barbecue

The New Barbecue TV Power Rankings of Summer 2023

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Monk: I’ve spend the past two summers recapping Food Network’s “BBQ Brawl” on a weekly basis and while I’m proud of those efforts, ain’t nobody got time for that this year. Instead, let’s take a holistic look at the four barbecue programs that have premiered in the past few months. And what’s more fun than power ranking them?

In reverse order:

4. “Steven Raichlen’s Planet Barbecue” (PBS)

“Barbecue” is in the name but Steven Raichlen’s latest show is really more about showcasing the live fire cooking and grilling customs from around the world more than low and slow barbecue. The format is a little bit of history of the barbecue tradition followed by cooking demonstrations of 3 dishes in the vein of a classic Cooking Channel show, oftentimes including a veggie meal or salad. Ultimately, this is just not my favorite barbecue TV show format.

Confusingly, the “Texas Trinity” episode features grilled quail with pear salsa and blue cheese farrotto, a smoked, grilled rib-eye steaks with jalapeno horseradish butter, and a hot gut hero (beef sausage and pepper jack cheese sandwich).

3. “Barbecue Showdown” (Netflix)

Season 2 of this Netflix series (formerly titled “The American Barbecue Showdown”) premiered on May 26, 2023 and while it has a new host (Michelle Buteau replaces Rutledge Wood), it maintains the same judges (Melissa Cookston and Kevin Bludso), format, and setting from season 1. While the first season had a novelty factor for me, when it comes to the mostly unknown contestants in season 2 I found myself rooting for a couple of while bemoaning the apparent skill level of the rest.

One season 2 improvement that I do like is that the show has introduced a presentation element to most of the challenges, such as a slicing reveal to show the viewer the doneness of the meat at the same time as the judges. This visual cue helps the viewer understand the quality of the food since current TV technology unfortunately does not allow us to taste the end product (much to our collective dismay).

2. “BBQ Brawl” (Food Network)

For me, “BBQ Brawl” is the more polished and entertaining version of the barbecue cookoff format than “Barbecue Showdown.” In addition to returning captains Bobby Flay and Anne Burrell, in season four there is a new face in the form of Sunny Anderson (replacing Jet Tila) and they’ve also traded Austin, TX for Half Moon Bay, CA. The judges – Carson Kressly, Brooke Williamson, and Rodney Scott – remain the same as they have been since season 2, which is a plus for me. The cooking here appears to be at a higher level than “Barbecue Showdown” which is why it edges it out for me.

1. “BBQ USA” (Food Network)

I noted that season 1 of Michael Symon’s “BBQ USA” was spiritually similar to “BBQ Pitmasters” season 1 in that it focused on a few teams at an actual barbecue competition and followed them through the competition and judging. It seems as if season 2’s philosophy is “more, but different” in that they are using the same format while visiting different events from season 1; in episode 1 they visited the American Royal World Series of Barbecue in Kansas City where over 500 teams competed in all categories. Future stops this season will take in competitions in Texas, Florida, Louisiana, Washington, and NYC.

What’s your favorite barbecue show this summer?

Tales from the Pit Reflect Back on 6 Years

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Monk: Tales from the Pits reflects back on 6 years and nearly 200 episodes of podcasts. Taking a break from their usual interview format, this pod is more of a behind-the-scenes look at the sausage making of the show, from its inception in 2017 where the guys felt like they had to crank out episodes on a weekly basis and its evolution towards its current season format where episodes are more thoughtful. Along the way, they discuss the barbecue road trips, joints, and experiences that shaped them and the show.

Congrats to Andrew and Bryan!

Description: As we approach our 200th episode we take a look back at the memorable guests, episodes and experiences from the first six years of the podcast. Take a stroll down memory lane as we reflect on our time documenting the barbecue world. Thank you for all of the support for so many years and let’s all keep supporting barbecue!

Red Bridges Barbecue Lodge in Shelby Remains a Favorite

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Monk: It’s no surprise that Red Bridges Barbecue Lodge in Shelby has long been a favorite of the Barbecue Bros, and for good reason. They have been in business for 78 years and still cook over wood the old fashioned way. Not to mention they have consistently delivered for me personally every visit over the past 15 years I’ve regularly been eating there. The below photo is the wood stack closest to the building but is by no means the entirety of their wood, 95% of which is stacked out back behind the parking lot.

I recently stopped in with the family and Monks-in-Law, and that usual consistency was on display. The chopped pork tray had the right chop and tang from the dip, the red slaw had a great balance between tang and crunch, and the hush puppies were crispy and fresh.

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But my next time in Shelby, I won’t be visiting Red Bridges. I’ve received feedback that I should consider revisiting Alston Bridges Barbecue, which I visited for the first and only time over 10 years ago in 2013. From my experience, Shelby locals tend to favor Alston Bridges (at least the ones I know), and a recent video from The Carolina Foodie compared Alston’s to Red Bridges as well as Lexington Barbecue. He found the barbecue to be similar at both Alston’s and Red’s, which is slightly surprising to me since my understanding is that Alston’s cooks over gas. He also couldn’t pick between the slaw and hush puppies either. So I’ve got quite a good meal waiting for me at Alston’s. I can’t wait to try.

Rodney Scott’s BBQ Maintains its Spot in the Upper Tier of Charleston BBQ

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Name: Rodney Scott’s BBQ
Date: 6/18/23
Address: 1011 King St, Charleston, SC 29403
Order: Two meat combo platter with whole hog and ribs with hush puppies and coleslaw, wings (link to menu)
Pricing: $$

Monk: In my first and only visit to Rodney Scott’s BBQ 6 years ago, while I loved the whole hog I noted in that review that I should have tried the ribs. Speedy’s review the following year further reinforced that notion, although he wasn’t effusive in his praise. Knowing that I was going to be able to force Mrs. Monk into going to Rodney Scott’s while in Charleston this past Father’s Day weekend, I was not going to throw away my shot.

Let’s start our review with those ribs, shall we. In the two meat combo platter I got a generous serving of 5 bones and boy let me tell you they were big, meaty spares. Each bone was perfectly cooked, allowing for bite marks without the meat falling completely off the bone. And while there was a slight glaze, these bones weren’t oversauced and had great flavor. I was glad I ordered them but reader, I must admit that I could only finish three of the five.

The whole hog was as good as I remembered and with the barbecue of the Hemingway Scott’s a distant memory, I was able to judge it on its own merits. Great texture and while I accidentally poured a little too much Rodney’s sauce, a slightly spicy vinegar pepper sauce, onto my tray the pork soaked it right up while not getting overwhelmed.

Mrs. Monk, our friend Mo, and I shared the half dozen wings and all noted aloud how good they were. They were smoked before being freshly fried right before they were delivered to our table. Which led to crispy wings with a nice flavor – you might say sweet with a little heat – that paired nicely with the Alabama white dipping sauce.

The hush puppies were light and crispy, clearly also having just been freshly fried just prior to being served to us. The mayo slaw was standard.

On this Charleston Saturday in June, we sat outside at a picnic table painted in the signature blue of Rodney Scott’s and found it to be quite pleasant in the shade. So much so that we lingered long after finishing our food, generally unaffected by any Charleston swampiness in the air. The barbecue met all expectations and if you’re looking to get something besides beef at a barbecue joint in Charleston, Rodney Scott’s BBQ is your best bet.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pulled Pork – 4.5 hogs
Ribs – 4.5 hogs
Wings – 4 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs