Friday Find: Dave Grohl on the Beauty of Simple Barbecue Rubs

Monk: Dave Grohl fulfills a bucket list item when he appeared on Hot Ones last month (and crushed it like a champ), and during the cedar-smoked Dawson’s Hot Sauce wing (7,000 on the Scoville heat unit scale), the question turns to his “deep and abiding” love of barbecue. When host Sean Evans asks him what the secret to a great barbecue rub is, Grohl answers “simplicity” and opines on the beauty of a simple salt and pepper rub. He also shouts out NC whole hog legend Sam Jones at 5:45.

Description: Dave Grohl is one of the most requested Hot Ones guests of all time. He’s also a 16-time Grammy Award–winning artist whose storied career in music has been immortalized in the Rock N’ Roll Hall of Fame on two separate occasions. He has a recently released New York Times best-selling book as well, The Storyteller – Tales Of Life And Music, and—get this!—a comedy horror movie starring the Foo Fighters is on the way: Studio 666, which is set to release in theaters on February 25th. But how is he with spicy food? Find out as the rock legend takes on the wings of death and discusses the best drummers of all time, the art of the cover song, and why doing Hot Ones has been on his bucket list.

Linkdown: 3/2/22

North Carolina has lost another classic barbecue joint; Smiley’s Lexington BBQ officially closed this past weekend as a result of the NC DOT widening of Winston Road. Restaurant owner Steve Yountz and his wife, Tena, have no official plans to relocate the restaurant as of now but are not ruling it out either, depending on how much money they get from the state. For now, they are going to take some time to evaluate their options.

The building housing Smiley’s has been a barbecue restaurant for over 70 years and according to Yountz, ““It’s the oldest pit-cooking restaurant in Lexington. We’re still using the original pits.” Before Yountz opened Smiley’s in 2002, it operated as Southern Barbecue from 1963 to 1998 and started as Dan’s in the 1950’s.

This NC DOT project, first announced in 2018 and not set to begin until July 2023, actually has two victims as Speedy’s Barbecue the next block over is also closing due to the road widening.

Native News

Through the Preserve the Pit fellowship, Ron Simmons of Master Blend Farms in Kenansville was able to add 56 acres to his family farm and add barbecue catering as a side gig

Big Belly Que in Chapel Hill is pivoting to Italian for the time being

Lechon Latin BBQ is a new-ish, Latin-focused barbecue restaurant at Raleigh’s Triangle Town Center

Noble Smoke’s second location at Optimist Hall opens this Sunday

Congrats to Garren and Kelly from Jon G’s, who 2 years ago on Sunday closed on the former Barbee’s Barbecue location, which they would open in June 2020 just a few months into the pandemic

Non-Native News

Texas barbecue James Beard semifinalists

Robert Sietsema’s latest barbecue guide for Eater NY

Juicy Lucia and Di Fara Pizzeria will be located in the former Corner House BBQ on Staten Island

Virgie’s is back

Lewis Barbecue is set to open their Greenville location this summer

Snow’s Barbecue by Robert Jacob Lerma for Huckberry

According to Dave Grohl, salt and pepper is all the rub you need for a great brisket

Aaron Franklin’s Hot Luck Festival is back and has added NC band Superchunk to its music lineup

Here’s a list of the chefs that will be at Hot Luck

Should we call this the Memphis Airport Barbecue Challenge?

Linkdown: 1/22/20

Not all heroes wear capes

The Charlotte edition of the Beer, Bourbon, and BBQ Festival is moving from Symphony Park to Bank of America Stadium

Noble Smoke and Sweet Lew’s BBQ make Charlotte food blog Scallion Pancake’s list of best Charlotte restaurants

5 barbecue questions for Dave Grohl features this gem:

Grohl: I’m an East Coast guy. I grew up in Virginia, so my favorite barbecue is North Carolina barbecue. It is whole-hog pork, salted, over hickory wood and when it comes off you pull it, chop it and put a North Carolina vinegar sauce on it which is vinegar, black pepper and hot sauce and that’s it, really. You put that on a white bun with coleslaw and that’s my favorite.

Khói Barbecue has a unique take on Texas barbecue

John Tanner’s BBQ Blog muses on barbecue and the fine art

Longtime Houston pitmaster Angelica Martinez is featured by J.C. Reid in this Instagram post

Memphis in May 2020 is now less than 100 days away

GULP

Friday Find: Dave Grohl Talks Barbecue on the Bon Appetit Foodcast

Link to article with podcast at the bottom

Monk: You may have been hearing about Dave Grohl’s barbecue obsession for the past year or so, but here’s an in-depth conversation between Grohl, Bon Appétit editor Adam Rapoport, and Joe House from The Ringer’s House of Carbs podcast. In it, he discusses how he got into barbecue through tasting eastern NC barbecue at a shack (he didn’t mention a name) near the Currituck Lighthouse after he bought a beach house in Nag’s Head in the early 90’s (13:40). He also calls out when he met Elliott Moss from Buxton Hall Barbecue, whom he called “a badass” (24:14) and Sam Jones, who he “treated like a Beatle” (24:35). Grohl also gets into his barbecue venture Backbeat BBQ that started from a single Lang smoker (35:02) and how he worked his way up to feeding nearly a thousand firefighters for free during last fall’s Camp Fire in southern California (39:40).

It’s one thing to read about Grohl’s passion for barbecue (or see him hanging out during the tailgate party that is Memphis in May), but it’s another to hear the passion in his voice when he talks about barbecue. Also, now we know that he likes to drink High Life when he smokes (49:55) but won’t turn down a Coors Light if the Rockies are blue. Pretty cool stuff.