This short video features a voiceover from pitmaster Matt Horn on his barbecue philosophy taken from the L.A. Times Food Bowl earlier this year.
Los Angeles
Linkdown: 3/6/19
Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!
Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)
Local Charlotte barbecue guy Jack Arnold recently had his Instagram hacked but thankfully has since recovered it
A new barbecue cookbook is coming from photographer Ken Goodman:
Wilson gets a new barbecue restaurant in New South BBQ, which takes an “international house of barbecue” approach
Longleaf Swine (nice name), a food truck caterer in Raleigh, is going brick and mortar in the Transfer Co. Food Hall
The Free Times in Columbia breaks down barbecue restaurants both local and within a few hours drive
Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”
I wonder how the folks in Texas are reacting to this:
For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.
Linkdown: 2/27/19
The Los Angeles Beer and World Barbecue festival did not go off without a hitch this past weekend
Matt Horn’s Horn Barbecue pop-up is featured in this guide to black-owned restaurants in the Bay area
If I were in Atlanta this coming Saturday, this is what I’d be doing:
AVL Today explores the three predominant sauces in the Carolinas – eastern NC vinegar, Lexington-style (tomato plus vinegar), and SC mustard
Photographer Ted Rutherford shares his ATX BBQ Guide ahead of this year’s SXSW
Killen’s Barbecue brisket pizza is available from Houston-area Papa John’s until the end of March
Located in Bastrop just outside of Austin, The Gas Station serves barbecue and has cabins for rent
Obsessive Compulsive Barbecue recounts a Brunswick stew festival from over 100 years ago
The “Story of Barbecue in North Carolina” travelling exhibit will be on display in Asheville through March 23
Big congrats to our friend Garren at Jon G’s Barbecue who is taking a big step in making his barbecue dreams come true!
Friday Find: House of Carbs interviews Adam Perry Lang
https://soundcloud.com/houseofcarbs/dry-aged-genius-with-adam-perry-lang-house-of-carbs-ep-47
There isn’t much barbecue-specific discussion on this interview with Adam Perry Lang since its more focused on dry-aged beef and the recent opening of his new steakhouse/smokehouse/brasserie APL in Los Angeles, but its still good nonetheless. APL does have a walk-up window with housemade hot dogs and beef rib tacos.
The Ringer’s Joe House talks to bona fide BBQ expert Adam Perry Lang about opening his new steakhouse in Los Angeles, forging his own knives, his state-of-the-art dry-age room, what makes a dry-aging process unique, some grilling tips, and more (3:50). Then House links up with Juliet Litman for a classic ‘House of Carbs’ Food News (51:30).