barbecue

Friday Find: BBQ Mea Culpas on The Winnow Podcast

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Monk: In the first half of this podcast, some barbecue talk from Robert Moss and Hanna Raskin regarding two of Robert’s recent articles: a piece in the Charleston Post and Courier on the death (or at least decline) of the South Carolina barbecue buffet and his recent published list of Southern Living Top 50 BBQ Joints.

For the barbecue buffet article, Moss incorrectly noted that after Bessinger’s Barbecue shutting down its buffet (while still remaining open as a restaurant) there were only two more buffets left in the lowcountry. Turns out, he was wrong – and apparently people let him know about all the places he missed such as Music Man’s Bar-B-Que in Monck’s Corner and Kelly’s Barbecue in Summerville. The barbecue buffet is something you mainly see in South Carolina and I have only been to a couple in NC: Fuller’s Old Fashion BBQ in Lumberton – which has since relocated to Fayetteville from Lumberton due to flooding as a result of Hurricane Matthew two years ago – and Duke’s Old South BBQ in Leland which has since closed. I suspect if there are more barbecue buffets out there, they are more likely in the coastal plain of eastern NC since we don’t really see them in the piedmont.

In regards to his Top 50 BBQ Joints list, Moss got some grief from Texans who just couldn’t believe that a non-Texas joint was #1 on his list (Scott’s Bar-B-Que in Hemingway, SC ) and that only 3 Texas joints were in the top 10. Apparently they went so far as to refer to his list as “garbage.” Seems a bit harsh, but perhaps not unexpected from Texans when it comes to barbecue – they take that ish seriously.

Linkdown: 10/10/18

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– Menu and pricing for the 89th annual Mallard Creek Barbecue coming up in a little more than 2 weeks on October 25, 2018

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– Six names were recently added to the Barbecue Festival Wall of Fame

– A preview of some of the new barbecue foods at this year’s NC State Fair

One of the hottest items at the media luncheon was the Crack-n-Cheese in a Waffle Cone by Hickory Tree BBQ. The waffle cone was stuffed with mac-n-cheese and then topped with turkey barbecue, cole slaw, turkey cracklings and their signature barbecue sauce. While the combination might sound like too much, the end result was a blend of southern goodness.

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Chick-N-Que, which also has a popular food truck, served up their Cluck Puppies. A twist on the traditional hush puppy, this dish contains chopped chicken barbecue.

– The Raleigh News & Observer’s 12 Favorite barbecue joints in the triangle

– On Louisiana whole hog boucheries

– Georgia is getting in on the state barbecue trail website action through the work of Georgia College history professors Dr. Craig Pascoe and Dr. James “Trae” Wellborn

– So this recently happened at the original Plaza Midwood location of Midwood Smokehouse

 

Friday Find: Eater Finds Filipino Lechon in Delaware

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I mean damn, look at that crispy pork skin:

On today’s episode of Halo Halo, Fran brought her mom along to check out Philippine Smoked BBQ & Grill and chat with the owners about being one of the only Filipino restaurants around and try out their lechon.

Barbecue Bros Book Club: Foods That Make You Say Mmm-mmm by Bob Garner

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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.

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Monk: Bob Garner’s latest book, published in 2014, isn’t strictly a barbecue book per se. Instead it focuses on various favorite foods and drinks of North Carolina, though naturally barbecue is featured being that it is the state’s most popular food.

The barbecue chapter of the book covers the basics in terms of the history of barbecue in the state and how the two dominant styles of barbecue came to be. Where it does cover some new territory compared with previous barbecue books from Garner is the introduction of different styles of smokers into NC, comparing offset and rotisserie smokers imported from the midwest and Texas to the traditional NC brick barbecue pits with its direct heat method. Instead of an exhaustive list of all barbecue restaurants (which Garner previously covered in his Big Book of Barbecue), he instead showcases just four restaurants – one from the east (Skylight Inn), one from the piedmont (Lexington Barbecue), a new-style joint that serves beer while still smoking over wood (Hillsborough BBQ Company), and a regional chain (Smithfield’s Chicken and BBQ).

The book does contain recipes as well, and I particularly like that the recipe for “charcoal cooked pulled pork” is for a Lexington-style barbecue recipe smoked on a Weber charcoal grill.

The subsequent chapters of the book cover foods often eaten with barbecue like brunswick stew and collards as well as desserts such as banana pudding and peach cobbler. This is smartly done by Garner.

As for other barbecue-related items, the book also has later chapters on barbecue sauces found in stores, Texas Pete hot sauce, as well as soft drinks created in NC. Longtime readers and followers will note how much I love Cheerwine or Sun Drop with barbecue, and of course the history of those are featured.

“Foods That Make You Say Mmm-mmm” lovingly explores the food and drinks of North Carolina in a way that only a native North Carolinian can. It is very much a Bob Garner book – and that’s a very good thing.

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