Beards Booze and Bacon

Friday Find: Anthony DiBernardo of Swig & Swine joins the Beards, Booze, and Bacon podcast

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Not the best quality audio connection from DiBernardo in Charleston, but an interesting conversation about how he got started in cooking and why he maybe, just maybe, is partially responsible for the barbecue boom in Charleston.

For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table (Editor-in-Chief Cator Sparks, Associate Editor Chase McPeak, and host Greg Nibler) welcomes chef/pitmaster and Anthony DiBernardo of Charleston, South Carolina’s acclaimed restaurant, Swig and Swine — which boasts 60 different bourbons, 14 beers on draft, 11 different side dishes, and, of course, barbecue.

Friday Find: The Manual’s Beards, Booze, and Bacon Podcast Discusses Barbecue

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The Manual’s Beards, Booze, and Bacon podcast discusses barbecue restaurants, sauces, and whiskey and wine pairings with barbecue in a recent episode from Janary. While none of the four guys on the podcast would be considered an expert when it comes to barbecue, they do speak about it enthusiastically (even if mostly in generalities). It’s a short, easy listen at 25 minutes so worth checking out if you are looking for barbecue content in your podcast feed.

Finally, the conversation turns toward what the panel was all waiting for: booze pairings. Slaughter suggests (and the guys all agreed) the best booze pairing for barbecue is a definitely a whisk(e)y with a smokey, peaty flavor. Scotch is possibly the most appropriate since it calls back to the smokiness of the meat. The group also touches on wine pairings, emphasizing that a bolder, heavier, red wine is best, such as a Zinfandel or a Napa Cabernet.

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