It’s official: Matt Horn is opening a brick and mortar in the bay area
A “Black Tie BBQ” event is a more budget-friendly barbecue event worth checking out at next year’s Charleston Wine and Food Festival with Rodney Scott, John Lewis, Aaron Siegel, Taylor Garrigan, and Anthony DiBernardo, as well as out-of-towners Amy Mills and Matthew Register
Moo’s Craft Barbecue is one of a handful of places giving Los Angeles legitimate barbecue. Here’s their story from Food Insider.
Description: Moo’s Craft Barbecue was shut down because the owners were smoking meats in their home, but their fans have encouraged them to continue cooking their famous barbecue. Now, they work in a commercial pop-up kitchen churning out brisket, pork ribs, and beef ribs all over LA. To find out when Moo’s next pop-up is, visit: http://www.instagram.com/mooscraftbarbecue/
Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs
Chapel Hill’s TerraVita Food & Drink Festivalwill end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.
Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard
Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!
Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)
Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”
I wonder how the folks in Texas are reacting to this:
For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.
– 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
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.
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
I’m not gonna lie. I totally geeked out and told Dave Grohl how much Nevermind meant to me when we met. Then we ate amazing pork and he was the best and I calmed down and we talked North Carolina smoke https://t.co/rQNdGGtXfQ
When Nirvana became popular, the first thing I did is I bought a beach house in North Carolina and spent years up there, and I just ate pulled pork like f—ing crazy from the time I was 22 to about 25 years old,” Grohl said in between temperature checks. When he broke his leg on tour a few years ago and was holed up at home, he really dove into making it himself.
– The latest on Noble Smoke, though you may find it behind the Charlotte Business Journal paywall if you have visited the site a few times this month
– Triad fall festivals including the Barbecue Festival in Lexington and Whole Hog Barbecue Championship in Raleigh are moving ahead as planned and do not expect to be impacted by the aftermath of Florence
– The N.C. Department of Transportation and Amtrak are offering a 15% discount on train rides to Lexington during the two days of The Barbecue Festival
The thick, sweet smoke, tangled with the scent of hickory, wafts through from the barbecue pits in Lexington. Here the air smells of tender meat, falling off the bone, slathered in the town’s very own tomato-based sauce.
– The Smoking Ho on Lewis Barbecue: “If you picked Lewis Barbecue up and placed it anywhere in Texas, it would make the Texas Monthly BBQ Top 10 list. Easily.”
This past Wednesday night, I was invited by Sarah from Midwood Smokehouse (shouts to Sarah!) to a beer dinner featuring some California-inspired dishes which incorporated smoke in various ways paired with four beers from Rough Draft Brewing Company out of San Diego. I hadn’t previously had the pleasure of trying any beers from Rough Draft and the courses for this dinner were different from the usual barbecue beer dinner fare, so this would be a night of new experiences for me. Here’s the highlights:
Appetizers: Rock Shrimp Tostada, Bacon Wrapped Jalapenos, Jalapeno-Jack Cornbread paired with Weekday Session IPA
Now this was a great start to the dinner. My first bite of the evening was a good one – the crunch of the freshly fried corn tostada contrasted well with the acidity of the rock shrimp and ceviche. I had two of these. The bacon-wrapped jalapeno is a normal offering on the menu but this version featured a “queso Chihuahua”. Lastly, the cornbread topped with pulled pork and pico was good but ranked third in my passed app hierarchy (patent pending). The Weekday Session IPA was a smart move to not come out of the gate too hot.
First Course: San Diego Pier Taco paired with Grapefruit Weekday IPA
A southern California classic – the fish taco. The grouper was fried in a beer batter made with the Grapefruit Weekday IPA mixed with ground corn into a maseca but was still light enough for a first course. The Grapefruit Weekday IPA is made from the same recipe as the session IPA but as the name implies, is infused with grapefruit. This tied in nicely with the grapefruit-avocado crema that topped the taco and the smoke in the dish came from the smoked tomato salsa. I could have had at least 2 more of these, but thankfully they didn’t allow that because I would have been too full for…
Second Course: Ancho Rubbed Tri-tip paired with Hop Therapy Double IPA
My first taste of tri-tip. I don’t know this preparation compares to classic Santa Maria tri-tip (Midwood smoked over hickory as they do with all meats), but I do know that I really liked it and in particular the ancho rub. Midwood Smokehouse has previously featured it as a Barbecue Month special in years past and if its on the menu next May I may have to make a special trip out. As good as the tri-tip was, the sweet potato tamale was every bit its equal. Made from sweet potatoes from a Barbee Farms out of Concord, the use of sweet potato in a classic tamale presentation blew my mind. This course paired with the Hop Therapy Double IPA which was a more malt-forward double clocking in at 9%. Thankfully, they weren’t serving more than about a half pour because this guy was dangerously drinkable and I could see it sneaking up on me.
Third Course: Key Lime Rye Cake paired with Sea State Blackberry Rye Ale
FS Food Group (the restaurant group owned by Frank Scibelli that owns Midwood Smokehouse among other concepts) recently hired a full-time pastry chef and while I unfortunately can’t recall her name, this rye cake with smoked blackberry sauce was her topper to the dinner. It paired nicely with the Sea State Blackberry Rye Ale.