Another well-made short film created by the Southern Foodways Alliance.
Ricky Scott is, among many things, a seasoned pit master in Hell’s Half Acre, South Carolina.
The SFA thanks Jim ’N Nick’s for celebrating and supporting the rich barbecue traditions of the American South.
Produced by 1504. Music by Bell Plaines.
(h/t TMBBQ)
–Monk
– Charlotte Agenda’s 12 things they learned from a short conversation with pitmaster Matt Barry and owner Frank Scibelli
(1) Midwood Smokehouse will open more restaurants. Frank is about to ton it with the sale of Bad Daddy’s. $21 million. He struck me as incredibly smart and he’ll use some of this cash to open more locations. Sounds like Columbia, SC is in the cards for 2016 and a Southpark location could happen soon(ish). I tried to grill him about the Bad Daddy’s sale and Southpark location, but as charming as I am, he didn’t give me anything juicy.
– Marie, Let’s Eat! visits Golden Rule Bar-B-Que, one of the oldest restaurants in the southeast, dating back to 1891
– The Smoking Ho reviews Aaron Franklin’s new book Franklin Barbecue: A Meat Smoking Manifesto
– Q 4 Fun reviews The Ultimate Book of BBQ by NC pitmaster Christopher Prieto
– Daniel Vaughn helped Sam Jones smoke a whole hog at BBQ on the Neuse this past weekend
– Robert Moss’s list of underrated SC barbecue for First We Feast
The Most Underrated BBQ in South Carolina, according to @mossr – http://t.co/mjWF7gx0ip pic.twitter.com/qfvSVNQd3T
— First We Feast (@firstwefeast) May 4, 2015
– Speaking of Robert Moss, his new book Barbecue Lover’s the Carolinas is out tomorrow
Hot off the presses. Official pub date is May 7th. #SouthernBBQ pic.twitter.com/IVZhnnarCW
— Robert Moss (@mossr) April 23, 2015
Where is your favorite place in North Carolina? And where is your favorite place to eat North Carolina ‘cue?
Scott Avett: We travel so much, but North Carolina is a great place to come home to. It’s all terrific from the mountains to the coast. I was raised on Lexington barbecue, but I would have to say Skylight Inn in Eastern N.C. is the best on the planet after the experience I had a few weeks ago.
– Queen City Q will be serving their barbecue at the upcoming Wells Fargo Championship
– USA Today’s 10Best has a reader’s choice vote for best southern barbecue; vote once per day here until May 25 although they left off some crucial ones
– A barbecue round table on the state of American barbecue with several prominent barbecue writers and minds
– Elon University’s student paper review Stokely’s BBQ in Burlington
– The last Memphis-area barbecue joint for Marie, Let’s Eat! is Germantown Commissary
– One man’s thoughts on barbecue snobbery
In conclusion, let’s just all agree to eat more barbecue. Tell the barbecue snobs to take a hike and chill out. You can compete against someone if you enjoy that kind of thing. It won’t bother me (as long as I get to eat some of it). In the meantime, I’m going to enjoy the kind of barbecue sauce I like and you can enjoy the kind of barbecue sauce you like — mustard, mayonnaise, tomato — it makes no difference to me. Everyone will be happy, and as John Steinbeck once wrote, “Once again the world was spinning in greased grooves.”
– At Midway BBQ in Buffalo, SC (south east of Spartanburg), Amy and Jay Allen are keeping the barbecue tradition of her father alive and hash is the best seller on the menu
– Brisket prices are headed back down
Brisket prices finally headed down. Peaked in late Jan. Sharp drop in last 2 weeks. http://t.co/sRj5tdHl29 pic.twitter.com/sozPQwGmiY
— Daniel Vaughn (@BBQsnob) April 28, 2015
– A burger chain that was owned by the same restaurant group as Midwood Smokehouse was sold yesterday but in other news a Columbia, SC location is coming!
Owner Frank Scibelli and his team will now focus on new concepts and growing Midwood Smokehouse, which will expand to Columbia, S.C., where they’re currently working out a lease. And there’s no need to worry Midwood Smokehouse will be sold anytime soon, he says. For the near future, at least, it will stay a Charlotte restaurant.
– For those that will be in Asheville this weekend
Head’s up AVL– we’ll be serving #bbq at @BurialBeer‘s Saison Fest Saturday. #getready @avleats @mxeat @BlogAsheville pic.twitter.com/ZW9WQg5Ii6
— Buxton Hall Barbecue (@buxtonhall) April 28, 2015
Name: Home Team BBQ
Date: 4/18/14
Address: 2209 Middle Street, Sullivan’s Island, SC
Order: 2 meat combo (brisket and ribs), brunswick stew, fries (link to menu)
Price: $15
Speedy: Previously, I had checked out Home Team BBQ on a trip to Charleston but I left feeling a little disappointed. I stated that I probably wouldn’t be going back, opting to try other joints instead. Well, I lied. The proximity of the Sullivan’s Island location led me and a group of college friends there for lunch after a late Friday night. So here I ended up.
The atmosphere is fairly similar to the West Ashley location – a bit dark, with more of a bar feel than restaurant. They have a nicely stocked bar and an excellent beer selection. Unlike West Ashley, the Sullivan’s Island location has a wait staff, and we quickly ordered our meals. From my last visit, the ribs were my favorite part of the meal, so that was a no brainer for the order. I had recently sworn off eating brisket in NC, but since I was in the lesser Carolina, I figured I’d give that a go as well.
Monk: Apologies to our South Carolina readers…
Speedy: The ribs were as I remembered – nicely smoked and flavorful, but not quite as tender as I like. I did add a little spicy sauce, which was good as well, but I prefer them dry overall. I stand by the ribs being the best meat at the restaurant.
Unfortunately, I’m probably done with SC brisket now as well. The slices I presented were, by far, the thickest brisket slices I’ve ever had. It was from the point of the brisket and was just way, way too fatty. There was some decent bark, which was nice, but it just was not an enjoyable piece of meat to eat. A mixture of fatty and lean (I wasn’t asked) might’ve solved this, but overall, I was disappointed.
Monk: So would thinner slices have been better? Or was it just not a good cut of meat?
Speedy: Hard to say. I think thinner slices would’ve helped because there wouldn’t have been such large chunks of fat. But it very well could’ve just been an extra fatty brisket.
The brunswick stew was good, and something I don’t recall seeing on my previous trip, so that was pretty big time in terms of side choices. I enjoyed all my sides last time, so I’m assuming the ones I didn’t repeat are still equally good.
Overall, my impression of Home Team BBQ did not change. It’s an enjoyable experience, but the ‘cue is not the main reason to go.
For what it’s worth, my college friends who were there (from Chicago, Philly, DC, and Denver) all loved it, so I might be a harsh critic but such is life as a Barbecue Bro.
Ratings:
Atmosphere – 4 hogs
Ribs – 3 hogs
Brisket – 2 hogs
Sides – 4.5 hogs
Overall – 2.5 hogs
