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…
Monk: Earlier this year, Robbie Robinson from City Limits Barbeque sat down for a rather lengthy interview with Kevin’s BBQ Joints. Robbie has a different perspective as a CPA who does barbecue as his side hustle, but has some interesting insights. City Limits Barbeque has been on my list for years and someday soon I hope to be able to make the trip down to Columbia for a service.
Southern Living Magazine, their barbecue editor Robert Moss, Home Team BBQ, and Swig & Swine recently announced the Holy Smokes barbecue festival in Charleston this November. The pitmasters are still to be announced, but expect folks from South Carolina, California, Georgia, New York, North Carolina and Texas are expected to be in attendance. Here’s hoping it becomes a fixture for years to come.
Congrats to Lyttle Bridges Cabiness of Red Bridges Barbecue Lodge in Shelby for her induction into the Barbecue Hall of Fame
Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.
“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.
This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket