Monk: Charlotte-based vlogger Brian Weathersbee reviews Valentina’s Tex Mex BBQ in Austin, Texas, where he enjoys their fusion of barbecue and Mexican food and even gets a chance to chat with pitmaster Miguel Vidal.
Description: This experience was 10/10. Valentina’s brisket, ribs, chopped beef and pork was amazing. Then infused with a Mexican flair was even better. Miguel and I got the opportunity to talk for 15/20 minutes, I was honored and will cherish this experience. This won’t be our last visit.
Monk: A primer on Terry Black’s BBQ, whose Dallas location friend of the blog Michael Wagner just joined but of course, they are part of one of the big families in Texas barbecue. Learn more at the video above.
Description: Born and raised in Lockhart, Texas, Terry Black passed down generations of barbecue knowledge learned from his experience in the Lockhart BBQ scene. His twin sons Michael and Mark Black bring their very own style of Central Texas BBQ straight from Lockhart to Dallas and now to you and your family to enjoy!
Southern Living Magazine, their barbecue editor Robert Moss, Home Team BBQ, and Swig & Swine recently announced the Holy Smokes barbecue festival in Charleston this November. The pitmasters are still to be announced, but expect folks from South Carolina, California, Georgia, New York, North Carolina and Texas are expected to be in attendance. Here’s hoping it becomes a fixture for years to come.
Congrats to Lyttle Bridges Cabiness of Red Bridges Barbecue Lodge in Shelby for her induction into the Barbecue Hall of Fame
Congrats to the first class of Kingsford Charcoal’s Preserve the Pit Fellowship. If you recall, the winners of this inaugural class will receive a “grant along with immersive training and one-on-one mentorship with industry leaders throughout 2021 to turn their business aspirations into a reality.” And it’s an impressive list of mentors from which they’ll get advice: Kevin Bludso, Dr. Howard Conyers, Devita Davison, Bryan Furman, Rashad Jones and Amy Mills. I look forward to seeing what happens for each of these fellows as a result of this direct mentorship. The winners ae:
Cory & Tarra Davis – Grand Rapids, Mich.: Owners of Daddy Pete’s BBQ since 2012, Cory and Tarra Davis have a passion for barbecue that they share with their friends, family and community. Through the fellowship, their goal is to build a stronger foundation for their business operations to ensure their restaurant continues to successfully operate beyond their generation.
Chef Shalamar Lane – Carson, Calif.: As the head chef and owner of My Father’s Barbeque, Shalamar brings southern hospitality to California by using delicious barbecue as a way to bring people together. As a result of the mentorship, she hopes to improve her management skills to further her business’ success and continue to teach her employees and community about the history of barbecue.
Ronald Simmons – Kenansville, N.C.: Ronald and his family own Master Blend Family Farms, LLC, which provides whole hogs and premium pork products to restaurants and private owned businesses in his community. They’ve hosted farm tours in collaboration with several local schools and hope to transition one of the farms, which has been in the family for over a century, into a farm school and develop a whole hog barbecue station to share their heritage of barbecue and create a path of opportunity for future generations.
And in more good news, the response to the initial call for fellows was so overwhelming that an additional 10 pitmasters were selected to receive a one-time $7,500 grant. Those winners are:
Aaron Gonerway – Plates By the Pound BBQ (Denver, Colo.)
Pamela Henry – Pam’s Magic Cauldron (Smyrna, Ga.)
Daniel Hammond – Smoky Soul Barbecue Chicago (Chicago, Ill.)
Brandon Norman – Memphis Original BBQ (Atoka, Tenn.)
Demetris R. – Making The CuTX (Newport, Vt.)
Erica Roby – Blue Smoke Blaire (Dayton, Ohio)
Christopher Simmons – The Qulinary Oasis BBQ (DeSoto, Texas)
Gerald Vinnett – Big Papi’s Smokehouse (Destrehan, La.)
Eddie Wright– Eddie Wright BBQ (Jackson, Miss.)
Newly drafted Chiefs WR Cornell Powell will remain an Eastern Carolina boy at heart: “All I’m going to say is that I haven’t been to Kansas City and had their barbecue yet but, I have North Carolina barbecue number 1 right now,” said Powell.
Despite the shaky opening to his article, D.G. Martin pays tribute Backyard BBQ Pit and Grady’s BBQ, who both were featured in “Black Smoke”