I mean damn, look at that crispy pork skin:
On today’s episode of Halo Halo, Fran brought her mom along to check out Philippine Smoked BBQ & Grill and chat with the owners about being one of the only Filipino restaurants around and try out their lechon.
– Filipino food + whole hog barbecue = Awesomeness in June
– The barbecue sundae at OooWee BBQ in Pineville is worth a shot if you are in the area
– The Cheat Sheet’s top ten favorite barbecue styles certainly is a list
– Sad news out of Texas
– Home Team BBQ and Lewis Barbecue make this list of places to eat in the NoMo neighborhood of Charleston
– Haddock’s Barbecue is the latest featured barbecue joint in WNCT’s People and Places, but it only actually serves barbecue on Saturdays
– From the San Diego Union Tribune, the best barbecue chains in the US
– Barbecue: The food that has conquered, ruled and divided the South for decades
– The documentary film Barbecue won a James Beard Award last week
– Just a few more items from the #BrooklynBBQ controversy last week
– A Brooklyn paper defends Brooklyn barbecue; so does The Houston Chronicle‘
– Attention Nashville:
– Ribs from Big Bob Gibson was a favorite dish at SoBe Wine and Food Festival in Miami earlier this month
– Evolution of a Filipino Barbecue Cookbook
– [thinking emoji]
– Damn, the food in the Bomb-Ass Biscuit Pop-Up at B’s Cracklin’ Barbeque does indeed look bomb-ass
They opened B’s doors at 9 a.m. on those days (the Riverside restaurant usually doesn’t open until 11 a.m.), slinging Council’s biscuits stuffed with country ham and apple butter or Furman’s fried chicken or sausage gravy. “If you come to a barbecue joint looking for a healthy breakfast, you’re in the wrong place,” Furman says. “We do not do gluten-free here!”
At some point, they added brisket hash to the menu. Then, they started selling beignets. And almost every morning, they sold out.
– WSOC-TV, the local ABC affiliate in Charlotte, has an odd “Best and Cheapest Barbecue in Charlotte” list that almost seems to start like an alphabetical list before stopping after 5
– Congrats to Our State Magazine, writer of some of my favorite barbecue articles
Nick Solares tries adobo and sisig. The video refers to the dishes as “Filipino barbecue” but even though its focused on pig it’s not quite the same as wood-smoked american barbecue. No sight of lechon, though.
Host and professional carnivore Nick Solares heads to the Cobble Hill neighborhood in Brooklyn to sample the Filipino barbecue at F.O.B. (Fresh Off the Boat).