Monk: While the Tales from the Pits guys were in Charleston in early March, they recorded a podcast interview with Robert Moss, who lives in Mount Pleasant. In it, they nerd out a little on barbecue history, discuss among other things the Holy Smokes Barbecue Festival, and Robert also gives a few under the radar barbecue recommendations for South Carolina, North Carolina, and Texas.
Description: We were thrilled to have the chance to sit down with Robert F. Moss during our recent trip to South Carolina for the Charleston Wine + Food Festival. Robert is a wealth of culinary knowledge and the research he’s done on barbecue history is second to none. Born and raised in South Carolina, Robert is an accomplished author who has had several books published on Barbecue, spirits, and other facets of culinary history. He’s an absolute wealth of information and in this episode we discussed topics ranging from modern barbecue, historical barbecue, and Robert’s daunting task of composing Southern Living’s 50 Best Barbecue Places in the South list.
Tune in to hear some great stories on barbecue history and be sure to pick up Robert’s incredible books. Go to his website to sign up for his ‘Cue Sheet newsletter.
Robert F. Moss Twitter: mossr Instagram: robertfmoss Website: robertfmoss.com
Thank you to Charleston Wine + Food for helping to facilitate our recordings during this trip Website: charlestonwineandfood.com
Monk: After an extremely successful stint recapping season 2 (ha), I’m back to recap the third season of BBQ Brawl, which airs on Monday nights at 9pm ET on Food Network. Let’s brawl!
We’re back at Starr Hill Ranch for season 3 of Food Network’s “BBQ Brawl.” But there are some new faces around mainstay Bobby Flay. Joining him as captains this year are Chefs Anne Burrell and Jet Tila. While they may not have a ton of barbecue or live fire experience, they are capable chefs who are going to be gunning for Bobby this season. Will it pay off? We’ll see.
We join the contestants in media res of the Individual Challenge, where they are cooking a skewer for the judges to choose them, schoolyard pick-up style.
Individual Challenge
Of course, we’ve got a whole new slate of contestants this year but a few are familiar. Tina Cannon of course was the winner of Netflix’s “American Barbecue Showdown.” Michelle Wallace is the executive chef of the highly regarded Gatlin’s Barbecue in Houston. A few are recognizable from my Instagram feed: Don Nguyen is part of the up and coming Khoi Barbecue in Houston, Rashad Jones runs Big Lee’s BBQ in Ocala, FL, and Winnie Yee-Lakhani started Smoke Queen Barbecue somewhat recently.
The full cast list, in order of introduction:
Tony Froyan – Fire & Feast Catering, Maplewood, NJ
Michelle Wallace – Gatlin’s Barbecue, Houston, TX
Don Nguyen – Khoi Barbecue, Houston, TX
Sunny Moody – Moodswing BBQ, Nashville, TN
James Cruse – Central City BBQ, New Orleans, LA
Rashad Jones – Big Lee’s BBQ, Ocala, FL
Matt Roth – Smokin Beauty, Austin, TX
Winnie Yee-Lakhani – Smoke Queen BBQ, Fullerton, CA
Tina Cannon – Atlanta, GA
After the judges try each of the contestant’s skewers, they begin picking with Jet who won the tiebreaker over Anne. Bobby naturally goes third because he has won the previous 2 seasons.
Team Jet
Team Anne
Team Bobby
Don
Winnie
James
Rashad
Michelle
Tina
Sunny
Tony
Matt
Team Brawl
That leads right into the team brawl, but first the judges. All three return from last season: Rodney Scott, Brooke Williamson, and Carson Kressley. I thought the judging was one of he stronger elements of last season so I’m glad it remains unchanged.
The team challenge is a “BBQ Restaurant Battle:” each team will create a restaurant menu concept and have multiple entrees, multiple sides, and even a dessert. And surprise surprise, no one’s going home for losing this challenge but the two bottom teams will have to switch team captains. Plot twist!
Team Bobby – American Chop House
Team Bobby goes for a classic steakhouse concept, but “with a twist.” That twist? Not just traditional steak but also lamb and boar. James cooks a filet with roasted garlic mashed potatoes; Matt gives the wild boar chops a go with a side of creamed spinach; Tina’s lamb chops are middle eastern with grilled asparagus. Bobby takes dessert and goes with the iron skillet cobbler on smoker.
Team Jet – International Smokehouse
Aka you “can do whatever you want,” according to Bobby. Rashad goes with kalbi beef short ribs; Jet serves a flank steak salad; Don draws on his heritage with double fried Vietnamese chicken wings and Vietnamese street corn; Sunny does a simple bruschetta and her much-touted bourbon maple bacon pecan pie that she cooks on the smoker.
Team Anne – The Hen House
Team Anne focuses on poultry for their concept. Tony and Michelle team up for chicken fried steak with gravy from Michelle; Anne handles the smashed potatoes; the five spice quail is an entire team effort; Michelle smokes chicken thighs and makes homemade biscuits; Winnie goes dessert with a peach and mango pudding with meringue on top.
As a reminder: no one’s going home but bottom two teams will be switching team captains.
The judges announce that Team Bobby is the top team and will be staying in tact. That means Jet and Anne switch teams going forward. We’ll see how their approaches mesh with their new teams, but Tony may be a little relieved to go from Team Anne and Team Jet.
Will Bobby retain his crown for the three peat? Will Anne and Jet get along with their new teams? Who will win the competition and be named “Master of Cue?” Follow along with me as I recap this season of “BBQ Brawl.”
As the old saying goes, more often than not a person’s favorite barbecue is what he or she was raised on. Here at Barbecue Bros, it should be no secret that we are Lexington-style barbecue fans (sometimes known as Piedmont- or Western-style barbecue). Each of the three of us were raised in High Point, NC, just under 20 miles up I-85 from the Barbecue Capital of NC.
However, despite the two warring styles of barbecue in the state, I have never harbored any ill-will to my whole hog compatriots to the east. While I’ve spent many a tank of gas exploring all the Lexington-style joints in the western Piedmont of NC, I’ve bemoaned for years the fact that I just simply haven’t had a ton of reasons to spend much time in the eastern part of the state where whole hog and a vinegar pepper sauce reign supreme.
Thankfully, the oldest Monkette’s gymnastics competition travels recently took the whole Monk family to Greenville, NC for USAG State Championships. We even stayed in an AirBnB in Ayden. Finally, I had a reason to be in Pitt County for a couple days. I hoped to make the most of being in the heart of whole hog country!
Last week in part I of my eastern NC whole hog tour I checked out out B’s Barbecue. This week, it’s a big one: Skylight Inn BBQ in Ayden.
Skylight Inn – Ayden
Address: 4618 Lee St, Ayden, NC 28513 Order: Barbecue tray with cornbread and slaw (link to menu) Pricing: $
Monk: After breakfast at B’s Barbecue, I went with the Monk family and in-laws to meet old family friends at Skylight Inn in Ayden. Truth be told, despite my excitement over finally trying B’s the main event of the weekend was finally making it to Skylight Inn. This Jones family restaurant has been open since 1947 and is truly one of the cathedrals of NC barbecue, regardless of style.
Thousands of people make the pilgrimage every day, and here are hundreds of videos on YouTube documenting some of those journeys. When Daniel Vaughn was named Barbecue Editor at Texas Monthly in 2013, one of the first work trips he made was to NC and to Skylight Inn specifically. I even briefly entertained the thought of making the journey east to Skylight Inn for my official 40th birthday celebration earlier this year. Its that revered.
Despite having had similar style pork at Sam Jones BBQ last year in Raleigh as well as whole hog smoked by Sam Jones at Midwood Smokehouse in 2013 and Free Range Brewing Pig Picking in 2017, something about the whole hog at Skylight Inn just tasted better. Perhaps it was the thrill of finally being in this hallowed building with the sounds of hog being chopped on a wood block right behind the registers, but the cracklins seemed crispier and the pork seemed fresher. It was truly life-changing whole hog.
I can appreciate what the Jones family does with their cornbread, but it will never be my favorite. I actually don’t mind the denser texture, but I always wish it was a tad bit sweeter. However, I will still get it anytime I’m in one of their restaurants. As per usual, the mayo-based slaw was standard and inoffensive.
Was Skylight Inn everything I expected coming in? The answer is a resounding yes. Would I go back again? Again, a resounding yes. My only regret here is that we lingered at Skylight Inn a little too long which prevented me getting to the other Ayden classic barbecue joint Bum’s Restaurant (owned by a cousin) before they closed at 2pm on Saturday. Otherwise, the meal and experience at Skylight Inn was pretty much flawless. I can’t wait to make it back.
Monk: This past Sunday, the closing event of Charlotte Wine & Food was a “Smoke & Grapes” event with Jon G’s Barbecue from Peachland paired with some beautiful wines from Andis Wines from the Sierra Foothills of California. Mrs. Monk and I were fortunate enough to be invited to it by friends of the blog Ariail and Andrew Barker.
After a cocktail hour with their Cheerwine hot link and an amazing beef rib croissant (wine pairing: 2021 Andis Sauvignon Blanc and 2019 Andis Cabernet Franc), we were treated to a three course meal of a good bit of their menu (all paired with some beautiful reds from Andis, of course). The first course was of course brisket served along with slaw, jalapeño cheddar grits, and beans. The brisket was a Jon G’s brisket, enough said. Wine pairing: 2020 Painted Fields Curse of Knowledge (Bordeaux Blend)
Second course was their ribs served with mac and cheese, Mexican street corn, and their amazing brisket fried rice. Mrs. Monk was most excited about three brisket fried rice but the spares were as good as ever. Wine pairing: 2019 Painted Fields Old Vine Zinfandel
The dessert course (not pictured) was an Oreo dirt pudding and Nutter Butter Pie and finished off the filling meal simply but nicely. Wine pairing: 2019 Andis Petite Sirah
For folks who haven’t previously had the pleasure, this was a nice way to try Garren and Kelli’s self-described “comfort food” without having to wait in line at Peachland or a food truck service. Speaking of waiting in line, one of the prized live auction items was a Golden Ticket to skip the line at the Peachland Store. It went for $900, if I’m not mistaken. I should also mention that a percentage of proceeds went to a handful of charities in Charlotte that help underprivileged kids.
For those of us fortunate enough to have have it previously, the consistency of all of the food should be noted. Everything tasted just as it always does, which is exceptional.
All in all, a fantastic event featuring great wines from a family-owned winery as well the amazing barbecue of a family-owned barbecue restaurant.
We use cookies to optimize our website and our service.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.