From a couple months back, here’s a behind the scenes video from the Big Apple BBQ Block Party, courtesy of Nick Solares and Eater.
The Big Apple Barbecue Block Party came to New York on June 13 and 14 for its thirteenth annual festival. And while 140,000 attendees showed up to eat some of the best barbecue from across the country, when you’re professional carnivore Nick Solares, you beat the crowds — and head over the day before.
–Monk
– Michael W Twitty with a thought-provoking piece: Barbecue is an American Tradition – of enslaved Africans and Native Americans
– How the word barbecue has “divided the coalition of the grilling”
– Friend of the blog Johnny Fugit also weighs in on how words matter when it comes to the word “barbecue”
– We linked to this article a few weeks back, but its worth another link: Tyson Ho (among others) gets a profile in Garden & Gun Magazine
Meet the man bringing authentic North Carolina barbecue to New York City. http://t.co/Ck0GzeUml4 pic.twitter.com/s0YJ3SEJhn
— Garden & Gun (@gardenandgunmag) July 3, 2015
– A guide to barbecue in the San Francisco bay area includes the Lexington-style joint Rusty’s Southern
Sarah Fritsche: “When I first visited Lexington Barbecue in North Carolina about a decade ago, I knew I’d met my ideal kind of ‘cue. Slow-smoked pork shoulder is finely chopped, not pulled, and served with a tangy vinegar sauce and all the fixings, which include a tomato-based red slaw and cornmeal hush puppies. Happily, thanks to Rusty’s Southern, I don’t have to book a flight to N.C. to get my fix. Prior to opening their Tenderloin restaurant earlier this spring, owner Rusty Olson and chef Francis Rubio spent time with Lexington Barbecue owner Wayne Monk to learn how to re-create the unique barbecue.”
– The 10 best barbecue restaurants in Britain, for what thats worth
– There is a South Carolina Barbecue Association judging class this Saturday in Cheraw
– Grant’s latest joints on Marie, Let’s Eat!: Center Point Pit Barbecue in Hendersonville, TN and Bill’s Bar-B-Q in Hull, GA
– In a follow-up on Michael Symon and his quest to create “Cleveland-style” barbecue, Thrillist asks just exactly what it is (via)
– Smoking tips from a man who knows what he is talking about, Steve Raichlen
Nine essential commandments for smoking food, according to BBQ expert @sraichlen – http://t.co/RoaZZkxenO pic.twitter.com/DUomfSGxvO
— First We Feast (@firstwefeast) July 3, 2015
– In Praise of Hushpuppies and Barbecue, by Robert Moss
What goes best with a tray of BBQ? In the Piedmont of NC, they say hushpuppies. http://t.co/xfIJctQRaP #SouthernBBQ pic.twitter.com/J33fSPkSo1
— Robert Moss (@mossr) June 22, 2015
– After a fire early Monday morning, Speedy Lohr’s in Lexington will be closed for a few weeks
– #Brisketgate explained, from the man who shot the original video at the Big Apple Barbecue Block Party a few weekends back
– NYC’s top 20 barbecue restaurants, according to Eater – bookmarking this for our week in NYC in October
– The name of the article says it all: 11 ways BBQ is like church
These days, it seems like more and more fanatics are joining Belinda Carlisle in the belief that heaven is indeed a place on Earth. To us, it smells of burning oak, cold beer, and fatty brisket. To many, barbecue is like a religion, so much so that barbecue worship is a lot like going to church. Still a non-believer? Here are 11 reasons barbecue is like church, but with better bread. So it was written, so it was smoked.
– Queen City Q is now hiring for its upcoming Matthews location
– EDIA Maps (the folks behind The Great NC BBQ Map) create a barbecue cocktail for the summer
– The case for Santa Maria being the secret fifth major barbecue style in the US
Santa Maria barbecue is always cooked over a fire of red oak logs, using meats heavily seasoned with salt, pepper and dry spices, then marinated or basted with a mixture of vinegar and oil while cooking. Side dishes almost always include fire-grilled then buttered bread, tossed green salad, fresh tomato salsa and beans. Because the area is known for growing sweet strawberries, berry pie or strawberry shortcake is often paired with the main course as dessert.
– Charlotte’s getting a “Mediterranean smokehouse” concept in the old Sol and Tijuana Flats location from local restaurateur Martin Sprock (c0-founder of Moe’s and whose other ventures includes Leroy Fox and RuRu), and it sounds interesting while bringing up a little skepticism from this barbecue bro
The concept for the restaurant is the first of its kind for Sprock. He plans to feature barbecue menu items like pulled pork, smoked butts, chicken and lamb – all with a Mediterranean flavor.
A specialty grill that uses hickory wood will be the focal point of the restaurant, which he plans to adorn with distressed wood and copper trim. The restaurant will also have a bar and an approximately 1,000-square-foot patio
– A NC barbecue trail from the Wilmington Star-News, though curiously it includes Buxton Hall BBQ in Asheville, which isn’t open yet
– Want to win a $500 gift card to Midwood Smokehouse? Of course you do! Even though Father’s Day was last weekend, enter in Midwood Smokehouse’s #SummerofDad photo contest through the end of the month for a chance to win
So this technically isn’t barbecue per se since the ribs are oven baked, but Chef Miguel Trinidad of Jeepney (a filipino gastropub in New York) details the filipino take on ribs, which includes banana ketchup and 7-Up. Definitely looks intriguing, and could be worth trying on an actual smoker.
–Monk