Eater’s Dining on a Dime checked out the Austin taco scene a few years back to see whether its taco scene is actually better than its barbecue scene.
Description: This week on a bonus episode of Dining on a Dime from Austin, host Lucas Peterson forgoes Austin’s plentiful barbecue options to take himself on a taco crawl, sampling a few of the city’s best offerings. Watch the video above to follow him from Veracruz All Natural to Taqueria La Chilanga to Mellizoz Tacos.
The Gravy podcast from the Southern Foodway Alliance interviews Ed Mitchell and his son Ryan on the past and the future of their barbecue ventures and how it hasn’t been so easy for a black man to innovate barbecue in eastern NC.
Description: Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs.
But almost since the start, Ed Mitchell’s barbeque journey has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.
Reporter Wilson Sayre is our guide in looking at those twists and turns.
This update is from a few week’s back, but its great to see Ryan seemingly doing so well. To follow Ryan’s recovery (and donate if you feel so inclined), follow BBQ Tourist Recovery Fund on Facebook.
Description: In this episode of ’10 Minutes With’ I chat with Ryan Cooper about cancer; how he found out in November, just before Thanksgiving, what procedures he had, how his family and job reacted, what he’s dealing with now, and what the road ahead is. He’s very honest, very up front about everything. If you love BBQ and/or love Ryan you are going to really enjoy this.
After trying over 30 hash restaurants east of I-95, Post and Courier food editor Hanna Raskin has everything you need to know about hash or barbecue hash, “South Carolina’s greatest contribution to the barbecue canon.” A companion podcast of sorts to the online and print versions of the article.