Robert Moss is in the middle of compiling and ranking a list of his Top 50 Southern BBQ Joints for Southern Living magazine and in the first half of this podcast episode, he gets tips from Washington Post food writer on a couple of questions he is working through: 1) How do you handle a situation like Scott’s Bar-B-Que in Hemingway and Rodney Scott’s BBQ in Charleston? and 2) Do you judge a restaurant based on the whole experience, just the meats, or everything on the plate? And what about dessert?
Moss also tells Tim and co-host Hanna Raskin why he is ranking the top 10 restaurants in this year’s version of the list.
Click the link in the tweet above or access it here
– I was honored to participate in a barbecue roundtable at the NC State BBQ Camp last weekend (more on that in the coming weeks); here’s a writeup from the alumni magazine from last year’s edition of the camp
– Chapel Hill author D.G. Martin knows his NC eateries (including barbecue), and Southern Smoke BBQ in Garland is his current favorite NC restaurant
– Forbes says that Bulleit Rye is the best pairing with eastern NC vinegar sauce; check out the other bourbon/whiskey pairings here
– Always save room for dessert
– Buxton Hall and Picnic have two of the best fried chicken sandwiches in NC
– Robert Moss with a nice primer on barbecue styles
Southern Foodways Alliance Director and author of the recently-released “The Potlikker Papers” John T. Edge recently stopped by The Winnow podcast to discuss all things southern food with Hannah Raskin and Robert Moss. There’s really only a passing mention of barbecue, but the 36+ minute podcast is worth it just to listen to one of southern food’s foremost minds opine on the past, the present, and the future of the cuisine.
The Washington Post’s Jim Shahin (author of this recent article on the future of barbecue) drops by the Charleston Post and Courier’s Winnow podcast to discuss all things barbecue (with a little on grilling towards the end). He starts by explaining how a professor at Syracuse began writing about barbecue (working in Austin out of college) as well as some of the recent trends he is seeing in barbecue across the country (“pan regional barbecue” but not so much with fish…yet). A fascinating, easy listen at 37 minutes.
All about BBQ, from Texas to South Carolina. We discuss the history, varieties, and future of BBQ with Washington Post columnist Jim Shahin, the resurgence of cooking over fire, plus tips and tricks for cooking out at home.
Theme song by The Bluestone Ramblers (thebluestoneramblers.com)
– Robert Moss on “The Tyranny of Texas Barbecue”
– …and TMBBQ with the retort; claims that Moss is “jealous of neighbor’s popularity”
– The 15 pitmasters for the Big Apple Barbecue Block Party have been announced; Sam Jones and Rodney Scott represent the Carolinas
– Cuegrass ’17 takes over Davie Street in front of the Pit this Saturday for a day of barbecue, beer, and bluegrass
– Henry’s Smokehouse and the Greenville BBQ Trail Tour are in this Charlotte Five article on what to do in the SC town about 1hr 40 minutes away from Charlotte
– BBQ Hub also has a Charleston barbecue tour for the burgeoning barbecue capital
– Marie, Let’s Eat! is pleasantly surprised by some barbecue in Pigeon Forge from Bennett’s Pit Bar-B-Que
– The Smoking Ho went to the Houston BBQ Festival last weekend and took some great photos
– Wayne Mueller BBQ is eyeing a Houston-area location for expansion
– Don’t forget about the fried chicken
– NC barbecue legend Bill Ellis has passed away at the age of 83
Ellis was known as a barbecue missionary, carrying the gospel of Eastern North Carolina barbecued pork from coast to coast, and his restaurant was a barbecue mecca.
– His operation was apparently known as the “Microsoft of Barbecue”
– The Wilson Times honored Ellis on their front page yesterday
– City Barbeque has opened its second Charlotte-area location in Matthews as of this past Monday with a grand opening this Saturday; I’ve still yet to check out the Ballantyne location but plan to soon as Speedy had a good impression of the Cary location
– Sauceman’s will be smoking two whole hogs at Lenny Boy Brewing’s patio release party on March 11; you get one free plate when you purchase a 22oz. beer of SouthEnd MAAgic Yogi, a Belgian Ale brewed with Jasimine Tea & Lemons.
– Rick Bayless details how live fire cooking has influenced him
– The Smoking Ho has photos from The Sausage Kings of Austin Festival in February
– On Jess Pryles, the Austrialian-born now-Austin native
– The latest barbecue stops for Marie, Let’s Eat! are Uncle Gus’s Mountain Pit Bar-B-Que in Decatur, TN and a couple of joints north of Chattanooga
– From Daniel Vaughn and Robert Moss:
– The Brick Pit in Mobile, AL gets a second life thanks to a Facebook post
– Marie, Let’s Eat! visits Mike’s Smokehouse in Chattanooga, which is among the better barbecue joints in the area
– In case you might be doing some brisket smoking for the Super Bowl
– I love Robert Jacob Lerma’s barbecue photography
– An older article where Robert Moss picks SC’s most underrated barbecue
– If you’re ever laid over in the Houston airport, it might be a good idea to head to Gatlin’s Q
– Put your barbecue knowledge to the test (I got 80/100)
– A nicely written, in-depth article from Robert Moss about the uptick in whole hog barbecue restaurant openings:
– BBQ Hub breaks down the worst barbecue news of 2016
– On this episode of Charlotte Magazine’s #DiscussCLT podcast, Frank Scibelli reveals that the Midwood Smokehouse Park Rd location should open in March(ish) and they are planning to open another one in Lake Norman this year
– Speaking of Midwood, they have a new burnt ends recipe that’s more in line with traditional KC style
– Marie, Let’s Eat! checks out a “Chattanooga-style” barbecue joint called Porkers Bar-B-Que
– Congrats to The Smoke Pit on the opening of their Salisbury location
– The Food Experienced blog recaps a trip to NC for barbecue, their “#1 top experience in 2016”
– Robert Moss recaps last week’s Top Chef Charleston, which featured Rodney Scott
– Eater Charleston also recaps the episode
– Rodney Scott BBQ coming
– I think I missed this back in November, but Robert Moss’s top 10 SC BBQ restaurants
– Midwood Smokeshack is #12 in Charlotte Magazine’s 25 Best New Restaurants: 2017
– I still need to check out Seoul Food Meat Co but it’s apparently doing well enough to expand in the form of a covered patio, dog park, “adult playground”, and four dedicated karaoke rooms
– Barbecue is plenty represented in Eater Charleston’s year end wrap ups: predictions for 2017, favorite restaurants in 2016, best restaurant meal in 2016, and restaurant trends from 2016
– Preview of next week’s review:
– A pretty extensive rundown of the BBQ Year in Review, courtesy of Robert F. Moss
– Much like Cleveland before it, New Orleans is searching for a barbecue style of its own
“The history of barbecue in New Orleans sort of parallels the relationship between New Orleans and the South,” says author Lolis Eric Elie. “We are Southern, geographically, but in terms of culture, our Southernness is rightly questioned.” In 1994, when he and photographer Frank Stewart were conducting research for their book Smokestack Lightning: Adventures in the Heart of Barbecue Country, neither his hometown of New Orleans nor anywhere else in Louisiana was included.
– South Carolina pitmaster/engineer Howard Conyers is doing a South Carolina whole hog at an event near Shreveport, Louisiana on January 29
– TMBBQ ranks all of the Texas barbecue sides, and they like a vinegar cole slaw as much as folks in Western North Carolina do with our barbecue slaw
– Speaking of Texas sides