Arrogant Swine in Bushwick demonstrates a Carolina whole hog technique on a whole lamb.
On today’s fresh episode of Prime Time, Ben Turley and Brent Young head to a barbecue restaurant called Arrogant Swine, to meet up with Tyson Ho, an expert in North Carolina barbecue. The guys talk whole animal barbecue, and why cooking whole lambs makes so much sense.
When a re-posting of a 2014 article takes over the internet on a Sunday; Munchies on how one food writer noticed a micro-trend of barbecue restaurants around the world modeling their restaurants on Fette Sau in Brooklyn
Why is Brooklyn barbecue taking over the world? https://t.co/aiemJpWxZw pic.twitter.com/dGPyQ7X912
— MUNCHIES (@munchies) March 4, 2018
– The Charlotte Observer had not one but two separate stories in response to the tweet (again, on a story that was 4 years old)
– Lexington Barbecue fans react; Allen & Son fans react
– The Washington Post even weighed in; again, this story was 4 years old
– Then came the tweets. The awesome, awesome tweets.
Why are Brooklyn nachos taking over the world? pic.twitter.com/CCs6gup3ur
— Wile E. Minogue (@chrisopotamia) March 4, 2018
– Oklahoma sushi:
Why is Oklahoma sushi taking over the world? pic.twitter.com/dNKda3sEwd
— Bennett Berry (@bennettberry) March 5, 2018
– Brooklyn doughnuts:
Why are Brooklyn doughnuts taking over the world? Our column: pic.twitter.com/WzytihYwmT
— Harold’s Doughnuts (@haroldoughnuts) March 5, 2018
– A solid mini-tweetstorm (click on Tweet to see follow-ups)
I would like to break down everything that’s wrong with this plate of brooklyn barbecue. Please join me on this journey. pic.twitter.com/A0RxW6FtcC
— Jessica Huseman (@JessicaHuseman) March 5, 2018
– There’s just way too many to pick from:
You vs the guy she told you not to worry about. @munchies @eviemaesbbq pic.twitter.com/ISxgAmFyZN
— Travis Hale (@LubbockElitist) March 4, 2018
– I’m actually not one of those who don’t believe that Brooklyn doesn’t have good barbecue. I’ve certainly had bad barbecue in Brooklyn, but Hometown Bar-B-Que is very, very good (our review). Arrogant Swine is pretty good too (our review). Heck. even Dinosaur Barbecue wasn’t bad for a regional chain (our review). You may recall that Matthew Odam of the Austin-Statesman took a pulse check last November.
– Sam Jones agrees, and is a friend of Billy Durney of Hometown Bar-B-Que
Take a breath folks. BBQ is defined by geography. To say any is superior to the other is simply a personal preference, and a bit closed-minded. In my opinion, @BillyDurney does some fine work in Brooklyn.
— Sam Jones (@skylightinn_sam) March 6, 2018
– A few NC sportswriters in Brooklyn for this week’s ACC Tournament actually tried Fette Sau and the verdict? Actually pretty good!
When all was said and done, the four Carolina boys that showed up on their barbecue high-horse were left with little room to eat their words — fat and surprisingly happy — after chowing down on a couple pounds of meat.
– The NC State beat writer from the News & Observer tried The Smoke Joint near Barclays and didn’t mind it (we hated it nearly 6 years ago)
This is about barbecue, basketball and the intense regional rivalries on display this week. How does Brooklyn stack up?#BrooklynBarbecue #ACCTourney https://t.co/vTVlUlm8c6
— ACC Now (@accnow) March 7, 2018
– But for reals, here’s a solid PSA:
As a public service to food writers and any others confused by the #BrooklynBarbecue debacle, I’ve put together an interactive map of where it is and is not advisable to order barbecue. #notbrooklyn #nc #kc #texas #memphis https://t.co/MlygJEfAaT pic.twitter.com/GNU8nWMoZK
— Chuck McShane (@chuckmcshane) March 5, 2018
– The upcoming Randy’s Barbecue in Statesville will utilize a type of three-dimensional sign that was just approved by the city’s zoning ordinance in December
– The Michelin Guide to the 4 best barbecue restaurants in NYC includes Arrogant Swine’s eastern NC whole hog
– Tuffy Stone’s barbecue book gets a good review
– The more you know:
OK Food Bloggers: Here are some of the things I’ve learned about food photography https://t.co/9gD4cKlkRQ
— Meathead Goldwyn (@meathead) February 8, 2018
– A few photos from the late 50’s at the former Harrill’s Bar-B-Q in Charlotte
– A review of Prissy Polly’s in Kernersville
– Deets on a barbecue panel at SXSW 2018 in a few weeks
Also if you’re coming to @sxsw, I’m moderating a BBQ panel with the three brisketeers from @Aggie_Meat! @jsavell @tamudgriff @AgRiley79 https://t.co/53nxKXCnxt
— Jess Pryles (@jesspryles) February 6, 2018
– The Whole Hog Barbecue Summit is Feb 24 in Kinston
– Can you find real barbecue in New Hampshire? Now that’s a question.
– Smaller menu, location in Plaza Midwood or Belmont or NoDa, and Cheerwine on the menu? WELL I’M INTERESTED:
FOOD NEWS: Reid’s Fine Foods’ former executive chef left to start an old-school barbecue shack. Read about his plans: https://t.co/821PilVb7t
— Charlotte magazine (@CharlotteMag) February 8, 2018
Sean Evans of Hot Ones fame explores NYC’s barbecue scene
Once mocked for its lack of quality smoked meats, NYC has finally become a serious contender on the national BBQ scene. But does it have the chops to appease two Texas locals? In the hopes of gaining some perspective, Sean Evans enlists the help of Barbara Dunkelman and Burnie Burns—two of the visionaries behind Austin-based production company Rooster Teeth. At Fletcher’s in Brooklyn, chef Matt Fisher is busy combining Southern cooking techniques with international flavors, creating a barbecue style that’s distinctly New York. Will the pork char siu be enough to convert Barbara and Burnie to the church of NYC BBQ? Watch an all new episode of SITW and find out.