Barbecue and free beer on top of a mountain in Hawaii? That definitely sounds like paradise. Eater’s Dining on an Dime makes the trek.
In this episode of Dining on a Dime, host Lucas Peterson heads to Hi-BBQ, food truck on top of a remote wind farm in Kahuku, Hawaii. This couple-owned truck is serves up brisket, pulled pork, and smoked pineapple sausage, and free beer. It also comes with quite the view.
https://soundcloud.com/eaterupsell/ep-61-how-smoked-brisket
Why Franklin will never open a second barbecue restaurant:
“There aren’t enough cows,” Franklin says. It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”
Additionally, this podcast was the first I had heard about the way that Franklin is branching out – and that’s in the custom-built barbecue pits for the backyard barbecue enthusiast. He has hired 2 fulltime welders in Austin (and may be hiring up to 2 more as of the time this podcast was recorded) who are helping to fabricate the pits made of high quality steel and weighing in the range of about 600 pounds. Right now you can sign up for the newsletter at franklinbbqpits.com and they will go on sale next Spring/Summer.
Read more on the conversation and podcast here
Another Eater/Southern Foodways Alliance documentary.
They said a woman couldn’t run a barbecue joint…but that was before they tried Helen Turner’s sandwiches. Turner has owned and operated Helen’s Bar-B-Que in Brownsville, Tennesee by herself since 1996, and amassed a loyal following due to her smoky cooking and secret sauce recipe. Watch the above video from the Southern Foodways Alliance documentary series to learn more.
–Monk
Eater’s The Meat Show visits Hill Country Barbecue to try a disctinctly NY style of barbecue thats a hybrid between a steakhouse and a barbecue joint.
This week on The Meat Show, host and professional carnivore Nick Solares visits New York City barbecue favorite Hill Country, to sample a meaty hybrid that’s right up his taste buds’ alley. Chef Charles Grund Jr. combines fancy steakhouse-quality beef, dry aging preparations, and barbecue techniques to create what might be the most expensive barbecue in America at $47 a pound. Is it worth it? Watch the video above to find out.
–Monk