Friday Find

Friday Find: Texas Barbecue in Canada

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Darien List of Beach Hill Smokehouse uses a J&R Oyler Smoker to bring Texas barbecue to the frigid winters of Toronto. From Eater’s Smoke Point, which you can watch videos from here.

Description: At Beach Hill Smokehouse, pitmaster Darien List prides himself on bringing meat with the flavors, spices, and fall-off-the-bone textures of central Texas barbecue to Toronto. In a 7,000 pound indoor smoker, he and his team are able to cook 1,800 pounds of meat at one time, which, in a place that gets as cold as Toronto, comes in handy.

Friday Find: Heirloom Market on the Kevin’s BBQ Joints Podcast

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Monk: Heirloom Market is a Barbecue Bros favorite (Speedy, Monk), and this interview is with the co-owners Jiyeon Lee and Cody Taylor gives insight into their beginnings and philosophy on barbecue. As always, a good discussion on the Kevin’s BBQ Joints podcast.

Description:
In this episode I chat with Jiyeon Lee and Cody Taylor from Heirloom Market BBQ in Atlanta, Georgia. Jiyeon was born in Seoul, South Korea and Cody was from Texas/Tennessee(his family was Texas ranchers and he grew up in the smokey mountains of East Tennessee). The two met in a restaurant in Atlanta and in opening Heirloom Market BBQ they were at the forefront of combining Korean ingredients with BBQ (and Texas BBQ in particular). We learn all about their journey, what it’s like to share a restaurant with your spouse, and their extensive menu.
See everything Heirloom Market BBQ here: https://heirloommarketbbq.com Follow Heirloom Market BBQ on Instagram here: https://www.instagram.com/heirloommar…
Find them on Facebook here: https://www.facebook.com/heirloommark… Check out Heirloom on twitter here: https://twitter.com/heirloombbq
Hours:
Tuesday – Thursday – 11AM – 8PM
Friday – 11AM – 9PM
Saturday 12PM – 9PM
Closed Sundays and Mondays

Friday Find: HuffPost explores “Where Does American Barbecue Come From?”

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The HuffPost’s “Between the Lines” series explores the origin of barbecue in America and specifically Black pitmaster contributions through interviews with “Soul Food Scholar” Adrian Miller, Bryan Furman of B’s Cracklin’ Barbeque in Savannah, and Terrence “Big Perm” Nicholson of Zilla’s Pit BBQ in Nashville. Of note, Furman discusses his goal to host pop-ups around the country with other Black pitmasters to use his platform to help spotlight them. Which sounds awesome.

Description: Barbecue is a staple of American culture. But where does it come from? It turns out, this cooking style predates the country itself. But BBQ isn’t just about food. It’s also about honoring the cuisine’s history and preserving its future.

Friday Find: Wyatt Dickson and Ryan Butler on the NC F&B Podcast

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Barbecue man Wyatt Dickson and farmer Ryan Butler join the NC F&B Podcast to learn hosts Max and Matthew a little something about barbecue and discuss their upcoming Wyatt’s Barbecue restaurant in downtown Raleigh, which will have freshly baked buns from their neighbor and abundant parking.

Description: According to Wyatt Dickson, pitmaster of Picnic and the soon-to-be-opening Wyatt’s Barbecue, almost every noteworthy barbecue restaurant in Eastern NC has great fried chicken. But what is “barbecue” exactly? Wyatt has some thoughts on the term.On today’s episode, we talk with Wyatt and his partner in crime Ryan Butler about how the pair met after leaving their white collar jobs to barbecue, what makes NC so special in terms of food and agriculture, and what to expect from Wyatt’s Barbecue in Raleigh (P.S. you can pick up Wyatt’s every Thursday in Gateway Plaza!). Tune into the episode now with the link in the comments!