Monk: In a truly terrible news, the general manager of the Raleigh location of Midwood Smokehouse passed away after being assaulted a few weeks back. Police said David “Davey” Millette, Jr. died Friday, Sept. 1. According to police, Millette was assaulted at 2 a.m. on Aug. 26 in the 500 block of Glenwood Avenue.
Sadly, Millete was just 27 years old and leaves behind his parents, sister, nephews, girlfriend, and an unborn child.
If you’d like to donate, a GoFundMe link has been set up here.
Our State on The Redneck BBQ Lab in Johnston County
Shepard Barbecue recently raised $7,000 for Hawaii
For the 39th Annual Lexington Barbecue Festival on Oct. 28, NC By Train will make 10 stops, unloading passengers one block from the festival.
Brisket burger x ramen bun
A San Antonio barbecue list
An update to the pitmaster lineup at the BBQ World’s Fair as part of the Texas Monthly BBQ Fest
The Tennessean’s list of best barbecue in Nashville
The Buc-ee’s pitmaster is a 50 year old Texas named Randy Pauly, and he lives for new store openings
I can only imagine the heat in a barbecue room in the Texas summer
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
Monk: While Ed Mitchell’s The Preserve barbecue restaurant is still yet to announce its long-awaited opening in Raleigh, Ed and his son Ryan have stayed busy writing and releasing a barbecue cookbook co-written by them with author, filmmaker, and scholar (among many other things) Zella Palmer. But the book is so much more than your standard barbecue cookbook with recipes. Interwoven throughout is the history of Ed “The Pitmaster” Mitchell and his family in eastern NC as well as stories from the past to illustrate the black experience in the South, whether its the barbecue, tobacco, farming, or fishing.
The hardcover book is a gorgeously assembled book with Baxter Miller’s beautiful color photography of the Mitchells and the food for each recipe. Speaking of the food, in addition to the standard barbecue recipes you would expect – whole hog, brisket, ribs, chicken, etc – Ed really explores eastern NC recipes of dishes and sides through his family history and his experiences. Touchingly, many of the dishes are named for prominent black figures in his life.
From a storytelling angle, Ed tells his side of a couple of notable stories throughout chapters in the book – the time he went to prison for 30 days for not paying sales tax for his Wilson family restaurant (it should be noted that he later successfully sued the bank for racial discrimination and wrongful foreclosure), meeting Anthony Bourdain early in his fledgling media career, beating Bobby Flay at ribs, going to Oxford, MS to meet John T. Edge and the Southern Foodways Alliance, and his many years attending the Big Apple Block Party while only receiving on a small stipend for his efforts.
But Ed’s isn’t the only voice you read throughout the book. Other members of the Mitchell family get a chance to tell their story, including his son Ryan as well as his younger brothers Aubrey and Stevie. His mom Doretha in particular is a trip and essentially takes over the dessert chapter in the back of the book with her tales. And outside of the Mitchell family, the prologue features notable contributions in the form of introductory chapters by co-author Zella Palmer (whose family’s roots are in Eastern NC), Wilson, NC historian Lisa Y. Henderson, director of the Southern Foodways Alliance John T. Edge, and barbecuer/rocket scientists Dr. Howard Conyers.
Unfortunately, as of the writing of this post Ed Mitchell’s The Preserve still doesn’t have an opening date in Raleigh but the website still indicates a 2023 opening. I hope Ed Mitchell is able to soon open his restaurant and that it is successful, because the barbecue world is better when he’s actively cooking in it. Until then, “Ed Mitchell’s Barbecue” is a worthy read and deserving of shelf space in your bookcase.
Monk: Elliott Moss’ post-Buxton Hall Barbecue plans have been announced. While he had been busy with opening his latest concepts – the breakfast and lunch comfort food spot Regina’s in West Asheville as well as the sandwich shop Little Louie’s – for the past 13 months, he has seemingly left both less than six weeks after they opened.
With his newfound free time, it seems as if Moss wants to continue his barbecue journey. Enter, Moss & Moore.
According to Moss & Moore’s first Instagram post, the first chance to experience their barbecue will be on the Sunday of Labor Day Weekend with their friends The Hound.
Moss & Moore will also be hitting the road throughout the southeast this fall as well:
September 29-October 1 in St. Simon’s Island, GA for Fire Box Soul
October 22 in Atlanta with Oyster South
October 28 in Dallas with Cattle Ack BBQ
November 11 at Holy Smokes Barbecue Festival in Charleston
Moss is also exploring his family history on the Moss & Moore Instagram page through a set of reels, which is well worth checking out. Glad to see Elliott Moss back in the barbecue game.
The Tar Heel Traveler’s latest is with Raleigh man Carter Claiborne, who is on a mission to eat barbecue in all 100 NC counties
Firehawk Brewpub with a primer on the unique way they do ribs
Sam Jones BBQ’s next BBQ & Bourbon dinner will be September 12th in Raleigh
The story from Daniel Vaughn’s jaunt through South Carolina and Georgia a few weeks back
Congrats to Courtney’s BBQ, which opened their doors 24 years ago this week
Little Miss BBQ will not be expanding after all
Eater checks in on the rapidly developing Houston barbecue scene
Philly Bite Magazine with a brief primer on Virginia-style barbecue
Congrats to Columbus B. Hill, the first Coloradan inducted into the American Royal Barbecue Hall of Fame
Monk: Midwood Smokehouse’s Pitmaster/Executive Chef Matthew Berry stops by the NC F&B Podcast to discuss Matthew’s beginnings in barbecue, the origin of Midwood Smokehouse in Charlotte, their recent expansion into Raleigh, and whether the barbecue bubble is about to burst.
NC F&B has recently added video to their podcast offerings and are still working through the kinks. The video quality is pretty low res and their audio on this one had echoes when a guest Zoomed in for a promo. Despite all that, it’s good to see them expanding.
Description: This is our post-Bubbles & Brisket wrap-up show with Charlotte’s star pit-master, Chef Matthew Barry of Midwood Smokehouse. We discuss our experiences within the 3rd annual Bubbles & Brisket and go DEEP into the various styles of smoking meat, the regionality of barbecue, the culture and general know-how about what it takes to run the pit. Also: Has BBQ’s bubble burst? Is wine making a surge in NC? Is there a lost episode of this show floating in cyberspace??? All will be explained in the next 51 minutes.
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