Monk: One of the most recent exciting trends in barbecue is the fusion of other cultures with (primarily) Texas-style barbecue. The Gravy podcast producer Jess Eng visits Houston to explore the beginnings of this fusion with Khoi Barbecue before heading to San Antonio to meet with Curry Boys BBQ in this latest barbecue-focused entry into their podcast series. Bonus: Khruangbin on the backing track.
Friday Find: How a Vietnamese Pitmaster is Bringing New Flavors to Texas Barbecue
Monk: Houston-based Khói Barbecue is a “Viet-Tex” pop-up that melds Vietnamese flavors with Texas barbecue in dishes like brisket pho or beef ribs marinated with kalbi (which is technically Korean) or a Vietnamese bò lá lốt sausage made from brisket trimmings. For more information, check them out on Instagram.
Description: At Khói Barbecue, brothers Don and Theo Nguyen use the Vietnamese ingredients and cooking methods from their childhood to influence their Texas Barbecue pop-ups, creating dishes like brisket pho and smoked chicken rice & yuzukoshō.
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