Friday Find: John Tanner Has a Delicious Retirement Hobby

Monk: John Tanner has broken into the medium of podcasts having recently joined the AdventuRetired podcast to discuss his barbecue hobby. Definitely worth a listen if you’re as big a fan of John’s barbecue blogging as we are.

Description: John Tanner has a delicious retirement hobby! One so amazing that you just might find Curt hitching a ride to Washington D.C. just to sample it! John Tanner is THE expert of BBQ.  This episode tells how he plans each BBQ trip and how BBQ differs everywhere he travels.  This retired law professor/attorney  has what it takes to be an expert at his craft.  What is better than some savory BBQ and tasty sides while visiting new BBQ joints all over the United States? Not much if you as us!  Hope you enjoy this episode as much as we did…and honey get the car started…I’m hungry!

Linkdown: 11/2/22 – The Call Back Later, Anthony Bourdain Edition

Featured

Monk: Two decades ago, Anthony Bourdain and his production team reached out to Ed Mitchell at The Pit in Raleigh to talk about getting on season 2 of his show “A Cook’s Tour.” The only issue was that it was in the middle of a lunch rush. So, Ed Mitchell being a man of the people, he told him to call back because he was busy.

Forbes contributor Leslie Kelly recently caught up with Ed Mitchell and his son Ryan in light of his recent induction into the American Royal Barbecue Hall of Fame earlier this year. In addition to his True Made brand of barbecue sauces, he’s got a book coming in 2023 along with (hopefully) his much-delayed brick and mortar barbecue restaurant in Raleigh, The Preserve BBQ.

Native News

Shepard Barbecue will be on this Friday’s episode of Diner, Drive-In’s, and Dives airing at 9pm on Food Network

More on Phar Mill Brewing & BBQ’s expansion into Concord

Philly Bite Magazine (huh?) weighs in on NC barbecue with a half decent list

Non-Native News

John Tanner’s been making the rounds again, this time in the heartland of the country.

First up, he meets up with BBQ Tourist (and friend of the blog) Ryan Cooper at Porky Butts in Omaha, Nebraska for a platter of some Kansas City barbecue

…he hits up the Boxer Q food truck in Topeka, Kansas for a pork sandwich after a 10k walk

…he visits Chef J BBQ in Kansas City, Missouri for some wonderful by recommendation of Ryan

…back in Maryland, he enjoys Chicago-style rib tips and ribs at Uncle D’s Grill

…finally, he tries out Due South BBQ in Christianburg, Virginia for a pork sammie and the ever-rare side of hushpuppies (in Virginia, at least)

Phar Mill Brewing & BBQ in Harrisburg Shows Promise

Name: Phar Mill Brewing & BBQ
Address: 105 Oakley Dr, Harrisburg, NC 28075
Order: 1/2 lb brisket, 1/2 lb pulled pork, and pork belly burnt ends
Pricing: $$

Monk: Phar Mill Brewing & BBQ recently joined the local barbecue scene after it expanded from a small craft brewery in Harrisburg to add barbecue smoked on a Jon G’s stick burner. The expansion has continued recently, having opened a second, larger location in downtown Concord in September a little more than a year after expanding to barbecue. I recently checked out the original Harrisburg location a few weeks back.

Long story short, Phar Mill shows some promise but is not quite there for me yet. For this visit, I ordered a half pound of brisket and pulled pork as well as an order of pork belly burnt ends.

The brisket came in a paper boat and was somewhat hacked into half slices. Underneath some more promising leans, a piece of fatty had stripes of un-rendered fat. Not sure what happened here, but not the most appetizing sight.

The pulled pork was smoky and had good flavor on the chunks of bark but I couldn’t tell how fresh it was since it was served on the cooler side. The pulled strands could have also used another chop or two in my opinion.

Continuing with the theme, the pork belly burnt ends had some good qualities but wasn’t quite there. The burnt ends were unevenly cut, cooked, and sauced but the flavor and smoke was there.

I want to really like Phar Mill Brewing & BBQ since they are smoking over all wood, and will definitely be giving it another chance (perhaps at their downtown Concord location) to try some of the other meats and beers. Speaking of beer, I tried the Enjoy Yourself American Lager on this visit but would like try some of their IPA and sour offerings. As for the barbecue, for now we’ll give it an “A” for effort.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3 hogs
Brisket – 3 hogs
Pork belly burnt ends – 3 hogs
Overall – 3 hogs

Friday Find: How Pitmaster Arnis Robbins Built One of the Best BBQ Spots in West Texas

Monk: The latest from Eater’s Smoke Point visits the up and coming Evie Mae’s Pit Barbeque in Wolfforth outside of Lubbock. In this video, pitmaster Arnis Robbins walks us through his team’s process for brisket trimming, hatch chile roasting, sausage making, and rib cooking.

Description: Just outside Lubbock, Texas, Arnis Robbins serves some of the best barbecue in the state at Evie Mae’s, with dishes like pork ribs, green chile cheese sausage, brisket, and more.