Monk: While BBQuest hostKelsey Pribilski was technically born in Georgia, she wants to settle once and for all that her family is originally from Texas and she has lived there all her life minus a few years growing up in other states as an Army brat. This and some good behind-the-scenes of the show in this latest interview from Kevin’s BBQ Joints. For more on BBQuest, I reviewed season 3 in a recent post.
Description: In this episode, I sit down with Kelsey Pribilski from BBQuest which is now in its third season and is produced by the Texas Beef Council.
Monk: Kelsey Pribilski and the Texas Beef Council are back for the third season of “BBQuest,” and this time they’ve brought along author, live fire chef, and beef expert Jess Pryles of Hardcore Carnivore.
While the first two seasons focused on Kelsey’s (at times unsubtly staged) solo quest to try secret menu items at barbecue restaurants across Texas, with aspiring meat scientist Pryles in tow in season three they go beyond the pit (as the show is subtitled) to also talk with the cattle ranchers across the Lonestar State that provide the beef for Texas barbecue.
Each episode is structured to pair the barbecue restaurants with a cattle rancher that may be taking a similar approach, whether that’s the traditional route of barbecue paired with the old school cattle ranchers or the newer fusion barbecue restaurants and the next generation of a cattle feed yard that are using technology to innovate in the space.
Pribilski and Pryles have an easy chemistry and I like the duo compared with the rotating guest host approach they did for the first two seasons. Each episode runs about 20 minutes which makes for an easy watch. Between spotlighting the newer barbecue joints and shining a light on an industry that folks may unfortunately overlook when visiting those joints, “BBQuest” is well worth the time of streaming viewers hungry for barbecue content.
King BBQ from the owners of Jackrabbit Filly will offer “Chinese-style barbecue with a heavy influence of North Carolina”
This sounds promising: Shuai & Corrie Wang of Jackrabbit Filly working on King BBQ for early 2023: "The concept is more Chinese-style barbecue with a heavy influence of North Carolina, so mustard and vinegar ’cue.” via @parkermilner_@postandcourierhttps://t.co/x5MLbevKv0
World of Flavor with Big Moe Cason premiered on National Geographic this past Monday and the first episode takes place in Charleston and features visits to Rodney Scott’s BBQ and Lewis Barbecue as well as Moe cooking at last year’s Holy Smokes BBQ Festival
These Pitt fans surely left Charlotte happy, both from the Panthers ACC Championship win over Wake Forest but also the Sweet Lew’s
Saw a bunch of Pitt guys at @sweetlewsbbq this afternoon. Wonder if they made it to the game or just lapsed into a blissful food coma in the parking lot
With the holidays quickly approaching, it can be hard to find the perfect gift. Luckily, we’ve got all the gifts you need for the beef and BBQ-loving Texans in your life. https://t.co/51tIoQxsMv
Speaking of gifts, might need a few of these in the Monk household
If you’re taking a family BBQ road trip, these journal/scrap book/sticker books from @BarbecueWife might be a good idea for the little ones you plan to bring along. pic.twitter.com/bd8NmFCt5w
Roegels Barbecue in Katy is adding a new smoke pit
GW is on its way to its new home. Our new pit is headed to our Katy location. GW stands for Gary Wayne. Gary was the guy who got me into this Barbecue business and we are paying tribute to him.
Hogs for the Cause releases its music lineup for next April
Hot off the grill: Our 2022 lineup! Our last one sold out and broke fundraising records. Let's go even bigger this year! A VERY LIMITED amount of Early Bird tickets on sale now. They will NOT last long, so get them before the price rises » https://t.co/nfaJD7JQmn
Porkstrami, smoked corn dogs, and multiple brisket breakfast biscuits made our barbecue editor's list of superlative dishes this year.https://t.co/sisyCHn0zA
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