Khói Barbecue

Linkdown: 11/6/23 – The Convincing, But Exhausting Edition

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Native News

Sam Jones BBQ has boozy slushies available at both their Winterville and Raleigh locations

BBQ Fest on the Neuse team registration is now open

Tickets still available for Noble Smoke’s Pitmaster Experience on November 11

Some photos from Grady’s

Jon G’s was featured in Garden & Gun on pre-cooked Thanksgiving food

The last Jon G’s pop-up of the year is at Triple C Brewing today

Non-Native News

John Tanner’s recent barbecue stops:

The Hickory Pit in East Ridge, TN

Rusty’s Bar-B-Q in Leeds, AL

Holy Smokes BBQ Festival is this weekend and tickets can be had for 50% off

Secondhand Smoke will be serving this Veteran’s Day at the old Pete’s BBQ in Rock Hill

Palmira Barbecue cooked hogs with Khoi Barbecue at last weekend’s Texas Monthly BBQ Fest held in Lockhart

J.C. Reid hits up Heritage Barbecue in southern California

Daniel Vaughn reviews “From Barbycye to Barbecue” by Joe Haynes and found it “convincing, and sometimes exhausting”

Linkdown: 5/17/23 – The Day After National BBQ Day Edition

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Featured

Monk: Garren’s turning 40 in late June and throwing a heckuva party at Jon G’s! The Jon G’s Jubilee will bring in town Jake Wood of Lawrence Barbecue in Durham as well as the N. Sea Oyster Co from the Topsail Beach area. Charlotte’s Divine Barrel Brewing will provide the beer with ice cream from Wadesboro’s Brown Creek Creamery, who Jon G’s uses for cheeses in their sausages. Tickets will surely go fast for this so if interested, I’d recommend you act quickly.

Ticket info here

Native News

Hubba Hubba Smokehouse has opened for the season; they close each winter and reopen during the spring

Elliot Moss’s Little Louie’s continues to play with smoked meats

Southern Smoke’s Matthew Register is one of the chefs who weigh in on “Boat Chicken”

A belated Happy National Barbecue Day

Non-Native News

Fork Grove BBQ will open this weekend in Anderson

Hector Garate of Palmira BBQ is heading back to Texas for another collab, this time with Khoi Barbecue on May 21

The Memphis in May Barbecue Fest starts this week; here are 10 teams to watch for

How to trim a brisket, by Jess Pryles

Friday Find: “Brisket Pho, a Viet Tex Story”

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Monk: One of the most recent exciting trends in barbecue is the fusion of other cultures with (primarily) Texas-style barbecue. The Gravy podcast producer Jess Eng visits Houston to explore the beginnings of this fusion with Khoi Barbecue before heading to San Antonio to meet with Curry Boys BBQ in this latest barbecue-focused entry into their podcast series. Bonus: Khruangbin on the backing track.

Friday Find: How a Vietnamese Pitmaster is Bringing New Flavors to Texas Barbecue

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Monk: Houston-based Khói Barbecue is a “Viet-Tex” pop-up that melds Vietnamese flavors with Texas barbecue in dishes like brisket pho or beef ribs marinated with kalbi (which is technically Korean) or a Vietnamese bò lá lốt sausage made from brisket trimmings. For more information, check them out on Instagram.

Description: At Khói Barbecue, brothers Don and Theo Nguyen use the Vietnamese ingredients and cooking methods from their childhood to influence their Texas Barbecue pop-ups, creating dishes like brisket pho and smoked chicken rice & yuzukoshō.