Friday Find: Dave Grohl Talks Barbecue on the Bon Appetit Foodcast

Link to article with podcast at the bottom

Monk: You may have been hearing about Dave Grohl’s barbecue obsession for the past year or so, but here’s an in-depth conversation between Grohl, Bon Appétit editor Adam Rapoport, and Joe House from The Ringer’s House of Carbs podcast. In it, he discusses how he got into barbecue through tasting eastern NC barbecue at a shack (he didn’t mention a name) near the Currituck Lighthouse after he bought a beach house in Nag’s Head in the early 90’s (13:40). He also calls out when he met Elliott Moss from Buxton Hall Barbecue, whom he called “a badass” (24:14) and Sam Jones, who he “treated like a Beatle” (24:35). Grohl also gets into his barbecue venture Backbeat BBQ that started from a single Lang smoker (35:02) and how he worked his way up to feeding nearly a thousand firefighters for free during last fall’s Camp Fire in southern California (39:40).

It’s one thing to read about Grohl’s passion for barbecue (or see him hanging out during the tailgate party that is Memphis in May), but it’s another to hear the passion in his voice when he talks about barbecue. Also, now we know that he likes to drink High Life when he smokes (49:55) but won’t turn down a Coors Light if the Rockies are blue. Pretty cool stuff.

Linkdown: 11/14/18

– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years

– Whole hog barbecue is making its way to Texas

Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.

In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.

– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend

– A short photo post on B’s Barbecue in Greenville

– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland

– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue

– The more you know

– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak

– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”

– Update: no longer a fallback profession: