Monk: Country music star (and NC native) Eric Church has shared the first digital renderings of Chief’s, his upcoming venture with Rodney Scott. Not content to have just a honky tonk joint with great whole hog barbecue, the building will also house a studio for live broadcasts (such as Church’s SiriusXM show).
Chief’s will open in downtown Nashville in 2023.
More pink barbecue merchandise now available at Clyde Cooper’s in Raleigh
A short profile on Buxton Hall Barbecue‘s executive chef Nick
The Cheef will be at Oskar Blues Brevard’s 10th anniversary party this coming weekend serving tacos and sandwiches
Midwood Smokehouse, Mac’s Speed Shop, and Noble Smoke are options in Charlotte to bypass Christmas cooking
Midwood Smokehouse‘s upcoming Raleigh location will be more Tex-Mex
Hogs for the Cause announces its 2023 lineup
Barbecue historian Joe Haynes has a new barbecue book out, just in time for the holidays
John Turner’s been making the rounds at your favorite places in Texas:
City Market in Luling
Smitty’s Market in Lockhart
Terry Black’s in Austin
Valentina’s in Austin
Pinkerton’s in Houston
And finally, Vera’s Backyard Bar-B-Que in Brownsville
Defining east vs central Texas barbecue, Open AI chat bot style
Monk: In addition to “BBQ Brawl” and “BBQ USA,” “World of Flavor with Big Moe Cason” is another welcome barbecue/live fire cooking show in the current peak tv landscape. However, it differs from those shows in that its more of a travelogue show about live fire cooking in the Anthony Bourdain tradition mixed with a National Geographic show that teaches you while showing you something pretty through some gorgeous scenery and camerawork. Also, it’s worth mentioning that while Big Moe Cason is not a new face to the barbecue world and has appeared on earlier seasons of “BBQ Pitmasters,” he is a newer face to this kind of show that offers diversity and a different viewpoint and that is welcomed by me.
The first episode takes place in an around Charleston, SC where Moe meets with pitmasters Rodney Scott and John Lewis in addition to learning about the Gullah Geechee culture and food traditions to connect to his own heritage and culture. In particular, he admires Scott for his role as a black pitmaster and entrepreneur and notes that he doesn’t really see that in Iowa and the Midwest where he lives.
Through these interactions he gets inspiration for his dish that he served at last November’s Holy Smokes Barbecue Festival, a Gullah Geechee-inspired red rice dish with fresh caught crab and oysters and homemade beef sausage he collaborated on with John Lewis.
In episode two, he goes abroad to Colombia to learn their live fire traditions of cooking beef done by their cowboys, or llaneros, going back generations. He tries different foods and customs before again applying what he’s learned to the cooking of a large meal of veal llanero, fried piranha, grilled plantains, and yuca for a festival of llaneros by the end of the episode.
Through the first two episodes, the situations can be a little contrived in terms of filming Moe coming up with a menu through a series of filmed interactions before a big cook by the end of the episode. But in the end, “World of Flavor” is eminently watchable and Moe is a likable host between his big teddy bear exterior as well as his desire to learn about different cultures and apply it to his own cooking. I’m happy to follow along his journey across the world.
“World of Flavor with Big Moe Cason” airs Monday nights at 9pm ET on Nat Geo
Description: The Navy veteran and champion pitmaster Big Moe Cason sets out on an incredible journey to discover mouthwatering dishes cooked over an open flame. Cason dives for fresh conch in the Bahamas, roasts gator in Louisiana, connects with his roots in South Carolina, and wades into piranha-infested waters in Colombia. Moe explores the connections between American barbecue and cultures around the world along the way. While spanning the world, he serves up dishes that are sure to make the locals proud.
I covered this on the Facebook page briefly a few weeks back, but Smiley’s Lexington BBQ has officially announced its closing due to the NCDOT widening of Winston Road in Lexington. This widening was first announced in 2018 with a start date in summer 2020 but had likely been delayed due to the pandemic.
While owner Steve Yountz is not ready to retire just yet, per him “right now there is no definite plans on relocating as far as availably and affordability.” Patrons will have until February 26 to dine at the current location of Smiley’s before it closes its doors for good.
Nearby barbecue restaurant Speedy’s is also expected to close as a result of the road widening, however they are more optimistic about reopening in a new location and plan to rebuild and relocate, depending on the compensation they receive from DOT.
While the optimist in me hopes that both restaurants are able to relocate and continue business in due time, I worry that by next month we will be down two more classic NC barbecue joints.
A helpful post from Grady’s
Applications for the Preserve the Pit fellowship are due March 1st
Tim Carman of The Washington Post comes out with his annual barbecue list, with the wrinkle of releasing it in the winter time when some joints are closed
Carman also mourns the loss of pitmaster Corries Hardy
Rodney Scott and Eric Church getting into the honkey tonk game, and bringing whole hog to Broadway at Chief’s
Loro’s second location opens in Houston later this month
J.C. Reid on the evolution of the “Texas Trinity”
Roegels Barbecue opened their Katy location last week
Eater NY critic Robert Sietsema finds Myron Mixon’s Hoboken restaurant to be mixed in quality
Monk: In this video from Munchies, Rodney Scott walks us through how to make chicken perloo with Carolina Gold Rice, one of the recipes from his recent book.
Description: Rodney Scott, award-winning pitmaster and author of “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook” is making a treasured dish known around the South: perloo made with smoked chicken. Perloo, a dish with roots in Africa that made its way to the US via Charleston, South Carolina, is a hearty one-pot meal that features Carolina Gold rice but is flexible enough to work with any ingredients on hand. Rodney’s recipe comes together in a Dutch oven with stewed tomatoes, chicken stock, celery, green peppers, and leftover smoked chicken. Check out the recipe here: https://www.vice.com/en/article/pkd5z…
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