Monk: BBQ&A host Robby stops by The Bar-B-Q Shop, a Memphis barbecue institution, to meet pitmaster Eric Vernon (as well as his dad Frank) for spare ribs, a Texas Toast barbecue sandwich, and barbecue spaghetti.
Description: Eric Vernon at Memphis’s The Bar-B-Q Shop is a second generation Pitmaster. He was nice enough to give us a tour of the restaurant, shares it’s history and introduces us to his legendary dad, Frank Vernon. Eric and Robby talk dry, wet, and glaze ribs and eat the #1 ribs in America (maybe the world). They top it of with the Original Texas Toast BBQ Sandwich, Smoked Bologna Steaks and Bar-B-Q Spaghetti. Check out the Bar-B-Q Shop: https://thebar-b-qshop.com/
James Beard Award-winning author Adrian Miller reflects on photographer Russell Lee’s “Man slicing barbecue at the Gonzales County Fair” photo and the role of Black Americans in barbecue culture
Rodney Scott ‘s BBQhas received $25,000 from Discover as part of its #EatItForward sweepstakes to support Black-owned restaurants
Rodney Scott is one of the inaugural beneficiaries of a credit card company’s new $5 million initiative to support Black-owned restaurants amid the coronavirus pandemic.https://t.co/FB2f0QO28p
— The Post and Courier (@postandcourier) July 14, 2020
The Manual has its pick of 7 best rib rubs, all of which are available by mail order
Because sometimes all a piece of #meat needs is a good dry rub. The post Rub Your Meat With The Best Dry Rubs for #Barbecue appeared first on The Manual. https://t.co/Vl2xCF9yBr
Monk: On the first day of their soft opening dates, I made what is sure to be the first of many trips east to Peachland out to Jon G’s Barbecue. Assuming there was going to be a line for a 4pm start, I arrived at about 3:25 and found that indeed there was one. Once in line I confirmed that I was 12th in line (behind Adam and his wife of Apple City BBQ nonetheless!). I cracked open a beer with my (actual) brother Andy and friend of the blog Chris and happily began our wait in line.
For this first day at least, Jon G’s was just letting one group in at a time to order at the counter so the line moved a little slower than it ultimately will once things are normal (whenever that may be). No matter though if you’ve got a cooler full of beer, which I can’t recommend enough.
Once through the line, we headed out to the picnic tables with our food. On this warm day, some intrepid patrons ahead of us in line set up a tailgate tent over one of the tables and I was immediately jealous. The heat was not unbearable despite it being late June, and between the intermittent breeze and the cold beer we managed. Of course, the barbecue helped.
If you’ve been paying attention, you already know howIfeelabout Jon G’s Barbecue, so I won’t dwell too much on the food. But as expected, the Texas Trinity of brisket, ribs, and sausage each hit the mark. The mix of lean and moist brisket was buttery soft with a great pepper crust, the ribs are rapidly becoming my second favorite meat there, and the sausages (their signature Cheerwine hot link and a jalapeno cheddar) each had a nice kick with a great snap.
Kelly and Garren will be understandably focusing on the restaurant for the foreseeable future at the expense of the food truck so if you want to try the best barbecue in Charlotte, you’re just going to have to make the trip to Peachland to try Jon G’s Barbecue. I would recommend getting there early if you can, as the line had grown to upwards of 60-70 as I left. Regardless, make the trip, bring a cooler, and I promise you won’t be mad that you did.
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
The first time I personally became aware of Christopher Prieto was when this book came out by the editor of Southern Living magazine “with Pitmaster Christopher Prieto.” Who was he, and how did he get this spotlight in a barbecue book from a national publication seemingly out of nowhere (at least to me)? Of course, I now know that he is pitmaster and owner of Prime BBQ in Knightdale, but in 2015 Prime BBQ was a cooking school and catering operation and Prieto was known on the competition barbecue circuit as well as from TV appearances on Food Network’s Chopped: Grill Masters, the Cooking Channel’s Man Fire Food, and Destination America’s BBQ Pitmasters. His star certainly continues to rise.
In addition to Prieto’s input, there is also tips and short Q&A’s from noted barbecue personality’s such as Carolina Cue to Go’s Elizabeth Karmel, Tim Byres of Smoke (Dallas), Justin and Jonathan Fox of Fox Bros. Bar-B-Q (Atlanta), Carey Bringle of Peg Leg Porker (Nashville), Skip Steele of Pappy’s Smokehouse (St. Louis), Harrison Sapp of Southern Soul Barbeque (St. Simon’s Island, GA), among others. So, Prieto was in nice company.
As for the book, Southern Living contributor Robert Moss wrote the foreword and refers to the book as “a comprehensive survey of the technique and styles of contemporary Southern barbecue,” and that hits the nail on the head. Officially titled “Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking,” this book heavily focuses on recipes for the backyard and home cook, with a little barbecue 101 sprinkled in here and there.
After spending some time on a brief history of barbecue in North America, there is a section on the different cuts of meat as well as fuels for the fire, the recipes for beef, pork, and poultry come fast and furious. Starting with “Low & Slow” (smoking) before moving onto “Hot & Fast” (grilling) and then “Rainy Day BBQ” (ovens and crockpots) before wrapping up with sides, rubs, and a pretty extensive section on pickling(!!). The book comes in at over 200 recipes across 350 pages and is quite the tome, complete with beautiful food photography from Greg DuPree.
I personally used their recipe for pork spareribs recently and was extremely pleased with how the ribs turned out – perhaps the best ribs I’ve ever done. I didn’t follow the recipe to a tee in terms of rubs or sauces, but the guidelines on prep and timing served me well. Take a look for yourself:
There are a lot of seemingly great recipes in “The Ultimate Book of BBQ” that would be perfect to try out at a time when you are mostly home and have a lot of time on your hands. If that happens to apply to you, consider buying or even renting from your local library.
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