Friday Find: Why Bringing Carolina Whole Hog to Texas Is a Big Deal for Barbecue

Monk: Eater’s Smoke Point heads to Houston to visit Leo Botello IV at Truth BBQ, who is one of a few Texas pit bosses differentiating themselves with whole hog barbecue.

Description: Truth BBQ is one the busiest barbecue restaurants in all of Texas. The restaurant is known for its popular brisket, but now pitmaster Leonard Botello IV is expanding his menu to bring Carolina whole hog barbecue to Houston.

Friday Find: “How Chef Yia Vang Honors Hmong Cooking With Open Fire Feasts”

Monk: Chef Via Yang’s happy place is outdoors cooking over a live fire, with proteins like chicken, pork butts, and beef ribs in the Hmong flavors of his heritage. Whether its on his makeshift direct grill on concrete blocks or his multi-thousand dollar Grillworks Asador, Yang gets it done, even in the rain.

Description: Chef Yia Vang of Vinai in Minneapolis tells the story of his culture and the Hmong people through open fire cooking and feasts.

Friday Find: “How Filipino Pitmaster Johneric Concordia Makes Some of the Best Barbecue in LA”

Monk: Johneric uses Filipino flavoring in a Cookshack smoker at The Park’s Finest BBQ in Los Angeles to produce some delicious barbecue to feed the locals in Angelino Heights in LA.

Description: At The Park’s Finest in LA, the cuts of meat used in traditional American barbecue meet Filipino seasonings and sauces to make dishes like coconut beef, timuay beef tri-tip, and a smoked and seasoned meaty beef short rib.

Friday Find: Texas Barbecue in Canada

Darien List of Beach Hill Smokehouse uses a J&R Oyler Smoker to bring Texas barbecue to the frigid winters of Toronto. From Eater’s Smoke Point, which you can watch videos from here.

Description: At Beach Hill Smokehouse, pitmaster Darien List prides himself on bringing meat with the flavors, spices, and fall-off-the-bone textures of central Texas barbecue to Toronto. In a 7,000 pound indoor smoker, he and his team are able to cook 1,800 pounds of meat at one time, which, in a place that gets as cold as Toronto, comes in handy.