Monk: Bon Appétit’s Brad Leone makes beef pastrami at his house in Connecticut.
Description: We’re back with a smokin’ new episode of It’s Alive and Brad Leone is bringing the beef straight from his own kitchen (and backyard.) From brining and spice rubs to the smoker and oven, Brad takes this beef on a transformative journey you won’t want to miss.
After a few weeks in soft open mode, Sam Jones BBQ’s downtown Raleigh location has finally opened; the latest opening towards Raleigh staking its claim as a modern barbecue capital. Next up in some order is Ed Mitchell’s The Preserve, Wyatt’s Barbecue (from the team behind Picnic in Durham), Lawrence Barbecue, and Longleaf Swine. More coverage on Sam Jones BBQ can be found in this article from industry trade publication QSR Magazine.
In the next few months, a visit to Raleigh will certainly be called for, as our Capital brethren continue to beat out the Queen City in barbecue openings. Step up your game, Charlotte!
Robert Moss explores the origin stories of 5 southern sauces, including Scott’s Barbecue Sauce from Goldsboro which is available across the US thanks to its distribution via Wal-Mart
Moss went into even more detail in his weekly Cue Sheet newsletter
Jon G’s has your St. Patty’s Day dinner plans solved as they will be slinging cue from their food truck at Waxhaw Taphouse
Sad news out of Memphis’s Rendezvous
“Black Smoke” author Adrian Miller will be on an online Zoom interview this Friday (2/26) with Delaware Libraries that is free to the public
La Barbecue is moving, and will have a lot more space to work with at their new location
Goldee’s Barbecue in Forth Worth gets some love from the Dallas Morning News
RIP to a Kansas City barbecue legend, L.C. Richardson
Robert Sietsema’s top pastrami in NYC may surprise you, as it comes from a barbecue joint and beats out the world famous Katz’s Deli
Just gonna leave this here
Monk: Eater’s Smoke Point series takes a look at the “cheffed-up” barbecue at Austin’s Interstellar BBQ, including the pastrami beef rib.
Description:
At Austin’s Interstellar BBQ, pitmaster John Bates and his right-hand man, Warren McDonald, a.k.a “War Dog,” put a spin on classic Texas fare. Using all of the kitchen skills and attention to detail he learned as a chef in high end restaurants, Bates plays up traditional ribs by rubbing them with a mole seasoning, serving them with a riff on mole sauce and cotija cheese, and makes other distinct offerings like pastrami beef ribs and jalapeño popper-stuffed sausages.
The Takeout explores Santa Maria-style barbecue and the history of tri-tip in their latest “Acquired Tastes” column
John Tanner’s Barbecue Blog reviewed a few barbecue restaurants recently: he found great brisket at 2Fifty Texas BBQ in Riverdale Park, MD, good ribs (but not much else) at Williamson Bros. Bar-B-Q in Douglasville, GA, and left The Original Leo and Susie’s Green Top Barbecue in Dora, AL disappointed
The evolution of the Texas beef rib from J.C. Reid (paywall)
Aaron Franklin’s latest venture isn’t about barbecue
Feges BBQ is opening a second location in the Houston area
Meanwhile, Ronnie Killen is opening another barbecue joint in The Woodlands area of Houston
Grape jelly in barbecue sauce? Apparently so in some regions of Georgia
This short list of eight black-owned barbecue joints in Houston includes Gatlin’s BBQ and Ray’s BBQ Shack
Interesting story, on a potential origin of hush puppies, but according to historian Adrian Miller its 50/50 whether or not its actually true
Legalize Barbecue