Monk: I don’t think a lot of secrets are actually spilled on this appearance by Rodney Scott and Lolis Eric Lolie on The Dave Chang show, other than you probably can’t cook Rodney Scott-level barbecue if you aren’t the man himself. The hour goes by quickly and its a great conversation nonetheless from guys who are clearly friends off microphone.
Description: Dave and Chris are joined by legendary pitmaster Rodney Scott and food historian Lolis Elie to discuss the wonderful world of whole-hog barbecue.
Monk: Tommy Tomlinson welcomes Adrian Miller onto his SouthBound podcast during his recently publicity tour for his “Black Smoke” book. A lot of similar ground is covered if you’ve listened to other interviews or podcasts with Miller, but Tomlinson manages to cover some new topics with his thoughtful questions.
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Description: SouthBound host Tommy Tomlinson interviews Adrian Miller, James Beard Award-winning food writer and author of the new book “Black Smoke,” about Black barbecue pioneers.
Monk: Christopher Prieto was interviewed by Kevin’s BBQ Joints in a podcast that was posted last November, a few months into the restaurant opening during a pandemic. The restaurant opening is the focus of the interview, and they decide to save Christopher’s origins story for a future podcast. Kevin doesn’t have to prompt him too much, as Christopher certainly has his long-winded spiel down pat, much like I experienced in my preview of the restaurant nearly a year ago. Bonus for viewers on YouTube as opposed to the podcast: Christopher gives a tour of his restaurant, which he is clearly proud of (and for good reason).
Description: In this episode I chat with Chris Prieto from PRIME Barbecue in Knightdale, North Carolina.
PRIME Barbecue Hours: Tuesday – Saturday. – 11AM – Sold Out Located at: 403 Knightdale Station Run, Knightdale, NC 27545
Be sure to check out the complete restaurant tour at the end of the video.
This chat was so great. It was actually supposed to happen over a year ago, but it seems like it was fate to happen now because we got a chance to explore what it was like to open a dream restaurant(one he bad been planning for 2 years) during the pandemic. He opened Cinco de Mayo and goes into depth the build up to realizing that his opening would be completely different than he imagined and all the hurdles and fluctuations they had to go through to turn a sit-down business into a completely to-go one.
For his restaurant he obsessed over every single detail and goes into great depth about this in our chat. He also talks about his relationship with his mom and dad and how upsetting it was to not have them there for the opening.
He goes into insane detail about everything they are offering and the logic that goes into why they are on the menu. It sounds incredible. Especially options like Creekstone Brisket, scratch-made sausage, lechon and red beans and rice.
This restaurant is 100% of what he dreamt about and he has been preparing himself for his entire life for this.
Monk: In what I believe is their first podcast appearance, Garren and Kelli from Jon G’s appeared in a recent episode of the Man Meat BBQ podcast to discuss how they transitioned from the tailgate tent to the food truck to the restaurant. Though the host Mikey has this slightly annoying habit of talking about himself and his business instead of asking questions of his guest and he still needs a cough button (like when he interviewed The Smoke Sheet). Still, glad that Garren and Kelly knocked out their first podcast appearance and hopefully there is lots more to come.