Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.
“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.
This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket
This latest piece of controversial barbecue list content from one “chefspencil.com” has been rightly getting roasted online since the weekend, but perhaps that was the intent all along? I mean, who had even heard of “chefspencil.com,” an Austrialian website, before this list?
The list allegedly uses data from TripAdvisor and phew buddy TripAdvisor is not happy about any connection to th list and its backlash.
New Orlean’s at number 1? Red flag. No Texas cities on the list? Red flag. As for Charlotte’s rank of 3 on the list? I say this as a Charlotte resident, but red flag. I’m not the only Charlottean who feels this way. Enter Kathleen Purvis:
Let’s declare a moratorium on any further discussion or outrage on anything “chefspencil.com” related, particularly when it comes to barbecue.
Fighting words from the Hear to Say podcast host Tressie McMillan Cottom
An oldie but a goodie from Our State Magazine for National Barbecue Day this past Sunday
Myron Mixon’s Jack’s Old South team wins Whole Hog and the whole shebang at last weekend’s Memphis in May Barbecue Championship
Three barbecue and brewery pairings in Texas
More coverage of Rodney Scott and Adrian Miller’s books, with quotes from Daniel Vaughn
Black Smoke vs Savory Spice Shop
High on the Hog premieres on Netflix in one week on 5/26
In one of the latest signs of a return to normalcy, 60 teams participated in last weekend’s 40th Annual BBQ on the Neuse Festival, the world’s largest whole hog competition. Attendance was larger than expected, with upwards of 15,000 attendees (vs an expected 5,000) coming to downtown Kinston to enjoy barbecue, music, and a little rainy weather (at least on Friday night).
In terms of winners, contestant Amy Bell had a good year, winning first overall in product quality and sauce. The rest of the winners here:
Next year’s event will be held on May 6-7.
Indy Week reviews the Raleigh location of Sam Jones BBQ, which doesn’t even have a freezer on site
Daniel Vaughn spent a little over a week in NC and ended his tour at Jon G’s Barbecue this past Saturday where I was fortunate enough to meet up with him
Congrats to Valentina’s Tex Mex BBQ on their new space in Buda, about 15 minutes south of their current location in South Austin
Juan Luis from John Lewis of Lewis Barbecue makes this list
A few shows with barbecue-focused episodes – Ugly Delicious, Cooked, Taco Chronicles, The Chef Show – are on this list from The Manual
Bon Appetit has an essay from Black Smoke
But of course Texas has a state high school barbecue championship
It’s not everyday that a barbecue restaurant gets featured in Architect Magazine; in this case its Black Hog BBQ in Ashburn, VA
The American BBQ Showdown is more “Great British Bakeoff” than “Chopped” or “Top Chef,” with 8 amateur or competition barbecue pitmaster competing against each other in different meat competitions. Filmed outside of Atlanta in pre-pandemic times, it provided a welcome distraction for barbecue fans this past fall.
Hollywood mega writer/director/producer/actor Jon Favreau and LA Food Truck godfather Roy Choi spend two episodes with Aaron Franklin at Franklin Barbecue, first learning about his approach to brisket (S1E7) before participating in Franklin’s inaugural Hot Luck Festival in 2017 (S1E8). Check out our AV Club recap here and here)
This barbecue and live-fire cooking edition of the Chef’s Table series profiles 4 pitmasters or live-fire cooking chefs, with the Tootsie Tomanetz of Snow’s Barbecue and Rodney Scott episodes being the highlight for American barbecue fans.
In this first episode of the miniseries on food, food author Michael Pollan goes in search of primordial cooking and finds it in eastern North Carolina and Ed Mitchell. The episode follows Ed and his son Ryan as they pick out a pig from the butcher shop, get the coals started, and then proceed to smoke a whole hog for a small gathering at the end of the episode. Michael and a couple of buddies even try to emulate it on their own in a small, backyard pit in California. Ed also tells a story of how he learned to cook pigs from his grandfather, a former slave. The barbecue section starts at approximately 26:00.
This episode of Queer Eye helped make the Jones Bar-B-Q sisters – Little and Shorty – international barbecue celebrities when it aired earlier in 2019, but they have been doing barbecue in Kansas City for decades. Their sauce with the redesigned label courtesy of the Queer Eye crew is now a huge seller, with the website prominently displaying a banner reading “Please allow a 7-10 day delay in shipping as we have been overwhelmed at the response and will send your order as soon as we can.” From the looks of the episode, it appears that the newly found fame is well-deserved.
In the Philippines lechon, or whole roasted pig, is the preferred form of barbecue in this nation of over 7,000 islands. In this food custom, a smaller suckling pig is tied around a pole and rotated over a live fire for hours. This episode covers lechon in addition to a few other food customs from the city of Cebu in southern Philippines.
The Taco Chronicles is a Spanish-language food series where each episode focuses on a different type of taco. The “Barbacoa” episode focuses on the lamb/goat form of barbecue primarily located in Mexico and the southern border of Texas, which I’ve never tasted myself but is described on the episode as being “softer than the tortilla it is served on.”
Across two four-episode seasons of the travel show co-produced by the Texas Beef Council, host and native Texan Kelsey Pribilski criss-crosses Texas to meet with some of the best pitmasters in the state. She’s in search of the state’s best barbecue as well as secret barbecue menu items. The first season gets the large cities (Austin, Houston, San Antonio, Dallas-Fort Worth) out of the way, while season two is able to tackle more remote locales. Texas Monthly Barbecue Editor Daniel Vaughn even makes an appearance as Kelsey’s guide for the Big Bend episode (S2E1).
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