Matt Register of Southern Smoke in Garland, NC joined recently joined the OG Podcast to discuss among other things, barbecue and the Gettin’ Piggy With It Festival taking place in Raleigh on May 18th. But not before talking his allegiance to both NC State and Tennessee Volunteers (albeit in different ways). And in a few weeks, Southern Smoke will be opening for dinner on Fridays in addition to the current lunch service on Thursdays and Fridays.
In the below YouTube vid, Matt joins the podcast at roughly the 1:18 mark for a fun, informal chat.
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.
Monk: In the following video, YouTuber Joshua Weissman is joined by private chef/Instagram star (and new Texas resident) Olivia Tiedemann on a journey to try the best barbecue in Texas, all of which are on Texas Monthly’s Top 50 list and four of which received Michelin stars last year (CorkScrew BBQ in Spring and Interstellar Barbecue, La Barbecue, and LeRoy and Lewis in Austin).
Joshua and Olivia visit 17 joints in total and rated each one and slotted them onto a big board as they go for both brisket and sides. Starting in Houston, they then make their way to Austin before heading Central Texas, the panhandle, and eventually DFW. Your favorite barbecue editor even makes an appearance at the end of the video.
What was their favorite and did it match up with Texas Monthly’s #1? Check the video to find out.
Monk: Fans of old school barbecue in Cleveland county have been relying upon Red Bridges Barbecue Lodge in Shelby for Piedmont-style barbecue for nearly 80 years. While originally started by Red Bridges in 1946, the restaurant is really a story of matriarchs. Red’s wife Lyttle continued to run the business after his passing in 1966, working over 12 hours each day until she retired at the age of 80. Today her daughter Debbie and granddaughter Natalie continue to carry the torch, with the same pits and same recipes.
In the below video, Al from Behind the Food TV gets schooled by Debbie, Natalie, and the men of Red Bridges Barbecue during an overnight smoke as they cook barbecue in temporary mobile pits that they used while their brick masonry pits were being repaired after a pit fire in the fall of 2024.
Along the way, we get a comprehensive history of the restaurant, Debbie’s choice of the restaurant over a modeling career, and how Natalie has slowly drug the restaurant into the 21st century as her mom has technically retired. Al also gets to prep the hush puppies and the barbecue slaw in the part of the kitchen known as “The Slaw Room.”
Needless to say, this was a very thorough schooling by the women of Red Bridges.
Description: In this epic story, the 2nd and 3rd generations of women running Red Bridges BBQ in Western North Carolina show me their almost 80 year-old tradition of cooking Shelby, NC style BBQ – and share the journey of all 3 generations of strong women defending their BBQ traditions.
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