Friday Find

Friday Find: Ed and Ryan Mitchell on the NC F&B Podcast

/ Barbecue Bros / Leave a comment

Link to podcast

Monk: Ed Mitchell and his son and business partner Ryan joined last week’s episode of The NC Food and Beverage Podcast with Max Trujillo and Matthew Weiss to discuss how Ed got into barbecue, the state of Raleigh barbecue, and The Preserve, their upcoming venture with Lou and Amber Moshakos in the original location of Carolina Ale House. Lou was the restaurateur behind Carolina Ale House and several other brands and Amber is the current president of LM Restaurants.

While we do get some information, I do wish that Ryan hadn’t dominated the conversation so much. There were long stretches of several minutes where it was only Ryan talking, and I think we can all agree that Ed is who everyone wants to hear from. Regardless, let’s hope The Preserve is more successful than their last restaurant, Ed Mitchell’s ‘Que, which closed in 2015 (for the record, we quite liked) and their announced but never opened restaurant in Brier Creek that was to be called Ed Mitchell’s Q.

Link to podcast

Friday Find: “Too Much Pork for Just One Fork” by Southern Culture on the Skids

/ Barbecue Bros / 1 Comment

Southern Culture on the Skids (or “SCOTS” for short) are a band from Chapel Hill, NC who while I was in high school were best known (to me at least) for their live shows where at various points they would pass around a large aluminum pan of banana pudding (during their song “Banana Puddin'”, naturally) and buckets of fried chicken. This song appears on their 1994 album Ditch Diggin’ as well as the 2013 re-recording of the album called Dig This.

Lyrics:
I got too much pork for just one fork
Won’t you pass that apple pie
I got a-too much pork for just one fork
Oh won’t you pass that apple pie

I said hey mister rhythm, mister rhythm is king
He killed the pig with a tambourine
Everybody got happy, everybody got glad
Till the weather turned warm
And that pig went bad

I got too much pork for just one fork
Won’tcha pass that apple pie
I got too much pork for just one fork
Won’tcha pass that apple pie

Now don’t you worry
Everybody here’s gonna get paid
Ah don’t you worry
That’s what the boss man say
I gotta too much pork for just one fork
Too much pork

I said, hey mister rhythm, mister rhythm is king
He killed the pig with a tambourine
Everybody got happy, everybody got glad
Till the weather turned warm
And that pig went bad

I got too much pork for just one fork
Won’tcha pass that apple pie?
I got too much pork for just one fork
Won’tcha pass that apple pie
Hey don’t you worry
Everybody here’s gonna get paid
Yeah don’t you worry
Everybody here’s gonna get laid
I got too much pork for just one fork
Too much ham for just one jam
I got too much sow for just one bow
Hey babe I’m talkin’ pig oh honey can you dig
I got too much, too much, too much, too much
Too much pork
I got too much, too much, too much, too much
Too much pork

Friday Find: “The 84 Year Old BBQ Legend of Texas – A Frank Experience”

/ Barbecue Bros / Leave a comment

Host (and from the looks of in, relative newcomer to barbecue) Frank Pinello spends a Friday night at Snow’s BBQ with the legendary Miss Tootsie, pitmaster Clay Cowgill, and owner Kerry Bexley. From basting pork steaks, chicken, and ribs to picking out the done briskets to taking orders in line, he tries just about every task at Snow’s, even if very briefly. He even gets scolded by Miss Tootsie for slamming the smoker door too heavily.

Description: Frank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ.

Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84 year-old pit master Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8am for proper Texas BBQ.

Friday Find: Jim Noble Q&A from Cheshire Pork

/ Barbecue Bros / Leave a comment

In the video above, we also get to meet head pitmaster of Noble Smoke, Kelly O’Bryan. He’s a new face (for me at least) for Noble Smoke that I haven’t gotten a chance to meet yet but I hope to soon.

In addition to the video above, a separate Q&A with Noble is at the following link, which contains a tidbit about Noble Smoke starting to use skin-on pork butts from Cheshire Pork because “[t]he skin helps retain moisture and the size of them allows us to provide an even, smoky flavor.”

Description: We’re pretty excited about this Q&A blog post with none-other than Jim Noble of Noble Smoke in Charlotte, NC. Noble Smoke proudly serves #CheshirePork and as their Head Pitmaster, Kelly O’Bryan, says in the video below, “Cheshire Pork is the Rolls Royce of pork.“ Check out the video our team captured of what distinguishes Noble Smoke from other barbecue restaurants in the South East and then read about Jim’s barbecue style and why he chooses Cheshire Pork in the Q&A below.