Monk: Scotty Barvir joints the Canadian barbecue podcast for an in-depth interview to discuss his love for barbecue, barbecue road trips, and his business Scotty’s Whole Hog Barbecue in Northfield, Minnesota. Scotty’s family roots are in the Burlington/Graham area of the piedmont of North Carolina, and while he has since expanded his business to cook brisket, ribs, and sausage, his first love was North Carolina whole hog smoked directly over wood coals. Great conversation.
Description: Scott Barvir from Scotty’s Whole Hog Barbecue in Minnesota is my guest this week. Memories of childhood trips to North Carolina inspired Scott to bring whole hog barbecue to his local community You can get more information about his special events and residency at Loon Liquors Distillery in Northfield, MN on the web at http://www.scottyswholehogbbq.com. You can also follow them on Facebook & Instagram @scottyswholehogbbq
Monk: Chef Via Yang’s happy place is outdoors cooking over a live fire, with proteins like chicken, pork butts, and beef ribs in the Hmong flavors of his heritage. Whether its on his makeshift direct grill on concrete blocks or his multi-thousand dollar Grillworks Asador, Yang gets it done, even in the rain.
Description: Chef Yia Vang of Vinai in Minneapolis tells the story of his culture and the Hmong people through open fire cooking and feasts.
Eater Atlanta’s Mike Jordan speaks to a number of Atlanta-area pitmasters to get their take on “Georgia-style” barbecue, with the consensus that there is a style, but that you have to get out of Atlanta to try it and its not quite up there with the other “major” styles of barbecue.
A handful of Georgia pitmasters consider what makes their state’s smoked meat traditions unique https://t.co/WAkK0fFcUW
The question of “what even is Georgia barbecue” seems to come up every few years and while I’m far from an expert when it comes the Peach State, I follow the lead of people who know more than me. Robert Moss notes in his latest issue of The Cue Sheet that Jordan didn’t quite venture far enough outside of Atlanta to get a true sense of Georgia-style barbecue. That is, chopped barbecue sandwiches, Brunswick stew, cole slaw, and sometimes a regional dish called chicken mull from the Athens area.
Finally, to get an even more impassioned defense of Georgia barbecue, I highly recommend you read our friend Grant’s missive from a few years back over at Marie, Let’s Eat. Grant knows more about Georgia barbecue than just about anyone out there, having done the legwork to travel to the farthest corners of the state in search of true barbecue. When it comes to Georgia barbecue, heed his word. In particular, he urges you to explore the Athens area:
What you might want to do is start in Athens, because some of the best barbecue in the country can be found here. Not too many people pish-poshed this notion, but a couple did, so let me be very clear: I think that Memphis is one of this country’s best barbecue cities. It’s home to Payne’s, Leonard’s, and the Bar-B-Q Shop, and they’re all amazing, and there are at least a dozen other darn good places there. I agree that Lexington NC is certainly one as well. I have only been here three very short times, but I’ve had four downright excellent meals and would love to return for a very long trip. I’m perfectly prepared to accept that Lockhart TX is one. It is unlikely that I will visit anytime soon, but I can believe the hype I hear. Its advocates are reliable correspondents. Kansas City, quite probably. Calvin Trillin believes in Arthur Bryant’s, and if you haven’t figured out how much debt I owe Trillin, you’re not paying attention.
So I’m not dismissing any other city when I say that the Athens area deserves to be given the same accolades. There’s room for it as well. I’ll say that the triangle formed by Zeb’s in Danielsville, Paul’s in Lexington, and Hot Thomas in Watkinsville is the region that I mean, and those three remarkably good restaurants are all in my top twenty somewhere. (They’re actually not in my top ten, about which more in a moment.) The photos accompanying this story come from our last weekend in Georgia before the move. We revisited Paul’s and Hot Thomas, along with Bill’s, which is just across the Clarke County line, outside of Hull, and Scott’s & BJ’s, the only one of these four with an actual Athens address.
(Not so) coincidentally, here’s Eater Atlanta’s list of best barbecue restaurants in the area they rolled out along with the “What is Georgia Barbecue?” article.
Here are 22 barbecue restaurants around Atlanta to consider for smoked meats, mac and cheese, and collards https://t.co/AWL7pu1CIc
Adding Perry’s Pig Pickin’ BBQ in Mint Hill to my list
You've heard of Perry's at SouthPark. But have you heard of Perry's of Mint Hill? 1 of the 4 Perry brothers chose not to go into the jewelry business and instead runs a convenience store that sells bait, BBQ and cigarettes. @CristinaBolling with the story. https://t.co/DRzQCikCFk
How to make John Lewis’ green chile barbecue sauce at home, courtesy of Eater
Helen’s Bar-B-Que, by John T. Edge
3-4 times a year, I drive to see Helen Turner of Helen's Bar-B-Que in Brownsville, Tennessee. Really proud to see my piece about her is still on the wall — https://t.co/drb0KKoIMgpic.twitter.com/1yi35Hk5tA
– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!
The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.
To achieve that level of pure deliciousness, “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”
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