Linkdown: 9/14/22

Featured

Monk: Greenville, SC has added a heavy hitter in barbecue today as Lewis Barbecue has opened the doors of its second location. John Lewis has taken over the former 30-year location of Tommy’s Ham House, and even earned the blessing of owner Tommy Stevenson. The original Charleston location earned a 4.5 hogs from both Speedy and Monk in separate visits in 2017 and 2018.

Eater Carolinas has all the behind the scenes information:

Lewis Barbecue is open Wednesdays through Saturdays, from 11 a.m. to 10 p.m. and Sundays from 11 a.m. to 9 p.m.

Native News

Midwood Smokehouse has made it to the finals of the News & Observer Barbecue Bracket against Wilber’s Barbecue; voting ends Thursday, 9/15 at noon

Chopped vs pulled: who you got?!?!?

Three pitmasters – Dr. Dana Hanson of NC State, Michael Markham of Big Mike’s BBQ in Raleigh, and Matthew Register of Southern Smoke – give their tips for backyard smokers and beginners

Non-Native News

Adrian Miller joins the Southern Foodways Alliance Fall Symposium

I haven’t listened yet but I’m already pre-jealous of the Tales from the Pits epic bourbon and barbecue roadtrip

Kerlin BBQ in Austin had its last day of service after 9 years this past week

Barbecue Bros AV Club: First Impressions of “World of Flavor With Big Moe Cason”

Monk: In addition to “BBQ Brawl” and “BBQ USA,” “World of Flavor with Big Moe Cason” is another welcome barbecue/live fire cooking show in the current peak tv landscape. However, it differs from those shows in that its more of a travelogue show about live fire cooking in the Anthony Bourdain tradition mixed with a National Geographic show that teaches you while showing you something pretty through some gorgeous scenery and camerawork. Also, it’s worth mentioning that while Big Moe Cason is not a new face to the barbecue world and has appeared on earlier seasons of “BBQ Pitmasters,” he is a newer face to this kind of show that offers diversity and a different viewpoint and that is welcomed by me.

The first episode takes place in an around Charleston, SC where Moe meets with pitmasters Rodney Scott and John Lewis in addition to learning about the Gullah Geechee culture and food traditions to connect to his own heritage and culture. In particular, he admires Scott for his role as a black pitmaster and entrepreneur and notes that he doesn’t really see that in Iowa and the Midwest where he lives.

Through these interactions he gets inspiration for his dish that he served at last November’s Holy Smokes Barbecue Festival, a Gullah Geechee-inspired red rice dish with fresh caught crab and oysters and homemade beef sausage he collaborated on with John Lewis.

In episode two, he goes abroad to Colombia to learn their live fire traditions of cooking beef done by their cowboys, or llaneros, going back generations. He tries different foods and customs before again applying what he’s learned to the cooking of a large meal of veal llanero, fried piranha, grilled plantains, and yuca for a festival of llaneros by the end of the episode.

Through the first two episodes, the situations can be a little contrived in terms of filming Moe coming up with a menu through a series of filmed interactions before a big cook by the end of the episode. But in the end, “World of Flavor” is eminently watchable and Moe is a likable host between his big teddy bear exterior as well as his desire to learn about different cultures and apply it to his own cooking. I’m happy to follow along his journey across the world.

“World of Flavor with Big Moe Cason” airs Monday nights at 9pm ET on Nat Geo

Description: The Navy veteran and champion pitmaster Big Moe Cason sets out on an incredible journey to discover mouthwatering dishes cooked over an open flame. Cason dives for fresh conch in the Bahamas, roasts gator in Louisiana, connects with his roots in South Carolina, and wades into piranha-infested waters in Colombia. Moe explores the connections between American barbecue and cultures around the world along the way. While spanning the world, he serves up dishes that are sure to make the locals proud.

Linkdown: 4/27/22

Native News

At Port-A-Pit BBQ in Statesville, they serve the public as well as help the community fundraise

BBQ King gets a segment on Spectrum News 1

Old Colony Smokehouse looks like it should be added to my list

The Smoke Pit is one of the recommended places to eat when in Concord just north of Charlotte

The best barbecue places in Eastern NC according to WNCT’s analysis of TripAdvisor data

Get tickets to the Carolina BBQ Festival while you can

Non-Native News

The first in a series of articles from the great Hanna Raskin leading up to the Southern Foodways Alliance Fall Symposium on Barbecue. Can’t wait to read the rest.

John Lewis has brought “border food” to the lowcountry with Rancho Luis

I know nothing about any of these restaurants in NoVa, but here you go

Another national list

The famed Tootsie Tomanetz of Snow’s BBQ celebrated her 87th birthday last Thursday

Linkdown: 3/2/22

North Carolina has lost another classic barbecue joint; Smiley’s Lexington BBQ officially closed this past weekend as a result of the NC DOT widening of Winston Road. Restaurant owner Steve Yountz and his wife, Tena, have no official plans to relocate the restaurant as of now but are not ruling it out either, depending on how much money they get from the state. For now, they are going to take some time to evaluate their options.

The building housing Smiley’s has been a barbecue restaurant for over 70 years and according to Yountz, ““It’s the oldest pit-cooking restaurant in Lexington. We’re still using the original pits.” Before Yountz opened Smiley’s in 2002, it operated as Southern Barbecue from 1963 to 1998 and started as Dan’s in the 1950’s.

This NC DOT project, first announced in 2018 and not set to begin until July 2023, actually has two victims as Speedy’s Barbecue the next block over is also closing due to the road widening.

Native News

Through the Preserve the Pit fellowship, Ron Simmons of Master Blend Farms in Kenansville was able to add 56 acres to his family farm and add barbecue catering as a side gig

Big Belly Que in Chapel Hill is pivoting to Italian for the time being

Lechon Latin BBQ is a new-ish, Latin-focused barbecue restaurant at Raleigh’s Triangle Town Center

Noble Smoke’s second location at Optimist Hall opens this Sunday

Congrats to Garren and Kelly from Jon G’s, who 2 years ago on Sunday closed on the former Barbee’s Barbecue location, which they would open in June 2020 just a few months into the pandemic

Non-Native News

Texas barbecue James Beard semifinalists

Robert Sietsema’s latest barbecue guide for Eater NY

Juicy Lucia and Di Fara Pizzeria will be located in the former Corner House BBQ on Staten Island

Virgie’s is back

Lewis Barbecue is set to open their Greenville location this summer

Snow’s Barbecue by Robert Jacob Lerma for Huckberry

According to Dave Grohl, salt and pepper is all the rub you need for a great brisket

Aaron Franklin’s Hot Luck Festival is back and has added NC band Superchunk to its music lineup

Here’s a list of the chefs that will be at Hot Luck

Should we call this the Memphis Airport Barbecue Challenge?