Monk: Eater’s Smoke Point heads to Houston to visit Leo Botello IV at Truth BBQ, who is one of a few Texas pit bosses differentiating themselves with whole hog barbecue.
Description: Truth BBQ is one the busiest barbecue restaurants in all of Texas. The restaurant is known for its popular brisket, but now pitmaster Leonard Botello IV is expanding his menu to bring Carolina whole hog barbecue to Houston.
The latest barbecue list from Only In Your State includes Jon G’s Barbecue
Some video behind the scenes at the underrated Rick’s Smokehouse outside Lexington
The 37th Annual Pigskin Pig-Out will take place April 8-9 and “will again feature a weekend of barbecue with the famous pig cookin’ contest, tailgating with friends and family, 1st Annual Pigskin Car Show, live music and carnival fun for all ages”
Lawrence Barbecue and Boxyard RTP remain on the Eater Carolinas Heat Map for the Triangle
Barvecue has raised $600 million thus far
ICYMI last year, the origin of hushpuppies
RIP Ray Ramirez of Los Angeles’ Ray’s BBQ
Cobos Que bringing the heat: brisket boudin mac-and-cheese quesadillla
Burgers are the new sausage in Texas
Barbecue historian Robert Moss’ latest book is on the lost southern chefs
Diva Q has barbecue sauce hitting the shelves soon
Huge donation from Hogs for the Cause to Our Lady of the Lake
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
Monk: Maybe its just since I’ve been paying attention more, but the past few years has seen an explosion of barbecue books in conjunction with the barbecue boom. “Praise The Lard: Recipes and Revelations from a Legendary Life in Barbecue” by the late Mike Mills and his daughter and business partner Amy came out in 2017 and is their second book after 2005’s “Peace, Love, & Barbecue” and was on the front edge of the recent barbecue book trend.
Mike and Amy are able to set their book apart from some of those other books by managing to infuse their voice throughout the book instead of just in an introductory chapter or two. Of course there is that chapter that explains how the barbecue restaurant got started after finding success on the competition circuit. But unlike some other books I’ve read recently, they return throughout the rest of the book.
They connect their recipes to their family history and speaking of history, they sprinkle a little bit of the history of their town Murphysboro, IL throughout the book.
They also aren’t shy about shouting out brands they use, which I actually think is one of the best parts of the book. From seasonings and spices to specialty sodas to cookware to barbecue gear and gadgets, they’ve got a multiple page list in the back that shows you where to get that they prefer. Of course they also have that list on their website so you don’t need the physical book for that.
Another standout is the photography by the always-excellent Ken Goodman, who also did Ed Randolph’s “Smoked” book in 2019.
Sadly, Mike Mills passed away in December 2020 but he was truly a towering figure in the world of barbecue. “Praise the Lard” is a small but worthy part of his legacy.
Would I add this to my bookshelf?
More than most recent books, the answer is possibly yes. Actually, I might want to check out “Peace, Love, and Barbecue” first and then make a decision.
Monk: In a recent episode of WTF with Marc Maron, before he gets to his interview with Sam Richardson (a good one btw), Marc talks about his experience smoking a brisket on an Oklahoma Joe’s Bronco drum smoker after using a Traeger for some time. As I’ve learned listening through the years, Marc is no stranger to periodically discussing barbecue on his show but its usually after eating a restaurant. Pretty cool to see him try his hand at smoking himself, to a successful effect. His pride is evident, but sadly I cannot find photo evidence on the internet.
The smoker talk, which was not a paid ad, begins at 7:00 and lasts just under 5 minutes.