Episode 3 of Howard Conyer’s PBS Digital Series “Nourish” focuses on barbecue sauces with James Beard-award winning Rodney Scott.
Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
– Oh yeah?!? Well, um, no one eats barbecue to be healthy so…
New story: Eastern NC barbecue is healthier than western https://t.co/VxzdnbeBm7 #wral
— WRAL NEWS in NC (@WRAL) July 11, 2018
– Bob Garner gets a bit existential in his latest column: What happened to barbecue?
That’s why your traditional view is what I argued in my 1995 first book. It sold a ton of copies in hardback, far more than any of my subsequent books, and nearly all of them were sold in-state.
But, I have to accept that “North Carolina Barbecue: Flavored by Time” is now out of print. We can only visit the memory and greatness of those places at Rocky Mount’s park display commemorating the city’s barbecue heritage.
I could insist on continuing to scribble history books many people won’t buy. Not many among them seem to read history any longer. Doomed to repeat it? I don’t know.
– WRAL’s list of best barbecue in the Triangle dubiously contains two chain restaurants
– Four NC pitmasters, including Adam Hughes of Old Colony Smokehouse in Edenton, will compete on Chopped Grill Masters in an episode airing August 7
– Delish’s 15 best barbecue festivals in the USA includes The Barbecue Festival in Lexington
– Say it ain’t so, Dave. Say it ain’t so.
– The Washington Post food writer Tim Carman managed to find a new angle on a Rodney Scott profile
The Beard Award winning pitmaster Rodney Scott has become a celebrity in tight-knit barbecue circles. But it has come at a cost. https://t.co/Kql4Nh3EbE
— Tim Carman (@timcarman) July 16, 2018
This is definitely one of the better videos on the entire whole hog process I’ve seen. Brad Leone does it all here, from chopping wood to loading the firebox to loading the pig to shoveling the coals to creating the sauce to mopping. He does it all here, Vinny.
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 31 of “It’s Alive.” Brad learns the art of whole hog barbecue with legendary pitmaster Rodney Scott in Charleston, South Carolina. Join Brad as he chops and mops his way to a delicious plate of barbecue.
Barbecue legend Rodney Scott is eyeing New York for next whole hog outpost https://t.co/t8vgkFOQda pic.twitter.com/FnftV45DbS
— Eater NY (@EaterNY) June 14, 2018
Fresh off his James Beard Award win, Rodney Scott was in town earlier this month for the Big Apple Barbecue Block Party and stopped by Eater’s NY office for a quick chat about barbecue and a potential expansion to NYC.
Link to podcast in above link or here
…the only reason he hasn’t opened up in NYC already is that he hasn’t found the right building yet. “The space is very important as well as the people around it,” he says. “You want the residents and the neighbors to be comfortable with what you’re bringing.”
– I think this is a pretty big deal. I may be mistaken, but I can’t recall in my 6 years of paying attention Stamey’s advertising their longtime Degar (from central Vietnam) pitmaster Chhanuon Ponn so prominently (though I know they have his photo up in the restaurant).
This is our Pitmaster, Chhanuon Ponn, he has been cooking solely over wood coals for over 33 years now. If reading this doesn’t make you hungry for some authentic wood pit-cooked NC barbecue I don’t know what will! #NCbarbecue
Photo by Jerry Wolford pic.twitter.com/x823gFXbXo— Stameys Barbecue (@stameysbarbecue) June 5, 2018
– Bob Garner’s latest is on Skylight Inn, Bum’s Restaurant, Sam Jones BBQ, and six generations of barbecue in Pitt County:
The owners of The Skylight Inn, Bum’s Restaurant and Sam Jones BBQ all trace their beginnings to common ancestor Skilten Dennis, who began selling barbecue to camp meeting groups around Ayden from the back of a covered wagon sometime in the mid-1800s.
– Huckberry has a short profile on Rodney Scott as well as his banana pudding recipe in their latest catalog
– Garden & Gun writes up Texas A&M’s Barbecue University but they gotta give NC State’s BBQ Camp some love!
We’d like to welcome you to BBQ University, where you’ll take the most important class in the South: https://t.co/xVxjkyAMum pic.twitter.com/gIX3473IEy
— Garden & Gun (@gardenandgun) June 9, 2018
– Food writer Peter Meehan (recently of “Ugly Delicious” fame): “Entering a National Barbecue Competition Seemed Like a Good Idea at the Time”
I became a guy who was “into barbecue,” which, for as true as it is, is still somewhat painful to type. Talking Heads had told us that day was coming, when you wake up and ask yourself, Well, how did I get here?
(It me)
– Food & Wine on how Jess Pryles became a hardcore carnivore
Very honored to be written up by @foodandwine along with some wonderfully talented ladies as part of a piece on women in BBQ. But moreso, managed to sneak two cuss words in. https://t.co/nkvFp7GAPH
— Jess Pryles (@jesspryles) June 7, 2018
– Food & Wine also features several other women of barbecue in their latest issue: Pat Mares of Ruby’s BBQ in Austin and Laura Loomis of Two Bros BBQ in San Antonio
– Food Republic: “Do yourself a favor this summer and learn to properly barbecue tofu”
Me: “I’m good”
– Daniel Vaughn remembers Anthony Bourdain
Gutted. From 2011 when we met for the first time. He said, “we’ll be doing business together.” He published my book 2 years later. #RIPBourdain pic.twitter.com/KFOzz6IsVA
— Daniel Vaughn (@BBQsnob) June 8, 2018
– A quick hit on a few NC food books
On this #NationalBookmobileDay, we’re bringing you these 3 #books that share our love of North Carolina #foodhttps://t.co/zKmZ0wp4BM pic.twitter.com/a6jnsEI4xs
— FoodieScore (@FoodieScore) April 11, 2018
– Where to eat barbecue in Atlanta, according to Eater
– The Coach 4 A Day blog visits a classic NC barbecue joint I’ve never heard of, E.H. Bar-B-Q Hut in Rennert
– The Texas BBQ Posse on the choice of fatty, lean, or both brisket
How do you like your brisket? Fatty, lean or 50/50?https://t.co/bOib7NUl2Z
— Texas BBQ Posse (@texasbbqposse) May 23, 2018
– Gear Patrol’s list of 12 Tools the Best Pitmaster Can’t Live Without includes a few selections from Sam Jones
– The makers of The Great NC BBQ Map are looking for interns
We’re looking for 2 MARKETING INTERNS to bring on our map-making team! 👩💻👨💻One will have a social media slant, the other journalism. Info & applications thru 5/31 >> https://t.co/YUnLF2zaDi // #marketinginternship #socialmediainternship #journalisminternship pic.twitter.com/gYh9yB6jON
— EDIA Maps (@ediamaps) May 29, 2018
– A reminder that South Carolina’s official picnic cuisine is barbecue
– A review of The Bar-B-Que House in Surfside Beach, whose original location is in Oak Island across the border in NC
– Rodney Scott is on the cover of the latest issue of The Local Palate
So refreshing to see an African American #barbecue artist on the cover of the barbecue issue of a mainstream magazine. Thanks @thelocalpalate for shining a well-deserved spotlight on @rodneyscottsbbq! pic.twitter.com/QYu6UroIfd
— soulfoodscholar (@soulfoodscholar) May 24, 2018
– Here’s whats going on at this weekend’s Memphis in May Barbecue Competition; I’ll see you out there
– Been a big couple of weeks for Rodney Scott:
Rodney Scott BBQ to open first out-of-state location in Birmingham, AL: https://t.co/XlC47yakJM pic.twitter.com/oWIhXuEBPV
— Food & Wine (@foodandwine) May 15, 2018
– The Charlotte Observer’s Kathleen Purvis puts his James Beard win in perspective in this essay
Why it’s a huge deal that a winner at the James Beard Awards was a S.C barbecuer. https://t.co/yjO1X8mdrF #CLT5 @kathleenpurvis #jamesbeardawards @rodneyscottbbq pic.twitter.com/9hlGqN01ui
— CharlotteFive (@CharlotteFive) May 10, 2018
– Justin Brunson of Old Major in Denver has a BQ Grill that he uses for catering as well as for fun
When I arrived at Old Major, Brunson was already stoking the fire in his BQ Grill, a steel behemoth sporting two huge drawers for coals, four air vents, enough horizontal space to cook a 250-pound pig, and a wood storage rack in the back. “It’s pretty much just a big, metal oven,” says Brunson. “This is the same grill that Sam Jones [of Sam Jones BBQ in Winterville, North Carolina] and Elliott Moss [of Buxton Hall BBQ in Asheville, North Carolina] use for barbecue. They make a gas model, but that’s not real barbecue. It’s got to be all wood, all the time.”
…
“This is my hobby right now, cooking on this grill,” says Brunson. “With Red Bear about to open, it’s my stress relief.” It’s also about supporting local farmers and producers, and experimenting with the “flavor of Colorado.” Brunson’s goal: To use the grill for catering, special events, and to cook local pigs, lambs, and more for anyone who asks. (Seriously, if you call Old Major and ask for a whole-animal feast, Brunson will cook it for you.)
– Here’s the full menu for next month’s Big Apple Barbecue Block Party including ribs from the newly awarded James Beard winner Rodney Scott and whole hog from Ed and Ryan Mitchell as well as Sam Jones
– For such a good docuseries, David Chang’s “Ugly Delicious” gets barbecue wrong
The Netflix series Ugly Delicious does so much right, but they did barbecue so wrong. https://t.co/3KJqoBOObV
— TMBBQ (@tmbbq) May 12, 2018
– Midwood Smokehouse’s Park Rd location is having a barbecue bootcamp on June 23
– Big news for Knightdale, NC
We are excited about our next chapter in @KdaleNC. We hope make this the next barbecue destination in NC. https://t.co/vAgNQZ7MBG
— PRIME Barbecue (@PRIMEBBQ) May 10, 2018
– So this happened Monday night:
The winner of Best Chef: Southeast is @rodneyscottbbq from Charleston, SC #jbfa
— James Beard Foundation (@beardfoundation) May 8, 2018
– Rodney Scott is the first African-American to win Best Chef: Southeast and second pitmaster to win a JBFA
– Chris Prieto of PRIME Barbecue broke ground in Knightdale Monday for his new barbecue restaurant
– Sure thing, guys:
These Dallas restaurants are proving that faux-barbecue is just as good as the real thing. https://t.co/CuK95vbOJt pic.twitter.com/I6XBaGaVpw
— SideDish (@DSideDish) May 7, 2018
– This Charlotte Five guide to Best Charlotte diner’s, drive-in’s, and dives includes the Bar-B-Q King drive-in
– Bar-B-Q King (opened in 1959), Art’s BBQ (1976), and Bill Spoon’s Barbecue (1963) are all on this list of iconic Charlotte restaurants open for over 20 years
– The Smoking Ho has some cool photos from last week’s Red Dirt BBQ & Music Festival in Tyler
We had a blast @reddirtbbqfest. If you haven’t been, you need to change that. Shots from Saturday – https://t.co/LpSIq3ejri pic.twitter.com/fm0Hyj1Twi
— Jimmy Ho (@TheSmokingHo) May 8, 2018
– Midwood Smokehouse has several lunch options under $10
– For potential Mother’s Day gift needs:
Cheers to extra 💵in your pocket & a 🍺🗺on your wall! 50% OFF all POSTER designs in our online shop >> https://t.co/LC78cphD9G // #ncbeermap #drinklocal #ncbeer #craftbeernerd pic.twitter.com/ONBxh0pPJm
— EDIA Maps (@ediamaps) May 8, 2018
– The brisket bandits in St. Louis have been caught
– Texas Pete, a NC barbecue staple, gets a mention in this Eat Sip Trip article on the origins of hot sauce
Garner Foods of North Carolina was seeking to augment their barbecue sauce line and introduced a red pepper Louisiana-style hot sauce in 1929, which they named Texas Pete, to capitalize on the popularity of cowboy movies at the time. The product is a Carolina staple. According to food author Robert Moss, at the legendary Skylight Inn Barbecue in Ayden, NC, “They douse the pork with vinegar and Texas Pete while it’s still being chopped.”
– The Hub City Hog Fest took place in Spartanburg last weekend, where more than 40 teams from the Carolinas and Georgia participated in the two-day competition
– I checked this place out on a layover to Austin from Charlotte and I will have similarly good things to say when the review posts in a few weeks
“The trio of brisket, ribs, and jalapeño sausage was the best barbecue I’d ever eaten in an airport,” writes @bbqsnob. https://t.co/xvWj514WhF
— Texas Monthly (@TexasMonthly) April 6, 2018
– Luella’s Bar-B-Que in Asheville gets featured on Cooking Channel’s “Cheap Eats” episode on Asheville which first airs tonight at 11pm
– WNCT in eastern NC profiles Morris Barbecue, which has only opened on Saturdays in Greene County since the 1950’s, in their latest People and Places segment
– Sam Jones, Ed and Ryan Mitchell, and Rodney Scott (among others) will be back at this year’s Big Apple Barbecue Block Party
– Oof:
“It’s about 50 percent cheaper to raise hogs in North Carolina than in China.” That… is not necessarily a good thing. https://t.co/ETiOgzdp1P
— Jeremy Markovich (@deftlyinane) April 6, 2018Houston
– Congrats to Sam Jones on his James Beard nomination!
ICYMI: Twelve of our chefs, brewers, and restaurants are up for some of the most prestigious awards in the culinary industry https://t.co/lKJ6Tu7sVD
— Our State Magazine (@ourstatemag) February 17, 2018
– Two other barbecue chefs got nominations as well including Rodney Scott of Rodney Scott’s BBQ in Charleston and Tootsie Tomanetz of Snow’s BBQ in Lexington, TX; Ronnie Killen was also nominated but technically for his new steakhouse, Killen’s STQ
– Texas Monthly has more on Tootsie’s nomination
– A new barbecue restaurant recently opened in Darlington, SC named Fahrenheit 225
– Guy Fieri is curating a lineup of “barbecue badasses” for the country music festival Stagecoach in Indio, CA in late Apil – though the actual list itself doesn’t live up to that billing
– Harold Conyers, a NASA scientist who studied engineering at NC A&T for undergrad and Duke for grad, recently gave a keynote at Morris College in South Carolina
– How Frank Scibelli, restaurateur behind Midwood Smokehouse, Mama Ricotta’s, and Paco’s Tacos (and more), works each day
“Charlotte embraces people that move here. Charlotte is warm to newcomers. Important people here answer their phone. They’re down to earth. They’ll talk to you. That’s one thing that I don’t think everybody realizes.”https://t.co/6IUKzgRfsR
— Charlotte Agenda (@charlotteagenda) February 14, 2018
– The folks behind Seoul Food Meat Co are opening a korean barbecue restaurant next door, targeting later this month
– Owner Rob Berrier announced last month that the Little Richard’s BBQ stores on County Club Drive in Winston-Salem and in Wallburg have changed their names to Real Q; the remaining four Little Richard’s locations separately owned by Nick Karagiorgis and his son Stavros will keep the Little Richard’s name. Read more for the somewhat confusing history behind the ownership of the different locations at the link below.
Little Richard’s on Country Club Is Getting a New Name https://t.co/sPDlH7qjzh #wsnc #BBQ @mhastingsWSJ pic.twitter.com/3fLMZgy35B
— Winston-SalemJournal (@JournalNow) January 22, 2018
