Friday Find: The Smoke Sheet on the Man Meat BBQ Podcast

Link to Podcast

The two co-founders of The Smokesheet, BBQ Tourist and NYC BBQ, joined the Man Meat BBQ podcast to discuss their origin story with barbecue and also assemble their perfect plate of barbecue out of their favorite barbecue bites from across the US.

There is a little bit of cussing at the top, so be warned. Also be warned that the host Mike could have used a cough button. Still, a pretty good conversation between three barbecue enthusiasts.

Friday Find: Hanging Out with Dan the Pig Man

Dan the Pig Man is a York, South Carolina-based caterer specializing in outdoor feasts (which just so happens to be the name of his catering company) such as whole hog barbecues, oyster roasts, and shrimp boils utilizing custom-welded grilling and smoking rigs. Check out this video from a recent trip to Tuscaloosa, AL from the Food and Stuff YouTube Channel.

The time we decided to drive to Tuscaloosa, #Alabama to hang out with Dan the Pig Man! We had a lot of fun and can’t wait to hangout again and grill some awesome eats!

Friday Find: Tracing Barbecue from West Africa to Chicago’s South Side on the Sporkful podcast

Food writer Michael Twitty, writer behind The Cooking Gene, explores the origins of barbecue with Sporkful host Dan Pashman.

“They call [BBQ] suya in West Africa,” Michael says. “Suya, dibi, and piri piri are all little parts of what we would consider the barbecuing system in the [American] south.”

Then, in a kind of part 2 from last week’s podcast from Gravy, Pashman heads to the south side of Chicago to explore how that barbecue tradition migrated during the Great Migration out of the American South in the mid 1900’s. There, he speaks with Gary Kennebrew of Uncle John’s BBQ, who still identifies as being southern.

In fact, Garry is originally from Alabama, and he moved to Chicago with his family, when he was nine.

“Alabama will always be my home,” Garry says. “[But] I have grown to like Chicago.”

For more on the Sporkful, check out their previous episodes here. We previously featured a podcast from them on a pitmaster from Centerville, TN who moonlights as a preacher on Sundays.

Friday Find: Smoking on the Southside

Chicago barbecue is a less heralded style of barbecue that has origins in the American South but is only found in the southside of Chicago. Primarily rib tips (a remnants of a St. Louis cut rib) and sausage links, they are smoked in a steel and glass “aquarium” smoker that allows for year-round smoking in the harsh Chicago winters. I’ll link to another podcast next week with more on this style of barbecue but for now, here’s a short podcast from the Southern Foodways Alliance’s Gravy podcast.

Barbecue purists from the Carolinas to Texas might balk at the notion that Chicago, Illinois, has a barbecue tradition all its own. But owing to the Great Migration, and to a special piece of equipment called the aquarium smoker, reporter-producer Ambriehl Crutchfield finds that Chicago barbecue has evolved into a style unto itself.

Link to episode

Friday Find: Dr. Howard Conyers Roasts A Whole Cow in New Orleans

From the description on Vimeo:

This fun, 9 min short-film chronicles 24 hours of preparation by Dr. Howard Conyers, rocket scientist and BBQ Pitt Master as he roasts a whole cow for his Gumbo Jubilee celebration.

Gumbo Jubilee was a community-wide celebration of African-American culinary heritage and foodways, hosted by Dr. Conyers as a part of the 300th commemoration of the city of New Orleans. The event was held on Saturday, October 20th. Many notable African-American chefs, historians and food writers traveled to New Orleans to support the event.

Dr. Conyers, a South Carolina native, has received national attention for his whole pig roasts and lectures on black foodways. However, this was the first time he ever endeavored to roast a 300-pound cow–and it has not been done in the city of New Orleans in over a century.

See science, technology, engineering and great taste collide on a hot plate of fabulous eats from across the Diaspora!

Friday Find: Matthew Odam joins the House of Carbs podcast

Matthew Odam, food critic for the Austin Statesman, joins House to talk all things Austin food including his latest best Austin restaurants list, tacos, and of course barbecue. The barbecue starts at around the 29:00 mark and includes talk of the inventive stuff LeRoy & Lewis are doing at their trailer, the barbecue/Mexican hybrid at Valentina’s, and of course, Franklin Barbecue.

Friday Find: Tales from the Pit interviews Sam Jones and Michael Letchworth

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.

Part 2:

Friday Find: What Does Pork From Cannabis-Fed Pigs Taste Like?

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.