Friday Find

Friday Find: “Burnt Legend: The Story of Burnt Ends” from Flatland

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Monk: Back in 2016, I posted the first of what turned out to be a four part web series from Flatland, the digital arm of Kansas City’s PBS station. This well produced documentary explores the history of the dish, from waste to freebie afterthought to a dish that is now found in most parts of the country and is incorporated into other dishes. The full video is available above.

Description: Burnt Legend, a joint project from KCPT, Flatland and Recommended Daily, peers inside the smoky, rich world of Kansas City barbecue and shines a light on one of the city’s defining foods. Host Jonathan Bender talks to pitmasters, barbecue fans and historians to look into how brisket is smoked, chopped and transformed into a saucy, crispy pile of heaven.

Friday Find: How Pitmaster Pliny Reynolds Brought Texas Barbecue to Portland, Maine

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Monk: If there was ever a case to be made for “Maine-style barbecue,” Terlingua are making it. Taking Maine ingredients and fusing the with Central Texas barbecue methods (owner and chef Pliny Reynolds spent some time in Austin) creates what looks to be a truly unique barbecue experience.

Description: At Terlingua in Portland, Maine, chefs Pliny Reynolds and Wilson Rothschild bring together the area’s bountiful fresh lobster, mussels, and mackerel, with Texas barbecue-style brisket, quail, chorizo, and more.

Friday Find: 30 Hours with Harp Barbecue

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Monk: Tyler Harp of Harp Barbecue has been turning heads with his Texas-influenced barbecue, and Kansas City’s Flatland spends over a day with him as he smokes the meat for a serving at Crane Brewing Company in Raytown, MO.

Description: What does it take to cook barbecue only with wood? We spend the day with Harp Barbecue to find out. Hard-core barbecue enthusiasts define craft barbecue as cooked only using wood, served fresh daily, never reheated and cut to order. And they say there’s only one place really doing it right now in the Kansas City area.

Thrillist recently listed Harp Barbecue as one of the 33 best BBQ joints in America. Locally, 435 magazine recently named Harp Barbecue Kansas City’s number one barbecue spot.

We’re FlatlandKC.org, KCPT’s digital magazine, a destination for local and regional storytelling in and around Kansas City.

Friday Find: Adrian Miller on Kevin’s BBQ Joints

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Monk: Black Smoke: African Americans and the United States of Barbecue is released later this month on April 27 on University of North Carolina Press and ahead of the book’s release he catches up with Kevin’s BBQ Joints to discuss his viewpoint on barbecue as well as his research on the book.

If you are on the fence whether you should buy a book that celebrates the black (an native American) contribution to barbecue, Miller himself puts it best: “I’m definitely not trying to say white people can’t cook barbecue; I’m saying that there’s enough room at the cookout for everybody.”

Description: In this episode I chat again with Adrian Miller, the author of forthcoming Black Smoke: African Americans and the United States of Barbecue.
See all things Adrian Miller here: https://adrianemiller.com​
Order an autographed copy of Black Smoke here: https://adrianemiller.com/about-the-b…​
Follow Adrian on Instagram here: https://www.instagram.com/soulfoodsch…​
Check out Adrian on Twitter here: https://twitter.com/soulfoodscholar​
See him on Facebook here: https://www.facebook.com/soulfoodscholar​
Order an autographed copy of Soul Food here: https://adrianemiller.com/about-the-b…​
Order an autographed copy of The President’s Kitchen here: https://adrianemiller.com/about-the-b…​
See Adrian’s Colorado BBQ City Guide here: https://www.youtube.com/watch?v=F5sRH…​
See my ’10 Minutes with Adrian Miller’ interview here: https://www.youtube.com/watch?v=0EO2R…