Linkdown: 6/13/18

– 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).

– 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!

– 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

– 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

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Linkdown: 5/30/18

– A quick hit on a few NC food books

– 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

– 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

– 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

Linkdown: 5/16/18

– 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:

– The Charlotte Observer’s Kathleen Purvis puts his James Beard win in perspective in this essay

– 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

– Midwood Smokehouse’s Park Rd location is having a barbecue bootcamp on June 23

– Big news for Knightdale, NC

Linkdown: 5/9/18

– So this happened Monday night:

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:

– 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

– Midwood Smokehouse has several lunch options under $10

– For potential Mother’s Day gift needs:

Linkdown: 4/11/18

– 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

– 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:

 

Linkdown: 2/21/18

– Congrats to Sam Jones on his James Beard nomination!

– 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

– 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.

 

Linkdown: 12/6/17

– A review of Sam Jones BBQ from The Daily Reflector

– J.C. Reid’s latest barbecue article reflects on pork belly

– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!

The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.

To achieve that level of pure deliciousness,  “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”

– Apparently Sarasota’s got a “smokin’ hot” barbecue scene

– Saucy:

Rodney Scott on passing of pitmaster Douglas Oliver: It’s like a legend left us

– Texas politics don’t mess around when it comes to barbecue

 
– Great use of video in this tweet right here:

Linkdown: 8/2/17

One man’s quest to ruin it for everyone else; complaints of air pollution from Little Richard’s BBQ in Winston-Salem:

Someone has been emailing for months officials with the N.C. Department of Environmental Quality, the Forsyth County Department of Environmental Assistance and Protection, me, state legislators, Ask SAM and anyone else within electronic earshot about “the plume from the 3 unregulated point source smoke stacks” that sends a “cloud of unmitigated (carbon monoxide) and particulate matter” into the atmosphere.

– Congrats to Rodney Scott’s BBQ, named one of 50 finalists for Bon Apetit’s Best New Restaurants in America 2017

– As expected, the Southeast Tourism Society has named The Barbecue Festival one of the top 20 events in the Southeast for October 2017

– Coverage of Skylight Inn turning 70 last weekend from the News & Observer and WNCT

– The 4th Annual Pigs & Pedals BBQ cooking competition is in Asheboro this weekend, with a new People’s Choice Competition

– Barbecue the documentary comes to Netflix in August in glorious 4k

– An “American Regional Barbecue Cheat Sheet from Tasting Table” though they don’t quite get the North Carolina section right

– This week’s latest Cheerwine story

Linkdown: 6/21/17

– Rodney Scott surprisingly smoked ribs instead of whole hog at this year’s Big Apple

– The Washington Post’s Jim Shahin has a list of favorite barbecue books this season, and it includes Elliott Moss’s “Buxton Hall BBQ Book of Smoke”

– I couldn’t disagree more but Charlotte Agenda refers to Bubba’s Barbecue as a “hidden gem”

– Whole hog in the most unlikeliest of places? Gravy’s got the scoop

– NC barbecue in Virginia at Willard’s BBQ in Reston

– The Houston Chronicle has an article on barbecue camps, focusing on the one at Texas A&M but with a passing mention of a few in NC (though it mistakenly mentions that the NC State Barbecue Camp only started this year; this was its second third year)

– The Smoking Ho has some nice barbecue photos from his quick trip to LA

– What else would you expect from an Alabaman?

Rodney Scott’s BBQ – Charleston, SC

IMG_9666
Name
: Rodney Scott’s BBQ
Date: 5/24/17
Address: 1011 King St, Charleston, SC 29403
Order: Whole hog plate with hush puppies and coleslaw (link to menu)
Price: $13.50

Monk: Coming into my vacation week in the Charleston area, I was just as excited for Rodney Scott’s BBQ as I was for Lewis Barbecue. I was fortunate enough to have visited Scott’s Bar-B-Que in tiny Hemingway, SC (pop. 573) a few years back taking the long way from Charleston back to NC. First trying Scott’s whole hog at a plastic table in that tiny convenience store was one of the top five or so best barbecue experiences in my life.

Thankfully, Rodney Scott has made it little more convenient to try his barbecue for those who can’t make the trek to Hemingway by opening up a store in Charleston earlier this year, adding to the city’s already booming barbecue scene.

Remembering that styrofoam tray back at Scott’s, I focused on the pork plate as I stepped up to the counter to order. In hindsight maybe I should have tried the ribs as well, but there’s always next time. In terms of setup, Rodney Scott’s is fast casual and covered in the same soothing light blue as the original which reminds me of a classic diner. It has booths on either side of the small-ish dining area with a raised community table at the center of the restaurant.

I’ll start by saying that the whole hog was very good. Still, I don’t think it quite lived up to how I remembered it from the original store. Perhaps it’s unfair to compare it to a memory of one of my favorite barbecue bites, but in any case it didn’t quite measure up. Both were tender and I favored the spicy table sauce in each instance. One difference between the two stores though: whereas the original has coarsely pulled strands of pork the Charleston location was coarsely chopped. But, like I said, it was still very good.

Keeping it traditional, I got hush puppies and white slaw on the side. The hush puppies in particular were very good, served with honey butter which I always like to see.

Like Lewis Barbecue, Rodney Scott’s BBQ falls victim to the Charleston effect when it comes to prices. A plate with two sides will run you almost $14 and that’s before a drink or beer. Some may quibble whether that’s worth it, but for whole hog of that quality in a town filled with tourists, that’s about what I’d expect.

For me, the whole hog of Rodney Scott’s BBQ doesn’t quite capture the magic of the original Hemingway location but there’s still a lot to like about the Charleston location.

Ratings:
Atmosphere – 3.5 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4 hogs