Arrogant Swine in Bushwick demonstrates a Carolina whole hog technique on a whole lamb.
On today’s fresh episode of Prime Time, Ben Turley and Brent Young head to a barbecue restaurant called Arrogant Swine, to meet up with Tyson Ho, an expert in North Carolina barbecue. The guys talk whole animal barbecue, and why cooking whole lambs makes so much sense.
– Just a few more items from the #BrooklynBBQ controversy last week
I talked to @Nicholasgill, author of the infamous Brooklyn BBQ article. He usually writes about conservation & foodways in South America, “but nobody cares about that,” he told me. “They care about barbecue.” https://t.co/IIok4qvZBM
— Daniel Vaughn (@BBQsnob) March 8, 2018
– A Brooklyn paper defends Brooklyn barbecue; so does The Houston Chronicle‘
– Attention Nashville:
Pitmaster Pat Martin’s @HughBabys BBQ & Burger Shop is coming to West End Ave. in April https://t.co/94Z26riPqQ
— Eater Nashville (@EaterNashville) March 13, 2018
– Ribs from Big Bob Gibson was a favorite dish at SoBe Wine and Food Festival in Miami earlier this month
– Evolution of a Filipino Barbecue Cookbook
Help me celebrate my friend @AlexPaman‘s new Filipino Barbecue Cookbook, and learn how to make Basic Filipino Pork Steak Barbecue while you’re at it. Read more here: https://t.co/oMXgW6nUcn
— Steven Raichlen (@sraichlen) March 11, 2018
– [thinking emoji]
The brisket at this gas station in Texas is probably better than the barbecue where you live: https://t.co/ua1Bd754A9 pic.twitter.com/Kwz1r86a7H
— Southern Living (@Southern_Living) March 9, 2018
– Damn, the food in the Bomb-Ass Biscuit Pop-Up at B’s Cracklin’ Barbeque does indeed look bomb-ass
They opened B’s doors at 9 a.m. on those days (the Riverside restaurant usually doesn’t open until 11 a.m.), slinging Council’s biscuits stuffed with country ham and apple butter or Furman’s fried chicken or sausage gravy. “If you come to a barbecue joint looking for a healthy breakfast, you’re in the wrong place,” Furman says. “We do not do gluten-free here!”
At some point, they added brisket hash to the menu. Then, they started selling beignets. And almost every morning, they sold out.
– WSOC-TV, the local ABC affiliate in Charlotte, has an odd “Best and Cheapest Barbecue in Charlotte” list that almost seems to start like an alphabetical list before stopping after 5
– Congrats to Our State Magazine, writer of some of my favorite barbecue articles
Such exciting news from @ourstatemag today. We are now a 100-percent employee-owned company! pic.twitter.com/NiIa1IpCw6
— Elizabeth Hudson (@elizahudson) March 9, 2018
When a re-posting of a 2014 article takes over the internet on a Sunday; Munchies on how one food writer noticed a micro-trend of barbecue restaurants around the world modeling their restaurants on Fette Sau in Brooklyn
Why is Brooklyn barbecue taking over the world? https://t.co/aiemJpWxZw pic.twitter.com/dGPyQ7X912
— MUNCHIES (@munchies) March 4, 2018
– The Charlotte Observer had not one but two separate stories in response to the tweet (again, on a story that was 4 years old)
– Lexington Barbecue fans react; Allen & Son fans react
– The Washington Post even weighed in; again, this story was 4 years old
– Then came the tweets. The awesome, awesome tweets.
Why are Brooklyn nachos taking over the world? pic.twitter.com/CCs6gup3ur
— Wile E. Minogue (@chrisopotamia) March 4, 2018
– Oklahoma sushi:
Why is Oklahoma sushi taking over the world? pic.twitter.com/dNKda3sEwd
— Bennett Berry (@bennettberry) March 5, 2018
– Brooklyn doughnuts:
Why are Brooklyn doughnuts taking over the world? Our column: pic.twitter.com/WzytihYwmT
— Harold’s Doughnuts (@haroldoughnuts) March 5, 2018
– A solid mini-tweetstorm (click on Tweet to see follow-ups)
I would like to break down everything that’s wrong with this plate of brooklyn barbecue. Please join me on this journey. pic.twitter.com/A0RxW6FtcC
— Jessica Huseman (@JessicaHuseman) March 5, 2018
– There’s just way too many to pick from:
You vs the guy she told you not to worry about. @munchies @eviemaesbbq pic.twitter.com/ISxgAmFyZN
— Travis Hale (@LubbockElitist) March 4, 2018
– I’m actually not one of those who don’t believe that Brooklyn doesn’t have good barbecue. I’ve certainly had bad barbecue in Brooklyn, but Hometown Bar-B-Que is very, very good (our review). Arrogant Swine is pretty good too (our review). Heck. even Dinosaur Barbecue wasn’t bad for a regional chain (our review). You may recall that Matthew Odam of the Austin-Statesman took a pulse check last November.
– Sam Jones agrees, and is a friend of Billy Durney of Hometown Bar-B-Que
Take a breath folks. BBQ is defined by geography. To say any is superior to the other is simply a personal preference, and a bit closed-minded. In my opinion, @BillyDurney does some fine work in Brooklyn.
— Sam Jones (@skylightinn_sam) March 6, 2018
– A few NC sportswriters in Brooklyn for this week’s ACC Tournament actually tried Fette Sau and the verdict? Actually pretty good!
When all was said and done, the four Carolina boys that showed up on their barbecue high-horse were left with little room to eat their words — fat and surprisingly happy — after chowing down on a couple pounds of meat.
– The NC State beat writer from the News & Observer tried The Smoke Joint near Barclays and didn’t mind it (we hated it nearly 6 years ago)
This is about barbecue, basketball and the intense regional rivalries on display this week. How does Brooklyn stack up?#BrooklynBarbecue #ACCTourney https://t.co/vTVlUlm8c6
— ACC Now (@accnow) March 7, 2018
– But for reals, here’s a solid PSA:
As a public service to food writers and any others confused by the #BrooklynBarbecue debacle, I’ve put together an interactive map of where it is and is not advisable to order barbecue. #notbrooklyn #nc #kc #texas #memphis https://t.co/MlygJEfAaT pic.twitter.com/GNU8nWMoZK
— Chuck McShane (@chuckmcshane) March 5, 2018
Sean Evans of Hot Ones fame explores NYC’s barbecue scene
Once mocked for its lack of quality smoked meats, NYC has finally become a serious contender on the national BBQ scene. But does it have the chops to appease two Texas locals? In the hopes of gaining some perspective, Sean Evans enlists the help of Barbara Dunkelman and Burnie Burns—two of the visionaries behind Austin-based production company Rooster Teeth. At Fletcher’s in Brooklyn, chef Matt Fisher is busy combining Southern cooking techniques with international flavors, creating a barbecue style that’s distinctly New York. Will the pork char siu be enough to convert Barbara and Burnie to the church of NYC BBQ? Watch an all new episode of SITW and find out.