Monk: You may recall we previously featured a video from The Adventures of A+K on their east vs west NC barbecue tour, and in this video they visit Lewis Barbecue as part of their Charleston vlog and try a Texas tray of brisket, hot guts, and ribs with a side of the awesome green chili corn pudding. That starts at 4:54.
Description: We ventured 2 hours up the road from Savannah, GA to Charleston, SC, another beautiful and charming southern city. We spent our first time in Charleston exploring the city a bit, but more importantly, eating tons of Southern food.
Monk: Towards the end of this video, Daniel Castillo talks about how barbecue has given him a purpose in life and kept him out of trouble. And now, he has the first offset smoker that has been NSF certified in the state of California at Anaheim’s Heritage Barbecue. Check out he has fed the community and brought his spin on Texas barbecue classics to Orange County.
Description: When the pandemic hit, Heritage Barbecue pitmaster Daniel Castillo opened the “O.C. Smoke Kitchen”—a part of his restaurant dedicated to hosting events to serve hospitality workers who lost their jobs due to COVID-19. At this one specific event, he’ll make 800 smoked pulled pork tortas, and we’ll also see how he brought classic Central Texas barbecue dishes like brisket roulade, Texas bourbon smoked ham, red and green chorizo sausages to California.
Monk: Bob visits Ken’s Grill and NC Bar-B-Q in La Grange, which serves his favorite eastern NC whole hog barbecue (only available on Wednesdays and Saturdays) even though it “has never been cooked over wood smoke” and Bob is admittedly a “wood smoked and live coals kind of guy.” Color me a bit skeptical.
Description: Bob Garner visits one of his all-time favorite BBQ spots, Ken’s Grill in La Grange.
Monk: Eater’s Smoke Point series takes a look at the “cheffed-up” barbecue at Austin’s Interstellar BBQ, including the pastrami beef rib.
Description: At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a “War Dog,” put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.