Monk: Two decades ago, Anthony Bourdain and his production team reached out to Ed Mitchell at The Pit in Raleigh to talk about getting on season 2 of his show “A Cook’s Tour.” The only issue was that it was in the middle of a lunch rush. So, Ed Mitchell being a man of the people, he told him to call back because he was busy.
Forbes contributor Leslie Kelly recently caught up with Ed Mitchell and his son Ryan in light of his recent induction into the American Royal Barbecue Hall of Fame earlier this year. In addition to his True Made brand of barbecue sauces, he’s got a book coming in 2023 along with (hopefully) his much-delayed brick and mortar barbecue restaurant in Raleigh, The Preserve BBQ.
John Tanner’s been making the rounds again, this time in the heartland of the country.
First up, he meets up with BBQ Tourist (and friend of the blog) Ryan Cooper at Porky Butts in Omaha, Nebraska for a platter of some Kansas City barbecue
…he hits up the Boxer Q food truck in Topeka, Kansasfor a pork sandwich after a 10k walk
…he visits Chef J BBQ in Kansas City, Missouri for some wonderful by recommendation of Ryan
…back in Maryland, he enjoys Chicago-style rib tips and ribs at Uncle D’s Grill
…finally, he tries out Due South BBQ in Christianburg, Virginia for a pork sammie and the ever-rare side of hushpuppies (in Virginia, at least)
Monk: A few highlights from this past weekend’s Southern Foodways Alliance Fall Symposium where the focus was on barbecue: “questions about what barbecue is, who makes it, and how the craft is changing. From sliced beef brisket to pulled pork, from tacos to fire-roasted vegetables, barbecue speaks to the past, present, and future of the South and to the stories of pitmasters—the places they work, the smoke they conjure, and the sauces they stir.”
Texas Monthly Taco Editor Gustavo Arellano was a day one speaker and compared southern barbecue to Mexican barbacoa:
George and David Barber of Fresh Air Barbecue in Jackson, Georgia were named this year’s recipient of the Ruth Fertel Keeper of the Flame Award
Jiyeon Lee and Cody Taylor of Atlanta’s Heirloom Market Bar-B-Que treated folks to a Korean-inspired barbecue dinner Friday night
On day two, Texas Monthly Barbecue Editor Daniel Vaughn explained why Texas-style barbecue is becoming the predominant style, both across the US and abroad
Food critic Hanna Raskin on the intersection of barbecue and alcohol
Soul Food Scholar Adrian Miller emceed the weekend with stories of black pitmasters
Finally, Helen Turner of Helen’s Bar-B-Q in Brownsville, TN was awarded the Lifetime Achievement Award
Native News
The Lexington Barbecue Festival made a triumphant return after taking the last two years off
The Shepard Barbecue episode of Diners, Drive-In’s, and Dives will air on Friday, November 4 at 9pm ET on Food Network
Dampf Good Barbecue has opened for regular hours at Phillis Farm of Cary; they will be serving their Texas-style barbecue Thursdays through Saturdays from 11am-6pm
Non-Native News
The Southern Smoke festival raised a whopping $1.6M this past weekend
– Marie, Let’s Eat! explores south central Kentucky barbecue; one of the two joints is in the town of Tompkinville, which may have more barbecue joints per capita than Lexington, NC (we even get a brief shoutout!)
– Midwood Smokehouse’s burger made of chuck and brisket (and topped with a slice of brisket for an extra $2) makes Charlotte Magazine’s list of best burgers in the city
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