Monk: Chef Via Yang’s happy place is outdoors cooking over a live fire, with proteins like chicken, pork butts, and beef ribs in the Hmong flavors of his heritage. Whether its on his makeshift direct grill on concrete blocks or his multi-thousand dollar Grillworks Asador, Yang gets it done, even in the rain.
Description: Chef Yia Vang of Vinai in Minneapolis tells the story of his culture and the Hmong people through open fire cooking and feasts.
Monk: Johneric uses Filipino flavoring in a Cookshack smoker at The Park’s Finest BBQ in Los Angeles to produce some delicious barbecue to feed the locals in Angelino Heights in LA.
Description: At The Park’s Finest in LA, the cuts of meat used in traditional American barbecue meet Filipino seasonings and sauces to make dishes like coconut beef, timuay beef tri-tip, and a smoked and seasoned meaty beef short rib.
Mr. Barbecue re-opened last month after two years of closure due to a fire, but thankfully owner Jimmy Carros never considered either a) closing or b) not rebuilding the wood-burning smoke pits. To quote him from the Eater story below:
“The thought never really entered my mind,” Carros said. … “The flavor that you get from the wood-burning pits is not easily matched,” he explained. “I’m not saying it’s impossible, but I’m not sure I can do it.”
Monk: After nearly a year of various stages of lockdown and a big spike in COVID cases in January, the first quarter of 2021 had mostly positive news as restaurants managed through relaxed restrictions starting in March.
Here in Charlotte, restaurants are finding new and different ways to diversify their food offerings to attract customers and some are even in expansion mode. Let’s hope that trend continues into Q2.
3/12 Sweet Lew’s Barbeque announces a “Bootcamp and BBQ” event on April 17
3/19 Noble Smoke introduces “The Noble Smoke Pitmaster Experience” where you can learn from their pitmasters for the somewhat steep price of $500 a spot; the initial spots have since sold out
“We are offering an exclusive opportunity to learn the step-by-step process of smoking meat first-hand from our pitmasters, Stuart and Ed. You get to take home the meats of your labor which includes a whole brisket and pork butt (5 lbs each). But that’s not all! 3 sauces, a hat, a pitmaster t-shirt, lunch, and a post-smoke beer are also included.“
3/19 Charlotte-based Mac’s Hospitality Group, the parent company of Mac’s Speed Shop, eyes growth across the Southeast in the Carolinas, Tennessee and Florida under the leadership of recently-hired president Shang Skipper
3/19 Crave Hot Dogs & BBQ will open a location of its fast casual concept in Concord in the coming weeks