whole hog

Friday Find: Wyatt Dickson and Ryan Butler on the NC F&B Podcast

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Barbecue man Wyatt Dickson and farmer Ryan Butler join the NC F&B Podcast to learn hosts Max and Matthew a little something about barbecue and discuss their upcoming Wyatt’s Barbecue restaurant in downtown Raleigh, which will have freshly baked buns from their neighbor and abundant parking.

Description: According to Wyatt Dickson, pitmaster of Picnic and the soon-to-be-opening Wyatt’s Barbecue, almost every noteworthy barbecue restaurant in Eastern NC has great fried chicken. But what is “barbecue” exactly? Wyatt has some thoughts on the term.On today’s episode, we talk with Wyatt and his partner in crime Ryan Butler about how the pair met after leaving their white collar jobs to barbecue, what makes NC so special in terms of food and agriculture, and what to expect from Wyatt’s Barbecue in Raleigh (P.S. you can pick up Wyatt’s every Thursday in Gateway Plaza!). Tune into the episode now with the link in the comments!

Friday Find: Bob Garner Checks Out Whole Hog at Ken’s Grill and NC Bar-B-Q

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Monk: Bob visits Ken’s Grill and NC Bar-B-Q in La Grange, which serves his favorite eastern NC whole hog barbecue (only available on Wednesdays and Saturdays) even though it “has never been cooked over wood smoke” and Bob is admittedly a “wood smoked and live coals kind of guy.” Color me a bit skeptical.

Description:
Bob Garner visits one of his all-time favorite BBQ spots, Ken’s Grill in La Grange.

Friday Find: The Rise and Fall and Rise of Ed Mitchell

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The Gravy podcast from the Southern Foodway Alliance interviews Ed Mitchell and his son Ryan on the past and the future of their barbecue ventures and how it hasn’t been so easy for a black man to innovate barbecue in eastern NC.

Description: Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs. 

But almost since the start, Ed Mitchell’s barbeque journey has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.

Reporter Wilson Sayre is our guide in looking at those twists and turns.

Linkdown: 2/26/20

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The Fusion BBQ Beer Fest claimed to be hosting an event at Dodger Stadium in June, only no one has heard of the organizers and there is a Dodger game that day

You say that South Carolina has 4 distinct barbecue regions? Not so fast my friend, says Robert Moss

More whole hog in Texas from Bryan Bingham of Bodacious BBQ in Longview, Russell Roegels with Roegels Barbecue in Houston, and Tyler Harp from Harp Barbecue in Kansas City

The 3rd annual BBQ Summit at the Lenoir County Cooperative Extension brought cook teams and judges from all over the state to Kinston last Saturday

Congrats to Vera’s Backyard Bar-B-Que of Brownsville, TX on being named an American Classic by the James Beard Foundation

Mighty Quinn’s BBQ will give sad Knicks fans good food options at the Garden

ICYMI, I wrote about barbecue on streaming TV for The Smoke Sheet in last week’s issue; read below