The Honey Hog in Fallston, NC (about 12 miles north of Shelby) released a documentary film about the origins of the restaurant on their Facebook page a few weeks ago. Tyler “Bones” Jones is the farmer and Johnny Ray is the pitmaster, and this short documentary shows how they got their starts individually before their partnership started at The Honey Hog.
The second half of the short film features two of their local suppliers in Guernsey Girl Creamery and Honey Tree Farm. Ashley from Guernsey Girl Creamery in nearby Shelby is a 4th generation dairy farmer who provides the cheese curds for The Honey Hog’s best selling appetizer, fried cheese curds. Casey from Honey Tree Farms in Conover provides them with their greens and vegetables through their organic “market gardening” processes.
“The Honey Hog” is a 27 minute short film available only on Facebook.
Description: When a community chooses to represent their local farmers, we all eat better. A food revolution has started in Western, North Carolina. Where in the middle of no where, folks have chosen to come from everywhere. This is The Honey Hog.
Monk: Friend of the blog and co-founder of The Smoke Sheet Ryan Cooper (aka BBQ Tourist) chats with Kevin in this podcast about his recent Texas trip to Austin for Robert Jacob Lerma’s huge barbecue party and then his exploration of the Fort Worth barbecue scene.
Description: In this special episode I chat with Ryan Cooper(@BBQTourist: https://www.instagram.com/bbqtourist) who by day works for the National Park Service, but by night(and off hours) is co-founder of The Smoke Sheet(https://www.bbqnewsletter.com) and travels the country searching out incredible barbecue. We talk about his recent 10 day trip to Texas (from Nebraska where he lives) where he visited 20 BBQ joints and went to what is possibly the best BBQ party of the year (Robert Jacob Lerma’s Summer BBQ Bash).
I hadn’t realized that Louie Mueller in Taylor, TX was the main reason why Billy Durney left his job as a personal bodyguard for celebrities to start Hometown Bar-B-Que to be the head “fire tender” (he thinks the term “pitmaster” is ridiculous). Food Insider tries most of the meats from “the best barbecue in New York” in this video.
Description: Hometown Bar-B-Que is arguably the most famous barbecue restaurant in New York City. Customers from all over the world flock to this restaurant and can wait up to two hours to try the food. INSIDER’s Herrine Ro and Sydney Kramer visit the restaurant and learn about Billy Durney’s story about how he fell in love with his craft and what makes his barbecue unique.
Frank Scibelli is the restaurateur behind Midwood Smokehouse, which I would argue brought back “True Cue” barbecue to Charlotte when it opened in 2012. That is, barbecue smoked over wood with no gas or electric assistance. Midwood has grown from it’s Central Avenue location to a small regional chain with 3 locations in Charlotte, another in Huntersville, and one in Columbia, SC.
In this episode of the Charlotte-based web series Order/Fire, host Marc Jacksina sits down with Frank to discuss his restaurant history in Charlotte. It’s not exclusively about barbecue and Midwood, but it’s a worthy view nonetheless. The barbecue-specific section starts at 13:38 and lasts until 16:45.
Description (translated from German via Google Translate): This time in Berlin Wedding we meet Lino Brandi, who traditionally prepares Texas BBQ in his restaurant “Lino’s Barbecue”. He went to Texas to learn from a real pitmaster. In addition to proper preparation, he also learned that German and Czech emigrants started the tradition of the original Texas BBQ 100 years ago. Now the old recipes for German Sausage and Rauchgarung together with Lino are back in Germany.
Moo’s Craft Barbecue is one of a handful of places giving Los Angeles legitimate barbecue. Here’s their story from Food Insider.
Description: Moo’s Craft Barbecue was shut down because the owners were smoking meats in their home, but their fans have encouraged them to continue cooking their famous barbecue. Now, they work in a commercial pop-up kitchen churning out brisket, pork ribs, and beef ribs all over LA. To find out when Moo’s next pop-up is, visit: http://www.instagram.com/mooscraftbarbecue/
Description: On this episode of How to Make It, host Katie Pickens visits Mill Scale Metalworks to learn how the brothers behind the brand build custom smokers for some of Austin’s biggest names in barbecue.
We’ve previously featured David Dawei’s NC barbecue videos from B’s Barbecue and Skylight Inn. Here’s his third stop from his barbecue tour from 2017.
This is my Third stop in North Carolina along the BBQ Tour. Parkers’ BBQ is located in Wilson. If you are in the vicinity, definitely stop by. Their family style is the best way to go, so bring lots of friends and a big appetite.
The Pork (as served) was fantastic – 9/10
The Vinegar BBQ Sauces weren’t needed IMO – 7/10
The Cole Slaw was very nice; loved the zing the mustard provided- 9/10
The Potatoes were OK, but I don’t care for Boiled potatoes- 6/10
The Corn Sticks – I did not care for these – 5/10
The Hush Puppies tasted like a plain donut/dessert =8/10
The last of the videos from Kevin Pang’s BBQ Road Trip ’10 (Keith Allen here, Wilber Shirley here), here’s a short conversation from Ed Mitchell back when he was still part of The Pit in Raleigh.
And while Wilber Shirley didn’t take Kevin’s bait on eastern vs Lexington-style, Ed Mitchell answers the question by claiming that smoking a whole hog is the “true heart of barbecue,” albeit after diplomatically saying he’s “never had bad barbecue.”