My new year’s resolution: I will finally do pork steak’s in my backyard. Mark my word. Now, just to find a local grocery or butcher shop that has them or will cut them for me. -Monk
Apple City BBQ in Taylorsville introduces a few new menu items for 2021 that have a local bent to them: their hot links will be sourced from Chapman Cattle Company in Alexander County and their grits will be stone ground the old fashioned way at Linney’s Water Mill
Non-Native News
RIP to Mike Mills of 17th Street Barbecue, simply known as “The Legend”
Ribs n Reds is NC-born Chef Bryce Shuman’s pivot to barbecue
With his delivery-only pop-up, Ribs n Reds, Bryce Shuman offers spareribs and fried chicken that are exquisitely rendered while retaining a familiar, unpretentious quality. https://t.co/nJTOhWO4AS
Kevin’s BBQ Joints with a couple of recent posts about the knives and sharpeners that barbecue joints use
Want to know what your knives your favorite BBQ joints are using? I talked to 82 spots(with more to be added) to see what they use for trimming, slicing, etc.https://t.co/J8QZ3v9BDW
NEW: As a logical follow-up to my article on knives, I asked 134 BBQ joints what sharpeners and/or honing tools they use at their restaurants. The responses are at times creative, clever, and altogether very informative.https://t.co/GxnW0s2Znz
Eater Atlanta’s Mike Jordan speaks to a number of Atlanta-area pitmasters to get their take on “Georgia-style” barbecue, with the consensus that there is a style, but that you have to get out of Atlanta to try it and its not quite up there with the other “major” styles of barbecue.
A handful of Georgia pitmasters consider what makes their state’s smoked meat traditions unique https://t.co/WAkK0fFcUW
The question of “what even is Georgia barbecue” seems to come up every few years and while I’m far from an expert when it comes the Peach State, I follow the lead of people who know more than me. Robert Moss notes in his latest issue of The Cue Sheet that Jordan didn’t quite venture far enough outside of Atlanta to get a true sense of Georgia-style barbecue. That is, chopped barbecue sandwiches, Brunswick stew, cole slaw, and sometimes a regional dish called chicken mull from the Athens area.
Finally, to get an even more impassioned defense of Georgia barbecue, I highly recommend you read our friend Grant’s missive from a few years back over at Marie, Let’s Eat. Grant knows more about Georgia barbecue than just about anyone out there, having done the legwork to travel to the farthest corners of the state in search of true barbecue. When it comes to Georgia barbecue, heed his word. In particular, he urges you to explore the Athens area:
What you might want to do is start in Athens, because some of the best barbecue in the country can be found here. Not too many people pish-poshed this notion, but a couple did, so let me be very clear: I think that Memphis is one of this country’s best barbecue cities. It’s home to Payne’s, Leonard’s, and the Bar-B-Q Shop, and they’re all amazing, and there are at least a dozen other darn good places there. I agree that Lexington NC is certainly one as well. I have only been here three very short times, but I’ve had four downright excellent meals and would love to return for a very long trip. I’m perfectly prepared to accept that Lockhart TX is one. It is unlikely that I will visit anytime soon, but I can believe the hype I hear. Its advocates are reliable correspondents. Kansas City, quite probably. Calvin Trillin believes in Arthur Bryant’s, and if you haven’t figured out how much debt I owe Trillin, you’re not paying attention.
So I’m not dismissing any other city when I say that the Athens area deserves to be given the same accolades. There’s room for it as well. I’ll say that the triangle formed by Zeb’s in Danielsville, Paul’s in Lexington, and Hot Thomas in Watkinsville is the region that I mean, and those three remarkably good restaurants are all in my top twenty somewhere. (They’re actually not in my top ten, about which more in a moment.) The photos accompanying this story come from our last weekend in Georgia before the move. We revisited Paul’s and Hot Thomas, along with Bill’s, which is just across the Clarke County line, outside of Hull, and Scott’s & BJ’s, the only one of these four with an actual Athens address.
(Not so) coincidentally, here’s Eater Atlanta’s list of best barbecue restaurants in the area they rolled out along with the “What is Georgia Barbecue?” article.
Here are 22 barbecue restaurants around Atlanta to consider for smoked meats, mac and cheese, and collards https://t.co/AWL7pu1CIc
Adding Perry’s Pig Pickin’ BBQ in Mint Hill to my list
You've heard of Perry's at SouthPark. But have you heard of Perry's of Mint Hill? 1 of the 4 Perry brothers chose not to go into the jewelry business and instead runs a convenience store that sells bait, BBQ and cigarettes. @CristinaBolling with the story. https://t.co/DRzQCikCFk
How to make John Lewis’ green chile barbecue sauce at home, courtesy of Eater
Helen’s Bar-B-Que, by John T. Edge
3-4 times a year, I drive to see Helen Turner of Helen's Bar-B-Que in Brownsville, Tennessee. Really proud to see my piece about her is still on the wall — https://t.co/drb0KKoIMgpic.twitter.com/1yi35Hk5tA
The Barbecue Center is often overlooked in the shadow of Lexington Barbecue but those who are in the know believe that it’s every bit as good as its more popular counterpart (perhaps better?).
The late Sonny Conrad started out as a carhop before purchasing the restaurant in 1967 (it originally opened in 1955) and his family has run it ever since, with sons Cecil and Michael taking over day to day activities since their father passed in 2013. More on their family story at the link below.
Next time you are passing through Lexington on Business 85, consider stopping at The Barbecue Center which is just two miles away from Lexington Barbecue off N. Main St.
More from Lexington: a profile of the city’s history with barbecue with some quotes from the Conrads and the Monks of Lexington Barbecue
Barbecue-gate for Democratic candidate for NC Senate Cal Cunningham, born and raised in Lexington of all places (yes, I’m aware of the more recent scandal)
There's nothing better than BBQ—except for winning this Senate seat, of course. pic.twitter.com/oEsDXIZ5O2
Doveshack BBQ is well worth a stop-off from I-95 during the eventual back-up, writes John Tanner’s BBQ Blog
Kevin Bludso of Bludso’s Bar & Que and “The American Barbecue Showdown”talks to the Washington Post about the neglected contributions of black pitmasters among other topics
John Brown Smokehouse’s original location closed this past week, but it will be reopening in a new location this Thursday
This past weekend, @JohnBrownSmoke closed its 8-year-old location in Long Island City. It will soon start a new chapter as “John Brown BBQ” later this week in a different part of LIC. Looking forward to seeing what’s next. pic.twitter.com/cGGsXsPCFa
Another hard lesson learned in the form of Prause’s Meat Market: don’t take your favorite classic barbecue joints for granted
Many residents of La Grange had probably assumed the historic Prause Meat Market would always be around.
But in August, more than four months after a temporary closure, the Prauses announced that they had found a buyer, who had plans to renovate and re… https://t.co/mvEGP6dpXP
Host (and from the looks of in, relative newcomer to barbecue) Frank Pinello spends a Friday night at Snow’s BBQ with the legendary Miss Tootsie, pitmaster Clay Cowgill, and owner Kerry Bexley. From basting pork steaks, chicken, and ribs to picking out the done briskets to taking orders in line, he tries just about every task at Snow’s, even if very briefly. He even gets scolded by Miss Tootsie for slamming the smoker door too heavily.
Description: Frank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ.
Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84 year-old pit master Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8am for proper Texas BBQ.
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