Barbecue and free beer on top of a mountain in Hawaii? That definitely sounds like paradise. Eater’s Dining on an Dime makes the trek.
In this episode of Dining on a Dime, host Lucas Peterson heads to Hi-BBQ, food truck on top of a remote wind farm in Kahuku, Hawaii. This couple-owned truck is serves up brisket, pulled pork, and smoked pineapple sausage, and free beer. It also comes with quite the view.
.@dannychau discusses his recent trip to Charleston and his thesis on South Carolina barbecue with @HousefromDC https://t.co/Px6WvjufLG
— The Ringer (@ringer) August 29, 2017
A barbecue-focused episode this week. In the first segment, I would describe fellow Ringer colleagues David Shoemaker and Bryan Curtis as two guys who grew up in Texas but I would classify as more like dabblers into the world of barbecue. Nonetheless, they talk brisket and Texas barbecue with House, who’s experienced La Barbecue
The second segment, Food News, isn’t barbecue-related so skip ahead to 42:25 if you want to hear Danny Chau discuss his excellent article about a recent trip to Charleston to visit Rodney Scott BBQ and Lewis Barbecue and discover the future of barbecue. Danny seems to know what he’s talking about a little bit more when it comes to the world of barbecue.
The Ringer’s Joe House is joined by colleagues and fellow podcasters David Shoemaker and Bryan Curtis to talk Texas barbecue, its growth, and expansion to New York City (3:35). Then House is joined by Juliet Litman for this week’s Food News (23:00). Lastly House sits down with Danny Chau to discuss his recent trip to Charleston and his thesis on South Carolina barbecue (42:25).
https://soundcloud.com/eaterupsell/ep-61-how-smoked-brisket
Why Franklin will never open a second barbecue restaurant:
“There aren’t enough cows,” Franklin says. It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”
Additionally, this podcast was the first I had heard about the way that Franklin is branching out – and that’s in the custom-built barbecue pits for the backyard barbecue enthusiast. He has hired 2 fulltime welders in Austin (and may be hiring up to 2 more as of the time this podcast was recorded) who are helping to fabricate the pits made of high quality steel and weighing in the range of about 600 pounds. Right now you can sign up for the newsletter at franklinbbqpits.com and they will go on sale next Spring/Summer.
Read more on the conversation and podcast here
Barbecue is coming to Netflix next Tuesday and will be in glorious 4K video!
Coming to Netflix worldwide on August 15, 2017.
Barbecue is about more than grilling a piece of meat. It’s a ritual performed religiously across the world. For some it’s a path to salvation. It is the pride of nations. And the stories told around the fires become a way to bring the world together.
Feature Documentary, 101mins
A Matthew Salleh and Rose Tucker Film
Directed by Matthew Salleh
Produced by Daniel Joyce
Co-Producer Rose Tucker