Friday Find

Friday Find: “A Weekend in Lexington”

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Monk: In this short feature from UNC TV’s NC Weekend, host Deborah Holt Noel traverses across the city, taking in all the tastes and experiences it has to offer. From wakeboarding to donuts to breweries and wineries.

But of course, there’s also barbecue. On that front, she visits the barbecue pit that was discovered during the renovation of City Hall in 2014 (1:01) which also contains all of the posters of The Barbecue Festival (2:00) which brings in 150,000 visitors each October and will continue next year.

No trip to Lexington is complete without actually eating barbecue, and she wraps up the barbecue content in this video by visiting the two most prominent restaurants in Lexington Barbecue (3:19 and Bar-B-Q Center (4:45), which started as an ice cream parlor.

Description: There’s so much to do in Lexington that you can spend an entire weekend there and that’s just what we did with visits to breweries, wineries, restaurants, donut shops, even a wake park! Lexington, NC https://visitlexingtonnc.com/

Friday Find: “Pitmasters Celebrate the Best BBQ in Texas at BrettFest”

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Monk: The Smoke Sheet has recently been active on their YouTube Channel and they have some sights and sounds from BrettFest held last month in Rockdale, TX.

Description: Celebrating their 3rd anniversary with over 45 BBQ joints, several from the newly listed Texas Monthly Top 50, Brett’s Backyard Bar-B-Que sold over 400 tickets to BrettFest and put on a show!

Brett Boren called BrettFest 2021 the “party of the year”, and that might have been an understatement. Gathering pitmasters from all over Texas, Rockdale was rocking with live music, delicious bites, and crafted cocktails. Highlighting their culinary powers, the pitmasters cooked up everything from homemade empanadas, grilled steaks with chimichurri, onigirazu, chocolate chip cookies, kimchi pulled pork sliders, tacos, and bbq eggrolls. Vendors handed out samples of hot sauce, pickles, beer, and cocktails.

Guests of the event not only ate to their hearts delight, but also collected signatures from the pitmasters in their newly printed Texas Monthly magazines.

Brett being a man of few words spoke to the pitmasters and simply thanked them for coming and that he was looking forward to celebrating with them after the event with a nice glass of bourbon. I would recommend that everyone mark their calendars for Brett Fest 2022!

Sign up for The Smoke Sheet BBQ Newsletter at https://bbqnewsletter.com

Special thanks to Conor Moran of On3Media for producing this video.

Check out Bretty’s Backyard Bar-B-Que at https://www.facebook.com/Brettsbackya…

Friday Find: Tales from the Pits Reacts to the Texas Monthly Top 50

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Listen on: Apple | TheBBQPodcast.com

Monk: The Tales from the Pit guys react to the release of the much-anticipated Texas Monthly Top 50 list last Monday with an instant reaction pod.

They start off by recounting the top 10 and comparing it to their predictions (they both got 8/10) before naming the rest of the top 50. Then they end by naming some of the ones that missed the cut but are favorites of them as well as some stats. Good discussion as always.

Description: The much anticipated 2021 Texas Monthly Top 50 BBQ List has finally arrived! Hear our thoughts on the top ten, the list overall, and some fun facts and tidbits about the long awaited list that always has BBQ nerds talking.

Congratulations to all of the great spots that made the list, and make sure you go out and support all of your favorite local BBQ regardless of whether they’re on a list or not.

Friday Find: “How Chef Yia Vang Honors Hmong Cooking With Open Fire Feasts”

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Monk: Chef Via Yang’s happy place is outdoors cooking over a live fire, with proteins like chicken, pork butts, and beef ribs in the Hmong flavors of his heritage. Whether its on his makeshift direct grill on concrete blocks or his multi-thousand dollar Grillworks Asador, Yang gets it done, even in the rain.

Description: Chef Yia Vang of Vinai in Minneapolis tells the story of his culture and the Hmong people through open fire cooking and feasts.