Tomorrow night, UNC Press is hosting an online discussion with Adrian Miller, whose book comes out at the end of the month. Black Smoke: African Americans and the United States of Barbecue is my most-anticipated book of the year and I can’t wait to have it in my hands in a few weeks. The cost of the event is $15 and it benefits the Boston Book Festival.
Description: Just in time for the start of barbecue season, we’re eager to sink our teeth into award-winning food historian Adrian Miller‘s new book Black Smoke: African Americans and the United States of Barbecue. In this special pre-publication event, we’ll sit down with Miller—winner of the James Beard Book Award for Soul Food and a consultant on Netflix’s Chef’s Table BBQ—to hear the stories of how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they’re continuing to influence American cuisine today. And, since Adrian’s book includes more than 20 authentic recipes, we might get some tips on how to make the most of our own adventures with the grill or smoker at home!
Smoke Show BBQ is a new Texas-style barbecue pop up in the Charlotte area from transplanted Texan chef Brandon Belfer who has worked at fine dining spots The Stanley, Crunkleton, The Asbury, Kindred, and Hello, Sailor
Charlotte-based Mac’s Speed Shop finds itself coming out of the pandemic in a strong position for growth
Roddey’s BBQ has changed their lunch hours in Rock Hill to Fridays only
Olde Mecklenburg Brewing’s Southern Spring Fest will feature smoked pork and brisket in addition to the oyster po boys and crawfish
Christopher Prieto of Prime BBQ in Knightdale has joined the previously announced pitmasters for the Inaugural Pinehurst Barbecue Festival
Distant Relatives is a new barbecue trailer in East Austin serving “modern African American barbecue” and is already making waves
Beaumont-style links are making a comeback
Speaking of Beaumont, craft barbecue is catching on there
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: Our last piece of business before we close the door on 2020, here are my favorite barbecue meals of 2020. To be honest, I wasn’t sure if I’d get to a full list of 10 like I did for 2019, but even with everything going on I still had some great meals.
10. Beef rib from Midwood Smokehouse
Midwood Smokehouse has a weekend beef rib special available every weekend for the (relatively) low price of $32 per bone. Midwood charges a flat fee and compared with what you’d pay if you had to pay by the pound, that’s a saving of at least $10-15.
9. “Bird is the word” smoked then fried chicken sandwich and smoked gulf shrimp from Leah and Louise (Charlotte)
“Bird is the Word” is a smoked then fried chicken sandwich topped with pickles and comeback sauce from Leah and Louise from James Beard-nominated chef Greg Collier and his wife Sabrina. It was also one of the best sandwiches I ate all year, even if it was technically not at a barbecue joint. The other smoked item I enjoyed on that visit was the “On My Way Home” which was “big a$$ smoked gulf shrimp” in a lemon, butter, and worcestershire sauce with cornmeal brioche.
If you are anywhere near Charlotte, get yourself too Leah and Louise at Camp Northend.
8. Smoked beef tenderloin from my backyard
My big Christmas smoke this year was both a smoked turkey breast but most importantly, a smoked beef tenderloin. I dry rubbed the tenderloin with kosher salt earlier that day before rubbing it with Billy Twang’s Old No. 3 Rub (review here) as I got my Oklahoma Joe’s offset up to temp. Two hours later, I had a perfectly medium tenderloin that sliced into perfect medallions. Yet another winner to file away for future smokes.
Rick’s was the favorite of my new Lexington discoveries as part of last year’s Lexington barbecue quest, landing just below my co-favorites Lexington Barbecue and Bar-B-Q Center and the re-review of Smiley’s (see below). Nonetheless, Rick’s is a winner that carries on the Lexington tradition for a relatively new restaurant (opened in 2009).
6. Tres Amigos platter (brisket, pork, and ribs) with smoked turkey and jalapeno cheddar sausage from The Smoke Pit
Mine and Speedy’s full review is forthcoming, but we enjoyed our visit to the newest location of the expanding local restaurant chain, which started in Concord and has grown to 4 locations. Charlotte-area folks: don’t sleep on The Smoke Pit.
5. Texas Trinity and beef rib from Prime BBQ (story)
At last February’s media event for Prime BBQ (in before times), after an extensive tour of the then-in construction Prime BBQ, the group was treated to a lovely meal of brisket, ribs, and sausage (aka the Texas Trinity) and a small beef rib. Eventually I will make it back to Knightdale for an official review, but this was quite the meal.
4. Pork belly burnt ends and sliced pork belly from my backyard (story)
While I still haven’t quite lived up to my promise that I would smoke pork belly again very soon, it is very much on my to-do list for upcoming backyard smokes in 2021. I still dream about those pork belly burnt ends from time to time.
3. Chopped barbecue sandwich with hush puppies and a Cheerwine from Smiley’s Lexington Barbecue (review)
Eight years after my first and only visit to Smiley’s, I wanted to get another visit end in case it truly does end up closing due to road expansion. And what I found was a 5 hog joint in limbo, unsure of the timing when it will be forced to close. Nevertheless, the sandwich I got on that day was the perfect Lexington barbecue sandwich.
2. Beef rib, brisket, ribs, and cheddar bossa sausage from Jon G’s Barbecue (review)
You guys all know how I feel about Jon G’s by now, so not too much more needs to be written here except that you should make the trip out to Peachland, particularly if they have a beef rib on special (but be prepared to pay for it). One of my barbecue new year’s resolution is to make the trip more often and continue to spread the word of Jon G’s.
1. Pork, ribs, and chicken from Southern Smoke BBQ (review)
Southern Smoke was my favorite barbecue at the midpoint of last year and that carried on through to the end of 2020. Matthew Register and team are doing great things in Garland, and I urge folks to make the trip like I did.
Monk: Christopher Prieto and Prime BBQ will be joining a Raleigh barbecue scene very different from when they announced their intentions to open a restaurant 4 years ago. In 2020 alone, the scene will be joined by heavy hitters like Sam Jones of Sam Jones BBQ, Ed Mitchell of The Preserve, Wyatt Dickson of Wyatt’s Barbecue, and Jake Wood of Lawrence Barbecue (plus several more). The difference with Prime BBQ is that it won’t actually be in the city limits of Raleigh. Instead, it will be 13 miles to the east in the suddenly booming town of Knightdale.
Knightdale Station Park is a new planned community that has a 76 acre park, 2 miles of paved trails, a splash pad, a farmer’s market, soccer fields, an amphitheater, a veteran’s memorial, and probably even more amenities built just in the past week. And it just so happens to be on the doorstep of Prime BBQ, though that was not the case when Christopher Prieto and team broke ground nearly 2 years ago.
On a sunny but chilly Saturday in February, I was fortunate enough to be invited to a hardhat tour hosted by owner and firemaker Christopher Prieto as well as a lunch catered by the Prime BBQ team.
During the hour-plus long tour of the still unfinished restaurant, Prieto wove into the tour his story of how he was called to barbecue after visiting a meat market with a barbecue stand out back at a very young age while living in College Station, TX and getting that first taste of Texas barbecue. His path eventually led to competing (and winning) on the KCBS barbecue competition circuit as a teenager before getting into the restaurant industry in his 20’s (though in a different cuisine). As he tells it, his life was turned around when he began hosting cooking classes with the Wounded Warrior Project for veterans. This led him down the path of honoring veterans that will continue in a few different ways with Prime BBQ.
The tour started on the patio before being led to the main dining area where Christopher explained the flow of customers that he and his designer designed from years of barbecue research. The space itself is full of beautiful touches, and if you make it to Prime BBQ be sure to look up at the custom wood ceiling and chandeliers reminiscent of a church or cathedral.
Prime BBQ is large at over 8,000 square feet but it also has one of the largest kitchens and dry storage rooms you will ever see in a restaurant. From there, we got to the main attraction – for me, at least – in the smoke room that houses three J&R Manufacturing Oyler smokers (with room to add more if needed) and will have two BQ whole hog smokers. Prieto will be smoking using a “cocktail” of wood (as he puts it) that will include local oak (not imported post oak), pecan, cherry, sugar, or maple depending on the protein.
Also forthcoming in the pit room will be a “chef’s table” of sorts for private tastings exclusively for veterans. A very cool idea that continues his practice of honoring veterans.
After the tour wound down, it was lunch time. Fittingly, Prieto and team served us the Texas trinity as well as a beef chuck rib and three of their sides – Big Boss beans, smoked sweet potato salad, and a slaw made with vinegar and honey mustard.
The brisket served honored the central Texas version of the meat, and was made with Creekside Farms beef from Missouri. Prime BBQ will be smoking in Oylers from J&R Manufacturing out of Mesquite, Texas and Prieto is very familiar with them, having owned one of their first manufactured smokers with a serial number in the single digits. As you would expect from a joint owned by the Texas-raised Prieto, the brisket will be a big focus at Prime.
Prime BBQ will be making their sausage in-house with a specific blend of pork and beef and spices that Prieto has honed over the years. For me, the sausage was a little on the dry side that day but I have no doubts that they will get it right once the restaurant is up and running.
The star of the show for me was the pork spare rib, which was perfectly smoked with a simple rub and finished with a glaze of a sweet barbecue sauce.
They had a limited number of chuck beef ribs and having already been stuffed, I grabbed one on the smaller side and shared with my neighbor. I’ve not had a chuck rib before but it had the powerful, peppery bark of the larger plate ribs I’ve tried and tasted great.
The sides were variations on traditional barbecue sides. Prieto said he hates potato salad, so his version smokes sweet potatoes and adds tons of bacon and pimento cheese. Works for me. The slaw is made with vinegar and honey mustard instead of mayo, yellow mustard, or ketchup. It wasn’t overly sweet, but I found myself wishing it was more traditional. The big boss beans were not made with beer from Big Boss Brewing (as I suspected based on the name) but were an above average barbecue side.
Even though he is lactose intolerant, Christopher Prieto has a Blue Bell Ice Cream tattoo on his calf. He loves it that much. This being my first time trying any Blue Bell, I gotta say I see where he is coming from. The capper to the meal was a small tub of vanilla Blue Bell with some peach cobbler. It only served to remind me that I don’t eat deserts at barbecue restaurants enough.
The one thing that we didn’t get to try that day that intrigued me the most was the whole hog lechon that Prime BBQ will serve. Rather than directly competing with the eastern NC whole hog pitmasters that will be coming to Raleigh, Prieto will honor his Puerto Rican heritage with a different spin on whole hog. I can’t wait to eventually try it.
Also of note is that Prime BBQ will be a BYOB establishment (like famed Texas establishments such as Louie Mueller Barbecue) which runs contrary to the trend of full service barbecue restaurants.
Christopher Prieto and the rest of the Prime BBQ team are building something special in Knightdale. Their opening date is currently slated for April 18, and in the crowded Raleigh barbecue scene of 2020 I predict that they will do quite well.