Eater’s Dining on a Dime checked out the Austin taco scene a few years back to see whether its taco scene is actually better than its barbecue scene.
Description: This week on a bonus episode of Dining on a Dime from Austin, host Lucas Peterson forgoes Austin’s plentiful barbecue options to take himself on a taco crawl, sampling a few of the city’s best offerings. Watch the video above to follow him from Veracruz All Natural to Taqueria La Chilanga to Mellizoz Tacos.
– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years
The annual guide is here: These are America’s 38 essential restaurants https://t.co/gEenaJeoQc pic.twitter.com/vz9ifRJoMs
— Eater (@Eater) November 13, 2018
– Whole hog barbecue is making its way to Texas
Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.
In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.
– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend
– A short photo post on B’s Barbecue in Greenville
B’s #BBQ is located at NC43 West & B’s BBQ Rd. on the outskirts of #GreenvilleNC. Better get there early – when the food runs out at lunchtime, they’re done. #easternNC for #foodies. https://t.co/wVNBbcs9ue
— NCEast Alliance (@NCEastAlliance) November 10, 2018
– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland
– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue
– The more you know
ICYMI: No one likes dry brisket https://t.co/BEMPhJILEw
— Texas Monthly (@TexasMonthly) November 10, 2018
– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak
– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”
I’m not gonna lie. I totally geeked out and told Dave Grohl how much Nevermind meant to me when we met. Then we ate amazing pork and he was the best and I calmed down and we talked North Carolina smoke https://t.co/rQNdGGtXfQ
— Zachary Johnston (@ZTPJohnston) November 9, 2018
– Update: no longer a fallback profession:
Dave Grohl gives back https://t.co/cd9LfABICz
— Pitchfork (@pitchfork) November 13, 2018
I previously posted a video of the Prime Time guys smoking ribs with Rodney Scott in New York. In this video, they visit a farm in Oregon, where pigs are fed a diet containing up to 25% cannabis leaves and stems.
Then the Prime Time guys help cook the secreto muscle of a 14 month old pig (doble the average lifespan of a pig) in a “planking” method over open flame at nearby restaurant Imperial. No, there is not a weed taste to the pig, but what the guys do find is that the pig tastes good because it has led a generally healthier life compared with most commodity pigs.
On today’s episode of Prime Time, Ben and Brent visit Moto Perpetuo Farm, where pigs are fed a diet that includes cannabis.
More Rodney Scott video content from Eater! This time, ribs, which is a meat Rodney only recently started doing but has almost certainly already perfected.
On today’s episode of Prime Time, Ben and Brent are joined by BBQ legend Rodney Scott, of Scott’s and Rodney Scott’s BBQ, for a lesson in rib making.