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.
Very excited to be a part of this new event – mark your calendars for Nov 13th. Pitmaster lineup to follow (and it’s pretty impressive!) pic.twitter.com/T937xI5JN2
This fall, Charleston, SC will host an awesome new BBQ festival called Holy Smokes, with organization from Home Team BBQ, Swig & Swine, & @mossrhttps://t.co/CYVy8OyRmn
Congrats to Lyttle Bridges Cabiness of Red Bridges Barbecue Lodge in Shelby for her induction into the Barbecue Hall of Fame
And now for the legacy inductees . . . If you’ve not been to Bridges Barbecue Lodge (@red_bridges_bbq) you need to. See why Lyttle Bridges Cabiness was just named a legacy inductee into the Barbecue Hall of Fame. pic.twitter.com/9nJwiCCIGB
Lawrence Barbecue finally opened at Boxyard RTP this past Saturday
Help name the new Sweet Lew’s Barbeque food truck
Non-Native News
Franklin Barbecue is reopening on 9/1
BREAKING: Franklin Barbecue will reopen its dining room in 3 months on 9/1. The last time anyone stood in line for @franklinbbq was on 3/15/20, so if you’ve been missing it, make plans for September. If you love the current pre-order system, you’ve got 3 more months to enjoy it.
Eater: “Why Barbecue Sauce is Essential to Black Barbecue”
“For the highly regarded barbecue cook, the sauce is often as much a testament to a lifetime of good works as the meat he or she prepared.” — author Adrian Miller (@soulfoodscholar) https://t.co/QClEssGzq5
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
Our barbecue editor went looking for brisket in a state that's downright hogmatic about its pork-centric barbecue traditions.https://t.co/Zwes0IZ6UV
Name: Bobby’s BBQ Address: 1301 N Main St, Fountain Inn, SC 29644 Order: 1/2 lb brisket, 1/2 lb pork, 1 original sausage, 1 jalapeno cheddar sausage, corn pudding, mac and cheese, green beans (link to menu) Pricing: $$
Monk: Octavius “Tay” Nelson and his wife, Sarah opened Bobby’s BBQ in Fountain Inn, SC after Tay spent a few years learning how to smoke from YouTube videos. Yes, really. Tay actually originally grew up in Fountain Inn and Bobby’s is named after both his dad and brother (Bobby Sr and Jr) who both passed away within a few months of each other in the late 00’s. Tay came up with a barbecue seasoning first in 2010 and the restaurant came later in 2018.
The restaurant is central Texas-inspired which as mentioned above, Tay learned from watching different tutorials on YouTube. The Texas of it all is evident if you take a peek into the smoke room and see two huge offset pits with stacks of wood.
As for the barbecue, I found it to be above average but not transcendent. The brisket had good flavor but was not the most neatly sliced by the meat cutter, who hacked and sliced through the end of a brisket.
The pork was dry which is almost to be expected from a Texas-style joint at this point.
On this day, they had two sausages, both an original and a jalapeno cheddar. Of the two, I preferred the jalapeno cheddar, though both were above average.
From a sides perspective, both the mac and cheese and corn pudding shone, and I particularly liked the corn pudding. The green beans were a bit bland and were cooked within an inch of their life.
Bobby’s BBQ is a great story, with food that mostly backs it up as well as a great setting. It’s worth seeking out in the greater Greenville area.
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