Linkdown: 1/15/20

Lawrence BBQ from Chef Jake Wood is a go in Raleigh this summer and the menu will include whole hog, brisket, ribs, sausage, poultry, and broiled oysters

Regal Eagle Smokehouse: Crafts Drafts & Barbecue will bring barbecue to Disney’s Epcot Center

Parker’s Barbecue in Wilson has been open almost 74 years

Rodney Scott BBQ’s Atlanta location to open in April

Miguel Vidal from Valentina’s Tex Mex BBQ was in Charlotte last week spending some time with the pitmasters from Midwood Smokehouse

…which they turned some of those learnings into a Friday special

Barbecue Bros Film Club: The Chef Show S1E7 – "Aaron Franklin" (Netflix)

Watch Now (Netflix subscription required)

Monk: Writer/director/producer Jon Favreau caught the food bug while filming his movie “Chef” (in which Aaron Franklin had a cameo) and has turned that into the travel/food docuseries “The Chef Show” where he explores the county with Los Angeles food truck godfather Roy Choi (who was a producer as well was the inspiration for the movie). In a couple of episodes from season 1, Jon and Roy stop in Austin to spend time with Aaron Franklin before checking out the Hot Luck Festival (which I’ll recap next week).

The episode starts with the three of them meeting up for breakfast tacos at the Pueblo Viejo taco truck. There, Favreau gets a brief history from Franklin on the start of Franklin Barbecue from the tiny first trailer in 2009 where he was on the forefront of the craft barbecue movement in Austin and ultimately the US. While Franklin’s briskets weren’t quite at the current level when they first opened, it was through the repetition of smoking briskets every day no matter the weather or greenness of the wood that Franklin got the briskets to be of a consistent quality. Roy and Aaron compared notes from the early days (and simpler times) of their respective food trucks, and how they eventually learned to embrace the hours-long lines of people and the possibility of disappointing them.

The middle segment focuses on Favreau prepping a brisket in the kitchen at Franklin Barbecue, getting tips along the way. Favreau also tells the brief story of smoking a brisket and flying with it cross-country to meet Bill Murray to convince him to do The Jungle Book. Then, Franklin shows Favreau how he would trim his brisket (14:54). For those without a Master Class subscription to watch Aaron Franklin run through his brisket process step by step, I would imagine they would want to study this segment very carefully.

Then, Favreau and Franklin season their briskets (18:59) with Franklin’s half and half rub of Morton’s Kosher salt and 16 mesh black pepper, which they age. Franklin is careful not to waste too much pepper, as he apparently accidentally throws away $200 per week (!!) in pepper from the side of the board. From there, the briskets are off to the smoker.

The final part of the episode is Favreau slicing for customers in line at Franklin (though no orders are being taken and it looks to be not during a regular service since each customer just gets a slice of brisket on white bread). Franklin is of course there to give him tips on his slicing, from using the thumb as a guide to making sure not to twist his wrist during the action of slicing.

In this episode of “The Chef Show”, Favreau brings a fan and backyard smoker’s perspective to Franklin Barbecue (albeit, a backyard smoker who happens to be a big Hollywood player and has Aaron Franklin on speed dial). Choi is less a part of the show and somewhat relegates himself to the background with not much from him after the initial segment on the humble beginnings of his food truck. Though he does get a little more run in the next episode where he is cooking his short ribs at the Hot Luck festival. Franklin himself is great on camera, and his personality shines through. All in all, the 26 minute episode breezes by very quickly and is worth checking out for any barbecue fan with a Netflix account.

Watch Now (Netflix subscription required)

Friday Find: "The 84 Year Old BBQ Legend of Texas – A Frank Experience"

Host (and from the looks of in, relative newcomer to barbecue) Frank Pinello spends a Friday night at Snow’s BBQ with the legendary Miss Tootsie, pitmaster Clay Cowgill, and owner Kerry Bexley. From basting pork steaks, chicken, and ribs to picking out the done briskets to taking orders in line, he tries just about every task at Snow’s, even if very briefly. He even gets scolded by Miss Tootsie for slamming the smoker door too heavily.

Description: Frank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ.

Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84 year-old pit master Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8am for proper Texas BBQ.

Linkdown: 1/8/20

Charleston-based barbecue historian Robert Moss spotlights dishes from Home Team BBQ, Rodney Scott’s BBQ, and Lewis Barbecue on his “17 dishes that defined a decade in Charleston”

Moss was a busy man over the holidays, posting his thoughts on the direction of barbecue restaurateurs and empires in the 2020’s…

…as well as more 2020 decade predictions in this newsletter, The Cue Sheet

J.C. Reid looks back on a decade of craft barbecue

Raleigh News & Observer food writer Drew Jackson predicts Raleigh will become a barbecue capital this year

And since the above article, another Raleigh barbecue joint named Friendship Barbecue has been announced (although it will have a different approach)

The Kevin’s BBQ Joints podcast is teasing a big announcement later in January; subscribe on YouTube and stay tuned

Congrats to Stamey’s on 90 years!