Monk: Tuffy Stone’s started to become really active on his YouTube channel as of earlier this year, and one of his latest videos features a recap of his time at this year’s Memphis in May. Jess Pryles, Moe Cason, Carey Bringle, Melissa Cookston, and more make appearances in the montage while Heath Riles, Chris Lilly, Brook and Brad Orrison, Big Moe Cason, and the recently-retired Melissa Cookston give more in-depth interviews and sprinkle in a few tips on their process. A really well-done video.
Description: Memphis in May is a special event that brings together some of the very best in the world of barbecue. This year was a busy one for us and while my team did not get the results we were cooking for, we were thrilled to see some of our friends take the stage.
Monk: Netflix’s barbecue answer to the Great British Bakeoff is back. “Barbecue Showdown” (formerly “The American BBQ Showdown”) premieres today, May 26th. Eight amateur barbecuers (some who are even “new to this whole barbecue thing”) compete for a $50,000 prize. Melissa Cookston and Kevin Bludso return as judges, and the trailer heavily previews “the trench,” a “massive, open fire cooking arena.” Will be curious to see how they incorporate this apparatus into the season.
Description: Barbecue Showdown is back, and the competition is bigger, and blazing hot! Eight of the best barbecuers from across the country will have to master the flame in an open fire playground, and create mouth-watering, boundary-pushing barbecue, for a $50,000 prize. Actress and comedian Michelle Buteau serves as host, and joins world-class BBQ judges Melissa Cookston and Kevin Bludso to crown the next great pitmaster. Barbecue Showdown Season 2 premieres May 26th, only on Netflix.
Monk: While I know the name, I am not terribly familiar with a lot of Steven Raichlen’s work – either on his previous tv shows or his many number of books. I have occasionally used his website BarbecueBible.com for recipes and product reviews. That will likely change once his latest TV show debuts later this month on PBS.
Description: Ever since he wrote the international blockbuster, The Barbecue Bible, Steven Raichlen has been fascinated (make that obsessed) by global grilling. So now, after four seasons of the popular Project Fire on PBS, Steven and his Emmy Award-winning producer Matt Cohen of Resolution Pictures launch their most ambitious TV series yet: Steven Raichlen’s Planet Barbecue®. It’s the show of a lifetime by a team that’s spent decades traveling the world’s barbecue trail to bring you the ultimate in barbecuing and grilling.
Like Project Fire and Project Smoke, Planet Barbecue ® continues the popular format that delivers 96 percent carriage on the Public Television network (more than 400 stations): The cutting-edge recipes, practical how-tos, ingenious techniques, and eye-popping beauty shots of the food. (Yes, Steven is the man who introduced the world to beer can chicken, planked salmon, caveman T-bones, and rotisserie pineapple blasted with a roofer’s torch.) ?
But the new show takes an international approach, focusing on grilling across the planet, not just in the U.S. Guest grill masters will demonstrate the A, B, Cs of world barbecue, with shows on Argentinean, Brazilian, and Caribbean grilling. Other episodes will delve into the live fire cooking of Mexico, Venezuela, and Peru. The series will explore how grill cultures meet and influence each other in shows like East Meets West, Grilling from Across the Pond, The Global Melting Pot, and a mostly meatless show called Planet Barbecue.
Planet Barbecue’s home base this year is the historic Spanish Governor’s Palace in San Antonio, Texas. So look forward to plenty of great Lone Star and Tex-Mex barbecue—prepared by some of Texas’ top pitmasters and showcased in episodes like Texas Trinity and The San Antonio Grill. Our mission: to explore how a region’s barbecue reflects its culture and how that culture determines what people grill.
We live in an age of unprecedented cultural diversity and global interconnection. Steven Raichlen’s Planet Barbecue® will celebrate the universality of live-fire cooking and the cultural differences that make it so thrilling.
Steven Raichlen’s Planet Barbecue®. Bringing the world of live-fire cooking to your backyard.
Monk: NC State’s Homegrown articles and videos offer tips and tools for gardening, cooking and sourcing food in North Carolina. This video focuses on our favorite NC foodway, barbecue.
Description: There’s a surefire way to start a fight with a native North Carolinian. It’s not arguing about which university is tops in the state — clearly it’s NC State — or the best basketball conference — everyone knows it’s the ACC.
No, if you want to get into a knock-down, drag-out, try suggesting that something is superior to North Carolina barbecue. It doesn’t matter if you’re extolling the merits of Memphis dry rub or the tastes of Texas brisket, you’re guaranteed to get major pushback from a true child of the Old North State.
We are passionate about our barbecue in these parts, says Dana Hanson, NC State Extension specialist in meat science and a self-proclaimed barbecue purist.
“That tradition has carried over hundreds of years here,” Hanson says. “It’s become part of our DNA, part of our food culture in North Carolina. We raise pork, and we know how to cook it too.”
In this edition of Homegrown, we take a deep dive into the tradition and the community aspects that make North Carolina barbecue so exceptional.
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