Friday Find: Aaron Franklin on the Dave Chang Show

In this conversation, Dave Chang focuses on how Franklin has become a shokunin, or master craftsman, for barbecue. In addition to the usual barbecue talk, Chang also asks Franklin a lot of questions about the hospitality that Franklin shows everyone that comes to Franklin Barbecue and how hard it was for him to step away from being in the restaurant almost 22 hours day.

In 2009, when Aaron Franklin and his wife, Stacy, opened up a barbecue trailer on the side of a highway in Austin, Texas, they had no idea it would snowball into one of the most popular barbecue restaurants in the nation. But Franklin Barbecue wouldn’t have become what it is without Aaron’s unwavering commitment to hard work and dedication. A decade removed from the Austin institution’s humble beginnings, Dave speaks with the world-class pitmaster from the Uber Eats House during SXSW about transfusing love and care into cooking, making an intentional effort to maintain work-life balance, and growing the restaurant through failure.

Linkdown: 2/27/19

The Los Angeles Beer and World Barbecue festival did not go off without a hitch this past weekend

Matt Horn’s Horn Barbecue pop-up is featured in this guide to black-owned restaurants in the Bay area

If I were in Atlanta this coming Saturday, this is what I’d be doing:

AVL Today explores the three predominant sauces in the Carolinas – eastern NC vinegar, Lexington-style (tomato plus vinegar), and SC mustard

Photographer Ted Rutherford shares his ATX BBQ Guide ahead of this year’s SXSW

Killen’s Barbecue brisket pizza is available from Houston-area Papa John’s until the end of March

Located in Bastrop just outside of Austin, The Gas Station serves barbecue and has cabins for rent

Obsessive Compulsive Barbecue recounts a Brunswick stew festival from over 100 years ago

The “Story of Barbecue in North Carolina” travelling exhibit will be on display in Asheville through March 23

Big congrats to our friend Garren at Jon G’s Barbecue who is taking a big step in making his barbecue dreams come true!

Linkdown: 2/14/18

– The upcoming Randy’s Barbecue in Statesville will utilize a type of three-dimensional sign that was just approved by the city’s zoning ordinance in December

– The Michelin Guide to the 4 best barbecue restaurants in NYC includes Arrogant Swine’s eastern NC whole hog

– Tuffy Stone’s barbecue book gets a good review

– The more you know:

– A few photos from the late 50’s at the former Harrill’s Bar-B-Q in Charlotte

– A review of Prissy Polly’s in Kernersville

– Deets on a barbecue panel at SXSW 2018 in a few weeks

– The Whole Hog Barbecue Summit is Feb 24 in Kinston

– Can you find real barbecue in New Hampshire? Now that’s a question.

– Smaller menu, location in Plaza Midwood or Belmont or NoDa, and Cheerwine on the menu? WELL I’M INTERESTED:

Linkdown: 3/8/17

– As part of its Project 543 (named for the 543 miles between Manteo on the coast and Murphy in the mountains), Visit NC has a short profile on Lexington though it curiously says you can “go whole hog” in a city where they smoke pork shoulders

– Pitt County (around Greenville, NC) is working on lining up barbecue joints for a beer and barbecue trail

– Mississippi barbecue isn’t just Memphis’s lesser cousin

“Gas station barbecue is a phenomenon in the South and especially Mississippi,” Hatten said. “It’s servicing a population of the state that otherwise probably wouldn’t have lunch because they have to get back to work … a family-run joint is the archetype in the state.”

– The News & Observer editorial board: Bill Ellis was an inspiration to employees, all

Now here’s a story every North Carolina school child should learn. It is that of a kid who grew up on a Wayne County tobacco farm in the Great Depression, dropped out of school in the eighth grade to help support his family, worked at a variety of jobs and at 29, bought himself a hot dog stand.

– Marie, Let’s Eat! tries the brisket at potentially the best barbecue joint in Chattanooga’s, Shuford’s Smokehouse

– Daniel Vaughn on smoking barbecue in west Texas, where there are no trees

– Euphoria Greenville’s launch event in April will feature Elliott Moss

– Well this looks dang good

– More on Wofford College’s barbecue course held last January

– Barbecue is worth seeing at SXSW; also here’s an interview with director Matthew Salleh

-From an News and Observer sports writer at this week’s ACC Tournament in Brooklyn:

Friday Find: Barbecue Trailer and Movie Poster

Barbecue, a documentary about the art and craft of barbecue, is premiering at this year’s SXSW in Austin (which makes a lot of sense). Earlier this week, IndieWire premiered the teaser trailer as well as the move poster art on its site.

The new documentary explores barbecue as far more than a tasty way to cook up some grub, but as a ritual that binds together whole communities and often serves as a common touchstone between cultures. Salleh’s film was captured in cinematic 4k, shot across twelve countries and comes complete with a rich orchestral score. That mouth-watering desire to chow down? That’s just a lovely side effect of a full meal of a doc.

Check out the poster art below:
urt_barbecue_onesheet_r4-1-high-quality

Linkdown: 2/22/17

– Congrats to chef/pit master Elliott Moss on his James Beard nomination for Best Chef: Southeast

– Could he win it like Aaron Franklin did two years ago?

– Marie, Let’s Eat! (the blog) turned 7 so they counted down the best barbecue in East Tennessee since they moved there last year

– Thrillist has a list of the most iconic restaurants in every state (and DC), which includes barbecue restaurants for NC and SC both

– Though Kathleen Purvis from the Charlotte Observer thinks maybe they should have looked past barbecue restaurants for each state

– Nice shot:

– Barbecue (the documentary film) will be the very first film premiering at SXSW

-The True Cue guys are at it again, trying to make the fourth Monday in February a new barbecue-related NC holiday

But Reed and Levine also educate us about the connection between politics and barbecue. Their search for such connections took them all the way back to late February of 1766 when “the Royal Governor of North Carolina, William Tryon, attempted to win the New Hanover militia’s good will by treating them to a barbecue. He did not succeed: citizens of Wilmington threw the barbecued ox in the river and poured out the beer. (This was not an early expression of North Carolinians’ preference for pork; they were upset about the Stamp Act.)”

Reed and Levine explain that this “expression” of discontent with British authority came seven years before “the Boston Tea Party of 1773, when some rowdy New Englanders threw boxes of tea in Boston harbor to protest a British tax.”

– From BBQ Hub

Friday Find: GE’s 12 foot smoker

From a few weeks back at SXSW…

For this year’s SXSW Interactive, General Electric introduced the Texas-inspired BBQ Research Lab. The lab features a 12-foot BBQ smoker which houses multiple sensors that record temperature, humidity, smoke velocity, and meat temperature in real time. The Digital Lab went behind the scenes to see how big data makes for delicious food.

For more information, check out this article on TMBBQ.

Monk

Linkdown: 3/18/15

– Now this is cool: workers uncover three barbecue pits behind a wall in the Lexington, NC City Hall building; they are believed to be from Beck’s Barbecue, the first barbecue restaurant in Lexington (h/t @mossr)

– The state of Alabama’s Year of Alabama BBQ campaign now has a website (h/t TMBBQ)

– They’ve also got a smart phone app and book on Alabama BBQ

– Barbecue season has started in South Carolina’s midlands; and they have info on some upcoming classes and events in the region

– Dinosaur Bar-B-Que will open its 9th national location in Chicago this spring

10. Dinosaur Bar-B-Que
April will see the arrival of the ninth national location for this well-respected New York-based barbecue chain. Founder/pit master John Stage says Chicago was a natural choice as the existing restaurants have hosted the city’s blues musicians for the past few decades. While the management isn’t ready to divulge full menu details, we’re reassured there will be some new items specific to the Chicago location. We just hope they keep that tender pulled pork sandwich in the lineup. 923 W. Weed St., dinosaurbarbque.com/bbq-chicago

– Here’s a short barbecue guide to SXSW barbecue

– Check out Burger Mary’s guide from last year which should still be very applicable is constantly updated and kept current

– Speaking of SXSW, GE brought a 12 foot “interactive smoker” to the interactive portion of the festival

– In Barbecue Bros news, Speedy may have had it with trying brisket in our fair state:

– The Garden & Gun Ultimate BBQ Bracket 2015 kicked off this morning; check their website for more information

Linkdown: 3/11/15

– The history of naner pudding, the perfect dessert for barbecue

The latest entry in Arrogant Swine’s fantastic How I Built a Barbecue Restaurant in Brooklyn series why restaurants never open on time due to contractors, gas companies, and silly bureaucracy

– In anticipation of this week’s ACC Tournament which started last night (weird), here’s Syracuse.com’s guide to the best eats in the ACC that includes Greensboro (site of this and many many other ACC Tournaments):

Stamey’s (two locations, including 2206 High Point Road, Greensboro, 336-299-9888, @stameysbarbecue)

Especially recommended. Just an old-fashioned southern BBQ establishment, this Stamey’s location is right across the street from the coliseum. It’s packed during the ACC tournament — as well as around lunch on most days. The chopped pork barbecue sandwich (with the slaw on top, naturally) and hush puppies is a great choice, as is the barbecue chicken. Word to the wise: If you want to have dinner there Wednesday or Thursday, leave with four minutes left in the second game of the afternoon session. Otherwise, you’ll wait for a while.

A profile on TMBBQ Editor Daniel Vaughn by Lucky Peach magazine; plus his 3 favorite “fusion-y” places in Texas

– Lucky Peach also spends a day with Aaron Franklin

– Re: Arrogant Swine: Is the Best Brunch in Bushwick Built on Carolina ‘Cue?

– Robert Moss has a short recap of the Cross Culture BBQ event at last weekend’s Charleston Wine + Food Festival

– SXSW Barbecue:

An appreciation of Alabama barbecue, by Daniel Vaughn of TMBBQ

– Menswear blog Red Clay Soul has started their own Georgia barbecue bracket

Today we are kicking off the 1st Annual Georgia BBQ Bracket Challenge with our friends at Peach State Pride.  This should be a GREAT event, and will last until Masters Sunday.  That’s right…five weeks.  We have picked 64 BBQ spots in Georgia (a much tougher task than you’d think), and built a bracket.  There are four regions – named after BBQ sauce flavors: Hot, Mild, Sweet, and Vinegar.  16 spots per region.  We’ll spend one week per region, and the final four will fight it out during Masters week.

– Details on the next NC BBQ Association class