Linkdown: 5/3/17

– Thanks to Feedspot for including us on this list of best barbecue blogs!

– Registration for NC State’s Barbecue Camp is now open (hint hint, Mrs Monk)

– The details on John Mueller’s new barbecue food truck, Black Box Barbecue

– The latest barbecue roadtrip book is from Matt Moore, a genre I happen to love

– Not a good look for the Garner Smithfield’s Chicken ‘N Bar-B-Q, whose employees sang “F— Tha Police” at some local police officers

– Coincidence?

Das BBQ – Atlanta, GA

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Name: Das BBQ
Date: 4/1/17
Address: 1203 Collier Rd, Atlanta, GA 30318
Order: Triple meat plate (pulled pork, brisket, and sausage) with mac and cheese and collard greens (link to menu)
Price: $22

Monk: Much to my surprise, the Monks made another barbecue stop on our Atlanta trip on the stipulation that it had to have sausage on the menu for Mrs. Monk. In my research ahead of the trip, I had come across Das BBQ on an Eater list of Best New Atlanta Restaurants and being that it’s a Texas-style smokehouse, it most definitely would have sausage.

Das BBQ has been open for only about 3 months in a former Pizza Hut (side note: I’ve had a pet theory that some of the best restaurants are housed in former Pizza Huts; there are several good examples in Charlotte alone). They’ve added a pit room to the side of the old structure and gussied it up real nice, to the point where my Pizza Hut-dar did not detect what we were in. That pit room was actually open to visitors who are encouraged to walk in, talk to the pitmaster, and observe him at work. Kind of a cool concept that may be more commonplace in Texas but less rarely seen in the southeast.

In that open pit room are housed two offset smokers that were supposedly made to the specs of those found at Franklin Barbecue. But instead of the post oak they use in Texas, Das uses a mixture of hickory and pecan wood that are more appropriate to Georgia. Meats are smoked in those smokers for about 5 hours before finishing in a Southern Pride Rotisserie, allowing for a certain amount of automation (if not what some might consider a shortcut).

I ordered the triple meat plate of pulled pork, brisket, and sausage. I’ll start with the sausage, the meat which allowed me to try the joint in the first place. Das BBQ imports two types of beef links from Meyer’s Smokehouse in Elgin, Texas – spicy and mild. We tried the spicy and it had a nice peppery kick. The case had a good snap and it was a well-smoked sausage. We tried the table side peach mustard sauce and it was a nice fusion of Texas-meets-Georgia.

The brisket was another winner, and did a solid job of replicating the Central Texas peppery bark. The fat was well-rendered and none of the bites were overly dry. Pretty good results for a joint in its first couple months of being open.

Instead of going full Texas Trinity, I opted for pulled pork. In addition to the peach mustard sauce, each table also has a thicker ketchup-based sauce. As was the case with the other meats, it was well smoked but a little sauce of your preference wouldn’t hurt.

Mrs. Monk preferred the collards here to the ones we had the day before at B’s, while the mac and cheese shells were standard. They were out of slaw on this particular day. Continuing with the Texas theme, I also ordered a Shiner which is available for the value price of $3.

While some may quibble with the method of finishing in a gas smoker, the end product at Das BBQ is of above average quality across the board. Combine that with the good prices and the open pit room and Atlanta has a nice addition to their barbecue scene.

Ratings:
Atmosphere – 4 hogs
Pork – 3.5 hogs
Brisket – 4 hogs
Sausage – 4 hogs
Sides – 3 hogs
Overall – 4 hogs

Friday Find: Hanna Raskin’s Audio Review of Rodney Scott Barbecue

Hanna Raskin of The Charleston Post and Courier reviews Rodney Scott’s BBQ in this special audio review. It doesn’t just cover the whole hog barbecue but runs down other items from the rest of the menu. Don’t worry, she gets to the whole hog eventually.

The review runs from 1:06-10:28, then the other half is some making the sausage behind-the-scenes discussion with other Post and Courier staff.

-Monk

Linkdown: 4/26/17

– Congrats to The Smoke Pit and Midwood Smokehouse for winning Charlotte Magazine BOB Awards for best brisket and pork respectively

– A nice article from Marie, Let’s Eat! on Ten Underrated Georgia Barbecue Joints; we even get a nice little mention

– A locals guide to Lexington, KY contains Blue Door Smokehouse, which was unfortunately sold out by the time we made it last fall (after reading this article we were probably several hours too late)

– An oldie but goodie from Our State Magazine

– Bryan Furman of B’s Cracklin BBQ, Jeff Miller of Luella’s Bar-B-Que and Wyatt Dickson of Picnic Durham, will serve whole-hog barbecue at a charity event this weekend in Asheville

– Can’t wait for the remix: an audio review of Rodney Scott’s Barbecue in Charleston by Hanna Raskin

– Uptown Charleston: so hot right now

Rodney Scott’s BBQ

Expect a line for chicken, spareribs and pulled pork slow-smoked overnight then drenched in Carolina whole-hog ambassador Rodney Scott’s signature vinegar sauce.

– It me:

Heirloom Market Bar-B-Que – Atlanta, GA (Speedy’s take) 

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Name
: Heirloom Market BBQ
Date: 6/14/17
Address: 2243 Akers Mill Rd., Atlanta, GA 30339
Order: Spicy Korean pork, brisket, collards, fries (link to menu)
Price: $16

Speedy: I sent Monk a simple text on Friday evening. It just said, “Wow wow wow. Heirloom market.”

Monk: It’s true; I can confirm this happened. I wondered why it took so long but was glad Speedy finally made it out there before moving.

Speedy: I have lived in Atlanta for almost a year before checking out Heirloom Market. In my defense, I have to get on 285 (aka the busiest road in America) to get there, but shame on me. This place is incredible.

Heirloom Market doesn’t look like much from the outside. It’s connected to a convenience store, is tiny inside, and just has an outside patio with a half dozen tall tables (and no chairs) if you want to dine-in. However, it has a great reputation, which is well deserved.

Monk: Indeed. A few years back when I was coming into Atlanta, Grant from Marie, Let’s Eat! urged me to go here instead of, say, Fox Bros if I was only picking one joint in Atlanta that weekend. And I was so glad I did, especially years later when I finally tried Fox Bros (which was fine). But Heirloom Market is special.

Speedy: I ordered the combo plate, eschewing the traditional pulled pork for the spicy Korean pork, along with the brisket. The pork is served chunked with a spicy sauce and some kimchi (I think) mixed in. Let me tell you, dear reader, it’s absolutely incredible. The pork is smoked perfectly and the sauce adds just the right amount of spice, along with incredible flavor. In addition to my love of barbecue, I’m a huge fan of all Asian food, so this meat was right up my alley. I wouldn’t change a thing.

Monk: My first taste of that spicy, Korean-influenced pork was one of the best bites of barbecue I’ve ever had – definitely top 5.

Speedy: The brisket is also fantastic. It was the right combination of lean and fatty, had lots of bark, and was not dried out at all. The bark was nice and peppery, and no sauce was needed. This was in the upper echelon of briskets that I’ve enjoyed.

Monk: While not Korean-influenced, I agree that Heirloom Market’s is just a damn good brisket.

Speedy: The collards were great – definitely cooked in some sort of meat stock (I’d guess chicken, but not positive) – giving a nice flavor. And the seasoned fries were also excellent.

My meal was too big for one person – I got a second full meal the next day. All this stuff even tasted great re-heated.

Overall, this meal at Heirloom Market Bar-B-Que was perfect. I wouldn’t change a thing. The only thing I regret is not getting there sooner.

Ratings:
Atmosphere/Ambiance – 4 hogs
Spicy Korean Pork – 5 hogs
Brisket – 4.5 hogs
Sides – 4.5 hogs
Overall – 5 hogs
Heirloom Market BBQ Menu, Reviews, Photos, Location and Info - Zomato
Heirloom Market BBQ

Photo Gallery: Quick stop in Lexington, NC

Monk: Mrs. Monk was bringing a good friend of ours a quart of Lexington Barbecue on the way from Charlotte to High Point. However, we arrived in town 15 minutes before it opened, so to kill time I had her stop by Barbecue Center first. Speedy and I had previously checked out (and dug) Barbecue Center almost 4 years ago but I hadn’t had the opportunity to go back since.

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This is the first of three different signs that The Barbecue Center (or Bar-B-Q Center) has on its property.

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This is sign #2 with the classic Coca-Cola signage. Note the different spelling of “barbecue”.

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And finally, the iconic sign off Main Street that is the most well known of the 3. Perhaps one day I’ll devote a post to barbecue signage in and around Lexington.

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The Barbecue Center is True ‘Cue certified and has the sticker to prove it. I was surprised to see that they also accepted both Apple Pay and Android Pay.

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Sonny Conrad was a barbecue icon who owned the Barbecue Center and was one of the creators of the Barbecue Festival. Every year, he would present the first barbecue sandwich of the festival to the mayor of Lexington. Here are some festival posters throughout the years.

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Sonny Conrad passed away in 2013 and a plaque in his memory is near the register. It is now run by his sons and his entire family works there.

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I got a chopped barbecue sandwich for breakfast and it was fantastic and just as good as I remembered. As you can see, the meat-to-bun ratio is very favorable towards the meat.

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Then, it was onto Lexington Barbecue to pick up that quart of barbecue and side of red slaw we had promised our friends.

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The smokestacks were going full throttle at 10am on a Saturday morning, which is always a good sign.

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I stepped away from the parking lot because I had never taken a photo of the street sign on the way to Lexington Barbecue and snapped this photo on the way out.

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Finally, here’s my photo of Smokehouse Lane. Then, it was onto High Point.

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Until next time, Lexington!

Linkdown: 4/19/17

READ THIS NOW: This doozy of an article in this week’s New Yorker from James Beard-nominated writer Lauren Collins explores America’s most political food; it was based on a Charlotte Observer article from the awesome Kathleen Purvis on Maurice’s Piggy Park from last December

In 1964, Maurice Bessinger was the president of the National Association for the Preservation of White People. On August 12th of that year, Anne Newman and a friend drove to the West Columbia Piggie Park. They stopped outside the lot for curbside service. A waitress emerged and, seeing that they were black, returned to the building without speaking to them. Then a man with a pad approached the car but refused to take their order, even though white customers were being served. In Newman v. Piggie Park Enterprises, Inc., the district court asserted that “the fact that Piggie Park at all six of its eating places denies full and equal service to Negroes because of their race is uncontested and completely established by evidence,” but it concluded that the restaurants, because they were principally drive-ins, weren’t subject to the public-accommodation provision of the Civil Rights Act. When a higher court reversed the ruling, Bessinger appealed to the Supreme Court, claiming that being forced to serve black people violated his religious principles. He lost, in a unanimous decision.

– The Atlanta Journal Constitution reviews Texas-style Das BBQ; our review to come in a couple of weeks

– A sneak peek at the Juan Luis menu from John Lewis; the Tex-Mex spinoff will open in downtown Charleston later this spring

– A McRib-style sandwich made with actual smoked rib meat

– Grant tries some decent chopped beef at Hwy 58 BBQ in Ooltewah, TN

– Eater: 17 Essential Dallas-Fort Worth Barbecue Destinations

– Chef Vivian Howard’s favorite barbecue restaurants include B’s Barbecue and Skylight Inn

– Confirmation that Chef Jim Noble’s barbecue restaurant has gone mobile

– Fuller’s Old Fashioned Barbecue has reopened in Fayetteville after the original Lumberton location closed due to damage from Hurricane Matthew

– EDIA Maps is selling a NC BBQ and Beer Map combo pack

 

B’s Cracklin’ Barbeque – Atlanta, GA (Monk’s take)

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Name: B’s Cracklin’ Barbeque
Date: 3/31/17
Address: 2061 Main St NW, Atlanta, GA 30318
Order: Two meat plate (brisket and pulled pork) with hash and rice, collard greens, and cracklin’ cornbread (link to menu)
Price: $18

Monk: In the past few months, Speedy has checked out B’s Cracklin’ Barbeque in Atlanta twice and rubbed it in my face each time. Finally, I got sick enough of it and packed the Monk family in the car and made the 4 hour trip down to Atlanta just to shut Speedy up. Actually…the Monk clan just happened to be spending a long weekend in Atlanta so I arranged a lunch stop but that’s neither here nor there. And to be fair he wasn’t really rubbing it in my face per se, but it was at least a light brag that got under my skin.

Speedy: No. It was a face rub. Cause this place is awesome.

Monk: Guess my first instincts were right then….

Sitting 15 minutes west of downtown Atlanta in the Riverside neighborhood, B’s sits in an old house that used to be another barbecue joint named Hottie Hawg’s. Neither Speedy nor I have checked that place out but at B’s, you order at the bar and they bring it out to you. Speaking of bar, they do have a couple of solid beers on tap including local favorite Creature Comforts Tropicalia IPA, in which both Mrs. Monk and I both indulged. There is a decent sized patio and we tried to sit out on it but found that it was just a little too chilly in the shade on this particular late March day.

The whole hog pork at B’s is smoked from heritage hogs and was definitely the star of the show. It was served in coarsely pulled strands reminiscent of Scott’s Bar-B-Cue and was just downright excellent. Unlike Speedy’s visit, mine wasn’t on the dry side and each strand had a nice silky texture. I tried both the spicy vinegar and peach mustard sauces and while neither was essential, both complemented the pork well. Speaking of the pork, on our way out to the car, I even caught a worker carting a half of one of those heritage hogs from their annex to the main building, so I took the opportunity to snap a few photos.

Speedy: I’m surprised you don’t have more to say about the peach mustard sauce. I thought it was excellent and unlike anything I’ve had before. I’m generally against mustard sauce on pork (it belongs on sausage), but this stuff is legit.

Monk: I only used it sparingly but did think it was good. I guess I’m surprised at just how enthusiastic you are about it. 

While not quite on the level of the pork, the brisket had excellent bark and a nice tug to it. On this day, it was slightly on the dry side perhaps due to sitting under a warming lamp for too long. Still, these were darn good slices of brisket.

The side of hash and rice was excellent. If you recall, in Speedy’s review of B’s last December, Grant from Marie, Let’s Eat! went for a double side of hash and rice and after tasting, I completely understand why. This stuff was just plain great and certainly in the upper rankings of barbecue hash I’ve tried in my life. The collards were good but had a different taste than your usual vinegary greens due to the addition of a heavy dose of minced garlic. Pretty good, but I don’t know if I’d go for them again here.

Being that it’s the only bonafide whole hog joint in town and that they also smoke a mean brisket, if you are in Atlanta I urge you to make the trip to the westside and check out B’s Cracklin’ Barbeque. You won’t be disappointed.

For more reviews of B’s Cracklin’ Barbeque, check out:
Speedy’s take
Marie, Let’s Eat

Ratings:
Atmosphere – 3.5 hogs
Brisket – 4.5 hogs
Pork – 4.5 hogs
Sides – 4 hogs
Overall – 4.5 hogs
B's Cracklin Barbecue  Menu, Reviews, Photos, Location and Info - Zomato
B's Cracklin Barbeque

Photo Gallery: A Free Range Pig Pickin’ with Sam Jones

For the second year running, Free Range Brewing and Order/Fire combined powers to host a premiere screening of an episode of the web series with a pig pickin’ to follow. While last year’s episode featured four NC breweries (Burial Beer Co., Fonta Flora Brewery, Fullsteam Brewery, and Free Range Brewing), this year’s episode was on Sam Jones and Skylight Inn. Sam joined the festivities and smoked a 230 pound hog the night before for the pig pickin’. The whole shindig and its $10 suggested donation for the barbecue benefited the Community Culinary School of Charlotte, so there was an abundance of reasons to make it out to Free Range on a Sunday afternoon.

The 40 or so minute episode of Order/Fire was primarily a discussion between Sam and host Mark Jacksina that took place at Skylight Inn with topics ranging from the history of Sam’s family and barbecue to his first experiences gaining exposure outside of Ayden and his involvement with the Fatback Collective. It was a casual conversation between the two, with Sam peppering in his usual mix of one-liners and idioms. The packed house enjoyed the screening and you can view it here once it is made available online.

Now the first time I tasted Sam Jones’s barbecue, it was at when he smoked a whole hog at Midwood Smokehouse’s Southern ‘Cue Supper in 2013 and the whole hog literally (actually figuratively) blew my mind. I had not yet tasted cracklin’ skin mixed in with whole hog barbecue and absolutely loved that texture. The whole thing was a “revelatory experience” I hadn’t been able to try in the 3.5 years since. That is, until this day, and it definitely did not disappoint in the slightest. I’m still thinking about that pork as I type this, as a matter of fact.

Afterwards, I made a resolution: I will visit Skylight Inn and Sam Jones BBQ in 2017. Mark it down.

 

Linkdown: 4/12/17

– Robert Moss on “The Tyranny of Texas Barbecue”

– …and TMBBQ with the retort; claims that Moss is “jealous of neighbor’s popularity”

– The 15 pitmasters for the Big Apple Barbecue Block Party have been announced; Sam Jones and Rodney Scott represent the Carolinas

– Cuegrass ’17 takes over Davie Street in front of the Pit this Saturday for a day of barbecue, beer, and bluegrass

– Henry’s Smokehouse and the Greenville BBQ Trail Tour are in this Charlotte Five article on what to do in the SC town about 1hr 40 minutes away from Charlotte

– BBQ Hub also has a Charleston barbecue tour for the burgeoning barbecue capital

– Marie, Let’s Eat! is pleasantly surprised by some barbecue in Pigeon Forge from Bennett’s Pit Bar-B-Que

– The Smoking Ho went to the Houston BBQ Festival last weekend and took some great photos

– Wayne Mueller BBQ is eyeing a Houston-area location for expansion

– Don’t forget about the fried chicken