Monk: Daniel Vaughn, BBQ Editor of Texas Monthly, made an epic barbecue road trip through South Carolina and Georgia for the past two weeks. Here are some highlights:
First off, Daniel doesn’t appear to be a huge fan of mustard sauce
Mostly too sweet, and too much of it. Liked it best (flavor and amount) at Hite’s BBQ in West Columbia
Besides Slow Fire in Savannah, here are the other places he hit in Georgia:
Wood’s Chapel, Rodney Scott’s, Fox Bros, Heirloom, DAS BBQ in ATL, Sock’s Love in Cumming, Southern Soul in St. Simons island, and Slow Fire in Savannah
And finally, in case you had any illusions to the glamorous realities of being a BBQ editor:
I get this a lot. You would not enjoy it. I drove almost 700 miles in SC in 2 days because of various opening days and times. That whole state is half that wide. I eat like it’s my job. I sometimes bring my kids on trips just so I’ll focus less on just BBQ https://t.co/Kn8duJ0C9U
The 39th Lexington Barbecue Festival will be on Saturday, October 28, 2023
As of early July, Hickory has a new wood-smoked barbecue joint named Hughes Q
The restaurant’s menu is limited to barbecue staples: pulled pork, chicken, turkey, brisket and ribs alongside traditional sides such as fries, potato salad, slaw and https://t.co/edR2CpWOnA said the smoking times https://t.co/Y7PurRBjz0
— Hickory Daily Record (@Hickoryrecord) July 26, 2023
Prime Barbecue is in the middle of taking a well deserved week off
For me and likely many others, this is the show that got me into barbecue on television. It’s first season (the only one currently available on Max) was filmed documentary style, following several competitors over the course of a barbecue competition season across the country. Myron Mixon and Tuffy Stone were two of the competitors followed during the course of this format and would go on to be full-time judges starting in season 3. Noted competition pitmasters Danielle Bennett (aka Diva Q), Johnny Trig, and Harry Soo are also featured in season 1.
Across three seasons of the travel show co-produced by the Texas Beef Council, host and native Texan Kelsey Pribilski (along with Austrialian-turned-Texas Jess Pryles in season 3) criss-crosses Texas to meet with some of the best pitmasters in the state. She’s in search of the state’s best barbecue as well as secret barbecue menu items. The first season gets the large cities (Austin, Houston, San Antonio, Dallas-Fort Worth) out of the way, while season two and three are able to tackle more remote locales. Texas Monthly Barbecue Editor Daniel Vaughn even makes an appearance as Kelsey’s guide for the Big Bend episode (S2E1).
This series was originally made for PBS Austin but is available on both the free PBS streaming app as well as Prime Video. This is very much a process-oriented series about brisket, sausage, whole hog, and other aspects of a barbecue smoke, but Franklin’s such an easygoing on-screen presence that its definitely worth a watch.
Chef’s Table: BBQ (Netflix)
This barbecue and live-fire cooking edition of the Chef’s Table series profiles 4 pitmasters or live-fire cooking chefs, with the Tootsie Tomanetz of Snow’s Barbecue and Rodney Scott episodes being the highlight for American barbecue fans.
Monk: Dr. Dana Hanson of NC State’s Meat Science Department breaks down east versus west barbecue in North Carolina in this video from Our State Magazine.
Description: ’Cue is our state’s signature sustenance, but with two distinct styles — eastern and Lexington — that’s typically where our agreement ends. Luckily, no matter which side of this delicious rivalry you fall on, barbecue is a food that brings people together.
Monk: Congrats to Joseph Haynes on the release of his latest barbecue history book “From Barbycu to Barbecue,” now available from the University of South Carolina Press.
The central premise of Haynes’ book is that the barbecue methods were not imported from the Caribbean but instead were a collaboration “between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century.”
While I’m somewhat familiar with Haynes’ work online, I have not ready any of his books to date. The release of his latest book is reason enough to check him out.
Happy pub day to FROM BARBYCU TO BARBECUE! 🔥
In this barbecue history, award-winning barbecue cook@OCBarbecue boldly asserts that southern barbecuing is a unique American tradition that was NOT imported. 👀
A belated happy birthday to “Papaw Keith” Smith of Bar-B-Q King
Non-Native News
Agreed – this is too pretty not to share
I didn't take this photo from Holy Smoke BBQ in Nyhamnsläge, Sweden nor have I been lucky enough to visit but it's really too great not to share. pic.twitter.com/WHS3FKUD72
— Kevin's BBQ Joints (@KevinsBBQJoints) July 25, 2023
John Tanner welcomes the sight of direct heat true ‘cue in Virginia at Two Drummers Smokehouse in Toano (whole hog coming?!)
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