Linkdown: The Belated April Edition

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Photo taken by Joshua Boucher jboucher@thestate.com

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Earlier this month, the James Beard Award finalists were announced. However, unlike in year’s past, the barbecue nominees were limited to just a couple of chefs in two separate categories – Best Chef: California and Best Chef: Southeast. Curiously, no Texas pitmasters received finalist nominations after Fasicka and Patrick Hicks at Smoke’N Ash BBQ in Arlington and Evan LeRoy of LeRoy and Lewis Barbecue in Austin were named semifinalists in January.

For the second year in a row, Robbie Robinson of City Limits Barbeque in West Columbia was nominated for Best Chef: Southeast. This is a major achievement and when he was named semifinalist in January it is believed that he is only the second barbecue pitmaster to be nominated for the same Chef category more than once. Surely, he is in even more limited company when it comes to finalist nominations. Additionally in Best Chef: California, Daniel Castillo of Heritage Barbecue in San Juan Capistrano was the other barbecue pitmaster nominated.

Robinson has received some well deserved local press in recent weeks:


The final winners in the restaurant and chef Awards categories will be celebrated on Monday, June 16, during a gala ceremony at the Lyric Opera of Chicago. Good luck to all the finalists.

Native News

This Saturday, the BBQ Fest on the Neuse in Kinston is attempting to set a Guinness World Record for most barbecue sandwiches sold in 8 hours

Ben’s Backdraft Barbecue in Waynesville is having their grand opening celebration on May 31st featuring a whole hog pig pickin’ and live music

A second Lawrence Barbecue in Cary and a steak restaurant from Christopher Prieto in Durham are two of the most anticipated restaurants opening this year in the Carolinas this spring

Non-Native News

ICYMI, Elliott’s Barbecue opened in Florence earlier this month

Carolina Bar-B-Que in New Ellenton, SC is under new ownership and not only surviving, but thriving

Heirloom Market BBQ is still an essential restaurant in Atlanta

Some fire merch from Peg Leg Porker

Also ICYMI:

So you’ve made it to the Masters; should you get the barbecue sandwich?

So you’ve made it to the Masters; should you get the barbecue sandwich?

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Monk: So you’ve won the literal lottery and have Master’s tickets. What’s the move when it comes to food?

At a price of $3, it would be very tempting to snag a barbecue sandwich in the concession line (which may look lengthy but in my experience always moves at a pretty quick pace). But should you?

In my experience…no, not really. That is, if you are expecting anything resembling true barbecue. There’s no semblance of smoke and it’s doused in a sweet sauce and while it’s a tasty enough snack, it’s really more akin to taking a pork shoulder cooked in a crockpot, adding some Sweet Baby Ray’s, and scooping it between a cheap burger bun.

Not that there’s anything wrong with that; it’s just not what I’m looking for in a pork barbecue sandwich and I assume the same for readers of this blog.

Instead of the barbecue, I’d recommend ordering the following. Quick power ranking of the other sandwiches I tried at the 2025 Masters go:

  1. Egg Salad Sandwich – alongside the pimento, the other classic Masters sandwich for the low, low price of $1.50. This was by far my favorite sandwich of the day.
  2. Chicken Salad Sandwich – this one also costs $3 same as the barbecue sandwich. Obviously, I liked it much more but it’s just a solid, solid sandwich.
  3. Pimento Cheese Sandwich – I think I got a dud of a sandwich because the bread to pimento cheese ratio was way off. That said, I don’t know if the pimento cheese itself was as good as I was expecting. I have heard stories of people combining the pimento cheese and barbecue sandwiches but to me that just sounds like mid + mid = mid.

If you’re at the Masters, you really can’t do wrong with buying any of them though. And thanks to their legendary pricing, you really can try it all and not be out more than a $10 bill.

And plus, you’re at the Masters! The food won’t make or break your day because you’re at a bucket list life event. Get whatever sandwich(es) you’re feeling, get a $6 beer, and eventually get a peach ice cream sandwich. You’re going to have a good day no matter what.

Elliott Moss brings whole hog to his hometown of Florence

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Monk: Ahead of his upcoming appearance and cook at the 4th annual Carolina BBQ Festival, Elliott Moss joins our friend Chigger on The Low & Slow Barbecue Show for a discussion on Elliott’s Barbecue, what he’s been up to since he left Buxton Hall Barbecue, and how pecans factors into his beginnings of barbecue as well as his future.

Web link

Elliott’s Barbecue just had their grand opening earlier this week so are open for business in Florence! In addition to the barbecue made out of a brand new smokehouse, they have Seminar Brewing attached which has a beer garden, game room, and a full bar. By the looks of it, it seems like a barbecue destination. I hope to make it out soon for whole hog and ribs.

Speaking of the Carolina BBQ Festival, it’s happening in Charlotte on April 4th and 5th and tickets are on sale now.

A Traeger feels like cheating but Speedy doesn’t care

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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?