Monk: Dampf Good BBQ has recently come onto the Raleigh barbecue scene, bringing a distinctly Texas take to the pork-centric capital. Here, Nick Dampf sits down with The NC F&B Guys and describes, among other things, his background, approach to barbecue, and the intricacies of smoking on a dual 1000 gallon behemoth of a pit.
Description: We sat down with Nick Dampf himself to talk about his transition from Cisco sales rep to a full-time pitmaster (a term Nick’s too humble to use). We learned:
What do you get when you mix weekend pop-ups, Texas style BBQ, and a 2000 gallon smoker? Dampf Good BBQ of course!
Monk: While my hunch is that I had roughly as much barbecue as last year, I suspect the ratio of mediocre barbecue to great barbecue was higher than in past years. There’s always highlights to pick out, but let’s hope next year is a more favorable ratio.
In alphabetical order:
Beef rib, brisket, pork ribs, Cheerwine hot link from Jon G’s Barbecue – Peachland, NC
Campbell won the inaugural BBQ Bowl against Gardner-Webb this past Saturday, pulling ahead late in the fourth quarter after recovering a muffed punt before scoring the go-ahead touchdown. They would go on to tack on another touchdown making the final score 42-28.
While the initial image of the trophy (which was likely a mockup instead of the real trophy) roused the ire of Iowa fans for allegedly being a copy of the Floyd of Rosedale trophy between Iowa and Minnesota, it turns out that the actual trophy was something much more cuddly.
Floyd of Rosedale trophy:
Back to barbecue matters…after the game the teams were treated to a post-game dinner of Red Bridges Barbecue as a result of Gardner-Webb losing the barbecue bet. Better than the White Swan that would have been served had Campbell lost.
Monk: Eater’s Smoke Point continues to roll out the content, this time going behind the scene with Matt Horn of Oakland’s Horn Barbecue. Instead of the tri-tip one might expect in California, Horn is putting out Central Texas-style barbecue mostly cooked by feel instead of temperature. Horn BBQ finally opened last fall to a lot of hype and by all accounts is delivering. For more eater
Description: Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland.
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