Monk: In what I believe is their first podcast appearance, Garren and Kelli from Jon G’s appeared in a recent episode of the Man Meat BBQ podcast to discuss how they transitioned from the tailgate tent to the food truck to the restaurant. Though the host Mikey has this slightly annoying habit of talking about himself and his business instead of asking questions of his guest and he still needs a cough button (like when he interviewed The Smoke Sheet). Still, glad that Garren and Kelly knocked out their first podcast appearance and hopefully there is lots more to come.
Monk: Robert Moss, Barbecue Editor for Southern Living and founder of The Cue Sheet newsletter, joins the Kevin’s BBQ Joints Podcast to promote his recently-released book “The Revised and Expanded Second Edition of Barbecue: The History of An American Institution.” It’s a good conversation with Moss peppering in interesting tidbits he’s collected from his research in revising the book.
For more from Kevin’s BBQ Joints, click here.
Description: In this episode I chat with Robert F. Moss, contributing barbecue editor for Southern Living Magazine about his new book, The Revised and Expanded Second Edition of Barbecue: The History of An American Institution.
See all things Robert F. Moss here: http://www.robertfmoss.com/
Purchase Barbecue: The History of An American Institution here: https://amzn.to/3pxzOOg
Sign up for his fantastic newsletter The ‘Cue Sheet at the top right of this page here: http://www.robertfmoss.com
Here’s a link to all of his work at Southern Living: https://www.southernliving.com/author…
See Robert on Instagram here: https://www.instagram.com/robertfmoss/
Check Robert out of Twitter here: https://twitter.com/mossr
We start off with how he’s been holding up so far and get into some detailed burger talk.
It’s been 10 Years since the original book came out so a lot has changed in the barbecue world since 2009. The first edition focus primarily on the first golden age of barbecue in the 50’s and beyond.
We talk about his first chopped pork sandwich and a bit about his history. Primarily we focus on the new book and The ‘Cue Sheet which is an amazing resource that pops into your email box every Sunday (if you sign up, which you should)
Monk: Jeremy from Mad Scientist BBQ first visited Franklin Barbecue in December 2018. With the world being what it is now and the prospects aren’t looking great for a return visit, he mail orders a full brisket from Franklin Barbecue via Goldbelly and in this video walks through how to reheat before comparing it to the his first experience at the actual restaurant two years ago. How did it turn out?
More about Mad Scientist BBQ:
I’m a barbecue enthusiast from Kentucky who loves to spend time smoking meat and enjoying the rewards of a long cook. I’m also a former Biology and Chemistry teacher, so I have a love for science. On my channel I’ll take you through all of the steps of making great BBQ while dispelling some of the common myths that are so pervasive in BBQ cooking. We’ll cover some of the science behind different techniques and approaches as well as why some methods really aren’t worth your time. Though I’m no competition cook, I’ve spent many hundreds of hours watching the fires and nurturing the meat in my smoker. It’s my hope that I can pass on what I’ve learned and help my viewers avoid some of the (many) mistakes I’ve made along the way.
So stay tuned for helpful, informative, and fun BBQ content!