Kevin's BBQ Joints

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

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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.

Linkdown: 1/5/21

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Featured

My new year’s resolution: I will finally do pork steak’s in my backyard. Mark my word. Now, just to find a local grocery or butcher shop that has them or will cut them for me. -Monk

Native News

Congrats to Jon G’s Barbecue on their receipt of this award from Hometown Heroes of Union County

Three barbecue joints – Midwood Smokehouse, Sweet Lew’s BBQ, and Noble Smoke – make Charlotte Magazine’s 50 best restaurants in Charlotte list

Highlands Smokehouse has new ownership, and they aim to bring a beer garden vibe to the barbecue restaurant

Bib’s Downtown in Winston-Salem was the latest casualty of the pandemic right before the new year

Sweet Lew’s BBQ is the one barbecue joint on the list, but mmmm…pork and chicken skins

Apple City BBQ in Taylorsville introduces a few new menu items for 2021 that have a local bent to them: their hot links will be sourced from Chapman Cattle Company in Alexander County and their grits will be stone ground the old fashioned way at Linney’s Water Mill

Non-Native News

RIP to Mike Mills of 17th Street Barbecue, simply known as “The Legend”

So this happened

…which led to Texas Monthly’s Daniel Vaughn attempting to recreate

Donnie Harris Sr of Pack Jack Barbecue in Sebastapol has been smoking for 40 years

https://twitter.com/soulphoodie/status/1344475373791113217

Ribs n Reds is NC-born Chef Bryce Shuman’s pivot to barbecue

Kevin’s BBQ Joints with a couple of recent posts about the knives and sharpeners that barbecue joints use

5 lb barbecue cake

LOL

Friday Find: Robert Moss Joins the Kevin’s BBQ Joints Podcast

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Monk: Robert Moss, Barbecue Editor for Southern Living and founder of The Cue Sheet newsletter, joins the Kevin’s BBQ Joints Podcast to promote his recently-released book “The Revised and Expanded Second Edition of Barbecue: The History of An American Institution.” It’s a good conversation with Moss peppering in interesting tidbits he’s collected from his research in revising the book.

For more from Kevin’s BBQ Joints, click here.

Description: In this episode I chat with Robert F. Moss, contributing barbecue editor for Southern Living Magazine about his new book, The Revised and Expanded Second Edition of Barbecue: The History of An American Institution.

See all things Robert F. Moss here: http://www.robertfmoss.com/
Purchase Barbecue: The History of An American Institution here: https://amzn.to/3pxzOOg
Sign up for his fantastic newsletter The ‘Cue Sheet at the top right of this page here: http://www.robertfmoss.com
Here’s a link to all of his work at Southern Living: https://www.southernliving.com/author…
See Robert on Instagram here: https://www.instagram.com/robertfmoss/
Check Robert out of Twitter here: https://twitter.com/mossr

We start off with how he’s been holding up so far and get into some detailed burger talk.

It’s been 10 Years since the original book came out so a lot has changed in the barbecue world since 2009. The first edition focus primarily on the first golden age of barbecue in the 50’s and beyond.

We talk about his first chopped pork sandwich and a bit about his history. Primarily we focus on the new book and The ‘Cue Sheet which is an amazing resource that pops into your email box every Sunday (if you sign up, which you should)

Linkdown: 9/21/20

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Featured

Sweet Lew’s Barbeque has started doing whole hog on Sundays as of this past Sunday, making it the only whole hog available in Charlotte smoked the old way.

The recently shuttered Bill Spoon’s cooked the whole hog but switched to gas smokers some years back. Here’s hoping whole hog Sundays catches on with Charlotte customers and Lewis Donald can continue to smoke whole hogs weekly (and maybe more frequently if its popular enough).

The price is $16/lb or $13 for a plate with two sides. This puts it just above Midwood Smokehouse ($13) and Jon G’s ($14) but below Noble Smoke ($18). Not bad, considering those are smoked pork shoulders compared with whole hog.

It certainly looks like Sweet Lew’s has been running through some wood, so hopefully I can pick up some whole hog next week for football.

Native News

The property that Bill Spoon’s sits on was sold for just over $1M last Friday, two days after it closed for good after 57 years (scroll down)

The Charlotte Observer’s Theoden James has the full story, and notes that the closing wasn’t because of the pandemic. Steve Spoon, Jr.: “There is no other source of income for mom-and-pop places. There’s no financial backing, there’s no partners, there’s no corporate money to be funded in when you are short. The customers are their only source of revenue, so if they don’t come, (they) have no safety net. You have to support ’em.”

Bargarita is not looking too promising

Non-Native News

Barbecue historian Jim Auchmutey was a consultant on Netflix’s “American Barbecue Showdown,” which filmed outside of Atlanta last year but was just released on Netflix

Rasheed Philips of Philips Barbeque Co appeared on “American Barbecue Showdown” and now has his own podcast

Robert Moss has updated his website ahead of the re-release of “Barbecue: The History of An American Institution, Revised and Expanded”

Braised in the South won Food Network’s “Food Truck Challenge” and is opening a restaurant in the Charleston area

Pappy’s Smokehouse is planning to open its second location in October

In LA and looking for barbecue? Kevin’s BBQ Joints has you covered

Snake River Farms is having a sale