The Trip interviews Dr. Howard Conyers, a SC native who received an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke. Thusly, he is a rocket scientist by day and a whole hog barbecue man by night and weekend in his home of New Orleans. Spurred on by some fingers of whiskey, he and podcast host Nathan Thornburg discuss a number of topics, including Conyers’ future plans for a book and documentary on the history of barbecue. The status of his web series Nourish is still up in the air, from what I gather.
The Trip is a podcast from Roads & Kingdoms, a food, travel, and politics publication which won a James Beard award for publication of the year in 2017. The late Anthony Bourdain was the first and only investor in Roads & Kingdoms, and they partnered on Explore Parts Unknown, the digital home for the Parts Unknown TV show, for which they won a 2018 Primetime Emmy.
Rocket scientist and barbecue pitmaster Dr. Howard Conyers talks aeroelastic engineering, whole-hog roasting, and how black pitmasters have been written out of the history of barbecue.
Albemarle, NC has their own branch of the NC barbecue family tree via the Galloway family who have opened three barbecue restaurants over he years in the small town: Log Cabin, Whispering Pines, and Darrell’s Bar-B-Que in nearby Rockwell
Hogs for the Cause is not just a regular barbecue festival
This fun, 9 min short-film chronicles 24 hours of preparation by Dr. Howard Conyers, rocket scientist and BBQ Pitt Master as he roasts a whole cow for his Gumbo Jubilee celebration.
Gumbo Jubilee was a community-wide celebration of African-American culinary heritage and foodways, hosted by Dr. Conyers as a part of the 300th commemoration of the city of New Orleans. The event was held on Saturday, October 20th. Many notable African-American chefs, historians and food writers traveled to New Orleans to support the event.
Dr. Conyers, a South Carolina native, has received national attention for his whole pig roasts and lectures on black foodways. However, this was the first time he ever endeavored to roast a 300-pound cow–and it has not been done in the city of New Orleans in over a century.
See science, technology, engineering and great taste collide on a hot plate of fabulous eats from across the Diaspora!
When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.
– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years
Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.
In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
I’m not gonna lie. I totally geeked out and told Dave Grohl how much Nevermind meant to me when we met. Then we ate amazing pork and he was the best and I calmed down and we talked North Carolina smoke https://t.co/rQNdGGtXfQ
Episode 3 of Howard Conyer’s PBS Digital Series “Nourish” focuses on barbecue sauces with James Beard-award winning Rodney Scott.
Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
Of the 27 inductees chosen thus far, only one African American is in the Hall. This is an absurdity that needs to be rectified given the significant contributions that African Americans have made to American barbecue culture.
Howard Conyers MS’06 is a barbecue-pitmaster & a NASA rocket scientist living in New Orleans. Now, he’s adding food show host to his unique resume as he produces “Nourish” for PBS Digital Studios. https://t.co/ifYGAFd8I2pic.twitter.com/n6GMly5l5H
– Not sure if there will be any left at the time of posting, but here’s your PSA
In honor of our founder C. Warner Stamey, we are now serving Blackberry Cobbler at both locations until we run out! Only served once a year, so hurry on over to get yours today! pic.twitter.com/yP4sl1ETzG
Howard Conyers is a literal rocket scientist from Manning, SC who attended NC A&T in Greensboro for undergrad and Duke University for grad school where he earned a MS and PhD. He now has a show on PBS’s YouTube Channel, and the first episode is on SC whole hog.
When most people think “barbecue,” they don’t think “whole hog.” But that’s not the case for Dr. Howard Conyers, rocket scientist and South Carolina Whole Hog pit master. Watch this episode for a short-course on everything you need to know to fire up the pit for this regional Southern tradition.
Put them together, and you have a very special food weekend: First, there’s Brisket & Biscuits from 9 a.m.-noon July 21 at the Koffee Kup Cafeteria, 1520 West Blvd. For $20, you’ll get a plate cooked by Gregory Collier of The Yolk in Rock Hill and special guests Erika Council of Atlanta, the author of The Southern Souffle blog and the granddaughter of Mildred Council, aka Mama Dip, and Bryan Furman of B’s Cracklin BBQ in Atlanta.
Served cafeteria-style, you’ll get Furman’s brisket, Collier’s eggs, Council’s biscuits, sides and pie (by local pie baker Keia Mastrianni).
– This is a few months late to respond to the Vice Brooklyn barbecue article that broke the internet in March, but a good write up on Allen & Son which doesn’t always get the NC barbecue recognition it deserves
Here’s a counter to Brooklyn barbecue: the much-beloved offerings of Allen & Son Barbeque, tantalizing North Carolina taste buds outside Chapel Hill since the ’70s. https://t.co/91zjlqXp6i
“The history of barbecue in New Orleans sort of parallels the relationship between New Orleans and the South,” says author Lolis Eric Elie. “We are Southern, geographically, but in terms of culture, our Southernness is rightly questioned.” In 1994, when he and photographer Frank Stewart were conducting research for their book Smokestack Lightning: Adventures in the Heart of Barbecue Country, neither his hometown of New Orleans nor anywhere else in Louisiana was included.
– South Carolina pitmaster/engineer Howard Conyers is doing a South Carolina whole hog at an event near Shreveport, Louisiana on January 29