Monk: Eater’s Smoke Point heads to Houston to visit Leo Botello IV at Truth BBQ, who is one of a few Texas pit bosses differentiating themselves with whole hog barbecue.
Description: Truth BBQ is one the busiest barbecue restaurants in all of Texas. The restaurant is known for its popular brisket, but now pitmaster Leonard Botello IV is expanding his menu to bring Carolina whole hog barbecue to Houston.
ICYMI, Kevin’s BBQ Joints rounded up from over 120 barbecue personalities what made barbecue so special to them. We were honored that Kevin asked us to be a part of this fantastic project. While some folks focused on their earliest barbecue memories, both Rudy and I focused our answers on bites that broadened our barbecue horizons from more than just the chopped pork they grew up on in NC. Definitely worth a read.
Why is barbecue SO special? 120+ pitmasters, pit builders, writers, craftspeople, & photographers provided a little insight into this question. If you missed the piece from last week you can see it here: https://t.co/FFJOlzd4t7pic.twitter.com/oxvo73dTnL
From Lifehacker: “With my Weber, I smoked a little, grilled a lot, and learned even more—and I’d like to share my favorite dishes (and lessons) with you now, in no particular order. This is what my grill taught me over the past year.”
The history behind hush puppies, which I will never refer to “red horse bread”
Do we call them "hushpuppies" because folks used to throw fried cornmeal to dogs to shut them up? Don't be absurd! (And we really should be calling them "red horse bread".)https://t.co/hTwriK6zd7
Not so fast, my friend: After announcing that its Lake Norman location was going to close, Mac’s Speed Shopannounced plans for the restaurant to stay open as a smaller location after an outpouring of love from the community
John Tanner’s Barbecue Blog expands his list of good local places off I-95 from Virginia to Key West
In total copycat fashion, Eater comes out with their own list
Non-Native News
The Smoke Sheet checks out the DFW barbecue scene in person
Happy to confirm @goldeesbbq in Fort Worth is outstanding. Some of the best brisket, turkey, ribs, and sides I’ve had in Texas pic.twitter.com/dCQiSuzAA8
John Tanner checks out Meat BBQ in Lansing, Michigan while crossing that state off his list
Franklin Barbecue finally reopened for in-person dining yesterday
It sure was nice to see all your smiling faces today. A huge thanks to everyone who came to our reopening. Whaddaya say we do it again tomorrow? pic.twitter.com/Eh02lhUkmN
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.
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