Friday Find: Tyson Ho Talks Carolina Barbecue on the Beards, Booze, and Bacon Podcast

While I had previously enjoyed Tyson Ho’s series of blog posts on Serious Eats entitled “How I Built a Barbecue Restaurant in Brooklyn” documenting the opening of Arrogant Swine. I also enjoyed meeting him at the restaurant in 2015. However, I would quibble with a few of the things he says on this podcast:

  • He continually refers to whole hog barbecue as “Carolina” style which isn’t completely accurate. Ho is smoking eastern North Carolina style whole hog barbecue, which is similar as the style of barbecue from the Pee Dee region of SC. And of course there is Lexington-style which just smokes pork shoulders. There really is no singular style of barbecue called “Carolina Barbecue” that is only whole hog as he asserts.
  • He refers to “outside brown” as the “burnt ends” of pork and says its an off menu item. It’s not really – its just the bark from the pork shoulders in Lexington-style barbecue which locals know to ask for extra in Lexington joints. Not to mention that there’s actually a thing as “pork burnt ends” which is just cubed smoked pork belly tossed in sauce.
  • I’m not a big barbecue competition circuit guy but I wonder how accurate his classification of KCBS vs Memphis Barbecue Network competitions are when he says that KCBS contestants are way too serious where Memphis just wants to party

Regardless, I do appreciate Tyson Ho preaching the gospel of NC barbecue (both eastern and Lexington-styles, serving both at his restaurant) when the trend in barbecue for the past few years is all about Texas and brisket.

Having been born in New York, Ho wanted to know: Who makes the best barbecue in the country. This set him on a quest that would take him across the country, but he realized one thing soon. To him, the best barbecue was that from the Tar Heel State. After spending time learning from legendary pitmasters, Ho took his newfound knowledge and skills back to New York and opened Arrogant Swine.

But what actually makes North Carolina the best barbecue in the country? (Note: The editors do not agree on this point.) What even constitutes true North Carolina barbecue? Want to know where to get that barbecue and fulfill all of your porcine desires? Well, you’re in the right place. ‘Cue this episode up and prepare to be hungry.

Linkdown: 11/28/18

Tis the season: AmazingRibs.com’s gift guide for 2018

Rodney Scott’s in Charleston suffered a small fire Sunday morning that slightly damaged the smokehouse roof but didn’t keep them from staying open

Vivian Howard, Sam Jones, and Joe Kwon hosted a benefit for Hurricane Florence in Greenville last week before an Avett Brothers benefit concert

Hill Country Food Market is now open in downtown Brooklyn from the folks behind Hill Country Barbecue:

Sweet Lew’s appears to be getting closer to opening. Case in point: they have their Myron Mixon smoker installed, with a crowd-sourced name to boot:

Friday Find: YETI Presents: Hometown

The story of Billy Durney’s path to opening Hometown Bar-B-Que in Red Hook and how he fed a community in the aftermath of Hurricane Sandy even before the doors of his restaurant officially opened. Both Speedy and I loved Hometown few years back, but I didn’t know this fantastic story until this video.

When Hurricane Sandy hit the east coast, all the hard work and heart Billy Durney put toward building his dream restaurant came to an unexpected halt. But that didn’t stop this bodyguard-turned-pitmaster from pulling through for his Brooklyn community. He lifted his hometown’s spirits with damn good barbecue, and in turn, they inspired his greatest pursuit yet.

 

 

Linkdown: 3/14/18

– Just a few more items from the #BrooklynBBQ controversy last week

– A Brooklyn paper defends Brooklyn barbecue; so does The Houston Chronicle

– Attention Nashville:

– Ribs from Big Bob Gibson was a favorite dish at SoBe Wine and Food Festival in Miami earlier this month

– Evolution of a Filipino Barbecue Cookbook

– [thinking emoji]

– Damn, the food in the Bomb-Ass Biscuit Pop-Up at B’s Cracklin’ Barbeque does indeed look bomb-ass

They opened B’s doors at 9 a.m. on those days (the Riverside restaurant usually doesn’t open until 11 a.m.), slinging Council’s biscuits stuffed with country ham and apple butter or Furman’s fried chicken or sausage gravy. “If you come to a barbecue joint looking for a healthy breakfast, you’re in the wrong place,” Furman says. “We do not do gluten-free here!”

At some point, they added brisket hash to the menu. Then, they started selling beignets. And almost every morning, they sold out.

– WSOC-TV, the local ABC affiliate in Charlotte, has an odd “Best and Cheapest Barbecue in Charlotte” list that almost seems to start like an alphabetical list before stopping after 5

– Congrats to Our State Magazine, writer of some of my favorite barbecue articles

Linkdown: 3/7/18

When a re-posting of a 2014 article takes over the internet on a Sunday; Munchies on how one food writer noticed a micro-trend of barbecue restaurants around the world modeling their restaurants on Fette Sau in Brooklyn

– The Charlotte Observer had not one but two separate stories in response to the tweet (again, on a story that was 4 years old)

Lexington Barbecue fans react; Allen & Son fans react

– The Washington Post even weighed in; again, this story was 4 years old

– Then came the tweets. The awesome, awesome tweets.

– Oklahoma sushi:

– Brooklyn doughnuts:

– A solid mini-tweetstorm (click on Tweet to see follow-ups)

– There’s just way too many to pick from:

– I’m actually not one of those who don’t believe that Brooklyn doesn’t have good barbecue. I’ve certainly had bad barbecue in Brooklyn, but Hometown Bar-B-Que is very, very good (our review). Arrogant Swine is pretty good too (our review). Heck. even Dinosaur Barbecue wasn’t bad for a regional chain (our review). You may recall that Matthew Odam of the Austin-Statesman took a pulse check last November.

– Sam Jones agrees, and is a friend of Billy Durney of Hometown Bar-B-Que

– A few NC sportswriters in Brooklyn for this week’s ACC Tournament actually tried Fette Sau and the verdict? Actually pretty good!

When all was said and done, the four Carolina boys that showed up on their barbecue high-horse were left with little room to eat their words — fat and surprisingly happy — after chowing down on a couple pounds of meat.

– The NC State beat writer from the News & Observer tried The Smoke Joint near Barclays and didn’t mind it (we hated it nearly 6 years ago)

– But for reals, here’s a solid PSA:

 

Linkdown: 2/14/18

– The upcoming Randy’s Barbecue in Statesville will utilize a type of three-dimensional sign that was just approved by the city’s zoning ordinance in December

– The Michelin Guide to the 4 best barbecue restaurants in NYC includes Arrogant Swine’s eastern NC whole hog

– Tuffy Stone’s barbecue book gets a good review

– The more you know:

– A few photos from the late 50’s at the former Harrill’s Bar-B-Q in Charlotte

– A review of Prissy Polly’s in Kernersville

– Deets on a barbecue panel at SXSW 2018 in a few weeks

– The Whole Hog Barbecue Summit is Feb 24 in Kinston

– Can you find real barbecue in New Hampshire? Now that’s a question.

– Smaller menu, location in Plaza Midwood or Belmont or NoDa, and Cheerwine on the menu? WELL I’M INTERESTED:

Friday Find: Can NYC BBQ hold it’s own in the national BBQ scene?

Sean Evans of Hot Ones fame explores NYC’s barbecue scene

Once mocked for its lack of quality smoked meats, NYC has finally become a serious contender on the national BBQ scene. But does it have the chops to appease two Texas locals? In the hopes of gaining some perspective, Sean Evans enlists the help of Barbara Dunkelman and Burnie Burns—two of the visionaries behind Austin-based production company Rooster Teeth. At Fletcher’s in Brooklyn, chef Matt Fisher is busy combining Southern cooking techniques with international flavors, creating a barbecue style that’s distinctly New York. Will the pork char siu be enough to convert Barbara and Burnie to the church of NYC BBQ? Watch an all new episode of SITW and find out.

Friday Find: Southerners Try NY BBQ

A different twist on the “Foreigners Try American BBQ” video concept. A recently transplanted Texan gets a mini barbecue tour of Texas joints in NYC: Fette Sau in Brooklyn and Hill Country and Blue Smoke in Manhattan.

Gotta say – why didn’t they try Hometown Bar-B-Que in Red Hook though? I can only assume because it isn’t a strictly Texas joint despite it having both brisket and beef ribs.

Linkdown: 11/22/27

– Big news!

More coverage on Noble Smoke from the Charlotte Business Journal

– The LA Times has an easy guide to pairing beer with barbecue

– Re-opened yesterday

– A Texas man is the first pitmaster to make Forbes’ 30 Under 30 list

– More coverage from TMBBQ on Grant Pinkerton

– An Austin rag “takes the temperature” of the barbecue scene in Brooklyn and with one exception finds that it doesn’t quite add up to Austin

– Everyone has a dark past, and NC barbecue is certainly no different; it had a beef phase