Linkdown: 11/28/18

Tis the season: AmazingRibs.com’s gift guide for 2018

Rodney Scott’s in Charleston suffered a small fire Sunday morning that slightly damaged the smokehouse roof but didn’t keep them from staying open

Vivian Howard, Sam Jones, and Joe Kwon hosted a benefit for Hurricane Florence in Greenville last week before an Avett Brothers benefit concert

Hill Country Food Market is now open in downtown Brooklyn from the folks behind Hill Country Barbecue:

Sweet Lew’s appears to be getting closer to opening. Case in point: they have their Myron Mixon smoker installed, with a crowd-sourced name to boot:

Linkdown: 11/21/18

Rodney Scott and Dr. Howard Conyers are on Southern Living’s Southerners of the Year 2018

Midwood Barbecue and Seoul Food Meat Co make Charlotte Agenda’s list of Top 50 restaurants in Charlotte:

Missed this a few weeks back, but here is Matthew Odam’s list of best barbecue in Austin

Several barbecue restaurants including Midwood Smokehouse, Sauceman’s, Seoul Food Meat Co, and Peace-N-Hominy Q Shack are represented on this list of best wings in Charlotte 

Brunswick stew was the culprit for what made nearly 300 people sick from the Poplar Tent Presbyterian Church BBQ in Concord

Awesome news:

More on Dave Grohl’s barbecue obsession, this time from Maxim

The Smoke Sheet is a new barbecue newsletter worth checking out:

Tex Mex and Barbecue equals crazy delicious:


When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.

PREACH:

Linkdown: 8/29/18

– Brett Martin (for GQ) on how Houston got cool

– According to this article (which is about a new Jim Noble fried chicken concept), Noble Smoke is now being targeted to open in March 2019

– You can now vote for the best barbecue joints by state in Southern Living’s “South’s Best 2019” poll

– Texas Monthly on the Barbecue Nation exhibit in Atlanta

– According to this list, The Pit is one of Raleigh’s best soul food restaurants

– Yea…I’m gonna need to try this out soon on my own Weber

– A comparison of the two out-of-state whole hog joints coming to Birmingham in the coming months – Martin’s Bar-B-Que Joint and Rodney Scott’s BBQ

– Your move, Texas Pete:

Linkdown: 8/22/18

– This all sounds very promising; can’t wait to try Sweet Lew’s sometime soon

– Red Bridges has set up their mobile stand, Little Red’s, at the American Legion World Series

– A former fish camp in Gastonia is turning its focus to barbecue after a change in ownership and a new name – Ray Nathan’s Barbecue

– Does the Texas barbecue taxonomy need updating?

– BBQ at The Catering Kitchen is seemingly becoming a must-stop spot in the Atlanta-area (Cumming, to be exact)

– Also in Atlanta, B’s Cracklin’ BBQ will now be available at Atlanta Hawks games at Phillips Arena this season

– Scotty McCreery is looking forward to eating some eastern NC barbecue on his way to headlining the Watermelon Festival in Winterville this weekend

– ICYMI:

– The rapidly franchising Mighty Quinn’s may be opening a Washington, DC location soon

– In other barbecue franchising news, Rodney Scott’s has announced the location for the forthcoming Birmingham store; after the build of a cinder block pit and some minor interior work it could open as early as late October

– The hashtag says it all

Rodney Scott’s BBQ – Charleston, SC (Speedy’s take)

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Name: Rodney Scott’s BBQ
Date: 8/1/18
Address: 1011 King St, Charleston, SC 29403
Order: Pork and Rib Combo, fries/hush puppies, 6 smoked wings) (link to menu)
Price: $20 (combo), $6 (wings)

Speedy: Recently, I took a trip to Charleston with the extended family, so I knew I had to convince my brother and cousins to leave behind the wives and kids for a few hours to hit eat some ‘cue and drink some brews. Our first stop was Rodney Scott’s BBQ.

Of course I had heard of Rodney Scott before, but I had never been to either his Hemingway or Charleston location, so to say I was excited was a bit of an understatement. I knew I had to try both the pork and the ribs, and thankfully there was a combo plate on the menu, so despite the fact that I knew I had a second lunch coming up, I knew what I had to do. The best part – real-life Bro picked up the check. Just kidding – (spoiler alert!) the chopped pork was the best part, but the Bro paying was the second best part.

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After ordering, the food was brought out promptly, and it was time to dig in. I’ll start with the flagship of the restaurant – the whole hog chopped pork. Though we were in South Carolina, this was classic eastern NC ‘cue – smoked until perfectly tender, chopped fine, and sauced with the perfect vinegary, peppery dip. I loved the tang of the meat and don’t think I would change a thing. On his visit, Monk left Rodney Scott’s feeling mildly disappointed, but thinking back on it just makes me smile. I never tried any of the table sauce, because none was needed.

Monk: To clarify, I was only disappointed compared with that first bite at the legendary Scott’s BBQ in Hemingway, which was in the top 5 of barbecue meals I’ve ever had. My anticipation of that whole hog only grew exponentially in the almost 4 years between, so my visit was a slight letdown only compared with my (somewhat unfair) enormous expectations. On my next visit to Rodney Scott’s, I’m sure I’ll be able to properly appreciate it.

Also, while we tend to think of whole hog as eastern NC, the Pee Dee region of SC (basically, the northeastern corner bordering NC) has their own whole hog tradition which has its similarities. That’s what Rodney Scott draws from as does Elliot Moss of Buxton Hall Barbecue in Asheville, being that he is originally from the Florence, SC area. It makes sense when you look at it geographically.

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Speedy: The ribs, which Monk didn’t try, were also enjoyable. They were big, meaty, and cooked perfectly. I really enjoy dry rubbed ribs, which usually are extremely heavily seasoned and not sauced at all. These ribs were different in that they were not heavily seasoned and had only a hint of a glaze, so the pork flavor and the smoke really shined through. I think Rodney Scott did exactly what he wanted with these ribs, and I would recommend everyone try them, but they were very good but not transcendent to me. I did put some spicy sauce on for a taste, but it wasn’t really needed (though it went well). Overall, a very good effort and as a “second meat” at a joint, pretty impressive.

Monk: I definitely want to try the ribs next time. Everyone knows that Speedy is the rib guy of the bros, but I’ve read good things about them, including how Rodney Scott really cooked them for the first time at the 2017 Big Apple BBQ Block Party (talk about pressure). I’d be interested in tasting some of the other menu items as well such as fried catfish or the ribeye sandwich.

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Speedy: The smoked wings were good for what they are, but they themselves are not a reason to visit Rodney Scott’s. They had a nice dry rub and were smoked well, but I could have used a little more sauce. Wing tastes are so variable, and these just weren’t as good as the pork or ribs.

In addition to my ordered sides (hush puppies and fries), I also sampled the collards. The hush puppies were very good, the fries above average, but the collards were amazing. They had chunks of pork in and were seriously some of the best collards I’ve ever had.

To top off this awesome meal, I was able to chat briefly with the man Rodney Scott himself. For most of the time we were there, he was walking around the dining room making sure everyone was having a great meal, which we were. As a double bonus, Darius Rucker came in to eat. Surprisingly, he didn’t recognize me, so we didn’t get to chat, but it’s good to know that Rucker knows both 90s rock and barbecue.

Monk:  Unless Speedy is leaving something out here, I gotta say how surprised I am that he managed to keep his composure and not go all Chris Farley Show on Rucker – “Hey, remember when you were in Hootie and the Blowfish? That was awesome.”

Well done, Speedy.

Speedy: Overall, this was the best barbecue meal I’ve had in Charleston, maybe in SC. Our whole group agreed – we will be back to Rodney Scott’s.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pulled Pork – 4.5 hogs
Ribs – 4 hogs
Wings – 3.5 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs

Friday Find: Howard Conyers and Rodney Scott Talk Sauce on Episode 3 of “Nourish”

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.

Linkdown: 7/16/18

– Oh yeah?!? Well, um, no one eats barbecue to be healthy so…

– 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

 

Friday Find: “It’s Alive with Brad” joins Rodney Scott to make whole hog barbecue

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.

Friday Find: Rodney Scott joins Eater’s Upsell Podcast

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.”