Monk: While BBQuest hostKelsey Pribilski was technically born in Georgia, she wants to settle once and for all that her family is originally from Texas and she has lived there all her life minus a few years growing up in other states as an Army brat. This and some good behind-the-scenes of the show in this latest interview from Kevin’s BBQ Joints. For more on BBQuest, I reviewed season 3 in a recent post.
Description: In this episode, I sit down with Kelsey Pribilski from BBQuest which is now in its third season and is produced by the Texas Beef Council.
Monk: Expansion and collaboration is the name of the game in several of this week’s links. From smaller stalls from Midwood Smokehouse and Johnny Rogers BBQ & Burgers to various upcoming collaborations involving Brandon Belfer of Fumar, Lewis Donald of Sweet Lew’s BBQ, Garren Kirkman of Jon G’s Barbecue, and Jake Wood of Lawrence Barbecue, hopefully news of this nature will start to become more and more common.
Native News
Fumar (formerly Smokeshow Barbecue) is teasing a Tex-Mex pizza collaboration with Salud
Midwood Smokehouse is coming soon to the Charlotte airport
Johnny Rogers BBQ & Burgers is one of the six local vendors opening today at Gibson Mill Market
The revised version of D.G. Martin’s “North Carolina’s Roadside Eateries”is almost ready to go after a 2- year delay, and several barbecue restaurants were lost along the way
The Wood, Fire, Smoke Festival is coming to downtown Lenoir this Saturday: The reimagined festival is a celebration of Lenoir’s furniture heritage and commitment to art, design, and innovation. Skilled craftsmen, artisans, and chefs will converge in downtown to carve with chainsaws, pour molten metal, and cook delicious barbecue.
A short profile on Holy Smoke author John Shelton Reed from Axios Raleigh
“World of Flavor with Big Moe Cason” season 1 is now on Disney+; read our first impressions here
Adrian Miller accepted the Barbecue Hall of Fame’s “Impact Award” on behalf of the innumerable “Unsung Black Barbecuce Cooks” who never got their due recognition
Name: Joe-B-Q BBQ Date: 9/22/22 Address: 140 Triska Dr, Maxton, NC 28364 Order: Barbecue plate with slaw and fries (link to menu) Pricing: $
Monk: Located just a few minutes off I-74 just past Laurinburg headed east, Joe-B-Q BBQ has popped up on my beach travels previously because it was indicated by the Great NC BBQ Map (RIP) as cooking over wood or coals. Off the exit you go past the Campbell Soup Factory (which recently celebrated 40 years open) to a standalone house-looking structure
Inside the restaurant, I was greeted by who I presume to be the Joe in “Joe-B-Q” and placed my order at the register before sitting in the small dining. The modest dining room has some decorations which represent Joe’s Lumbee Native American heritage.
The pork I was presented in the takeout container was fresh and not overly smoky. Based on some internet research I believe that’s due to cooking over charcoal instead of wood coals. Somewhat reminiscent of the not overly smoky flavor from B’s Barbecue in Greenville, although Joe-B-Q cooks pok butts instead of whole hog.
The hush puppies were slightly sweet just the way I like ’em and were freshly fried along with the fries. The mayo-based cole slaw was fine.
Joe-B-Q BBQ’s menu also includes seafood and burgers, but if you find yourself craving barbecue it will more than do the job.
Monk: Kelly Nevarez of LaVaca BBQ in Port LaVaca, TX brings the Hispanic influences of her family and culture to her barbecue not only in terms of spices used in the rubs but also twists on Texas barbecue such as smoked pork and brisket tamales wrapped in butcher paper. LaVaca is very much a family operation, with Kelly’s parents Christine and Lupe very much in the mix from making blue corn tortillas to smoking the fajita meat for the steak fajitas. It seems like they have something special going on at LaVaca BBQ.
Description: At LaVaca BBQ in Port LaVaca, Texas, the Nevarez family draws from their Hispanic culture and Texas upbringing to make Big Red pork ribs, smoked pulled pork and brisket tamales, beef cheek barbacoa, steak fajitas on blue corn tortillas, and more.
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