Ed Mitchell

Anthony Bourdain’s “A Cook’s Tour” Featuring the “Triangle of BBQ”

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Monk: Before “No Reservations” and “Parts Unknown”, Anthony Bourdain’s first food travelogue show was “A Cook’s Tour” on the Food Network. In the second season, he visited Texas, Kansas City, and NC – which he refers to as “the barbecue triangle” – and explored barbecue culture for what may have been his first time (at least on recorded camera). The NC section (starts at 15:29) visits with Ed Mitchell at his old joint in Wilson to explore eastern NC whole hog barbecue, one of his first barbecue loves.

Description: BBQ is the classic American food that’s featured in Kansas City, Houston, and North Carolina. The #1 food writer and television presenter in the world, and star of Travel Channel and CNN, Anthony Bourdain reinvented the food travel genre. In his groundbreaking first television series, Bourdain travels around the world indulging his taste for local cuisine and eccentric characters. You never know what he’ll say, who he will meet, or what they will have for dinner.

Linkdown: 11/2/22 – The Call Back Later, Anthony Bourdain Edition

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Monk: Two decades ago, Anthony Bourdain and his production team reached out to Ed Mitchell at The Pit in Raleigh to talk about getting on season 2 of his show “A Cook’s Tour.” The only issue was that it was in the middle of a lunch rush. So, Ed Mitchell being a man of the people, he told him to call back because he was busy.

Forbes contributor Leslie Kelly recently caught up with Ed Mitchell and his son Ryan in light of his recent induction into the American Royal Barbecue Hall of Fame earlier this year. In addition to his True Made brand of barbecue sauces, he’s got a book coming in 2023 along with (hopefully) his much-delayed brick and mortar barbecue restaurant in Raleigh, The Preserve BBQ.

Native News

Shepard Barbecue will be on this Friday’s episode of Diner, Drive-In’s, and Dives airing at 9pm on Food Network

More on Phar Mill Brewing & BBQ’s expansion into Concord

Philly Bite Magazine (huh?) weighs in on NC barbecue with a half decent list

Non-Native News

John Tanner’s been making the rounds again, this time in the heartland of the country.

First up, he meets up with BBQ Tourist (and friend of the blog) Ryan Cooper at Porky Butts in Omaha, Nebraska for a platter of some Kansas City barbecue

…he hits up the Boxer Q food truck in Topeka, Kansas for a pork sandwich after a 10k walk

…he visits Chef J BBQ in Kansas City, Missouri for some wonderful by recommendation of Ryan

…back in Maryland, he enjoys Chicago-style rib tips and ribs at Uncle D’s Grill

…finally, he tries out Due South BBQ in Christianburg, Virginia for a pork sammie and the ever-rare side of hushpuppies (in Virginia, at least)

Friday Find: Raleigh Magazine Spills the Sauce on the BBQ Scene

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Monk: Gina Stephens and Melissa Howsam of Raleigh Magazine take stock of the current Raleigh barbecue scene and heap praise on Durham’s Lawrence Barbecue and Jake Wood. They also discuss an epic barbecue road trip documented by the magazine and end the episode with a speed round.

Description: 2020 was supposed to be the year of BBQ in Raleigh—but, pandemic. 2021 brought supply chain issues, building and permitting delays, etc. Finally, in 2022, we are going hog wild as we are likely to see more cue shack openings than any year in recent history. Pig out with Publisher Gina Stephens and Editor-in-Chief Melissa Howsam as they chat what’s cookin’ (think: the long-anticipated The Preserve BBQ by LM Restaurants), a bingeworthy BBQ road trip and BBQ wars (tomato? vinegar?!).

Linkdown: 3/17/21

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Mr. Barbecue has finally re-opened for takeout in Winston-Salem as of this past Monday, nearly 2 years after it closed due to a pit fire. As I wrote in the February 3 linkdown, this is definitely a win for classic, wood-smoked NC barbecue joints. I do have to admit, I was a little worried after they didn’t open by the end of February as they had initially announced but a few weeks delay can be excused. Mr. Barbecue is now open Mondays to Saturdays from 10:30am to 9:30pm.

Native News

Reminder: Jon G’s Barbecue food truck will be at Waxhaw Taphouse today for St. Patty’s Day starting at 5pm

Backyard BBQ Pit in Durham makes this list from Southern Living’s Robert Moss

For Moss’s iconic dish for NC, he selects the humble barbecue tray from the Piedmont region

More coverage of the inaugural Pinehurst Barbecue Festival which will take place on Labor Day Weekend of this year; Chef Joe Lumbrazo of Backyard Bistro restaurant and Ashley Sheppard of the historic Pik N Pig Restaurant in Carthage have joined Ed Mitchell as pitmasters for the event

Barvecue, producers of wood-smoked, plant-based barbecue, has broken ground on the world’s largest plant-based smokehouse in Cornelius; dubbed the “Carolina Smokehouse” the 10,000 square foot facility plans to open in July of 2021

Mac’s Speed Shop and Noble Smoke have two of the best patios in Charlotte

Non-Native News

Evan LeRoy reflects on a year of pandemic barbecue

Rodney Scott’s recipe for leftover barbecue and grits is featured in Parade Magazine

Matt Horn is adding burgers to his budding barbecue empire

Adrian Miller featured in Stanford Magazine as the “bard of “barbecue”

My body is ready: