podcast

Friday Find: Tales from the Pits Reacts to the Texas Monthly Top 50

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Listen on: Apple | TheBBQPodcast.com

Monk: The Tales from the Pit guys react to the release of the much-anticipated Texas Monthly Top 50 list last Monday with an instant reaction pod.

They start off by recounting the top 10 and comparing it to their predictions (they both got 8/10) before naming the rest of the top 50. Then they end by naming some of the ones that missed the cut but are favorites of them as well as some stats. Good discussion as always.

Description: The much anticipated 2021 Texas Monthly Top 50 BBQ List has finally arrived! Hear our thoughts on the top ten, the list overall, and some fun facts and tidbits about the long awaited list that always has BBQ nerds talking.

Congratulations to all of the great spots that made the list, and make sure you go out and support all of your favorite local BBQ regardless of whether they’re on a list or not.

Friday Find: Rodney Scott and Lolis Elie on The Dave Chang Show

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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.

Friday Find: Adrian Miller on the SouthBound podcast

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https://open.spotify.com/episode/5F8YfIKmfO1Xa7Z52rxZ3r?si=IEGvPxCnTYmzM9onpgP3MA

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.

Don’t have Spotify? Click here for other ways to listen to the episode.

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.

Friday Find: Christopher Prieto of Prime BBQ on Kevin’s BBQ Joints

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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.

See all things PRIME Barbecue here: https://prime-bbq.com​
Pre-Order here: https://prime-bbq.com/pre-order/​
See PRIME Barbecue on Instagram here: https://www.instagram.com/primebbq​
Check them out on Twitter here: https://twitter.com/primebbq​
Follow them on Facebook here: https://www.facebook.com/PrimeBBQ​
See Chris on Instagram here: https://www.instagram.com/barbecue_nerd/​

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.