Austin

Friday Find: Barbecue Trailer and Movie Poster

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Barbecue, a documentary about the art and craft of barbecue, is premiering at this year’s SXSW in Austin (which makes a lot of sense). Earlier this week, IndieWire premiered the teaser trailer as well as the move poster art on its site.

The new documentary explores barbecue as far more than a tasty way to cook up some grub, but as a ritual that binds together whole communities and often serves as a common touchstone between cultures. Salleh’s film was captured in cinematic 4k, shot across twelve countries and comes complete with a rich orchestral score. That mouth-watering desire to chow down? That’s just a lovely side effect of a full meal of a doc.

Check out the poster art below:
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Linkdown: 3/1/17

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– NC barbecue legend Bill Ellis has passed away at the age of 83

Ellis was known as a barbecue missionary, carrying the gospel of Eastern North Carolina barbecued pork from coast to coast, and his restaurant was a barbecue mecca.

– His operation was apparently known as the “Microsoft of Barbecue”

– The Wilson Times honored Ellis on their front page yesterday

– City Barbeque has opened its second Charlotte-area location in Matthews as of this past Monday with a grand opening this Saturday; I’ve still yet to check out the Ballantyne location but plan to soon as Speedy had a good impression of the Cary location

– Sauceman’s will be smoking two whole hogs at Lenny Boy Brewing’s patio release party on March 11; you get one free plate when you purchase a 22oz. beer of  SouthEnd MAAgic Yogi, a Belgian Ale brewed with Jasimine Tea & Lemons.

– Rick Bayless details how live fire cooking has influenced him

– The Smoking Ho has photos from The Sausage Kings of Austin Festival in February

– On Jess Pryles, the Austrialian-born now-Austin native

– The latest barbecue stops for Marie, Let’s Eat! are Uncle Gus’s Mountain Pit Bar-B-Que in Decatur, TN and a couple of joints north of Chattanooga

– From Daniel Vaughn and Robert Moss:

The Best Barbecue We Ate in 2016

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Whole hog pulled pork plate

Whole hog pulled pork plate from Buxton Hall Barbecue

Q: What was the best barbecue (new or old) that you ate in 2016?

Monk: 

  • Whole hog barbecue from Buxton Hall Barbecue, Asheville – It’s simply a revelation that you can find true eastern NC/Pee Dee whole hog in the mountains of NC. I can’t wait to get back to Buxton Hall.
  • Lamb belly from Hometown Bar-B-Que, New York – I didn’t quite know what to expect with lamb belly. It was pulled similar to their pork but had completely different flavor profile. I don’t know where else I might be able to try it again that’s a little closer to home but I want to in 2017.
  • Hash and rice from True BBQ, West Columbia, SC – Grant of Marie Let’s Eat! said it best about the hash and rice from this West Columbia joint which opened in 2011: “It’s two-hundred mile hash.”

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Speedy:

  • Brisket from B’s Cracklin’ Barbeque, Atlanta – From review: “The seasoning was amazing, and the meat was tender and juicy. Overall, this was in the upper echelon of briskets that I’ve tasted.”
  • Beef rib from Hometown Bar-B-Qu, New York (above) – From review: “It was seasoned well, providing some bark on the outside, and was cooked to perfection – tender but not overly so.”
  • Chopped pork from Lexington Barbecue – Every year.

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Rudy:

  • Brisket and sausage sandwich from Black’s Barbecue, Austin (above) –   From review: “And it was amazing, because the fat from the brisket was soaked up by the bun, giving it a rich moist taste. The spice from the jalapenos also gave the sandwich some great flavor.  The brisket was the same great brisket you are accustomed to getting from Black’s, as was the sausage. “

What was the best barbecue you ate in 2016?

Friday Find: Working 24 Hours at the Best BBQ in the World

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Bon Appétit deputy editor Andrew Knowlton spends 24 hours at Franklin Barbecue starting out at 6:00 am and meeting fans of the restaurant who have been waiting since 4:00 am to be the first in line. He spends the rest of the day learning how they barbecue meat so delicious the brisket has sold out every day since Franklin’s opened.