Linkdown: 3/10/21

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This week marks the one year anniversary of the lockdown due to COVID-19. However, with the light at the end of the tunnel seemingly in sight (don’t let up now, though!), it’s fun to start thinking about all the things we used to take for granted that we will once again soon be able to do. Things like concerts, having a beer at the bar, lazily perusing the used section at a record store, and perhaps most pertinent, having huge parties centered around smoking and/or grilling.

In this article from Munchies, the author fantasizes about days to come and gives recommendations for smoking and grilling accessories to stock up in advance. He gets a quote from Daniel Vaughn of Texas Monthly (whom he mistakenly refers to as David) about how he plans to smoke a whole hog on cinderblocks in his backyard once its safe to do so and I couldn’t be more in. I have been itching to do it again after my first successful attempt Father’s Day 2019 and I’m now officially in planning mode for that to-be-determined day.

So let it be known: whole hog party at the Monk residence this Fall. Mark it down.

Native News

More coverage of The Preserve’s delivery service which began last Friday

…Though it looks like they have a few kinks to work out; as I wrote last week, let’s hope they do

Dank Burrito owner Chef Clarke Merrell has opened Social Q Smokehouse in Morehead City, a restaurant “years in the making”

Sweet Lew’s Barbeque and Midwood Smokehouse make the Eater list for Charlotte

Non-Native News

*Raises hand*

More coverage of Rodney Scott’s and Adrian Miller’s upcoming books

https://twitter.com/soulphoodie/status/1369086042062663683

The BBQ Review visits Rodney Scott’s BBQ in Charleston

And now, for dessert

Did someone say “drive thru banana pudding?”

Legal Remedy Brewing – Rock Hill, SC

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Name: Legal Remedy Brewing Brewpub
Address: 129 Oakland Ave, Rock Hill, SC 29730
Order: Pulled pork sandwich (link to menu)
Pricing: $$

Monk: Legal Remedy Brewing opened their original brewpub in 2015 in an old auto dealership in Old Town Rock Hill. In addition to the beer, the original location serves upscale brewpub eats with a focus on house smoked meats, going so far as to have a “Warden of Woodsmoke” overseeing the menu. Those smoked meats included pork, brisket, turkey, and wings but there is also a smoked meatloaf dish on the menu.

It would seem as if Legal Remedy is finding success in Rock Hill as they have since opened a second location in the form of a farm to table restaurant dubbed the “Legal Remedy Cantina” that serves seasonal food from local farmers and producers. The brewpub location on the old auto lot has quite a bit of outdoor seating when the weather is nice and it was pretty packed on a clear Saturday night when I visited recently with the Monk clan in tow.

Having ordered the southern poutine appetizer between Mrs. Monk and me, I went simply with the pulled pork sandwich instead of the Carnivore Sampler platter with all of the meats. The southern poutine is topped with smoked jalapeño pimento cheese, pepper jelly, and crumbled LRBacon and was a wonderful, if not exactly needed, start.

The pulled pork sandwich was comprised of pork that was not overly smoky but once the it was topped with the coleslaw and LRBeer BQ sauce it was more than passable. I gobbled it up pretty quickly and without complaint.

In addition to the other standard brewpub fare, there’s also a smoked meatloaf made from the trimmings of  their smoked turkey, beef brisket, kielbratsas (from The Peach Stand), and pork, mixing with ground beef. Brunswick stew is also on the menu as are house cured versions of reuben and pastrami sandwiches. Plus their beer is not too bad either.

Much like Pinehurst Brewing (which I reviewed earlier this year), Legal Remedy has put a focus on smoked meats to above average results. Next time I’m back in the area, I’ll check out the rest of their offerings to see how they stack up.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 2.5 hogs
Sides – 4 hogs
Overall – 2.5 hogs

Friday Find: “How Pitmaster Matt Horn Developed His Signature ‘West Coast-Style’ Barbecue in Oakland”

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Monk: Eater’s Smoke Point continues to roll out the content, this time going behind the scene with Matt Horn of Oakland’s Horn Barbecue. Instead of the tri-tip one might expect in California, Horn is putting out Central Texas-style barbecue mostly cooked by feel instead of temperature. Horn BBQ finally opened last fall to a lot of hype and by all accounts is delivering. For more eater

Description: Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland.

Linkdown: 3/3/21

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Ed Mitchell is back in the barbecue game as of this Friday, albeit not quite in the way that we’ve been waiting more than a year for. With the opening date of The Preserve up in the air, Ed and team have opted to open a “delivery only ghost kitchen” (previously referred to as a “pop up”) starting this Friday, March 5. Which is, of course, over a month after their original date to open this part of their business on January 22.

Let’s hope this goes smoothly because in a since-deleted reply The Preserve’s official Facebook account stated that they were not going to open until next year “after things cooled down” (I’m paraphrasing here). If that’s the case, then that is the latest setback in a series of setbacks for Mitchell whose original Raleigh restaurant in the Brier Creek area never came to fruition in the years since his Durham restaurant shuttered in 2015. I am rooting that their delivery business goes well, but would feel a lot better if they were still charging forward with opening a restaurant this year. Nevertheless, I hope Raleigh folks will support The Preserve in earnest starting this weekend.

Native News

Buxton Hall makes Eater Carolina’s list of best restaurants in Asheville

ICYMI

Non-Native News

J.C. Reid on barbecue-adjacent stews (paywall)

La Barbecue has collaborated with Zilker Brewing Co for a pilsner perfect for pairing with smoked meats

AGL’s Craft Meats is hoping to be the first to use traditional open-air smokers in LA County

Orlando Magazine has a feature on barbecue in their March 2021 issue