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

Friday Find: Christopher Prieto of Prime BBQ on Kevin’s BBQ Joints

Monk: Christopher Prieto was interviewed by Kevin’s BBQ Joints in a podcast that was posted last November, a few months into the restaurant opening during a pandemic. The restaurant opening is the focus of the interview, and they decide to save Christopher’s origins story for a future podcast. Kevin doesn’t have to prompt him too much, as Christopher certainly has his long-winded spiel down pat, much like I experienced in my preview of the restaurant nearly a year ago. Bonus for viewers on YouTube as opposed to the podcast: Christopher gives a tour of his restaurant, which he is clearly proud of (and for good reason).

Description:
In this episode I chat with Chris Prieto from PRIME Barbecue in Knightdale, North Carolina.

See all things PRIME Barbecue here: https://prime-bbq.com
Pre-Order here: https://prime-bbq.com/pre-order/
See PRIME Barbecue on Instagram here: https://www.instagram.com/primebbq
Check them out on Twitter here: https://twitter.com/primebbq
Follow them on Facebook here: https://www.facebook.com/PrimeBBQ
See Chris on Instagram here: https://www.instagram.com/barbecue_nerd/

PRIME Barbecue
Hours: Tuesday – Saturday. – 11AM – Sold Out
Located at: 403 Knightdale Station Run, Knightdale, NC 27545

Be sure to check out the complete restaurant tour at the end of the video.

This chat was so great. It was actually supposed to happen over a year ago, but it seems like it was fate to happen now because we got a chance to explore what it was like to open a dream restaurant(one he bad been planning for 2 years) during the pandemic. He opened Cinco de Mayo and goes into depth the build up to realizing that his opening would be completely different than he imagined and all the hurdles and fluctuations they had to go through to turn a sit-down business into a completely to-go one.

For his restaurant he obsessed over every single detail and goes into great depth about this in our chat. He also talks about his relationship with his mom and dad and how upsetting it was to not have them there for the opening.

He goes into insane detail about everything they are offering and the logic that goes into why they are on the menu. It sounds incredible. Especially options like Creekstone Brisket, scratch-made sausage, lechon and red beans and rice.

This restaurant is 100% of what he dreamt about and he has been preparing himself for his entire life for this.