While the above photo is from Lexington Barbecue, this podcast episode focuses on the different types of road trips you can take in their native Texas. Still, for those looking to make a trip to Texas, be they casual fans or prospective restaurant owners or those interested in history, there’s some good tips.
Barbecue Bible profiles Asheville’s Farmhouse BBQ and their use of grass-fed brisket
Jones Bar-B-Q getting the Queer Eye bump:
Sweet Lew’s BBQ’s has added a fried chicken biscuit to their weekend brunch menu and Midwood Smokehouse has a new barbecue rub in Charlotte Five’s fifteen things you must eat (or drink) in Charlotte in April
Blood Brothers BBQ looks to be a must if you’re in the Houston area
Drinking with Hometown Barbecue’s Billy Durney
Filing away for future reference
Congrats to the Tales from the Pits Podcast on their 100th episode
More content from Charleston Wine and Food Festival from the Tales from the Pits guys. A lot of familiar ground on Rodney Scott, with a little more focus on his recent expansion to Birmingham and any potential future expansion plans he has. Lots more podcasts to come from Tales from the Pits from the festival.
Rodney Scott grew up cooking whole hogs at his family’s general store in the small town of Hemingway, South Carolina. The tradition of hogs cooked under the direct heat of coals burned down from wood splits was the way Rodney learned to cook and still utilizes today.
As food media began to take notice of the whole hog traditions being carried on by Rodney, Hemingway would see an increase in tourists coming to try he and his family’s barbecue. Over the course of time Rodney would meet and become friends with Nick Pihakis, who encouraged Rodney to come to Charleston to open his own place. Rodney Scott’s BBQ opened in 2016 to huge success and acclaim. The city of Charleston embraced his barbecue traditions and in 2018 he became only the second pitmaster to win an acclaimed James Beard chef award.
Rodney and the Pihakis Restaurant Group continue to grow the Rodney Scott’s BBQ brand and spread more whole hog greatness across the country, the latest installment being the opening in early 2019 of a new location in Birmingham, Alabama.
I got major FOMO listening to this podcast of the Tales from the Pit guys rundown of their 5 days in Charleston earlier this month. Total FOMO. I will definitely have to try to make it out next year.
There are so many amazing events that take place during the five day Charleston Wine + Food (CHSWFF) festival and we were fortunate to be granted media access to many of them. From whiskey-centric experiences to barbecue excursions, we did our best to take in all of the sights and sounds of this incredible culinary opportunity.
This episode will give you a rundown of all of the events we covered as well as some food and drink highlights from each. We were fortunate to get to spend time with some amazing barbecue talents such as Rodney Scott, Sam Jones, Jonathan and Justin Fox, John Lewis, Anthony DiBernardo, and many more.
We’ve got some exciting interviews that we’ll be posting in the coming weeks from these events, so stay tuned for those. A special thanks to Alyssa Maute Smith and the entire Charleston Wine + Food team for putting together such an outstanding collection of unbelievable events and excursions. Be sure to follow CHSWFF on social media to get tickets for next year’s events when they are announced!
Wyatt McSpadden, whose excellent book “Texas BBQ, Small Town to Downtown” (our review here) came out last fall, recently joined the Tales from the Pits podcast to discuss how he came into his job of photographing so many barbecue joints for Texas Monthly and why he came out with another Texas BBQ photograph book less than 10 years after his first one was published in 2009.
Wyatt McSpadden’s love of Texas barbecue stretches back even further in time than his celebrated photography career which spans five decades. Growing up in a meat market family in Amarillo some of Wyatt’s earliest memories involve barbecue. As a young man his hobby of photography began growing into a passion that evolved into a profession.
In our interview with Wyatt we cover his early days photographing the construction of the famous Cadillac Ranch in Amarillo, the beginnings of his BBQ photography, up to present day with the release of his latest book, Texas BBQ, Small Town to Downtown, and all points in between. Wyatt has witnessed historic moments in Texas barbecue firsthand including the splitting of the Kreuz/Smitty’s businesses in Lockhart, and his career has seen the advancements in both the meat quality of the barbecue produced and the many advancements in technology that have changed the photography world. Like the transition of film to digital, the Texas Barbecue scene has evolved.
Both of Wyatt’s books are must-own items for barbecue lovers and are available at all major retailers. Wyatt’s portraits of both the food and the people that cook it are beautifully laid out in these books designed by Nancy McMillan
Check out our latest episode, a roundtable recap of our whole hog trip, plus another giveaway announcement. You really should be following us on Instagram (@ TalesFromThePits)
— Tales From The Pits (@BBQpodcast) September 18, 2018
The Tales from the Pits crew and The Smoking Ho recap their epic #HogTripping roadtrip from Texas through the Carolinas and back that took place earlier this month. I even get a brief mention at around the 49:45 mark, from when I was able to briefly meet up with them at Lewis Barbecue the Saturday of Labor Day.