Ed Mitchell talks about the menu of his upcoming restaurant ‘Que, opening in Durham on April 1. The farm to table concept will include eastern style whole hog barbecue, ribs, barbecue chicken, brisket, steak, and a full service bar. Really need to make my way up to Durham soon.
-Monk
“What’s Your History? Project – Skylight Inn Restaurant”
A Pitt County, NC-produced video history of Skylight Inn in Ayden.
“BBQ with Franklin: The Brisket”
Speedy and I are smoking a brisket for the first time for the Super Bowl this weekend, so you better believe we will be using this video (along with the second part below) as a reference. And in case you missed it, Aaron Franklin is getting his own tv show in 2015.
-Monk
“CUT/CHOP/COOK”
Produced for the 2010 Big Apple BBQ Block Party, CUT/CHOP/COOK profiles Rodney Scott of Scott’s Bar-B-Q in Hemingway, South Carolina. Says Scott, “We only cook with wood and I’m so sure that we only cook with wood because we go out and chop it ourselves.” Monday through Wednesday, you’ll find Scott doing just that, cutting down trees and chopping wood, and Thursday through Saturday he burns that wood down into coals that he uses to cook a half-dozen whole hogs every night. This film was produced by the University of Mississippi’s Media & Documentary Projects Center & the Southern Foodways Alliance, with funding from the Union Square Hospitality Group.
Rodney Scott is in the middle of his In Exile barbecue tour, so now seems as good a time as any for this short film.
-Monk