Even in the midst of a pandemic and all that 2020 had to offer, Tim Carman of the Washington Post went ahead with his annual “best barbecue joints in DC” list, with the main change being that he got takeout from every joint he tried. And he found that, even while getting more and more expensive, the state of barbecue in DC is strong and only improving. To wit, three of the joints in his top ten were brand new to the list.
Cheers to Tim Carman for pushing ahead!
The editors and I huddled and made the call: We would do the annual barbecue rankings, pandemic be damned. I'm so glad we did. https://t.co/eE9JXIJO3J
.@DallasNews: Greenberg Smoked Turkey in Tyler is shutting down for the holiday season after a fire and at least two explosions destroyed 87,000 turkeys and part of the facility. “We will rebuild. We will be smoking turkeys in 2021. And to hell with 2020.” https://t.co/T21y6NvE67
The Athens episode of TrueSouth brought together neighbors; watch at the link below
For our Athens TrueSouth show on @SECNetwork we invited the Betty Jean & Larry Scott of Scott's BBQ to eat with Pablo Rivadenyera at his Peruvian restaurant across the street. Off camera, friends Andre Gallant, Beto Mendoza, and Wright Thompson worked hard https://t.co/gZnsPDb5Bcpic.twitter.com/RIbQY0OzFS
Name: Shotgun Willie’s Date: 10/14/20 Address: 4000 Gallatin Pike Suite B, Nashville, TN 37216 Order: Half rack of ribs, ¼ lb brisket, ¼ lb pulled pork and a Big Red (link to menu) Pricing: $$$
Speedy: Shotgun Willie’s is a Texas style barbecue joint that opened up early during the quarantine. I had been hearing really good things about it, so was pumped to finally get a chance to sample the goods.
I walked in early during lunch on a Wednesday (Shotgun Willie’s is only open Wed-Sun, 11-3) and was greeted by a Texas style meat-counter, which included a meat warmer, meat scale, and kept-warm sides. There were no tables inside however there were a few picnic tables outside; I’m not sure if that’s the long term plan or specific to Covid.
I walked up to the slicer and placed my order – trying to sample as much meat as possible. The staff at Shotgun Willie’s couldn’t have been nicer (I think it was owner Bill slicing for me). Other than a lack of trays and butcher paper, it definitely felt like a Texas joint.
Being a Texas joint, of course I started with the brisket. My quarter pound included three small slices of fatty brisket (I wasn’t asked), which had a nice bark and visible pepper seasoning. I’m on record as generally either loving or hating brisket, with rarely in-between, but this brisket defied that a little bit. The brisket was well cooked and moist, but the seasoning was not quite on point for me. Overall, it was good but not in the same league of some of the best. Still, I would order it again, though I would ask for a leaner cut next time.
Monk: I can’t believe we’ve found a “meh” brisket for Speedy! I’m also a bit surprised that they didn’t ask you for a preference of fatty, lean, or both based on your description of the place as a Texas joint. At least you know for next time.
Speedy: The pulled pork was also cooked well and moist with a nice bark. After pulling, a little finishing powder was sprinkled on, which enhanced the flavor. However, I have noticed one thing with Texas style pulled pork. Generally, the pork is pulled right in front of you. While that ensures freshness, I think it also increases the amount of grease in the pulled pork. Pulling (or preferably, chopping) the pork in advance of the order allows some of the grease to drain out. I also have a theory that cooking pork on the Texas style offset smokers does not render all the fat out quite as well. So while this pork had really good flavor, it was a little greasier than I would like.
Monk: Hmm, I think that could make sense. Chopping ahead of time certainly allows juices/grease to flow out onto the board. If you are pulling or chopping fresh, those juices have simply been circulating within the cut of meat.
As far as the offset smokers, I’m not sure but perhaps you are onto something. Classic NC joints smoke the pork over direct heat (albeit a few feet above the coals) so the fat renders out and then drizzles onto the coals and enhances the flavor. The indirect heat from the offset may not allow for this. And while not an offset, I’ve noticed that the pork from certain joints with rotisserie wood smokers can be greasy sometimes, particularly in takeout. Again, not direct heat, but perhaps a similar principle applies. Maybe a reader more versed in thermodynamics can correct us here.
Speedy: Stop me if you’ve heard this before, but the ribs were cooked nearly perfectly and had good smoke, but to me, needed some additional seasoning beyond salt and pepper. Still, they were above average and enjoyable.
Monk: But what about the Big Red, Speedy!?!?!
Rudy: …Big Red is THE WORST!!!!
Monk: Remind me, was this your first? And, much like Rudy, did it make you wish you were drinking a Cheerwine instead?
Speedy: Calm down, Monk. This is a barbecue blog, not an obscure soft drink blog.
Overall, Shotgun Willie’s is a good addition to the Nashville barbecue scene. It’s definitely got a different look and feel, and shows off Texas style barbecue nicely. It is not an elite Texas style joint, but it’s very solid, and I’ll definitely be back.
Monk: Aaron Franklin and Kevin Pearce from Franklin Barbecue open up about how they have navigated the safety protocols, the pivot to curbside takeout, and the tricky finances during the pandemic. Franklin is sporting a pretty sweet pandemic hairdo, by the way.
Description:
ReOpen is a short-format docuseries that gives viewers a window into the difficult decisions that restaurant chefs and owners are making every day to try and provide hospitality, keep diners safe, and save their businesses during a global pandemic.
Each episode focuses on a different restaurant or culinary business — how they’ve survived during the shutdown, their thoughts on the government’s response to the pandemic, and where they go from here.
In this episode, we talk to Aaron Franklin and Kevin Pearce from Franklin Barbecue.
A trio of John Tanner Barbecue stories on NC barbecue joints – Rick’s Smokehouse, The Barbecue Center, and Midwood Smokehouse – including where I (Monk) was able to meet up with him in Charlotte. I enjoyed a meal with John – he got the pork combo platter and I got the brisket – on the patio at the Park Road location of Midwood Smokehouse a few weeks back on a warm October weekday. John certainly has his bona fides when it comes to barbecue – he is a certified True ‘Cue Inspector for the Virginia and DC Metro area and has an impressive archive of reviews over at John Tanner’s Barbecue Blog – and is an even nicer man to boot. I enjoyed our lunch conversation that ranged from barbecue to NASCAR to John Coltrane. Be sure to check out his blog and like his Facebook page.
Native News
Blues on Franklin gives Chapel Hill a new barbecue option owned by three generation of Tar Heels
A new BBQ restaurant has opened on Franklin Street — touted as being owned by three generations of Tar Heels.https://t.co/UK30OuaRe3
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