bbq

Linkdown: 5/23/18

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– Congrats to our neighbors from Memphis in May, The Shed, on their Grand Championship win

– In case you hadn’t heard, Dave Grohl was all up in some Memphis in May this past weekend, particularly at our neighbor’s booth

– Pete’s BBQ in Rock Hill, which has served barbecue during four holidays of the year, is shutting down after 55 years of service after this Memorial Day Weekend; congrats to the 98-year-old Pete Wheele’s on his retirement!

– Raleigh is a favorite away game for this Pittsburgh Penguins blogger in part due to the barbecue

– Eat Raleigh has a short blurb on Sam Jones BBQ at the Thrive NC festival earlier in May

– Is Charleston barbecue slowly taking over the southeast? Both Home Team BBQ (Columbia) and Rodney Scott’s BBQ (Birmingham) announced expansions last week

– All Swig & Swine Charleston-area locations will have $4 sandwiches on May 30 to celebrate 4 years; proceeds will go to Hogs for the Cause

– This NC travel guide from a British paper mentions barbecue (particularly Sam Jones BBQ) as as reason why North Carolina should be your next adventure

– This looks very, very promising

– RIP Mama Dip

 

Photos: Sights from Memphis in May 2018

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Dave Grohl hanging out at our neighbors tent all weekend – The Beached Pig
The Cotton Pickin’ Porkers home for the festival
Another shot of the river
Welcome to Memphis in May
Our other neighbors, The Shed
Nighttime on the Mississippi River
The Shed with some crazy expensive tomahawk chops
The Beached Pig team on one side – where David Grohl
Brisket samples from Traeger
More shots of the Mississippi
Sunset over the Mississippi
The Cotton Pickin’ Porkers…and Dave Grohl
Jess Pryles of Hardcore Carnivore
Matt Pittman of Meat Church
Awards Ceremony on Saturday
Bryan Furman of the awesome B’s Cracklin’ Bar-B-Que in Savannah and Atlanta
Across the pathway, the Traeger Grills team and tent
The Traeger Grills tent

I will write up more from my Memphis in May Barbecue Fest experience with the Cotton Pickin’ Porkers competition team once I get some rest but for now here’s a few photos I captured from the festival. More to come…

–Monk

Jon G’s Barbecue (RE-REVIEW)

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Name: Jon G’s Barbecue (food truck)
Date: 4/27/18
Order: Two meat combo (brisket and pork) with corn pudding, mac and cheese, and Sun Drop
Price: $19

Monk: It was a little over a year ago when I first checked out Jon G’s Barbecue and they shook up our Charlotte Big Board by taking over the #1 spot. A little over 14 months later, I checked them out again wondering if consistency would be maintained.

Since my first time in early 2017, Garren and his wife Kelly have since acquired a food truck and after a brief (but worthy) hiatus to have their first child they have been making the rounds outside of their monthly(ish) pop up at Southern Range Brewing at food truck roundups such as the bi-weekly Food Truck Friday in Matthews.

I’m happy to report that Jon G’s brisket continues to be on point. The mix of lean and fatty again produced some of the best bites of brisket I’ve had in NC, approaching John Lewis’s in Charleston for best that I’ve tasted in the Carolinas as a whole (I do need to get to Columbia to check out City Limits Barbeque for sure though).

Not to be outshone too much, the coarsely pulled pork with a dash or two of vinegar sauce was quite tasty. From what I can tell, I’m seeing few growing pains in the switch to the food truck in terms of quality of food.

Jon G’s has tried a few things with sides since my last visit and the delicious corn pudding was a new menu item inspired by a similar side at Lewis Barbecue in Charleston. I didn’t try the mac and cheese last time but it was also quite good. Finally, having Sun Drop as a drink option was a nice touch, but perhaps I could humbly suggest adding Cheerwine in the future.

So not only was consistency maintained between my two visits but Jon G’s Barbecue may have possibly even gotten better. Garren and Kelly continue to knock it out of the park, and for my money there is no doubt that they remain the best barbecue in Charlotte

Ratings:
Atmosphere – N/A
Brisket – 4.5 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4.5 hogs

Friday Find: Anthony DiBernardo of Swig & Swine joins the Beards, Booze, and Bacon podcast

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Not the best quality audio connection from DiBernardo in Charleston, but an interesting conversation about how he got started in cooking and why he maybe, just maybe, is partially responsible for the barbecue boom in Charleston.

For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table (Editor-in-Chief Cator Sparks, Associate Editor Chase McPeak, and host Greg Nibler) welcomes chef/pitmaster and Anthony DiBernardo of Charleston, South Carolina’s acclaimed restaurant, Swig and Swine — which boasts 60 different bourbons, 14 beers on draft, 11 different side dishes, and, of course, barbecue.