Friday Find: Trying Everything on the Menu at Hometown Barbecue

Monk: Alex Delany, formerly of Bon Appétit, used to do this thing where he tries one “perfect” bite from everything on the menu and then gives out awards for his favorite items. For his visit to Hometown Barbecue in Red Hook, Brad Leone joins in on the menu tasting.

They are also joined for a short chat with Dave Gill, Aussie pitmaster of Hometown, who gives his recommended order for first time customers at Hometown.

Note: After I composed this past, I found out that Delany left Bon Appétit last year under quite a bit of controversy and while I don’t condone his actions, I still wanted to feature this video for the Hometown Barbecue of it all.

Description: While New York City may not be a city known for its barbecue, Hometown Bar-B-Que stands apart as a truly great spot to meet your smokey meat needs. We sent Alex Delany to go try one perfect bite of every item on the menu at this joint, and we also sent his buddy Brad Leone along for the ride.

Recap: BBQ Brawl S2E2 – “Hometown Favorites”

Monk: In a bit of a change of pace, I’m going to try my hand at TV recapping for the second season of BBQ Brawl, which airs for *checks notes* 10 episodes *gulp* on Monday nights at 9pm ET on Food Network. 10 episodes? Well let’s see how this goes…

This week, since Symon’s team was on the bottom in the super-sized premiere episode, he gets to choose the first challenge this week, so he chooses to go with “Pork and Cabbage.” Each contestant gets to choose what that means to her or him as long as there is a personal connection.

Christopher Prieto, the lone NC contestant, goes with a kielbasa sausage with a German slaw that the judges find just alright but slightly underwhelming while the other contestants go with various pork proteins in the form of sausages, pork steaks, pork belly, ground pork, and pork tenderloins. I would think pork steak would have been a great call in such a short amount of time but the judges didn’t call out that dish from David.

In the end, Taylor’s meatloaf from Team Bobby, Brittani’s kielbasa from Team Michael, and Max’s jerk pork from Team Eddie are the three winners from the respective teams, with Max taking home the top prize and getting Team Eddie a second win and an advantage in the Team Brawl, a “BBQ dessert bar.” That advantage ends up being baking equipment that only they can use in the challenge while other teams have to use manual labor.

Team Eddie not only has the equipment but also collectively seem to tie their dessert dishes together the best in the conception stage through the use of booze in each dessert while Team Michael goes with “sauces” and Team Bobby going with “nostalgia.” Despite not winning the first challenge, Team Bobby actually turns out to have an advantage of their own, since Taylor is a classically-trained pastry chef and is also able to help her fellow teammates as they encounter various challenges.

Speaking of challenges, as the 90 minutes chugs along Team Michael hasn’t actually been able to make any of their sauces due to their various issues with Brittani’s sweet potato fritters not forming together initially, Michael’s pudding not setting, and David’s gooey butter cake not cooking all the way through. Only Ara seems to have it together with his blueberry tart, but the sauce theme is scrapped.

For Team Eddie’s “Booze Cruise” theme, each contestant has some issues with his or her dish according to the judges: Meagan’s tart shells are raw, Christopher’s smoked peach cobbler doesn’t have a ton of smoke, Max’s smoked and flambeed plantains (over of three dishes he makes) are not quite cooked all the way through, and Lu’s smoked Kahlua chocolate drinking dessert could have been colder.

Team Bobby’s “Nostalgic American Desserts” does predictably better in terms of nitpicks, with no major dings for Bobby’s blackberry shortcake, Brendan’s monkey bread, Erica’s bananas foster, Terry’s smoked peach and blueberry cobbler, and Taylor’s chocolate torte.

Finally, turns out the disastrous cook for Team Michael’s “Hometown Flavors” doesn’t spell immediate doom for the end result. Michael’s chocolate and banana parfait comes together at the end, David is able to salvage the mostly cooked-through corners of his gooey butter cake, Ara’s smoked blueberry tart has a crispy graham cracker crust, and Brittani’s marshmallow stuffed sweet potato fritter is fun even if the marshmallow in the dish name dissolved in the fritter.

For the results of the Team Brawl, Team Michael actually gets named the first safe team much to their relief after finishing on the bottom last week. Team Bobby again is safe, so that leads to Team Eddie on the bottom after winning last week and acting a little cocky. Max’s lack of focus in making three desserts is his downfall, and he heads home after Eddie declaring him a frontrunner earlier in the episode. Classic cooking competition mistake: focus on one good dish instead of making multiple mediocre ones.

Bells for Max, the king of carribean flavors.

Christopher Prieto Watch: Christopher floats in the middle of the pack this week and while his team is on the bottom he doesn’t make any critical mistakes that lead to his exit. Next week looks like he may have some issues with cooking over a campfire so I look forward to seeing if and how he gets through it.

What was your favorite part of episode 2 of BBQ Brawl season 2? Leave your response in the comments and be sure to check back next week for a recap of episode 3.

Log Cabin BBQ – Albemarle, NC

Name: Log Cabin BBQ
Address: 2322 US-52, Albemarle, NC 28001
Order: Chopped pork tray with red slaw, hush puppies, Cheerwine (link to menu)
Pricing: $

Monk: Albemarle, NC is a small town of less than 16,000 about an hour east of Charlotte on the Pee Dee River and bordering the Uwharrie National Forest. It’s also home to two well-regarded classic NC barbecue joints, each one stemming from the same family.

Lonnie Doby opened Whispering Pines in 1945 and later married Lavada Galloway. Lavada’s sister Edith and brother Darrell worked at Whispering Pines for some time before Edith and Darrell left to open Darrell’s BBQ in nearby Rockwell. Eventually, Edith purchased the building for Wink’s Barbecue in 1991 with one of her sons and renamed it to Log Cabin Bar-B-Que. We’ll get to Whispering Pines soon, but we’ll start with Log Cabin BBQ this week.

Log Cabin is not just a clever name, and dark wood lines the interior of the restaurant which is more or less your classic NC barbecue restaurant setup with waitress-serviced tables where you pay up front.

What wasn’t clear was whether or not Log Cabin was a classic NC joint that still smoked with wood. True ‘Cue lists Log Cabin as an all wood-smoked joint but The Great NC BBQ Map says its a wood-assisted gasser. Out back is a big enclosed smokehouse, however I wasn’t able to place eyes on their setup to confirm which source had their information right. After some digging, it appears that The Great NC BBQ Map had it right (I believe they called each restaurant to confirm cooking method, so makes sense) and Log Cabin uses what looks to be a Southern Pride rotisserie based on the smoker photos I could find.

Nevertheless, the chopped pork that came out had decent smoke and with some dashes of the table vinegar sauce it really sang.

Log Cabin offers both a red and a white slaw though their red slaw curiously came with bits of diced green peppers, something I hadn’t seen before. The freshly-fried hush puppies came in larger orbs and only 3 per tray but were quite good.

While Log Cabin BBQ may not be carrying on the tradition of wood-smoked North Carolina barbecue, they do serve some great pork. Plus, it’s part of a great story of a family’s barbecue legacy that isn’t too widely known from what I can see.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Friday Find: Rodney Scott’s Chicken Perloo with Carolina Gold Rice

Monk: In this video from Munchies, Rodney Scott walks us through how to make chicken perloo with Carolina Gold Rice, one of the recipes from his recent book.

Description: Rodney Scott, award-winning pitmaster and author of “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook” is making a treasured dish known around the South: perloo made with smoked chicken. Perloo, a dish with roots in Africa that made its way to the US via Charleston, South Carolina, is a hearty one-pot meal that features Carolina Gold rice but is flexible enough to work with any ingredients on hand. Rodney’s recipe comes together in a Dutch oven with stewed tomatoes, chicken stock, celery, green peppers, and leftover smoked chicken. Check out the recipe here: https://www.vice.com/en/article/pkd5z…