This latest (and last) season of House of Cards featured barbecue from The Federalist Pig in DC
One day about six months ago, when the sixth and final season of “House of Cards” was filming on a set outside of Baltimore, two fictional men discussed a plate of real pork ribs. “They’re from a place called Federalist Pig,” one character says to another, adding, “I’ve been told it’s the next best thing to Freddy’s.”
– A report from last weekend’s TMBBQ Festival in Austin
– Future idea:
Buckets of oysters, a whole hog, and bluegrass bands: What started as a small party among friends is now a full-on festival at this Orange County homestead. https://t.co/bizCvuzLja
— Our State Magazine (@ourstatemag) November 1, 2018
I previously posted a video of the Prime Time guys smoking ribs with Rodney Scott in New York. In this video, they visit a farm in Oregon, where pigs are fed a diet containing up to 25% cannabis leaves and stems.
Then the Prime Time guys help cook the secreto muscle of a 14 month old pig (doble the average lifespan of a pig) in a “planking” method over open flame at nearby restaurant Imperial. No, there is not a weed taste to the pig, but what the guys do find is that the pig tastes good because it has led a generally healthier life compared with most commodity pigs.
On today’s episode of Prime Time, Ben and Brent visit Moto Perpetuo Farm, where pigs are fed a diet that includes cannabis.
– The Barbecue Festival in Lexington continues to grow, and roughly 200,000 people attended last weekend’s festival
– This man is a hero:
— Times-Dispatch (@RTDNEWS) October 25, 2018
– Bay area pitmaster Matt Horn is going to Austin this Friday to collaborate with LeRoy & Lewis
– The New York Times on pork steaks, a spicy barbecue dish found primarily on the border between Kentucky and Tennessee around Tompkinsville, KY
— Lindsey Houchin (@LindseyHouchin) October 25, 2018
– A small update on the progress at Sweet Lew’s BBQ, which is now targeting to open in November
— Charlotte BizJournal (@CBJnewsroom) October 25, 2018
– Hilton Head, SC’s local paper lists the 6 best barbecue restaurants in Columbia
– North Carolina! C’mon and raise up!
— MUNCHIES (@munchies) October 27, 2018
Monk: This year marked the 89th year that Mallard Creek Presbyterian Church in University City has had its annual barbecue held the fourth Thursday of October, which is part community barbecue and part political meet and greet.
While this year’s was a bit cold and grey and overcast, the sun peeked out enough so that the guests weren’t left feeling too cold eating their barbecue sandwiches ($4) or plates ($10). Plates come with pulled pork, a bowl of Brunswick stew, slaw, and apple sauce. Each table has a loaf of Merita white bread, so you can make a taco of sorts with the barbecue and slaw. Be warned that the hot vinegar sauce on the table is quite good but also quite spicy.
A reader comment on a Linkdown from a few weeks back complained about the use of rice in the Brunswick stew, which I didn’t realize was a bit controversial. Critics will say that it is used as a cheat to make more of the stew without meat. I’ll say that I have never felt very strongly about Brunswick stew, so it works for me. Perusing the event website, this question must come up a lot since there is a FAQ dedicated to answering it.
Mallard Creek’s Brunswick Stew Recipe?
We are proud of the heritage and quality of our stew, in fact we got loads of compliments every year. It’s always an early sellout, we just can’t make enough – it’s a multiday process and involves over 100 folks to cook and package the stew. Occasionally we get questions and comments about the inclusion of rice in the stew. Our Brunswick Stew recipe has been passed down for many generations in our Church – and it is a stew – not a soup. Like barbecue, stews are very personal and regional in taste and recipe. We are very proud of our stew, and let us assure you that the inclusion of rice is original to the recipe – and has not been added to stretch the recipe. On the practical side, some stews have potatoes – but don’t store/freeze/reheat well, your Mallard Creek Stew will not break down as much, since the rice holds better. While we don’t share specific recipes, we cook our own mix of chicken, beef and pork for the stew – and there is approximately 6 times as much meat vs rice (by weight) in each serving of stew. The meat is finely ground after cooking, so sometimes folks don’t realize it. By the way, we use a gluten free rice too! Remember that stews were intended to be a cost-effective source of nutrition, in their origin. We appreciate your own personal taste, feel free to come enjoy our stew, barbecue, slaw and fellowship. We would love to have you!
I was glad to make it back this year after taking last year off due to having strep throat. If you ever do make it out, be sure to steer clear of going during normal lunch hours unless you are in a position to wait for an hour or more in your car. Going closer to 2pm still left me a 25 minute or so wait in the car. I’ve also had success going after 5pm but then you run the risk of popular items like Brunswick stew running out. No matter when you are able to make it out to the Mallard Creek Barbecue, you will enjoy some of the better barbecue in Charlotte, albeit cue that’s only available one day a year.
— Tales From The Pits (@BBQpodcast) October 8, 2018
In which Bryan Furman reveals he only wants to open another 10 or so B’s Cracklin Barbeque locations in addition to the Savannah and Atlanta stores as well as the expansion into Philips Arena for Hawks basketball games. What’s the matter, Bryan – only 10?
Bryan Furman left a career as a welder with a goal in mind: to cook and serve whole hog barbecue. Whole hog cooking was a tradition Bryan grew up with, but when his father challenged him with the question of “What’s going to make your barbecue better than others?”, Bryan decided that serving the highest quality heritage pigs would set him apart from the competition.
Bryan and his wife Nikki opened the original B’s Cracklin’ Barbeque in Savannah, Georgian 2014. The critical acclaim would come in time, but the Furmans would soon be faced with adversity as their restaurant was badly damaged by a fire. They rebuilt and came back stronger than ever. An Atlanta location would follow, and the Furmans have big plans for further expansion in the future.
B’s Cracklin’ boasts a menu of chopped whole hog, ribs, brisket, and chicken along with family recipes of cracklin’ cornbread “hoe cakes” and a great family banana pudding recipe. Don’t skip the mustard sauce with Georgia peaches! With a commitment to the highest quality product combined with a dedication to tradition, B’s Cracklin’ Barbeque is one of the premier BBQ destinations in Georgia.
Catch B’s Cracklin at:
– This weekend is the Barbecue Festival in Lexington; here’s 10 things you may not have known about barbecue in Lexington
– Jim N Nick’s Bar-B-Q is one of several barbecue restaurants in Birmingham’s Restaurant Hall of Fame
— Jim N Nick’s Bar-B-Q (@jimnnicksbbq) October 23, 2018
– Next time you are in Atlanta:
Know your barbecue history? Take a break from obsessing about smoke ring and go learn stuff. https://t.co/bmnTjV1pfh
— David Landsel (@davidlandsel) October 18, 2018
– Dr. BBQ’s restaurant, Dr. BBQ, opened last week in Tampa
– Robert Stegall began smoking turkeys after he returned from WWI after serving with the 82nd Airborne and passed the family recipe to his kids, who run Rock Store Bar-B-Que and Stegall Smoked Turkey
This turkey recipe has been in the Stegall family since the 1940s. Drive out to Marshville to try it. https://t.co/IQN9RGPQNX
— Charlotte magazine (@CharlotteMag) October 19, 2018
– Great stuff as always from Kathleen Purvis on Greek immigrants who started restaurants in Charlotte, several of which were barbecue and none were Greek
“Which restaurant is your family? There’s one special story about Charlotte’s food that I’ve always wanted to tell. https://t.co/l961i4xVGx
— Kathleen Purvis (@kathleenpurvis) October 23, 2018