When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.
One day about six months ago, when the sixth and final season of “House of Cards” was filming on a set outside of Baltimore, two fictional men discussed a plate of real pork ribs. “They’re from a place called Federalist Pig,” one character says to another, adding, “I’ve been told it’s the next best thing to Freddy’s.”
“Everybody can do some good, not just for hurricane relief but in general. You don’t have to be a cook. You ain’t got to be a millionaire or an orator. … Everybody possesses some type of talent or skill. There is something you can do.”
A: As much as I like the Carolinas and the people it produces (like KAGS-TV’s Matt Trent), this isn’t even up for debate.
Carolina barbecue is essentially all about pulled pork and the sauces. Both are enjoyable. But both of those items exist in Texas.
I’m not going to pretend like I’m a barbecue expert, but I know very few places do brisket as well as us. And there’s nothing like ripping apart marbled, fatty brisket and enjoying it with your meal (if you have some homemade tortillas for the brisket like at 2M Smokehouse in San Antonio, it’s a game-changer).
I like Bojangles a lot. I’m sure Cook Out is fine. But when it comes to food from the Carolinas, I draw the line at barbecue.
One of the hottest items at the media luncheon was the Crack-n-Cheese in a Waffle Cone by Hickory Tree BBQ. The waffle cone was stuffed with mac-n-cheese and then topped with turkey barbecue, cole slaw, turkey cracklings and their signature barbecue sauce. While the combination might sound like too much, the end result was a blend of southern goodness.
Chick-N-Que, which also has a popular food truck, served up their Cluck Puppies. A twist on the traditional hush puppy, this dish contains chopped chicken barbecue.
– TrueSouth even brought up Rodney Scott last week to Bristol to treat ESPN to a pig pickin tailgate
.@SECNetwork, Wright Thompson & @johntedge gave ESPN employees a taste of #TrueSouth last Friday, teaming up with @rodneyscottbbq for a pig roast tailgate to promote & celebrate the show, which debuts tonight at 7 p.m. ET on SEC Network.
Berry and Wagner join around the 41:50 mark to discuss Midwood Smokehouse’s approach to Texas barbecue and the difference between Texas barbecue scene versus North Carolina. Michael even drops some knowledge on where the central Texas salt and pepper originally came from before Matt drops some knowledge of his own about the history of brisket as a smoked cut of meat. The total discussion lasts about 12 minutes.
– A feature on Sauceman’s brazilian pitmaster Edgar Simoes (though whats with the question about sauces?)
We are lost in the sauce… The award-winning BBQ at @Saucemans comes from a surprising source, but Brazilian native Edmar Simoes has taken to Lexington-style ‘cue quite well. Now which of the four sauces do you reach for? https://t.co/1Lp1RSVSwo
– The Norfolk Virginian-Pilot food writer Matthew Korfhage waxes poetic on the “some of the best pulled pork in the known universe” two hours away from him in eastern NC – B’s Barbecue and Skylight Inn
Sure, there are other famous eastern-style whole-hog barbecue spots – most notably Wilber’s in neighboring Wayne County, where presidents have dined and owner Wilber Shirley still presides over his restaurant, as he has for more than 50 years.
But a morning drive down winding, wooded roads to B’s and Skylight – hitting both stops along the way – is one of life’s most unmitigated pleasures, one I’ve only just discovered and will repeat many times before I’m through.
– Speaking of The Virginian-Pilot, good find from Robert Moss from that paper from 1935