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Friday Find: Testing NC Barbecue Techniques on a Whole Lamb

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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.

Friday Find: Cuban Lechon in Miami

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Before this video, I wasn’t aware that Cuba had a lechon tradition somewhat similar to the Philippines. Now La Esquina Del Lechon in Miami doesn’t cook over a wood fire, but even though this isn’t technically barbecue they look to achieve the roasted whole pig with crispy skin not too dissimilar to Filipino lechon and some places like Skylight Inn that chop the crispy skin into the whole hog.

In the first episode of Dining on a Dime Miami, Lucas heads to La Esquina Del Lechon to check out a whole-roast pig that is a local favorite, and always starts a party.

Friday Find: Eater visits Pecan Lodge

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I’ve still yet to go to Pecan Lodge (Rudy liked it a lot) but when I do go I plan to bring some friends and get The Trough.

Ask a Texan what their favorite smokehouse is and the answers will span the state. Ask someone from Dallas, and chances are you’ll hear the name Pecan Lodge thrown around. With the help and desire of their following, Pecan Lodge owners Justin and Diane Fourton turned their brisket out of a truck business into a brick and mortar restaurant that’s hard to miss thanks to a constant line out the door.

Linkdown: 11/15/17

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– A promising new barbecue joint has opened up in Manteo on the Outer Banks, Carolina Bar-B-Que Company

Behind the smokehouse, owner Mike Weaver raises an axe in an arc over his shoulders. The blade comes down sure and fast and cleaves a broad section of pecan trunk in two. This is barbecue at its most basic level, starting with the wood. Weaver is in his element, living his dream, but it was a long time in the making.

– Virginia is still at it:

– The story of how a Benson, NC man went from a NC State Barbecue Camp to a state whole hog champion in about 18 months

– The Greenville-Pitt Community Visitor’s Bureau continues to advertise the Pitt County Brew and ‘Cue Trail

– Wisconsin-style barbecue? Really?

“It’s going to be tangy with a little bit of sweet, but not mustard tangy, not Carolina barbecue,” Stahl said. “I focus on my rub. I use European spices that reflect my Czech and eastern European heritage. I personally don’t like sauce on my barbecue. I put a lot of work into the smoke and rub, so I don’t think it needs that much sauce.”

– Franklin Barbecue remains in Bill Addison’s 38 Essential Restaurants in America

– Great story on Stan Hays, the man behind Operation BBQ Relief

– Good use of Twitter’s new 280 character limit or great use?