Monk Participates at a Barbecue Roundtable at the 2018 NC State BBQ Camp

Monk: A few months back, I was fortunate enough to be invited to participate on a barbecue roundtable at the NC State BBQ Camp by Dana Snow, professor of Food Science at NC State. Considering I am both a NC State grad and a barbecue aficionado, I could think of no greater honor and accepted immediately.

The camp itself was early last month, and on day 2 I arrived shortly before the roundtable during a break in the camp. And to my surprise, they had beer! It had been at least 15 years since I had drank a beer on campus at State (not counting football games of course), so I was in a great frame of mind ahead of the roundtable discussion underneath the big tent.

The roundtable was moderated by the great Bob Garner and joining me on the panel was Joe Beasley of Haywood Smokehouse in the Asheville/Waynesville area as well as Tripp Hursey, the great grandson of the Hursey family that runs the Hursey’s Bar-B-Que restaurants in Alamance Count. While those guys could provide the perspective of owning and running a barbecue restaurant, I was on there to give a different perspective as a barbecue blogger.

Bob kicked off the panel by prompting each of the panelists question or two about our experiences before opening it up to the campers. I recounted the story of how Speedy, Rudy, and I got the idea for the blog in 2012 and also told stories of how Mrs. Monk puts up with my barbecue obsession. I may look a bit pensive and anxious in the photos that Mrs. Monk captured from the discussion, but once I got going I felt more and more comfortable (the couple of beers also helped). Unfortunately, after about 40 minutes a downpour came and made it extremely hard to hear any discussion under the tent so Bob made the executive decision to call it in favor of a happy hour before the pig pickin’. More beer!

And to my surprise, the two beers on tap were both beers made on campus. And a sour at that! Predictably, the sour was not for everyone and most campers went for the Wolfpack Pilsner. Oh well – more sour for me. Soon enough, it was time for the pig pickin’ and  a huge 200 lb porker that had been smoked offsite more than ably fed all of the 30 or so campers plus the 10-15 or so guests. Being in this part of the state, it was of course served eastern style with a vinegar sauce and white slaw. And it tasted amazing. Finally, for dessert peach cobbler with Howling Cow (the ice cream made on campus) capped off the meal perfectly.

It truly was an honor to participate in this year’s NC State BBQ Camp. Big thanks to Dana Snow for the invite and hopefully I can participate again next year.

 

 

 

 

Linkdown: 7/16/18

– Oh yeah?!? Well, um, no one eats barbecue to be healthy so…

– Bob Garner gets a bit existential in his latest column: What happened to barbecue?

That’s why your traditional view is what I argued in my 1995 first book. It sold a ton of copies in hardback, far more than any of my subsequent books, and nearly all of them were sold in-state.

But, I have to accept that “North Carolina Barbecue: Flavored by Time” is now out of print. We can only visit the memory and greatness of those places at Rocky Mount’s park display commemorating the city’s barbecue heritage.

I could insist on continuing to scribble history books many people won’t buy. Not many among them seem to read history any longer. Doomed to repeat it? I don’t know.

– WRAL’s list of best barbecue in the Triangle dubiously contains two chain restaurants

– Four NC pitmasters, including Adam Hughes of Old Colony Smokehouse in Edenton, will compete on Chopped Grill Masters in an episode airing August 7

– Delish’s 15 best barbecue festivals in the USA includes The Barbecue Festival in Lexington

– Say it ain’t so, Dave. Say it ain’t so.

– The Washington Post food writer Tim Carman managed to find a new angle on a Rodney Scott profile

 

Linkdown: 6/6/18

– I was honored to participate in a barbecue roundtable at the NC State BBQ Camp last weekend (more on that in the coming weeks); here’s a writeup from the alumni magazine from last year’s edition of the camp

– Chapel Hill author D.G. Martin knows his NC eateries (including barbecue), and Southern Smoke BBQ in Garland is his current favorite NC restaurant

– Forbes says that Bulleit Rye is the best pairing with eastern NC vinegar sauce; check out the other bourbon/whiskey pairings here

– Always save room for dessert

– Buxton Hall and Picnic have two of the best fried chicken sandwiches in NC

– Robert Moss with a nice primer on barbecue styles

Friday Find: NC State BBQ Camp 2017 (plus some news!)

It’s confirmed: Monk will be a guest panelist in a round table discussion at the NC BBQ Camp at NC State’s campus in June. As an alumni, he couldn’t be more pumped to be invited to take part. The discussion on barbecue will be led by Bob Garner and feature other (to be announced) guest barbecue panelists.

Here’s a short video from last year’s edition of the camp. Can’t wait to get back to Raleigh in just a few months!

Why is barbecue delicious? NC State’s annual BBQ Camp answers this question and more, giving an education in the science of low ’n’ slow.