The Trip interviews Dr. Howard Conyers, a SC native who received an undergraduate degree at North Carolina A&T followed by a Ph.D. in mechanical engineering and materials science from Duke. Thusly, he is a rocket scientist by day and a whole hog barbecue man by night and weekend in his home of New Orleans. Spurred on by some fingers of whiskey, he and podcast host Nathan Thornburg discuss a number of topics, including Conyers’ future plans for a book and documentary on the history of barbecue. The status of his web series Nourish is still up in the air, from what I gather.
The Trip is a podcast from Roads & Kingdoms, a food, travel, and politics publication which won a James Beard award for publication of the year in 2017. The late Anthony Bourdain was the first and only investor in Roads & Kingdoms, and they partnered on Explore Parts Unknown, the digital home for the Parts Unknown TV show, for which they won a 2018 Primetime Emmy.
Rocket scientist and barbecue pitmaster Dr. Howard Conyers talks aeroelastic engineering, whole-hog roasting, and how black pitmasters have been written out of the history of barbecue.
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.
He continually refers to whole hog barbecue as “Carolina” style which isn’t completely accurate. Ho is smoking eastern North Carolina style whole hog barbecue, which is similar as the style of barbecue from the Pee Dee region of SC. And of course there is Lexington-style which just smokes pork shoulders. There really is no singular style of barbecue called “Carolina Barbecue” that is only whole hog as he asserts.
He refers to “outside brown” as the “burnt ends” of pork and says its an off menu item. It’s not really – its just the bark from the pork shoulders in Lexington-style barbecue which locals know to ask for extra in Lexington joints. Not to mention that there’s actually a thing as “pork burnt ends” which is just cubed smoked pork belly tossed in sauce.
I’m not a big barbecue competition circuit guy but I wonder how accurate his classification of KCBS vs Memphis Barbecue Network competitions are when he says that KCBS contestants are way too serious where Memphis just wants to party
Regardless, I do appreciate Tyson Ho preaching the gospel of NC barbecue (both eastern and Lexington-styles, serving both at his restaurant) when the trend in barbecue for the past few years is all about Texas and brisket.
Having been born in New York, Ho wanted to know: Who makes the best barbecue in the country. This set him on a quest that would take him across the country, but he realized one thing soon. To him, the best barbecue was that from the Tar Heel State. After spending time learning from legendary pitmasters, Ho took his newfound knowledge and skills back to New York and opened Arrogant Swine.
But what actually makes North Carolina the best barbecue in the country? (Note: The editors do not agree on this point.) What even constitutes true North Carolina barbecue? Want to know where to get that barbecue and fulfill all of your porcine desires? Well, you’re in the right place. ‘Cue this episode up and prepare to be hungry.
Name: The Honey Hog Date: 12/28/18 Address: 4629 Fallston Rd, Lawndale, NC 28090 Order: Chopped pork combo platter with red slaw, fries and a sample of chopped beef brisket, appetizer of cheese curds
Monk: The Honey Hog is a farm-to-table restaurant in the tiny town of Fallston (about 20 minutes north of Shelby) that this past summer brought on Johnny Ray as a managing partner and pitmaster to add wood smoked barbecue to their menu on Fridays, Saturdays, and Sundays. Interestingly, Johnny is doing whole hog each of those days with pork ribs on Friday nights and central Texas-style brisket on Saturday nights.
The Honey Hog uses a thicker barbecue sauce that Johnny Ray has been selling in grocery store across the state and the chopped pork comes pre-sauced with it. It’s possible that I missed it, but I didn’t see this indicated on the menu and I don’t usually prefer my barbecue pre-sauced. This was no exception. In this case, it was hard to detect any smoke and I have to admit I was a little disappointed.
Well before central-Texas brisket made its way east of the Mississippi, chopped beef was something commonly found in the western part of NC heading towards the mountains. The Honey Hog didn’t have a combo on the menu so instead of ordering a full order of the chopped beef they were kind enough to provide me a sample with my meal. I could taste the smoke more on the beef, which did not come with the sauce, but it still wasn’t for me.
My sides of red slaw and fries were fine but the best part of the meal was the cheese curds I ordered as an appetizer. Those things were ridiculous and are apparently a big favorite of regular customers.
I didn’t love my lunch on this day but from what I can tell on social media The Honey Hog is probably be worth a second visit to try the ribs or brisket specials. And I’ll retry their whole hog, making sure to request the sauce on the side.
– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years
Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.
In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
I’m not gonna lie. I totally geeked out and told Dave Grohl how much Nevermind meant to me when we met. Then we ate amazing pork and he was the best and I calmed down and we talked North Carolina smoke https://t.co/rQNdGGtXfQ
Sam Jones is as entertaining as ever, and its good to hear from his friend and business partner Michael Letchworth on how he got into the barbecue game.
Having grown up in a family whose history in barbecue could be traced back to the 1800’s, whole hog cooking was something that had always been a part of Sam Jones’ world. Despite being reluctant to make barbecue a career as young man, Sam returned to the business full time when his grandfather Pete Jones, founder of Skylight Inn, became ill.
Sam navigated Skylight Inn through tough times after Pete’s death and helped make the business thrive and prosper. Sam has a strong business mind and wanted to create a restaurant of his own, still focused on whole hog cooked the traditional way over wood burned down to coals, but something that would stand on its own and not be seen as a carbon copy of the now famous Skylight Inn.
Together with his longtime friend and business partner Michael Letchworth, they opened Sam Jones BBQ in Winterville, North Carolina in the fall of 2015. Check out part one of our interview with Sam and Michael where we discuss the history of Skylight Inn and its unique way of cooking and serving whole hog, and how the mindset of not being afraid to ask questions and to learn lead to the eventual creation of better processes for running a successful business and brand.
We expected a lot of interesting stories when we sat down to record with Sam Jones and Michael Letchworth, but no way we could have predicted there would be #kekechallenge talk. Check out part two of our interview.
One day about six months ago, when the sixth and final season of “House of Cards” was filming on a set outside of Baltimore, two fictional men discussed a plate of real pork ribs. “They’re from a place called Federalist Pig,” one character says to another, adding, “I’ve been told it’s the next best thing to Freddy’s.”
On today’s episode of Halo Halo, Fran brought her mom along to check out Philippine Smoked BBQ & Grill and chat with the owners about being one of the only Filipino restaurants around and try out their lechon.