Linkdown: 1/19/22

Native News

Red Bridges Barbecue Lodge has a new special through the end of February

Digging the new artwork at Prime Barbecue

Speaking of Prime, Christopher Prieto is having an Ultimate School of Barbecue cooking class in late February

Neng Jr in Asheville, Rancho Lewis in Charleston, and Longleaf Swine in Raleigh make this list from Eater Carolinas

Non-Native News

Barbecue trailer for sale

Watch out, Chipotle: Barbecue Bowls are coming

A firsthand account of attending Camp Brisket

An updated barbecue guide to Austin


Linkdown: 9/15/21

As of Monday, Robert Moss has officially launched his new digital publication Southeastern Dispatch, a “fresh look at food & drink in the Carolinas.” He has enlisted food journalists from both North and South Carolina, and so far posts have covered the Triangle and Charleston, with surely more cities and regions to be covered soon. I briefly spoke with him about this at Jon G’s Barbecue last month and have been intrigued ever since. I am curious what this mean’s for his weekly Cue Sheet barbecue newsletter, which took a brief hiatus but returned this week post launch.


Native News

Jon G’s Barbecue, Lawrence Barbecue, and Prime Barbecue all make this list from Southern Living

For his new Southeastern Dispatch, Moss also examines what happened to Raleigh’s barbecue boom?

Indian Trail’s 100 Main Beef and Barbecue is now both a barbecue restaurant and a country store

Barvecue, the wood-smoked plan-based barbecue company out of Cornelius, is rolling out to 12 colleges and universities and just signed a deal with Sprouts Farmers Market

A&G’s Barbecue & Chicken in Carolina Beach to close this week after 33 years in business as owner Angela Stainaker retires; the restaurant will be taken over by Tammy and John Sharpe, who will reopen the location as Butts ‘n’ Such

Non-Native News

The Washington Post is also featuring vegan barbecue

The Smoke Sheet interviewed Daniel Vaughn in last week’s issue

Now that’s a #woodpilewednesday

Recap: BBQ Brawl S2E9 – “Future ‘Cue” & S2E10 – “Master of ‘Cue”

Monk: In a bit of a change of pace, I’m going to try my hand at TV recapping for the second season of BBQ Brawl, which airs for *checks notes* 10 episodes *gulp* on Monday nights at 9pm ET on Food Network. 10 episodes? Well let’s see how this goes…

Well barbe-cuties, it’s come down to this. After nine weeks and 10 episodes, the successful second season of BBQ Brawl came to a conclusion this week with a double episode season finale. Who will outlast the other competitors to win the title of “Master of Cue” and get a Food Network Digital deal? Will it be the quiet assassin Ara, his teammate David the Beast, the arguable MVP contestant from the second half of the season Brittani, or the resurgent Erica? Only one way to find out…

On what looks to be a very cold Texas day, Eddie announces that the advantage challenge is a “Classics Remixed” for the contestants to add smoke to a dish that normally doesn’t have it. So a chance to show some creativity in their dishes.

This advantage would be big for Team Bobby and Team Eddie because if one of them loses in the team challenge, then they are officially out of the competition. It seems after losing his number 1 draft pick last week in Christopher, Eddie is still feeling out the working relationship with Brittani. Which is a little odd, because she has proved herself time and time again, particularly when she was still on Team Michael.

In the end, Erica’s grilled peaches and cream with smoked nuts beats out Ara’s cold smoked ceviche, David’s smoked spaghetti and meatballs, and Brittani’s “angeled” (not deviled) eggs with blackened shrimp. That gives Team Bobby a head start in the “A Whole New ‘Cue” challenge to create a new style of barbecue in 2 hours. This will really be an individual challenge for each contestant to showcase their own version of what the future of barbecue is.

Erica’s “Heritage Feast” combines Moroccan and Cuban flavors, the two parts of her heritage. The mojo pork tenderloin was nicely cooked by Bobby and is “the perfect bite” according to Brooke. Her Moroccan-rubbed chicken playing off a tagine is tasty, while both her carrots in North African spices with yogurt and Moroccan-spiced oranges get plaudits.

Brittani’s “fruity cue” will have a fruit component in each dish. She goes with surf and turf but her citrus-poached lobster tail that isn’t quite fruit forward enough and her charred pork chops with peach barbecue sauce that is tasty but a little overdone. Her pasta salad is “a little basic” while her ambrosia salad with smoked apples and pineapples doesn’t wow the judges either.

Ara combines fine dining techniques with old school barbecue for his platter. His lavender lamb chops that were cooked sous vide then grilled lacks the lavender punch and the Asian seafood stew is flavorful if not a little overcrowded with too many flavors. Ara finishes with a grilled red cabbage salad with smoked trumpet mushrooms.

David believes that direct grilling with sustainable ingredients is the future of barbecue. Like Ara, he also does lamb chops but direct grills them by adding height to a kamado cooker with a metal ingredient basket. I’m not sure how much this actually changes the direct grilling dynamic that removing the deflector plate from the kamado cooker doesn’t already accomplish, but he’s feeling good about it. The judges love his smoked roasted carrot with fish sauce but his grilled calamari with charred kale isn’t cooked all the way through, resulting in a rubbery calamari. His “trumpet mushrooms pulled pork” gets dinged for not being anywhere close to tasting like pulled pork despite a similar texture.

Team Bobby is named first (again) which means Erica is going to the finale! Then, in a slight twist, Carson notifies the remaining three contestants that they are all in the bottom and have to go to the judges shed. After briefly recounting each remaining contestant’s journey and some of the issues in their dishes, Brittani goes home but not before getting props for representing women in barbecue.

Bells for Brittani, the Floridian steamroller who is only going to get better as she increases her confidence.

And with that, I am looking forward to next week’s…wait what? That’s right, we’re rolling right into the season finale! Double header, baby.

Bobby and Michael are no longer mentors. For this finale, they are sous chefs for the 6 hour “No Rules” challenge. But in addition to dinner, there will be two more unscheduled challenges along the way.

David’s mind goes right to pork steaks, which makes sense for someone from St. Louis. Ara of course goes with Texas beef ribs and wants to put Richmond, Texas on the map with a win. Erica confidently decides to do ribs with blackberry barbecue made with her dad’s competition rib rub.

A little over an hour and a half in, the judges are hungry for a burger so call a 20 minute burger challenge with Eddie joining the judges for the tasting and drinking while abstaining from any actual judging.

Ara and David initially start out both doing smash burgers while Erica is doing a Greek wagyu burger topped with feta and tzatziki. David, once again with his timing issues, eventually pivots to a backyard grilled burger. And that ends up working in his favor, and he gets the “W.” Meaning he gets to pick the judging order which will be: 1. Erica 2. Ara 3. David.

David seems to think going last will be in his favor, but the judges wonder if going first and being able to set a high bar might have been the move. Nevertheless, the contestants continue with their cooks…

A couple hours later, Brooke announces the second challenge is a loaded bake potato challenge with the winner getting Eddie as a sous chef for 30 minutes. Erica’s delicious-sounding Italian loaded baked potato in a fried potato skin reigns supreme and she puts Eddie right to work.

For the final round of judging in BBQ Brawl season 2, the judges, mentors, and three remaining contestants all sit down to a table and eat everyone’s food together. A nice touch.

Erica kicks it off with her “Louisiana southern comfort food” with every dish having a Louisiana or southern connection. Blackened snapper with shrimp creole, beer can chicken with Cajun fire hot sauce, and competition ribs with blackberry BBQ sauce are her proteins and it seems as if the ribs are a huge hit. Her corn maque choux wth fried okra has a nice textural change up, while her Spanish lemon zest almond torte finishes off the meal nicely. I do believe she has set the proverbial high bar.

Ara goes next with a meal he would cook for his friends at this restaurant with a beef rib, smoked half chicken, smoked cauliflower, Vietnamese green papaya salad, and a bread pudding with bourbon caramel sauce. While Ara clearly impresses with his Texas beef rib, he may have counted on that a little too much as his other dishes don’t quite hit the mark. For instance, the bourbon caramel sauce on his bread pudding is a little on the sweet side, says Rodney.

With this final meal, David wants the judges to know where he comes from and his story through his food. He goes with reverse-seared pork steak, direct smoked chuck eye prime rib, creamed corn with okra, deep fried Brussel sprouts, and corn pudding with peaches. The pork steak is on the dry side but his chuck eye gets some praise. His Brussels may have sat in the vinegar a little too long and at that point I wonder if he regrets going last.

After the meal, the judges step away from the table to deliberate but I have to say that its Erica’s competition to lose from my perspective. Ara in second and David third on my scorecard.

The judges return and announce that the winner of BBQ Brawl and the “Master of Cue” is…Erica!

She is speechless and gracious in victory. Bobby admires her ability to keep her cool which really showed on the screen throughout the season (particularly in dealing with her teammate Terry). I’ll have more thoughts next week but considering the streak she was on, its no surprise to me that she came out on top in the finale.

Congrats to Erica Blaire, and we are looking forward to seeing how your reign goes.

What was your favorite part of BBQ Brawl season 2? Are you hoping for a season 3?

Recap: BBQ Brawl S2E8 – “BBQ Around the World”

Monk: In a bit of a change of pace, I’m going to try my hand at TV recapping for the second season of BBQ Brawl, which airs for *checks notes* 10 episodes *gulp* on Monday nights at 9pm ET on Food Network. 10 episodes? Well let’s see how this goes…

While we think of barbecue as primarily an American cuisine, there are live fire traditions all over the world, and this week “BBQ Brawl” aims to explore them a little. How deep or superficial will that be? Only one way to find out…

Just five competitors left, and much like Team Eddie last week, Team Bobby is now down to one player and gets to steal a player from another team. Bobby’s thought about it and…decides to not steal anyone. He’s good with Erica as his sole contestant and she is heartened by his faith in her.

Bobby then announces this week’s Advantage Challenge – an “International Tortilla Challenge” where each contestant has to make his/her best international barbecue dish with a tortilla in 30 minutes.

Brittani is named best dish on Team Eddie for her Caribbean fish taco (overcoming the unintentional almost-sabotage from her captain Eddie) and David’s gamble to use naan instead of a tortilla pays off for Team Michael. Erica “wins” for Team Bobby (duh) and then even gets named as best dish overall.

Erica’s advantage means that instead of spinning the “Wheel of Cue” to determine what cuisine his team will cook, Eddie gets his choice and goes with “Caribbean.” Michael spins and gets “Japanese ” and finally Eddie gets “Southern American.” Two hours on the clock and the contestants are off to the pantry.

The teams game plan and Team Bobby looks to be in great shape with Erica’s Caribbean heritage. Team Michael may struggle with Japanese even if Ara spent time in Japan and worked at a sushi restaurant and I’m not sure how intimately Team Eddie knows the South American barbecue cuisine other than “meat on a grill.”

Those dynamics more or less seem to pan out during the cooks. Erica and Bobby are calm while David’s issues with time management rear their ugly head as his ramen broth is bland and he has to call in Michael at the last minute to help out. Hopefully Ara’s cold smoked salmon will keep them afloat. Team Eddie have all their meats going and don’t seem to have too many cooking issues, so perhaps I underestimated them on this challenge.

Team Bobby’s “Caribbean BBQ” platter has Erica’s Jamaican grilled snapper with lime chili butter, her moros y cristianos (beans and rice), and Bobby’s jerk rubbed pork that could use more oomph. Bobby’s rum punch spritz is well balanced with the champagne cutting the sweetness of the rum, and the judges are appreciative as always for a bevvie.

For Team Eddie’s “South American BBQ” platter, Brittani has two chicken dishes – Peruvian and Argentinian – with Peru scoring points over Argentina. Christopher’s flank steak’s is cooked perfectly, particularly with the chimichurri topping (a “perfect bite” according to Brooke), but the texture of his chorizo sausage casing is a little rubbery, much to Christopher’s visible chagrin.

Finally, Team Michael is up with their “Japanese BBQ” platter. Ara’s cold smoked tuna sashimi misses with the judges due to its over-smokiness and earthiness of the togarashi spice rub. David’s yakitori chicken which was grilled over a charcoal chimney is “yumitori” but his pork ramen broth is lacking flavor due to the condensed timeframe of the challenge. Finally, Michael’s hibachi style ribeye seared over live coals is one of the best steaks some of the judges ahve had in a while, perhaps ever.

Bobby’s faith in Erica pays off as they are the first safe team. Team Michael is next, so that means either Christopher or Brittani are going home. I have a bad feeling about Christopher…

Brittani went 1 for 2 on her chickens while Christopher also hits .500 on his flank steak and chorizo dishes. Christopher gets the axe and unsurprisingly he disagrees with the judges decision, saying they “didn’t get it right this time” and that he believes “he was the one who could have gone all the way to the end.”

Bells for Christopher, the cocky “barbecue nerd, ” #1 draft pick, and sole North Carolinian this season…

FINAL Christopher Prieto Watch

Christopher goes home this week. While he came out strong in the initial challenge, his track record has really been mixed since then. Tonight, he loses the tortilla challenge within his team to Brittani and then while they both have issues in the Team Challenge it seems as if he goes home for his chewy chorizo casing. Brooke says she learned a lot from him and can’t wait to see what he does next. Faithful readers will know that’s the successful Prime Barbecue in Knightdale, which we previewed in 2020 and recently got a favorable writeup by Daniel Vaughn of Texas Monthly.

What was your favorite part of episode 8 of BBQ Brawl season 2? Leave your response in the comments and be sure to check back next week for a recap of episode 9.