Food writer Michael Twitty, writer behind The Cooking Gene, explores the origins of barbecue with Sporkful host Dan Pashman.
“They call [BBQ] suya in West Africa,” Michael says. “Suya, dibi, and piri piri are all little parts of what we would consider the barbecuing system in the [American] south.”
Then, in a kind of part 2 from last week’s podcast from Gravy, Pashman heads to the south side of Chicago to explore how that barbecue tradition migrated during the Great Migration out of the American South in the mid 1900’s. There, he speaks with Gary Kennebrew of Uncle John’s BBQ, who still identifies as being southern.
In fact, Garry is originally from Alabama, and he moved to Chicago with his family, when he was nine.
“Alabama will always be my home,” Garry says. “[But] I have grown to like Chicago.”
For more on the Sporkful, check out their previous episodes here. We previously featured a podcast from them on a pitmaster from Centerville, TN who moonlights as a preacher on Sundays.
Chicago barbecue is a less heralded style of barbecue that has origins in the American South but is only found in the southside of Chicago. Primarily rib tips (a remnants of a St. Louis cut rib) and sausage links, they are smoked in a steel and glass “aquarium” smoker that allows for year-round smoking in the harsh Chicago winters. I’ll link to another podcast next week with more on this style of barbecue but for now, here’s a short podcast from the Southern Foodways Alliance’s Gravy podcast.
Barbecue purists from the Carolinas to Texas might balk at the notion that Chicago, Illinois, has a barbecue tradition all its own. But owing to the Great Migration, and to a special piece of equipment called the aquarium smoker, reporter-producer Ambriehl Crutchfield finds that Chicago barbecue has evolved into a style unto itself.
Link to episode
– Sadly, the NC Historic Barbecue Trail joint Jack Cobb BBQ and Son in Farmville is closing on August 18
– All aboard the barbecue train!
Fans can hop on the BBQ express for less than $100 a person and travel through spectacular mountain views. Passengers onboard will get their own basket of Southern-style barbeque goodness with hand-pulled pork slider, a couple pork ribs, and chicken drumstick accompanied by baked beans and house-made coleslaw.
And, of course, no respectable Southern barbeque would forget to warm up some apple cobbler for dessert.
– Both Speedy and Monk are quoted throughout this article from Million Mile Secrets on Best BBQ in USA: 25 Joints You Can’t Miss
– James Beard-award winning writer Adrian Miller is writing a book on black-owned barbecue joints and has started his research
– You can walk in or fly in to Stanton’s Barbeque in Bennettsville, SC near the NC/SC border
– A short review of Prosser’s Bar-B-Que, a restaurant with a barbecue and seafood buffet in Murrells Inlet (near Myrtle Beach)
– Mighty Quinn’s, who has expanded to 15 locations across the world, has launched a franchising program in aims of becoming the “Chipotle of barbecue”
– Good to know if you are making this drive:
– Aka “the dream”
– Speaking of Texas barbecue, if actor Ike Barinholtz didn’t know about Barbecue Twitter before, he sure does now (click on tweet to read the literally hundreds of replies)
– Hate that I’m going to be out of town later this month for Bryan Furman coming to Charlotte for Brisket & Biscuits at Koffee Kup Cafeteria
Put them together, and you have a very special food weekend: First, there’s Brisket & Biscuits from 9 a.m.-noon July 21 at the Koffee Kup Cafeteria, 1520 West Blvd. For $20, you’ll get a plate cooked by Gregory Collier of The Yolk in Rock Hill and special guests Erika Council of Atlanta, the author of The Southern Souffle blog and the granddaughter of Mildred Council, aka Mama Dip, and Bryan Furman of B’s Cracklin BBQ in Atlanta.
Served cafeteria-style, you’ll get Furman’s brisket, Collier’s eggs, Council’s biscuits, sides and pie (by local pie baker Keia Mastrianni).
– The top 15 Birmingham barbecue joints
– Howard Conyers, a rocket scientist and barbecue man, has a new digital show on PBS’s YouTube channel
– Sam Jones and Fullsteam Brewing will represent NC at this year’s Windy City Smokeout 2018 in Chicago
– Brooks Sandwich House and Seoul Food Meat Company will be featured in the first episode of season 2 of “Southern and Hungry” on the Cooking Channel; it airs later this month on 7/30
– This is a few months late to respond to the Vice Brooklyn barbecue article that broke the internet in March, but a good write up on Allen & Son which doesn’t always get the NC barbecue recognition it deserves