Friday Find

Friday Find: Anthony DiBernardo of Swig & Swine joins the Beards, Booze, and Bacon podcast

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Not the best quality audio connection from DiBernardo in Charleston, but an interesting conversation about how he got started in cooking and why he maybe, just maybe, is partially responsible for the barbecue boom in Charleston.

For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table (Editor-in-Chief Cator Sparks, Associate Editor Chase McPeak, and host Greg Nibler) welcomes chef/pitmaster and Anthony DiBernardo of Charleston, South Carolina’s acclaimed restaurant, Swig and Swine — which boasts 60 different bourbons, 14 beers on draft, 11 different side dishes, and, of course, barbecue.

Friday Find: Bob Garner Visits The Redneck BBQ Lab in Benson, NC

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Looks like they do a little bit of everything at Redneck BBQ Lab in Benson – pork, brisket, turkey, ribs, chicken, and even burnt ends three times per week. Definitely looks to be worth a look.

Bob Garner learns the story of this national award-winning pitmaster at his new restaurant, the Redneck BBQ Lab.

Friday Find: NC State BBQ Camp 2017 (plus some news!)

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It’s confirmed: Monk will be a guest panelist in a round table discussion at the NC BBQ Camp at NC State’s campus in June. As an alumni, he couldn’t be more pumped to be invited to take part. The discussion on barbecue will be led by Bob Garner and feature other (to be announced) guest barbecue panelists.

Here’s a short video from last year’s edition of the camp. Can’t wait to get back to Raleigh in just a few months!

Why is barbecue delicious? NC State’s annual BBQ Camp answers this question and more, giving an education in the science of low ’n’ slow.

Friday Find: Testing NC Barbecue Techniques on a Whole Lamb

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Arrogant Swine in Bushwick demonstrates a Carolina whole hog technique on a whole lamb.

On today’s fresh episode of Prime Time, Ben Turley and Brent Young head to a barbecue restaurant called Arrogant Swine, to meet up with Tyson Ho, an expert in North Carolina barbecue. The guys talk whole animal barbecue, and why cooking whole lambs makes so much sense.