Friday Find: Kelsey Pribilski of “BBQuest” Wants Everyone to Know That She is Indeed a Native Texan

Monk: While BBQuest host Kelsey Pribilski was technically born in Georgia, she wants to settle once and for all that her family is originally from Texas and she has lived there all her life minus a few years growing up in other states as an Army brat. This and some good behind-the-scenes of the show in this latest interview from Kevin’s BBQ Joints. For more on BBQuest, I reviewed season 3 in a recent post.

Description: In this episode, I sit down with Kelsey Pribilski from BBQuest which is now in its third season and is produced by the Texas Beef Council.

Linkdown: 4/21/21

Featured

Kevin’s BBQ Joints out here again doing yeoman’s work. This time, he reached out to 158 restaurants (4 were added since this Tweet) across the country to get what a best first order would look like. From North Carolina, Black Powder Smokehouse in Jamestown, Lawrence Barbecue in Raleigh, Longleaf Swine in Raleigh, Noble Smoke in Charlotte, Red Bridges Barbecue Lodge in Shelby, Southern Smoke in Garland. Naturally, Texas represents a large portion of the list and a separate “Texas-only” list is located here.

Native News

Wilber Shirley is celebrated on the UNC Press Blog by reposting his interview with John Shelton Reed and his late wife Dale Volberg Reed from “Holy Smoke: The Big Book of NC Barbecue”

D.G Martin also remembers Wilber Shirley and thanks Wilber’s and other community-based restaurants for their hospitality in addition to their food

Smoke Show BBQ will be doing another pop-up at Crown Station in Charlotte

Jon G’s gets in the pit fabrication game

Non-Native News

Less than a week until Black Smoke comes out

John Tanner gets a dispatch on Salvage Barbecue from his “Senior South Portland (Maine) Correspondents”

Smoked wings are a big hit in Columbia

The Riverdale Park, MD-based 2Fifty Texas BBQ is opening up a D.C. location

Vegan Mob was started in 2019

Friday Find: Adrian Miller on Kevin’s BBQ Joints

Monk: Black Smoke: African Americans and the United States of Barbecue is released later this month on April 27 on University of North Carolina Press and ahead of the book’s release he catches up with Kevin’s BBQ Joints to discuss his viewpoint on barbecue as well as his research on the book.

If you are on the fence whether you should buy a book that celebrates the black (an native American) contribution to barbecue, Miller himself puts it best: “I’m definitely not trying to say white people can’t cook barbecue; I’m saying that there’s enough room at the cookout for everybody.”

Description: In this episode I chat again with Adrian Miller, the author of forthcoming Black Smoke: African Americans and the United States of Barbecue.
See all things Adrian Miller here: https://adrianemiller.com​
Order an autographed copy of Black Smoke here: https://adrianemiller.com/about-the-b…​
Follow Adrian on Instagram here: https://www.instagram.com/soulfoodsch…​
Check out Adrian on Twitter here: https://twitter.com/soulfoodscholar​
See him on Facebook here: https://www.facebook.com/soulfoodscholar​
Order an autographed copy of Soul Food here: https://adrianemiller.com/about-the-b…​
Order an autographed copy of The President’s Kitchen here: https://adrianemiller.com/about-the-b…​
See Adrian’s Colorado BBQ City Guide here: https://www.youtube.com/watch?v=F5sRH…​
See my ’10 Minutes with Adrian Miller’ interview here: https://www.youtube.com/watch?v=0EO2R…

Friday Find: Kevins’ BBQ Joints Interviews Elliott Moss

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