Monk: Ahead of his upcoming appearance and cook at the 4th annual Carolina BBQ Festival, Elliott Moss joins our friend Chigger on The Low & Slow Barbecue Show for a discussion on Elliott’s Barbecue, what he’s been up to since he left Buxton Hall Barbecue, and how pecans factors into his beginnings of barbecue as well as his future.
Elliott’s Barbecue just had their grand opening earlier this week so are open for business in Florence! In addition to the barbecue made out of a brand new smokehouse, they have Seminar Brewing attached which has a beer garden, game room, and a full bar. By the looks of it, it seems like a barbecue destination. I hope to make it out soon for whole hog and ribs.
Speedy: How many grills is too many grills? I have a Weber gas grill, a Big Green Egg, and feel like I really need a griddle too. Oh, and I just got a pellet grill. Behold, the Traeger Pro 22.
It’s never too early for a review, so after my inaugural cook of a tri-tip and Brussel sprouts, here’s a first impressions review:
Ease of Use – 10/10
Not that different from a gas grill in terms of how easy it is to use. As for assembly, it was also easy. I did by myself in about an hour
Smoke Flavor – 10/10
I was worried about this because didn’t see a lot of smoke but thankfully, the tri-tip had tons of smoke flavor.
Temperature Holding – 9/10
Pretty easy. Saw a couple spikes when I assume new pellets ignited. I had it set to 225 and reading was generally there but got up to 240 (and down to 215).
Evenness of Cook – 8/10
Tough to do on a tri-tip, but actually the skinny end was a little under the rest. Maybe the middle of the grill is not quite as hot?
My only complaint was there was zero bark on the meat so the hard seer was a must. I did not try cranking the temp at the end (supposedly gets up to 500) so might try that next time.
Overall experience – 9/10
I got one of the cheaper versions with no Wi-Fi. While that would be nice I don’t think I really need it. It was not a pain to check and had no issues. Would be helpful for overnight cook but I wouldn’t really worry about setting it and forgetting it at 225.
Total Rating – 46/50 (roughly equivalent to a 4.5 on the hogs scale)
So what say you? Is Speedy cheating by adding a pellet grill to his arsenal?
Name: Dampf Good BBQ Date: 2/7/25 Address: 6800 Good Hope Church Rd, Cary, NC 27519 Order: Texas Trinity: 1 pound brisket, 1 pound ribs, 2 sausages, with three sides plus a smoked brisket burger (link to menu) Pricing: $$$
Monk: Another week, another top 50 Texas joint (outside of Texas). Dampf Good BBQ in Cary has been on my wish list for a few years now, but when I’m in Raleigh they tend to be either closed when I come in town for the Hopscotch Music Festival the week after Labor Day or I am otherwise occupied with a State football game and tailgating in preparation for what is certain to be mediocre football.
That changed this most recent trip while I was in town attending two nights of American Aquarium’s Roadtrip to Raleigh three night stand at The Lincoln Theater. I roped two friends of the blog Smorgan and Bill Fleming into coming with me for a late Friday lunch, both to enjoy the nice day but also so I could order more food.
Brothers Nick and Bryce Dampf have set up their food trailer and offset smokers on the grounds of Phillip Farms, and its a pretty sweet setup for a non-brick and mortar with not only the trailer and smokers under permanent metal awnings but also some of the seating for the guests. Phillips Farm is a 100+ year old farm in Cary that in recent decades has expanded to become more of a community gathering spot that hosts a farmers market and family fun park in the spring, a seven acre corn maze, sunflower field, and Haunted Farm in the fall, and a Christmas tree farm and Winter Wonderland in the winter. While this was my first time visiting, I’ll keep my eye on it next time I’m in town with the full Monk family.
Much to my happy surprise, it was a relatively short line of maybe 6 parties in front of us at 12:30 for Friday lunch, though the line did grow quite a bit as we sat down to eat. Me and the boys waited in line maybe 10-15 minutes before we stepped up to make our order.
As the sole Barbecue Bro present, I offered to handle the ordering for the group and once that duty was agreed upon I was instantly drawn to the Texas Trinity Plate: one pound of brisket, one pound of spare ribs, two sausages, and three sides; I selected smoked mac and cheese, elote, and coleslaw. And then, because I was feeling frisky, I added a smoked brisket burger on top of our order.
The pork spare ribs were my favorite of the three meats, and the half rack was smoked nicely with a glaze that had a hint of sweetness. Altogether, a good balance between the sweetness of the glaze and the savory of the pepper-based rub. The ribs themselves were cooked perfectly and had a great bite to them.
We got slices of both fatty and lean for our pound of brisket, and I had a slight preference of the lean between the two though both had the peppery bark you would expect from a top tier brisket while still having the proper amount of salt. We opted for one of each each of the sausages – polish and pepper muenster. Both were very solid.
I’ve buried the lede a little bit here, and the smoked brisket burger may have been the best part of the lunch. I split the burger (which I ordered all the way with cheese, pickles, and mayo on a potato bun) into quarters and both Smorgan and Bill were instantly huge fans. Greedily, I opted for the final quarter after a few minutes when no one was so bold as to take it.
I liked the smokiness of the mac and cheese, while not being overly smokey. The elote corn salad and the cole slaw offered a nice contrast to the fattiness of the meats. All very good sides.
For fans of Texas-style barbecue in the Triangle, I can’t recommend Dampf Good Barbecue enough. Along with Prime Barbecue in Knightdale, Sam Jones and Longleaf Swine in Raleigh, and Lawrence Barbecue in Durham, the Triangle has some pretty heavy hitters when it comes to new school barbecue. I must say, I’m a little bit jealous down here in Charlotte.
Monk: In the following video, YouTuber Joshua Weissman is joined by private chef/Instagram star (and new Texas resident) Olivia Tiedemann on a journey to try the best barbecue in Texas, all of which are on Texas Monthly’s Top 50 list and four of which received Michelin stars last year (CorkScrew BBQ in Spring and Interstellar Barbecue, La Barbecue, and LeRoy and Lewis in Austin).
Joshua and Olivia visit 17 joints in total and rated each one and slotted them onto a big board as they go for both brisket and sides. Starting in Houston, they then make their way to Austin before heading Central Texas, the panhandle, and eventually DFW. Your favorite barbecue editor even makes an appearance at the end of the video.
What was their favorite and did it match up with Texas Monthly’s #1? Check the video to find out.
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