Howard Conyers

Friday Find: “Nourish” by Howard Conyers

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Howard Conyers is a literal rocket scientist from Manning, SC who attended NC A&T in Greensboro for undergrad and Duke University for grad school where he earned a MS and PhD. He now has a show on PBS’s YouTube Channel, and the first episode is on SC whole hog.

When most people think “barbecue,” they don’t think “whole hog.” But that’s not the case for Dr. Howard Conyers, rocket scientist and South Carolina Whole Hog pit master. Watch this episode for a short-course on everything you need to know to fire up the pit for this regional Southern tradition.

Linkdown: 7/4/18

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– Hate that I’m going to be out of town later this month for Bryan Furman coming to Charlotte for Brisket & Biscuits at Koffee Kup Cafeteria

Put them together, and you have a very special food weekend: First, there’s Brisket & Biscuits from 9 a.m.-noon July 21 at the Koffee Kup Cafeteria, 1520 West Blvd. For $20, you’ll get a plate cooked by Gregory Collier of The Yolk in Rock Hill and special guests Erika Council of Atlanta, the author of The Southern Souffle blog and the granddaughter of Mildred Council, aka Mama Dip, and Bryan Furman of B’s Cracklin BBQ in Atlanta.

Served cafeteria-style, you’ll get Furman’s brisket, Collier’s eggs, Council’s biscuits, sides and pie (by local pie baker Keia Mastrianni).

– The top 15 Birmingham barbecue joints

– Howard Conyers, a rocket scientist and barbecue man, has a new digital show on PBS’s YouTube channel

– Sam Jones and Fullsteam Brewing will represent NC at this year’s Windy City Smokeout 2018 in Chicago

– Brooks Sandwich House and Seoul Food Meat Company will be featured in the first episode of season 2 of “Southern and Hungry” on the Cooking Channel; it airs later this month on 7/30

– This is a few months late to respond to the Vice Brooklyn barbecue article that broke the internet in March, but a good write up on Allen & Son which doesn’t always get the NC barbecue recognition it deserves

Linkdown: 12/28/16

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– A pretty extensive rundown of the BBQ Year in Review, courtesy of Robert F. Moss

– Much like Cleveland before it, New Orleans is searching for a barbecue style of its own

“The history of barbecue in New Orleans sort of parallels the relationship between New Orleans and the South,” says author Lolis Eric Elie. “We are Southern, geographically, but in terms of culture, our Southernness is rightly questioned.” In 1994, when he and photographer Frank Stewart were conducting research for their book Smokestack Lightning: Adventures in the Heart of Barbecue Country, neither his hometown of New Orleans nor anywhere else in Louisiana was included.

– South Carolina pitmaster/engineer Howard Conyers is doing a South Carolina whole hog at an event near Shreveport, Louisiana on January 29

– TMBBQ ranks all of the Texas barbecue sides, and they like a vinegar cole slaw as much as folks in Western North Carolina do with our barbecue slaw

– Speaking of Texas sides

Linkdown: 11/4/15

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– Kathleen Purvis thinks up humorous potential food history landmarks for Charlotte:

13 S. Church St.: Charlotte’s first documented barbecue restaurant. According to a clip in an April 1899 Charlotte Daily Observer, Katie Nunn opened a grocery and barbecue stand, with meat cooked by her husband, Levi, in a pit behind the store. The address no longer exists, but it would have been on the east side of South Church Street just north of Fourth Street.

Marker needed: The last barbecue joint to charge less than $12 for a chopped plate.

– In Monroe County, Kentucky, pork shoulder means something completely different

– Marie, Let’s Eat! checks out Briar Patch Bar-B-Que in Hiram, GA again 4 years after his first visit

– Photos from last Sunday’s TMBBQ Festival

– A couple of sites react to Calvin Trillin’s New Yorker piece on NC barbecue: Triangle Business Journal, TWC News

– Last week, Howard Conyers (originally from Manning, SC) brought whole hog to New Orleans

– Speaking of whole hog, the Whole Hog Championship will be Nov 20-21 in Raleigh