Monk: Our prolific friend of the blog John Tanner has been at it again making the rounds in eastern NC recently, so let’s follow along in envy to some of the better places from his recent trip.
Wilber’s BBQ in Goldsboro has been back for a couple of years now but in his first dining room meal in some years, John and co. are wowed
Martelle’s Feed House is a restaurant with a buffet that includes great ribs and fantastic barbecue, located in the tiny town of Englehard (pop. 155), a (according to Wikipedia) “fishing community in Lake Landing Township on the mainland of Hyde County, North Carolina” near the Pimlico Sound
John also tried out Old Colony Smokehouse in Edenton, “a fine addition to eastern North Carolina” where they hold onto old traditions but also incorporate new trends
John passes on the buffet at Captain Bob’s Restaurant and Catering in Hertford for a pork plate but immediately regrets that decision
One of the highlights of his trip was a visit to Sid’s Catering in Beaulaville, a small town in southeast North Carolina
Things are looking dicey for turkeys this Thanksgiving; this is from Heim BBQ
The BBQuest Eater Heat Map
Dispatches from the Tales from the Pits BBQ + Bourbon road trip
Monk: Texas Monthly Barbecue Editor Daniel Vaughn joins the Tales from the Pit guys for a wide-ranging conversation from his origin story with Texas barbecue to the early days of his blog to the construction of Top 50 lists and how they may or may not affect relationships with barbecue restaurant owners. A good, frank discussion between barbecue aficionados.
Description: Five years ago we launched Tales from the Pits to help tell the stories behind the people in barbecue. Daniel Vaughn’s writing and documenting of Texas barbecue has been one of our (and everyone else in the state’s) biggest resources in seeking out new places and visiting the classic joints.
We were excited to have Daniel join us on this episode to discuss all things barbecue past, present and future, lists, Texas Monthly, and more. A big thanks to Daniel for sitting down with us and to everyone who’s tuned in over all these years!
Monk: While the Tales from the Pits guys were in Charleston in early March, they recorded a podcast interview with Robert Moss, who lives in Mount Pleasant. In it, they nerd out a little on barbecue history, discuss among other things the Holy Smokes Barbecue Festival, and Robert also gives a few under the radar barbecue recommendations for South Carolina, North Carolina, and Texas.
Description: We were thrilled to have the chance to sit down with Robert F. Moss during our recent trip to South Carolina for the Charleston Wine + Food Festival. Robert is a wealth of culinary knowledge and the research he’s done on barbecue history is second to none. Born and raised in South Carolina, Robert is an accomplished author who has had several books published on Barbecue, spirits, and other facets of culinary history. He’s an absolute wealth of information and in this episode we discussed topics ranging from modern barbecue, historical barbecue, and Robert’s daunting task of composing Southern Living’s 50 Best Barbecue Places in the South list.
Tune in to hear some great stories on barbecue history and be sure to pick up Robert’s incredible books. Go to his website to sign up for his ‘Cue Sheet newsletter.
Robert F. Moss Twitter: mossr Instagram: robertfmoss Website: robertfmoss.com
Thank you to Charleston Wine + Food for helping to facilitate our recordings during this trip Website: charlestonwineandfood.com
Monk: Hector Garate brings his Puerto Rican and Cuban influences to whole hog barbecue and his approach to barbecue at Palmira BBQ (named for his grandmother). I’ll have more on Palmira in the coming weeks (particularly the hash and rice), but in the meantime enjoy this short conversation from Charleston Wine + Food with the Tales from the Pit guys.
Description: Hector Garate has combined the inspiration of his heritage, his upbringing, and modern techniques to create a menu at Palmira BBQ in Charleston that produces high quality items from top to bottom. Serving high quality meats and flavorful, carefully crafted sides, Palmira has burst onto the barbecue scene and quickly become one to watch.
In addition to being open seven days a week, Hector and his partner chef Graham Calabria have also launched Cienfuegos, a pit building business inspired by the direct heat cookers Hector built to cook the heritage breed hogs he serves at Palmira.
Check out Hector’s story and be sure to add a stop at Palmira BBQ to your next Charleston trip.
Palmira BBQ Instagram: PalmiraBBQ Located inside Port of Call Food Hall 99 S Market St Charleston, SC
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