Speedy: How many grills is too many grills? I have a Weber gas grill, a Big Green Egg, and feel like I really need a griddle too. Oh, and I just got a pellet grill. Behold, the Traeger Pro 22.
It’s never too early for a review, so after my inaugural cook of a tri-tip and Brussel sprouts, here’s a first impressions review:
Ease of Use – 10/10
Not that different from a gas grill in terms of how easy it is to use. As for assembly, it was also easy. I did by myself in about an hour
Smoke Flavor – 10/10
I was worried about this because didn’t see a lot of smoke but thankfully, the tri-tip had tons of smoke flavor.
Temperature Holding – 9/10
Pretty easy. Saw a couple spikes when I assume new pellets ignited. I had it set to 225 and reading was generally there but got up to 240 (and down to 215).
Evenness of Cook – 8/10
Tough to do on a tri-tip, but actually the skinny end was a little under the rest. Maybe the middle of the grill is not quite as hot?
My only complaint was there was zero bark on the meat so the hard seer was a must. I did not try cranking the temp at the end (supposedly gets up to 500) so might try that next time.
Overall experience – 9/10
I got one of the cheaper versions with no Wi-Fi. While that would be nice I don’t think I really need it. It was not a pain to check and had no issues. Would be helpful for overnight cook but I wouldn’t really worry about setting it and forgetting it at 225.
Total Rating – 46/50 (roughly equivalent to a 4.5 on the hogs scale)
So what say you? Is Speedy cheating by adding a pellet grill to his arsenal?
Monk: The Monk family gymnastics travels brought us to Nashville recently, and Mrs. Monk insisted on an afternoon on Broadway on our first day in town. Arriving in early afternoon, she had already scouted out Assembly Foodhall with the assumption that it would satisfy each of our tastes; I usually get a bit of a moan from the Monkettes when I announce we are going to a barbecue restaurant and I was saving that for the next day (more on that next week).
Assembly Foodhall has a prime location in downtown Nashville around the corner from Broadway and across the street from the Ryman. It features stalls from local Nashville eateries and bars like The Pharmacy Burger, Prince’s Hot Chicken, and Hattie Jane’s Creamery over two floors and like just about every other place in Nashville, regularly features live music.
The youngest Monkette (the pickiest eater among us) got a fancy grilled cheese, Mrs. Monk and the elder Monkette shared sushi rolls, and I got a lighter lunch of a pulled pork barbecue sandwich and a side at Honeyfire Barbeque Co.
The pork sandwich was dusted with a sweet rub and a squirting of their honey barbecue sauce but that was somewhat offset by the topping of a mayo-based coleslaw. All in all, this was a fairly satisfying sandwich albeit not overly smokey. My assumption is that it was smoked in a gasser at their main location in the Bellevue neighborhood and trucked into downtown.
Speaking of the Bellevue location, Speedy actually checked out Honeyfire back in 2020 and tried a 3-meat combo of pork, brisket, and ribs. His main complaint overall was a generally high level of sweetness. Though to be fair, he did add a heap of of additional sauce onto the pork thinking it was a vinegar sauce.
The small cup of corn pudding was on the sweeter end of the spectrum while not being overly sweet, and a nice complement to the sandwich.
Honeyfire Barbeque Co. was not the main barbecue joint I was looking forward to in Nashville, but I certainly did not regret visiting as it’s decent ‘cue that is served quickly (a plus in a food hall setting). And there’s better barbecue down the street at Rodney Scott’s Whole Hog BBQ at Chief’s, but in a pinch it’ll do the trick.
Monk: I’ve never really been one for New Year’s resolutions in my personal life, but barbecue-related ones? Well those are the types of resolutions I can get on board with. Now that the calendar has turned from 2024 to 2025, here are my barbecue-related New Year’s Resolutions:
Visit the joints I’ve been putting off
Ever since we started this barbecue journey in 2012, Grady’s Barbecue in Dudley, NC has been on my “must visit” list and was even warned that they won’t be around forever as there was no next generation to pass the restaurant down to. Well, 13 or so years later, owners Steve and Gerri Grady continue to own and operate it as they’ve done for the past 38 years with Steve still splitting the wood and cooking the hogs even at the age of 80. Steve was even inducted in the National BBQ Hall of Fame in November 2024, so that’s a reason to visit if I’ve ever heard one. They reopen from their well-deserved winter break on Wednesday, February 5th and mark my word, 2025 will be the year I finally get to Grady’s.
In addition to Grady’s there are a few other newer joints that I want to check out (funnily enough, all in South Carolina): the James Beard-nominated City Limits Q in West Columbia, Fork Grove BBQ in Anderson, and the soon-to-open Elliott’s Barbecue in Florence from Elliott Moss formerly of Buxton Hall Barbecue. I hope to hit those this year for the first time and maybe revisit a classic NC joint or two in addition.
Attend an Out-of-State Barbecue Festival
Everyone knows that barbecue festivals can be an efficient way of tasting a bunch of new and different barbecue without having to make the trips to each individual restaurant, especially if you have pitmasters that are travelling across the country for the event. That certainly was the case for the two festivals I attended last year in the Charlotte area, the Carolina Barbecue Festival <link to Smoke Sheet post> and the Jon G’s Jubilee where I was fortunate enough to taste (among others) City Limit’s Q’s barbecue hash and rice, Elliott Moss’ whole hog barbecue, smoked oysters from N. Sea Oyster Co, and Lawrence Barbecue’s brisket caramel wings, the best thing I ate all year.
This year, its time to try an out-of-state barbecue festival, perhaps something like the Memphis in May Festival or Holy Smokes in North Charleston, both of which I’ve done in the past and would happily revisit. Or perhaps attend one that haven’t been to such as the Windy City Smokeout in Chicago, Jack Daniel’s World Championship in Lynchburg, TN or one of the many festivals in Texas like the Texas Monthly BBQ Fest in Grand Prairie or Houston, the Red Dirt BBQ & Music Festival in Tyler, or Aaron Franklin’s Hot Luck Festival in Austin.
Smoke my own whole hog
My one and only whole hog took place Father’s Day 2019 and was an amazing experience. My fellow Barbecue Bro Speedy and I smoked a whole hog in my backyard in an temporary cinder block pit (courtesy of Garren from Jon G’s Barbecue) and I had 80+ neighbors and friends over for a big party. Other than deciding to reposition the the burn barrel a couple hours into the burn, Speedy making a 3am Wal-Mart run for more charcoal to help kickstart the fire, and deciding to hang backyard lighting solo from a teetering ladder during a middle of the night shift, it all went according to plan. That includes finishing the hog about 6 hours before the party and frantically Googling out how to keep it warm for our guests later that day. Still, the barbecue was amazing and the party went off without a hitch.
I’ve thought over the years about doing another one but just haven’t made it happen. Well, that needs to change and this fall I plan to do just that.
Monk: The back half of the year saw a little less barbecue than normal for me, but nonetheless I still had some great bites in 2024. In no particular order, here are the 11 best things I ate this year:
Beef Cheek from Palmira Barbecue in Charleston (review)
I’m not the only fan of Palmira Barbecue, as Daniel Vaughn named them the best Texas barbecue outside of Texas. But I got to check them out a few weeks after opening their West Ashley restaurant in January of this year, and left impressed.
Sweet and savory kolaches at Jon G’s Barbecue in Peachland
My love for Jon G’s is well documented, but I really love the kolaches they now serve for breakfast at their restaurant in Peachland while you wait.
Barbecue Hash over Carolina Gold Rice from City Limits BBQ at the Carolina BBQ Festival (recap)
I have been meaning to get to City Limits Q for years, and in 2025 I will remedy that at the earliest. I did at least get a taste at this past spring’s Carolina BBQ Festival.
Smoked Burger from Southern Smoke at the Carolina BBQ Festival (recap)
A smoked burger served by Matthew Register and the rest of the Register family? Well you can hardly beat that.
Beef tenderloin over campfire in Deep Gap, NC
More of the “live fire cooking” variety versus traditional barbecue, but the beef tenderloin cooked over a campfire while camping with the youngest Monkette and a bunch of neighborhood dads was definitely one of the highlights of my year.
Beef Fat Caramel Wings from Lawrence Barbecue at the Jon G’s Jubilee (recap)
These wings were the best things I ate this year, hands down.
Whole Hog from Elliott Moss at the Jon G’s Jubilee (recap)
The brewery and smokehouse is still under construction in Florence, SC, but I got to have Elliott Moss’ whole hog not once but twice this year. This was a pleasant surprise.
Union Barbecue is my new favorite Charlotte barbecue joint, and I will be their biggest cheerleader in 2025. HEY EVERYBODY, COME WITH ME TO UNION BARBECUE’S NEXT POP-UP, WHEREVER THAT MAY BE.
Texas Trinity at Matt’s BBQ in Portland, OR (review)
I look forward to checking out more from Fumar in the new year. This Frito pie will be a must order just about every time from now on, though.
Whole hog from Live Fire Feasts
For our neighborhood pool here in Charlotte, I hosted a whole hog party in October catered by Craig Morrow and the fantastic crew at Live Fire Feasts out of Rock Hill, SC. Highly recommend checking them out if you like delicious food cooked over live fire in the Charlotte metro area.
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