Monk: Ahead of his upcoming appearance and cook at the 4th annual Carolina BBQ Festival, Elliott Moss joins our friend Chigger on The Low & Slow Barbecue Show for a discussion on Elliott’s Barbecue, what he’s been up to since he left Buxton Hall Barbecue, and how pecans factors into his beginnings of barbecue as well as his future.
Elliott’s Barbecue just had their grand opening earlier this week so are open for business in Florence! In addition to the barbecue made out of a brand new smokehouse, they have Seminar Brewing attached which has a beer garden, game room, and a full bar. By the looks of it, it seems like a barbecue destination. I hope to make it out soon for whole hog and ribs.
Speaking of the Carolina BBQ Festival, it’s happening in Charlotte on April 4th and 5th and tickets are on sale now.
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I’m in Charleston on a Roadfood crawl and was thinking of going up there after McCabe’s tomorrow, but then I’d have to skip Rancho Lewis. These are the conflicts I face.
The pastrami at Lewis is excellent, and the beef cheeks at Palmira are to die for. Interesting hash and rice there, too. And Melvin’s remains great.