Elliot Moss and his wife Jenifer joined the AVL Food Fans podcast for a roughly 30 minute discussion on how they met, how Buxton Hall came to be, and some of the issues they have faced when provided substandard hogs from a vendor. Very interesting stuff.
AVL Food Fans is your new favorite show about the amazing local Asheville food scene with food writer Stu Helm and Chef Joe Scully of Corner Kitchen and Chestnut.
Link to podcast (the interview starts around the 20 minute mark)
–Monk
From last November, a 19 minute short film from Munchies on Tennessee barbecue.
In the second leg of our BBQ Road Trip – brought to you by Jack Daniel’s – host Tom Wright travels across the Atlantic to Tennessee, the heartland of barbecue. Tom gluts himself in the impressive barbecue joints littered between Nashville and Memphis, and along the way, learns that the finest food often comes out of the most unexpected places. Meeting some good ol’ boys and gals, Tom marinates in a world of cooking techniques, dying artistry, and secret recipes.
-Monk
On this week’s podcast: we’re talking BBQ with @skylightinn and @picnicdurham https://t.co/XO24z3lpfM pic.twitter.com/FMJFfoyAta
— Bon Appetit Magazine (@bonappetit) June 30, 2016
Ahead of this weekend’s July Fourth festivities, Bon Appétit Magazine talks with Sam Jones of Sam Jones BBQ (duh) and Wyatt Dickson of Picnic to discuss the changing landscape of American barbecue.
The two reminisce about being raised in households where everything down to the greens had pork fat in it. Says Jones: “My grandfather was one of those people who was like, ‘This is the way we cook BBQ, and if you don’t cook it this way you’re going to hell.” Meanwhile, Dickson has been “getting hell” about how his hush puppies are, apparently, “wrong.” And if you believe beer with your BBQ is par for the course, the people of eastern North Carolina have a few words for you—not many of which are nice.
-Monk
Everyone’s heard of Franklin: the Austin barbecue favorite open only for lunch is known for great brisket and extremely long lines. But on a quick trip through Austin, killing 3–4 hours waiting for a meal is often out of the question. Enter: this episode of The Meat Show, wherein host and professional carnivore Nick Solares offers 3 totally worthy alternatives to Franklin, from the history-rich to the flavorful young guns.