I mean damn, look at that crispy pork skin:
On today’s episode of Halo Halo, Fran brought her mom along to check out Philippine Smoked BBQ & Grill and chat with the owners about being one of the only Filipino restaurants around and try out their lechon.
Check out our latest episode, a roundtable recap of our whole hog trip, plus another giveaway announcement. You really should be following us on Instagram (@ TalesFromThePits)
Non-🍎: https://t.co/cyzPG4QJ6J pic.twitter.com/4f1m4lirTE
— Tales From The Pits (@BBQpodcast) September 18, 2018
The Tales from the Pits crew and The Smoking Ho recap their epic #HogTripping roadtrip from Texas through the Carolinas and back that took place earlier this month. I even get a brief mention at around the 49:45 mark, from when I was able to briefly meet up with them at Lewis Barbecue the Saturday of Labor Day.
More Rodney Scott video content from Eater! This time, ribs, which is a meat Rodney only recently started doing but has almost certainly already perfected.
On today’s episode of Prime Time, Ben and Brent are joined by BBQ legend Rodney Scott, of Scott’s and Rodney Scott’s BBQ, for a lesson in rib making.
Midwood Smokehouse (@MidwoodBBQ) pitmasters Matthew Berry and Michael Wagner recently joined the @CheersCLT podcast to discuss Texas barbecue ahead of last week’s Cowboys-Panthers game: https://t.co/yUiX9lghuK
— Barbecue Bros (@BarbecueBros) September 11, 2018
Berry and Wagner join around the 41:50 mark to discuss Midwood Smokehouse’s approach to Texas barbecue and the difference between Texas barbecue scene versus North Carolina. Michael even drops some knowledge on where the central Texas salt and pepper originally came from before Matt drops some knowledge of his own about the history of brisket as a smoked cut of meat. The total discussion lasts about 12 minutes.