Monk: I don’t think a lot of secrets are actually spilled on this appearance by Rodney Scott and Lolis Eric Lolie on The Dave Chang show, other than you probably can’t cook Rodney Scott-level barbecue if you aren’t the man himself. The hour goes by quickly and its a great conversation nonetheless from guys who are clearly friends off microphone.
Description: Dave and Chris are joined by legendary pitmaster Rodney Scott and food historian Lolis Elie to discuss the wonderful world of whole-hog barbecue.
Monk: Pitt County, NC is home to several classic NC barbecue joints including B’s Barbecue in Greenville as well as Skylight Inn and Bum’s Restaurant in Ayden plus newer ones like Sam Jones BBQ in Winterville. Throw a few breweries in the mix and baby, you got a stew goin’. NC Weekend checked it out 2 years ago when it started and reported back.
Description: Lovers of barbecue and beer can have a field day in Pitt County where you can follow a brew and ‘cue trail, get your tickets stamped, and have a whole lot of fun.
Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.
“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.
This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket
Our barbecue editor went looking for brisket in a state that's downright hogmatic about its pork-centric barbecue traditions.https://t.co/Zwes0IZ6UV
(L-R) Monk, Speedy, Rudy, and friend of the blog Boomsauce in Ohio, October 2020
Monk: Nine years ago today, it all started with a discussion between Speedy and Monk about Charlotte’s best barbecue on our way to what turned out to be a disappointing visit to Bobbee-O’s, then the #1 joint in the city (at least according to Yelp). That then led to this tweet:
And then Rudy, who at the time lived in Austin, offered to be our beef correspondent:
And then it didn’t take too long to come up with the name:
All this happened in the span of less than an hour, and our first review was up later that afternoon. Shortly thereafter we picked our “noms de blog”: Monk, Speedy, and Rudy. Nine years and 294 reviews later here we are.
(L-R) Speedy, Monk, and Rudy at Lexington Barbecue in Lexington, NC in July 2014
Thanks to all of our readers for following our barbecue journey. We’re not stopping anytime soon, and we hope to keep bringing you even more barbecue content.
(L-R) Monk, Rudy, and Speedy at The Salt Lick in Driftwood, TX in May 2012
While we have you, don’t forget to follow us on Facebook, Twitter, and Instagram if you don’t already. Thanks!
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