Monk: Back in 2016, I posted the first of what turned out to be a four part web series from Flatland, the digital arm of Kansas City’s PBS station. This well produced documentary explores the history of the dish, from waste to freebie afterthought to a dish that is now found in most parts of the country and is incorporated into other dishes. The full video is available above.
Description: Burnt Legend, a joint project from KCPT, Flatland and Recommended Daily, peers inside the smoky, rich world of Kansas City barbecue and shines a light on one of the city’s defining foods. Host Jonathan Bender talks to pitmasters, barbecue fans and historians to look into how brisket is smoked, chopped and transformed into a saucy, crispy pile of heaven.
Rodney Scott’s barbecue book came out earlier this month and this week he spoke with Steve Inskeep of NPR’s Morning Edition, and in the feature he opens up more on the current state of the relationship with his dad than I’ve previously read. Sadly, it’s not in a great spot.
“His objection was, you didn’t start this. You’re not the barbecue guy … and he said, you know what, just go open your own place, get away from here,” he says. … “Sometimes I would pass him in certain areas and he would kind of turn his head,” he says. “He wouldn’t even wave if he saw me wave at him.”
However, Rodney Scott is at peace with his decision to strike out on his own, first by opening a restaurant in Charleston and then a second location in Birmingham, AL (with an Atlanta location planned for this summer).
“I want to take over the world with barbecue,” he says. “You could put a whole hog in front of some people and you’re going to get at least 50 to 100 people that’s going to come together and eat. So, in my mind, why not everybody around the world fire up a hog. And I bet you, it’ll be some joy, a whole lot of partying, a lot of smiles. And the world would be a better place.”
Hard to recall any other cooking segment quite like @PitmasterRS Rodney Scott talking about the physical challenge of a 12-hour barbecue over a wood fire—and going for it whole hog. @MorningEdition@NPRhttps://t.co/YE15NgGzGg
Several NC barbecue restaurants are featured in this handy guide of restaurants along I-95 worth a stop
Non-Native News
“The heart and soul of the craft barbecue movement [in Kansas City] is located in central Texas”
🥩🍖The new generation of young pitmasters all use offset smokers and cook with wood. Menus are limited and ever-changing. Open only on weekends, hours are “until sellout,” prompting online pre-orders & masked, socially distanced lines. https://t.co/JQSLEeHWaM
We're back open for onsite dining in Battery Park City with beer on tap, barbecue favorites, and some new menu items, too! We can't wait to welcome you back safely. Make a reservation or just stop by: https://t.co/4wLGqct1v7pic.twitter.com/ttphSw2ZtG
Shuler’s BBQ is opening a second location in Lake City, SC
Saucy’s Southern BBQ and Cuisine in Denver launches a wing and barbecue sauce featuring THC distillate
Check Daniel Vaughn’s Twitter for his big barbecue roadtrip from last week including newcomer Distant Relatives BBQ; nature is healing!
Exciting stuff from Damien Brockway and his new Distant Relatives BBQ in Austin. Smoked chuck instead of brisket was a nice change of pace. Phenomenal sides, great pulled pork and ribs, and ridiculously crispy/juicy chicken. Wow. pic.twitter.com/GFxKaW3Oiz
Monk: Last month, as part of Black History Month Adrian Miller sat down with Flatland, the digital platform for Kansas City PBS, to discuss barbecue’s hidden history not only with black people but also the Native Americans before that. Being a Kansas City-based outlet, the focus is on barbecue of that area, including pioneer Henry Perry as well as Arthur Bryant and Ollie Gates but comes with a warning against the signs of potential erasure of black contributions to barbecue much like has been done with Native Americans and their early contributions to barbecue. A great primer for Miller’s forthcoming book Black Smoke, out next month.
Description: Adrian Miller is on a mission. He wants to ensure the whole story of barbecue is told.
Miller recently sat down with Flatland to discuss a few key findings from his book: “Black Smoke: African Americans and the United States of Barbecue.”
Miller contends the barbecue story, in large part, is one of cultural appropriation. He notes, for example, that Native Americans were the first to barbecue. Enslaved Black people then became pre-eminent. Only later did white people come to dominate the barbecue narrative.
Burnt Legend is a 4 part web series brought to you by Flatland, the digital magazine of Kansas City’s PBS affiliate KCPT. Here’s the first chapter above, with the remaining 3 chapters now available at the Flatland YouTube page.
Kansas City is known for its legendary barbecue, but there is a smoke cloud of mystery surrounding it’s most iconic menu item: burnt ends. Burnt Legend explores the myths and truths of how burt ends became popular, how they are made, and where the BBQ Capital of the World’s favorite delicacy is going.
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