Monk: While BBQuest hostKelsey 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.
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.
NEW: I talked to 154 BBQ spots across the nation to see what they would recommend a '1st Time Visitor' order to best experience their restaurant. The responses were as diverse as they are. Note this list will continue to grow as more responses come in. https://t.co/fc6mZ0TGCUpic.twitter.com/2FlQX1IaRY
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”
Adrian Miller @soulfoodscholar's third UNC Press book, "Black Smoke: African Americans and the United States of Barbecue," is available for preorder and officially on sale 4/27/21 wherever ebooks and books are sold.https://t.co/4KZr3xQGlT
John Tanner gets a dispatch on Salvage Barbecue from his “Senior South Portland (Maine) Correspondents”
Smoked wings are a big hit in Columbia
Utilizing barbecue’s defining cooking process and an ample dusting of in-house dry-rubs, an increasing number of restaurants have found a dedicated audience for this preparation of drums and flats. https://t.co/hMOhFfhOxW
— Post and Courier Columbia (@PCColumbia) April 13, 2021
The Riverdale Park, MD-based 2Fifty Texas BBQ is opening up a D.C. location
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.”
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.
We use cookies to optimize our website and our service.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.