Linkdown: 10/13/21

Featured

Campbell won the inaugural BBQ Bowl against Gardner-Webb this past Saturday, pulling ahead late in the fourth quarter after recovering a muffed punt before scoring the go-ahead touchdown. They would go on to tack on another touchdown making the final score 42-28.

While the initial image of the trophy (which was likely a mockup instead of the real trophy) roused the ire of Iowa fans for allegedly being a copy of the Floyd of Rosedale trophy between Iowa and Minnesota, it turns out that the actual trophy was something much more cuddly.

Initial mockup:

Floyd of Rosedale trophy:

Actual trophy:

Back to barbecue matters…after the game the teams were treated to a post-game dinner of Red Bridges Barbecue as a result of Gardner-Webb losing the barbecue bet. Better than the White Swan that would have been served had Campbell lost.

More details of the game here

Native News

The NC State Fair starts this week

Clark’s Barbecue in Kernersville was the last stop on John Tanner’s barbecue tour of the piedmont

At Mac’s Speed Shop, beef ribs and bacon-wrapped jalapenos are two of the prep-intensive items that are being taken off the menu for now

Non-Native News

Whole-hog continues to catch on in Texas

Tales from the Pits tries to guess the next Texas Monthly Top 50; the list is published later this month

Roegels is expanding to Katy

Hecho in Texas is a Cameron, TX joint trying to feed its locals the best way they know how

Blood Bros. BBQ in Bellaire, TX , Eem in Portland, and Jones Bar-B-Q Diner in Marianna, AR make The New York Times’ Restaurant List

Linkdown: 9/22/21

Featured

Congrats to the Red Bridges Barbecue family! Lyttle Bridges Cabaniss (aka “Mama B”), who was the wife of “Red” that took over the business after he passed in 1966 and served as the matriarch of the family until she passed in 2008, was posthumously inducted into the Barbecue Hall of Fame at this past weekend’s American Royal in Kansas City, MO.

Lyttle Bridges is considered to be the first woman barbecue entrepreneur in North Carolina and while her husband Red is the namesake of the restaurant, she was the guiding force behind it, reportedly working from 8am to 9pm nearly every day before handing over the restaurant to her daughter Debbie Bridges-Webb and then her grandkids Natalie Ramsey and Chase Webb at the age of 80. Those three all accepted the award on her behalf this past weekend, which surely must have been a blast.

Congratulations to Lyttle Bridges Cabaniss and the rest of the 2021 Barbecue Hall of Fame inductees!

More on Bridges at the following links:

Native News

Noble Smoke announced its second location will be a stall at the Optimist Hall food hall

More coverage on the stall from Axios Charlotte

The Redneck BBQ Lab announces Mercedes Harris as its new CEO of its food truck and catering arm

Grady’s and Wilber’s gets a mention in this article on Goldsboro from WRAL

Picnic has one of the best burgers in the Triangle according to Eater Carolinas

Non-Native News

After its North Charleston sister restaurant closed after 67 years, the Orangeburg Duke’s BBQ affirms that it is “not going nowhere”

The Tales from the Pits crew unveils #20-11 in their Texas barbecue rankings

NC whole hog in Maine? John Tanner investigates for The Smoke Sheet

Barbecue Bros Book Club: “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie

Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.

Monk: Two of the most highly anticipated barbecue books of the year came out within a few weeks of each other, with “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie coming out first on March 16 followed by Adrian Miller’s “Black Smoke: African Americans and the United States of Barbecue” on April 27.

The first half of Rodney’s book is all memoir, recounting his origins in tiny Hemingway, SC working at Scott’s Bar-B-Que the family barbecue restaurant and convenience store. The story of how he got from there to co-owning Rodney Scott’s Whole Hog BBQ in Charleston, Birmingham, and Atlanta (with two more Alabama locations planned just this year) is fairly well worn territory if you’ve heard an interview or watched Netflix’s “Chef’s Table: BBQ.” What’s not as familiar or well-known is Scott’s current family dynamic, particularly with his father Roosevelt “Rosie” Scott.

In sometimes painful detail, Scott and Elie describe how the breakdown of their relationship started with some mistrust as a result of Scott’s budding barbecue celebrity. Even though all of his work and travel was on behalf of the family business, false accusations and rumors began to circulate in their small town. And that ultimately led to a severing of his relationship with his father and Scott departing for Charleston and starting his budding barbecue restaurant empire. His current relationship with both his father and mother is nonexistent as of the writing of this book and the press tours he’s done this spring.

The book is written in Scott’s voice, which can surely be attributed to Elie’s help. Scott’s mantra is “Every Day is a Good Day” and that blue skies philosophy is clear when reading his writing. A cookbook written by Scott himself was surely a draw, but adding in an accomplished writer such as Elie only added to the appeal. Lolis wrote a seminal text in “Smokestack Lightning: Adventures in the Heart of Barbecue Country” back in 2005, a book that has been on my radar for quite some time.

The second half of the book is all recipes, starting with how to set up and smoke a whole hog on a cinder block pit in great detail (similar to what Sam Jones and Elliot Moss described in their respective books). From there, it’s all Scott’s menu and point of view, informed by his Pee Dee South Carolina origins.

While Adrian Miller’s “Black Smoke” traced the history and contributions of African Americans to barbecue’s history, Scott’s book actually makes some history of its own, being the first barbecue book by a black pitmaster/chef ever (think about that). “Rodney Scott’s World of BBQ” is a must read barbecue book that gives you just as much insight into the man behind the barbecue empire as well as his food.