hash

Linkdown: 7/12/23 – The Hush Puppy Queen Edition

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Monk: Cheerwine has launched their “Uniquely Southern Summer Contest” and are giving Barbecue Bros readers – some of the smartest barbecue connoisseurs around – an edge when it comes to the contest. Simply enter “BBQBROS” in the “Bonus Code” box for a bonus entry when entering the contest at the link here.

Next week’s prize is The Carolina ‘Que Collection, “an ultimate culinary adventure featuring gift cards to over a dozen barbecue restaurants across North and South Carolina. Savor the mouthwatering flavors and unique regional styles that make Carolina barbecue legendary, and see why Cheerwine and BBQ are known as the ‘Southern Handshake.'”

The grand prize of the contest is a three-day, two-night stay at the historic Brown Mountain Beach Resort, “located in the breathtaking Wilson Creek Gorge of Lenoir, North Carolina, promises an unforgettable getaway where history and natural beauty intertwine. The stay will include a Cheerwine-themed riverfront yurt and plenty of swag from the South’s favorite soda. The winner will also enjoy paddleboard and kayak excursions along Wilson Creek and more.”

The contest ends on July 30 so be sure to enter today (and don’t forget to use the code “BBQBROS”).

More info on the restaurants included in the gift card pack here:

Native News

Congrats to Grady’s BBQ on 37 years open!

B’s Barbecue is featured in this month’s Garden & Gun Magazine

Some recent interviews with Ed and Ryan Mitchell as part of their press tour on their latest cookbook: WBUR in Boston and WUNC in Chapel Hill

Mike D’s BBQ Smokehouse and Retail opens this weekend in East Durham

https://www.wral.com/story/foodie-news-big-bbq-news-in-durham/20944299/

Red Bridge’s “hush puppy queen” DeDe recently celebrated her 40th anniversary of hiring at the barbecue institution

Red Bridges Barbecue Lodge has new Richardson hats in stock

Non-Native News

Looks like City Limits Q is off to a good start at their new, in-progress brick and mortar in west Columbia

From last month, CNN delves into barbecue hash

Aaron Franklin recently sat down with the Biscuits & Jam podcast

John Tanner rejoices that downtown DC is getting a legit barbecue restaurant in 2fifty Texas BBQ

Holy Smokes tickets are now on sale! The barbecue celebration returns to Waterfront Park in North Charleston in November.

The 8 Best Barbecue Meals Monk Ate in 2022

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Monk: 2022 was yet another year of great barbecue. In addition to finally getting to spend some time in the eastern part of the state for whole hog (although still not nearly enough), I tried two of the best new school barbecue at Palmira Barbecue in Charleston and Lawrence Barbecue in Durham. In terms of North Carolina, in the last weeks of the year I ate at two of the best joints in Buxton Hall Barbecue and Stamey’s. Here are the meals in photos listed in alphabetical order.

Whole hog barbecue dinner from B’s Barbecue, Greenville, NC (link)

Whole hog and ribs from Buxton Hall Barbecue in Asheville (re-review coming soon)

Hash and rice from Duke’s Barbecue in Orangeburg, SC (link)

A little bit of everything from Jon G’s Barbecue in Peachland, NC

Pork, brisket, and sticky ribs from Lawrence Barbecue, Durham, NC (link)

Whole hog barbecue, hash and rice from Palmira BBQ, Charleston, NC (link)

Whole hog barbecue from Skylight Inn, Ayden, NC (link)

Chopped barbecue plate with extra brown from Stamey’s Barbecue, Greensboro, NC (re-review coming soon)

Dukes Bar-B-Q – Orangeburg, SC

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Name: Duke’s Bar-B-Q
Date: 4/14/22
Address: 801-813 Chestnut St, Orangeburg, SC 29115
Order: Large barbecue plate with hash and rice and slaw
Pricing: $

Monk: Along interstates 26, 95, and 20 in South Carolina, you are certain to see signs for a number of Duke’s Bar-B-Q’s. While these are not all part of the same chain of restaurants per se, they are all loosely connected to the Duke’s barbecue lineage which goes back decades in the midlands of the Palmetto State.

Each store is independently owned an operated, and according to Destination BBQ this plain white cinder block building off Chesnut Street in Orangeburg is just down the road from the original Dukes Bar-B-Q that was opened by Earl Dukes in 1955 and launched the Dukes Bar-B-Q brand. That building sat less than a mile away but closed some years ago. This store is operated by Earl’s nephew Harry Ott, Jr and his wife Ann; Harry’s mother Elma was the sister of Earl and he learned the recipes from his other Uncle Danny in addition to Uncle Earl.

Not much has likely changed since 1975 when the Otts moved from their original location in St Matthews, and this rectangular box that is lit by fluorescent lights has a dining room with checkerboard table cloths at the front with the kitchen separated by the counter and serving area. Also going back to 1975, be sure to have cash on hand as they don’t take cards.

At Dukes, a large plate will get you a generous portion of hash and rice as well as barbecue topped with their mustard sauce and a side of slaw. The chopped pork was fine and the slaw inoffensive but for me, the draw was the hash and rice which isn’t overly sweet. I’m still a newbie when it comes to hash and rice, but I enjoyed the Dukes version of it which has a more orange tint than what I tried a few days earlier at new school Palmira Barbecue in Charleston.

New school is something Dukes definitely is not, but that’s a feature not a bug. Sitting four miles off I-26 in Orangeburg, check out Dukes Bar-B-Q for a classic, old school South Carolina barbecue experience.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3 hogs
Hash – 3.5 hogs
Sides – 3 hogs
Overall – 3 hogs

Friday Find: Kevins’ BBQ Joints Interviews Elliott Moss

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Monk: Kevin spoke with Elliott Moss recently in a wide-ranging conversation starting with his earliest memories of barbecue to how he got into cooking first at a Chic-Fil-A then The Admiral in Asheville, where he was awarded a James Beard Nomination, to the thought process behind Buxton Hall. Elliott also goes into detail about the dishes on his menu that make the restaurant in his mind: whole hog barbecue, barbecue hash, and chicken bog. I’ve read a lot on Moss both in his cookbook as well as various profiles online but this was perhaps the first time I’ve heard his voice in an audio interview.

Moss seems to be in a good place mentally and emotionally despite the pandemic, and it can seemingly be attributed to his decision to quit drinking last July. Between that and roller blading, his mind is as clear as its been in quite some time. Which is great for him.

Description: In this episode I chat with Chef Elliott Moss from Buxton Hall Barbecue in Asheville, North Carolina.

See all things Buxton Hall Barbecue here: http://www.buxtonhall.com​
Visit Buxton Hall Barbecue here: 32 Banks, Ave., Asheville, NC. 28801
Give Buxton Hall Barbecue a call here: 828-232-7216
Current hours: 11:30am – 8:30pm – Tuesday – Sunday
Place an order online here: Order: https://www.toasttab.com/buxton-hall-…​
Or you can order at the restaurant.
Order delivery via Kickback here: https://www.kickbackavl.com/r/141/res…​
Follow them on Instagram here: https://www.instagram.com/buxtonhallbbq​
Email Elliott here: elliottmoss@gmail.com
Order gift cards here: https://www.toasttab.com/buxton-hall-…​
Place a catering order here: http://www.buxtonhall.com/catering​
See all things Little Louies here: http://www.buxtonhall.com/littlelouies​
Hours: Open Friday and Saturday: 11:30am – 9pm – Sunday’s and Monday’s 12pm – 6pm
Follow Little Louies on Instagram here: https://www.instagram.com/littlelouie…​
See Elliott’s adventures here: https://www.instagram.com/elliottmoss