Natalie Ramsey and Chase Webb are the third generation of the Bridges family to work at the venerated Red Bridges Barbecue Lodge in Shelby. It’s definitely a Barbecue Bros fave and I’m glad that Kevin’s BBQ Joints interviewed them for the podcast since I don’t think they get a lot of recognition outside of the Piedmont of North Carolina.
In this episode I chat with Natalie Ramsey and Chase Webb from Red Bridges BBQ – Shelby, North Carolina. We discuss the long history of the restaurant which opened in 1946 in Cleveland County (called Dedmond’s Barbecue). In 1953, Red Bridges Barbecue Lodge was moved to their current location on Highway 74 in Shelby. One of the greatest things about Red Bridges BBQ is that while they have added items as demand grew for specific dishes (i.e. BBQ Nachos), they have stayed true to the old ways of cooking over wood, low and slow, and keeping the recipes for items such as slow the exact same as day one. You can tell the great passion Natalie and Chase have for their business and more importantly family. I guarantee they will treat you like family when you visit. Note they are closed Mondays and Tuesdays.
The “Winningest Man in Barbecue” helps out the wannabe backyard smoker who may only have Weber charcoal grill handy.
Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows us how to make a homemade marinade, rub, and barbecue sauce to achieve barbecue perfection at home without an elaborate setup—all you need is a charcoal grill, no smoker required. Just grab your ingredients and a cold drink, light the grill, and follow along at home for the ultimate summer barbecue dish.
Santa Maria barbecue is not considered one of the four major styles of barbecue in the US, but it has its proponents. Zagat takes a deeper look.
The sight of grilling over an open flame and scent of red oak has made Santa Maria-stye barbecue a favorite for road trips. But what is it about beef tri-tips and garlic rubs that’s helped this alternative style of barbecue thrive? Zagat visited a selection of three Santa Maria area barbecue spots to hear from the men and women responsible for continuing the legacy of this west coast tradition.
Sam Jones is his usually charming self on the Effin B Radio podcast in a discussion that covers a lot of the ground from his recently-released book “Sam Jones: Whole Hog BBQ.”
Lindsay sits down with BBQ behemoth Sam Jones to talk preserving tradition while still evolving and what it’s like to be a third generation Whole Hog pit master. His brand new book Whole Hog is filled with beautiful stories and treasured recipes but the best part of the show might just be Sam reading a few excerpts from his unpublished collection of quotes that lives on his phone. He lovingly dubs these one-liners “Things You Hear Stand-in Around” and they’re prettyyyy hysterical.
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.
For the first half of this podcast, Aaron Franklin sits down for a cordial interview about steak and his recent cookbook Franklin Steak. While the conversation is not specifically about barbecue, brisket does get weaved into it several times during the discussion by Franklin. Check it out to hear his thoughtful discussion on live fire cooking as well as a tip on how long in advance to salt a steak.
Monk: You may have been hearing about Dave Grohl’s barbecue obsession for the past year or so, but here’s an in-depth conversation between Grohl, Bon Appétit editor Adam Rapoport, and Joe House from The Ringer’s House of Carbs podcast. In it, he discusses how he got into barbecue through tasting eastern NC barbecue at a shack (he didn’t mention a name) near the Currituck Lighthouse after he bought a beach house in Nag’s Head in the early 90’s (13:40). He also calls out when he met Elliott Moss from Buxton Hall Barbecue, whom he called “a badass” (24:14) and Sam Jones, who he “treated like a Beatle” (24:35). Grohl also gets into his barbecue venture Backbeat BBQ that started from a single Lang smoker (35:02) and how he worked his way up to feeding nearly a thousand firefighters for free during last fall’s Camp Fire in southern California (39:40).
It’s one thing to read about Grohl’s passion for barbecue (or see him hanging out during the tailgate party that is Memphis in May), but it’s another to hear the passion in his voice when he talks about barbecue. Also, now we know that he likes to drink High Life when he smokes (49:55) but won’t turn down a Coors Light if the Rockies are blue. Pretty cool stuff.
Sean Ludwig (aka NYC BBQ) and Ryan Cooper (aka BBQ Tourist), the guys behind The Smoke Sheet weekly barbecue newsletter (and friends of the blog), join Kevin to discuss their barbecue origins as well as their newsletter. They then wrap up by each giving recommendations in NYC as well as Houston, where Ryan has been making a point to travel this year to explore the barecue scene.
In this episode I chat with Sean Ludwig & Ryan Cooper from The Smoke Sheet, the definitive weekly BBQ newsletter. We discuss all of the great content that comes into your email box every Wednesday as well as Sean and Ryan’s background in terms of BBQ and how they cover the world of barbecue by visiting BBQ joints and BBQ events across the US. We end with some restaurants recommendations in the regions they cover extensively.
Jimmy Courtney of Courtney’s BBQ in Clover, SC made this YouTube video explaining his barbecue process. You can read more about Courtney’s BBQ, a Lexington-style barbecue joint which has been open since 1999, in this month’s Charlotte Magazine Barbecue Issue. Hat tip to reader Robert Evans for this video.
We have had a few people ask us how we cook our bbq, so we wanted to take just a few minutes and walk you through each and every step of our process!
If you have any questions, please feel free to message us or leave them in the comments and we will answer them as quickly as possible!
The Trip interviews Dr. Howard Conyers, a SC native who received an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke. Thusly, he is a rocket scientist by day and a whole hog barbecue man by night and weekend in his home of New Orleans. Spurred on by some fingers of whiskey, he and podcast host Nathan Thornburg discuss a number of topics, including Conyers’ future plans for a book and documentary on the history of barbecue. The status of his web series Nourish is still up in the air, from what I gather.
The Trip is a podcast from Roads & Kingdoms, a food, travel, and politics publication which won a James Beard award for publication of the year in 2017. The late Anthony Bourdain was the first and only investor in Roads & Kingdoms, and they partnered on Explore Parts Unknown, the digital home for the Parts Unknown TV show, for which they won a 2018 Primetime Emmy.
Rocket scientist and barbecue pitmaster Dr. Howard Conyers talks aeroelastic engineering, whole-hog roasting, and how black pitmasters have been written out of the history of barbecue.