Tales from the Pits Interviews Each Other

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Monk: After over 200 episodes of Tales from the Pits, in this episode we get to know the guys behind the podcast a little better. And what better way for that to happen than for them to interview each other? Andrew and Bryan each pose 10 questions to each other that neither was aware of before hitting record.

The questions start off predictably around barbecue before delving into more personal stories about celebrity encounters and favorite concerts, which is where there listener gets an even better sense of them as people outside the context of barbecue.

While technically this is the first time they’ve done a podcast in this format, I do feel like that its along the lines of the conversations they’ve been having over the past seven year. And that’s not a bad thing by any means.

Link to web version

Description: In this episode we do something we’ve never done: interview each other. We chose ten random questions to ask one another with neither of us having any indication as to what the questions would be before recording.

This is a fun one that goes off on some tangents and includes a challenge we hope Daniel Vaughn takes us up on!

Lechon Latin BBQ Has the Latin Flavors but is Lacking Any Smoke

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Name: Lechon Latin BBQ and Bar
Date: 9/8/24
Address: 5959 Triangle Town Blvd Ste. 2121, Raleigh, NC 27616
Order: Lechon with crispy skin, Argentine Sausage, elite, plaintains (link)
Pricing: $$

Monk: Sometimes in the barbecue game, it’s a matter of having the right expectations. While I had heard of Lechon Latin BBQ since it opened two years ago in the somewhat forgotten Triangle Town Center mall in North Raleigh, I hadn’t really done much research before I made a recent visit while in town for the weekend.

Despite landing on Eater Carolinas’ 11 Best Barbecue Restaurants in the Triangle list from 2023, had I done a little more due diligence, I’m not sure I would have made the trip. I don’t want to yuck anyone’s yum, and it seems as if the Latin flavors are appreciated by folks who apparently have come from hours away to eat there. I will note that this did not seem to be the case on this Sunday, however, with the restaurant just a third full.

The lechon, or pulled pork, had a distinct lack of smoke and was a touch on the greasy side. And the crispy skin (also known as cuero) wasn’t all that crispy. My hunch is that located in the giant carcass of a suburban strip mall, this was roasted pork cooked in an oven.

The Argentine sausages were on the dry side and rather unremarkable. The plantains and elote salad were better than the meats but didn’t nearly make up for the meal.

While I can appreciate the different flavors, simply put I wouldn’t call this place a barbecue restaurant. Lechon Latin BBQ and Bar is for those who crave the Peruvian, Argentinian, Cuban, and Latin flavors, and I’m happy they have a place like this. Unfortunately, speaking as a fan of barbecue, it misses the mark.

Ratings:
Atmosphere/Ambiance – 2 hogs
Pork – 2 hogs
Sausage – 2 hogs
Sides – 2.5 hogs
Overall – 2 hogs

King BBQ Brings Chinese Flavors to Barbecue in Charleston

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Monk: Bon Appetit walks through the opening of King BBQ with chef and owner Shuai Wang and pitmaster Brandon Olson. Those pre-open tasks start at 6:00 AM and include firing up the smoker, seasoning ribs, butchering duck and ribs for the following day, putting together and doing social media for the day’s special (BLT), assembling the deep fried shrimp toast sliders appetizer. Before you know it, its opening time and Shuai is kicking the cameras out of the restaurant.

King BBQ was already on my list but after watching this video and getting a better sense of the food, I am definitely prioritizing a visit here next time I’m in the Holy City. What do you think?

Description: “The hanging meats in the windows, the crispy whole pork, the soy sauce chicken–that’s my definition of BBQ. I also wanted to showcase Carolina-style BBQ so incorporating smoke into Chinatown-style BBQ.” Today Bon Appetit spends a day on the line with Shuai Wang, chef and owner of King BBQ in North Charleston, Carolina. At his restaurant, Wang puts a southern spin on his Chinatown-style dishes inspired by his years living in Flushing, New York.

Linkdown: 9/18/24 – The Pig Pickin’ Edition

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Featured

Good news: the Annual Mallard Creek Barbecue returns for its 93rd iteration on Thursday, October 24! And after a couple years hiatus, dine-in eating returns! Mark your calendars.

Native News

File under “things you love to see”: Old Colony Smokehouse in Edenton has added whole hog barbecue to its daily menu

Speaking of whole hog, the Carolina Barbecue Festival is hosting a new fall event: the Fall Pig Pickin’ will take place on Sunday, October 6th from 12-4

Sam Jones will be at the Louisburg College’s Norris Theatre this Thursday at 7pm for an event that is free to the public

In this video on the Kevin’s BBQ Joints Instagram page, Michael Letchworth from Sam Jones BBQ walks through the whole hog process

Ronald Simmons from Master Blend Family Farms recaps this year’s Pinehurst Barbecue Festival

Congrats to The Smoke Pit for winning The CharlotteFive Readers’ Choice for Best Barbecue in Charlotte