Author: Barbecue Bros

Linkdown: 7/12/23 – The Hush Puppy Queen Edition

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Monk: Cheerwine has launched their “Uniquely Southern Summer Contest” and are giving Barbecue Bros readers – some of the smartest barbecue connoisseurs around – an edge when it comes to the contest. Simply enter “BBQBROS” in the “Bonus Code” box for a bonus entry when entering the contest at the link here.

Next week’s prize is The Carolina ‘Que Collection, “an ultimate culinary adventure featuring gift cards to over a dozen barbecue restaurants across North and South Carolina. Savor the mouthwatering flavors and unique regional styles that make Carolina barbecue legendary, and see why Cheerwine and BBQ are known as the ‘Southern Handshake.'”

The grand prize of the contest is a three-day, two-night stay at the historic Brown Mountain Beach Resort, “located in the breathtaking Wilson Creek Gorge of Lenoir, North Carolina, promises an unforgettable getaway where history and natural beauty intertwine. The stay will include a Cheerwine-themed riverfront yurt and plenty of swag from the South’s favorite soda. The winner will also enjoy paddleboard and kayak excursions along Wilson Creek and more.”

The contest ends on July 30 so be sure to enter today (and don’t forget to use the code “BBQBROS”).

More info on the restaurants included in the gift card pack here:

Native News

Congrats to Grady’s BBQ on 37 years open!

B’s Barbecue is featured in this month’s Garden & Gun Magazine

Some recent interviews with Ed and Ryan Mitchell as part of their press tour on their latest cookbook: WBUR in Boston and WUNC in Chapel Hill

Mike D’s BBQ Smokehouse and Retail opens this weekend in East Durham

https://www.wral.com/story/foodie-news-big-bbq-news-in-durham/20944299/

Red Bridge’s “hush puppy queen” DeDe recently celebrated her 40th anniversary of hiring at the barbecue institution

Red Bridges Barbecue Lodge has new Richardson hats in stock

Non-Native News

Looks like City Limits Q is off to a good start at their new, in-progress brick and mortar in west Columbia

From last month, CNN delves into barbecue hash

Aaron Franklin recently sat down with the Biscuits & Jam podcast

John Tanner rejoices that downtown DC is getting a legit barbecue restaurant in 2fifty Texas BBQ

Holy Smokes tickets are now on sale! The barbecue celebration returns to Waterfront Park in North Charleston in November.

Red Bridges Barbecue Lodge in Shelby Remains a Favorite

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Monk: It’s no surprise that Red Bridges Barbecue Lodge in Shelby has long been a favorite of the Barbecue Bros, and for good reason. They have been in business for 78 years and still cook over wood the old fashioned way. Not to mention they have consistently delivered for me personally every visit over the past 15 years I’ve regularly been eating there. The below photo is the wood stack closest to the building but is by no means the entirety of their wood, 95% of which is stacked out back behind the parking lot.

I recently stopped in with the family and Monks-in-Law, and that usual consistency was on display. The chopped pork tray had the right chop and tang from the dip, the red slaw had a great balance between tang and crunch, and the hush puppies were crispy and fresh.

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But my next time in Shelby, I won’t be visiting Red Bridges. I’ve received feedback that I should consider revisiting Alston Bridges Barbecue, which I visited for the first and only time over 10 years ago in 2013. From my experience, Shelby locals tend to favor Alston Bridges (at least the ones I know), and a recent video from The Carolina Foodie compared Alston’s to Red Bridges as well as Lexington Barbecue. He found the barbecue to be similar at both Alston’s and Red’s, which is slightly surprising to me since my understanding is that Alston’s cooks over gas. He also couldn’t pick between the slaw and hush puppies either. So I’ve got quite a good meal waiting for me at Alston’s. I can’t wait to try.

Rodney Scott’s BBQ Maintains its Spot in the Upper Tier of Charleston BBQ

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Name: Rodney Scott’s BBQ
Date: 6/18/23
Address: 1011 King St, Charleston, SC 29403
Order: Two meat combo platter with whole hog and ribs with hush puppies and coleslaw, wings (link to menu)
Pricing: $$

Monk: In my first and only visit to Rodney Scott’s BBQ 6 years ago, while I loved the whole hog I noted in that review that I should have tried the ribs. Speedy’s review the following year further reinforced that notion, although he wasn’t effusive in his praise. Knowing that I was going to be able to force Mrs. Monk into going to Rodney Scott’s while in Charleston this past Father’s Day weekend, I was not going to throw away my shot.

Let’s start our review with those ribs, shall we. In the two meat combo platter I got a generous serving of 5 bones and boy let me tell you they were big, meaty spares. Each bone was perfectly cooked, allowing for bite marks without the meat falling completely off the bone. And while there was a slight glaze, these bones weren’t oversauced and had great flavor. I was glad I ordered them but reader, I must admit that I could only finish three of the five.

The whole hog was as good as I remembered and with the barbecue of the Hemingway Scott’s a distant memory, I was able to judge it on its own merits. Great texture and while I accidentally poured a little too much Rodney’s sauce, a slightly spicy vinegar pepper sauce, onto my tray the pork soaked it right up while not getting overwhelmed.

Mrs. Monk, our friend Mo, and I shared the half dozen wings and all noted aloud how good they were. They were smoked before being freshly fried right before they were delivered to our table. Which led to crispy wings with a nice flavor – you might say sweet with a little heat – that paired nicely with the Alabama white dipping sauce.

The hush puppies were light and crispy, clearly also having just been freshly fried just prior to being served to us. The mayo slaw was standard.

On this Charleston Saturday in June, we sat outside at a picnic table painted in the signature blue of Rodney Scott’s and found it to be quite pleasant in the shade. So much so that we lingered long after finishing our food, generally unaffected by any Charleston swampiness in the air. The barbecue met all expectations and if you’re looking to get something besides beef at a barbecue joint in Charleston, Rodney Scott’s BBQ is your best bet.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pulled Pork – 4.5 hogs
Ribs – 4.5 hogs
Wings – 4 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs

Midwood Smokehouse’s Matthew Berry on their Raleigh Expansion

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Monk: Midwood Smokehouse’s Pitmaster/Executive Chef Matthew Berry stops by the NC F&B Podcast to discuss Matthew’s beginnings in barbecue, the origin of Midwood Smokehouse in Charlotte, their recent expansion into Raleigh, and whether the barbecue bubble is about to burst.

NC F&B has recently added video to their podcast offerings and are still working through the kinks. The video quality is pretty low res and their audio on this one had echoes when a guest Zoomed in for a promo. Despite all that, it’s good to see them expanding.

Description: This is our post-Bubbles & Brisket wrap-up show with Charlotte’s star pit-master, Chef Matthew Barry of Midwood Smokehouse. We discuss our experiences within the 3rd annual Bubbles & Brisket and go DEEP into the various styles of smoking meat, the regionality of barbecue, the culture and general know-how about what it takes to run the pit. Also: Has BBQ’s bubble burst? Is wine making a surge in NC? Is there a lost episode of this show floating in cyberspace??? All will be explained in the next 51 minutes.