Friday Find

Friday Find: “It’s Alive with Brad” joins Rodney Scott to make whole hog barbecue

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This is definitely one of the better videos on the entire whole hog process I’ve seen. Brad Leone does it all here, from chopping wood to loading the firebox to loading the pig to shoveling the coals to creating the sauce to mopping. He does it all here, Vinny.

Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 31 of “It’s Alive.” Brad learns the art of whole hog barbecue with legendary pitmaster Rodney Scott in Charleston, South Carolina. Join Brad as he chops and mops his way to a delicious plate of barbecue.

Friday Find: “Nourish” by Howard Conyers

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Howard Conyers is a literal rocket scientist from Manning, SC who attended NC A&T in Greensboro for undergrad and Duke University for grad school where he earned a MS and PhD. He now has a show on PBS’s YouTube Channel, and the first episode is on SC whole hog.

When most people think “barbecue,” they don’t think “whole hog.” But that’s not the case for Dr. Howard Conyers, rocket scientist and South Carolina Whole Hog pit master. Watch this episode for a short-course on everything you need to know to fire up the pit for this regional Southern tradition.

Friday Find: Georgia’s New King of Barbecue

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I linked to a great profile of Bryan Furman of B’s Cracklin’ Barbeque in Wednesday’s Linkdown, and here is the accompanying video from Bon Appétit. I met him at Memphis in May and he was gracious enough to speak with me for a few minutes in the hot Memphis sun and couldn’t be nicer. Bryan is already a star on the rise when it comes to barbecue and this makes me think it’s only going to get bigger from here on out. Keep an eye on Bryan Furman for sure.

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Friday Find: Rodney Scott joins Eater’s Upsell Podcast

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Fresh off his James Beard Award win, Rodney Scott was in town earlier this month for the Big Apple Barbecue Block Party and stopped by Eater’s NY office for a quick chat about barbecue and a potential expansion to NYC.

Link to podcast in above link or here

…the only reason he hasn’t opened up in NYC already is that he hasn’t found the right building yet. “The space is very important as well as the people around it,” he says. “You want the residents and the neighbors to be comfortable with what you’re bringing.”