whole hog barbecue

Linkdown: 11/21/18

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Rodney Scott and Dr. Howard Conyers are on Southern Living’s Southerners of the Year 2018

Midwood Barbecue and Seoul Food Meat Co make Charlotte Agenda’s list of Top 50 restaurants in Charlotte:

Missed this a few weeks back, but here is Matthew Odam’s list of best barbecue in Austin

Several barbecue restaurants including Midwood Smokehouse, Sauceman’s, Seoul Food Meat Co, and Peace-N-Hominy Q Shack are represented on this list of best wings in Charlotte 

Brunswick stew was the culprit for what made nearly 300 people sick from the Poplar Tent Presbyterian Church BBQ in Concord

Awesome news:

More on Dave Grohl’s barbecue obsession, this time from Maxim

The Smoke Sheet is a new barbecue newsletter worth checking out:

Tex Mex and Barbecue equals crazy delicious:


When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.

PREACH:

Linkdown: 11/14/18

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– Bill Addison’s fifth annual list for Eater is now out and includes 2 barbecue restaurants: 2M Smokehouse in San Antonio and Franklin Barbecue in Austin; Franklin is one of only five restaurants (barbecue or otherwise) that have made his list all five years

– Whole hog barbecue is making its way to Texas

Carolina-style whole-hog barbecue is also making inroads in the self-proclaimed capital of Texas barbecue, Austin. Chef Evan LeRoy of LeRoy & Lewis Barbecue uses a trailer-mounted, whole-hog pit to offer pulled pork on his regular menu.

In perhaps the most ambitious implementation of Carolina-style whole-hog barbecue in Texas, chef Ted Prater of Banger’s Sausage House & Beer Garden in Austin is building a self-contained smokehouse with custom-built pits dedicated to cooking whole hogs. It’ll be ready in December.

– The owners behind Sauceman’s in Charlotte have sold the lot their restaurant sits on and are looking to relocate in Southend

– A short photo post on B’s Barbecue in Greenville

– From this month’s Garden and Gun, former Charlotte Magazine editor Michael Graff recalls the ribs he grew up on in Charles County, Maryland

– Dr. Howard Conyers spoke at his undergrad alma mater, NC A&T, yesterday on how science influenced his love of barbecue

– The more you know

– Damon Stainbrook, a former French Laundry sous chef, has opened his second Pig in a Pickle barbecue restaurant location in the SF area and is smoking onsite over California white oak

– I continue to love how Dave Grohl’s fallback profession is seemingly “Carolina pitmaster”

– Update: no longer a fallback profession:

Friday Find: Tales from the Pit interviews Sam Jones and Michael Letchworth

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Sam Jones is as entertaining as ever, and its good to hear from his friend and business partner Michael Letchworth on how he got into the barbecue game.

Having grown up in a family whose history in barbecue could be traced back to the 1800’s, whole hog cooking was something that had always been a part of Sam Jones’ world. Despite being reluctant to make barbecue a career as young man, Sam returned to the business full time when his grandfather Pete Jones, founder of Skylight Inn, became ill.

Sam navigated Skylight Inn through tough times after Pete’s death and helped make the business thrive and prosper. Sam has a strong business mind and wanted to create a restaurant of his own, still focused on whole hog cooked the traditional way over wood burned down to coals, but something that would stand on its own and not be seen as a carbon copy of the now famous Skylight Inn.

Together with his longtime friend and business partner Michael Letchworth, they opened Sam Jones BBQ in Winterville, North Carolina in the fall of 2015. Check out part one of our interview with Sam and Michael where we discuss the history of Skylight Inn and its unique way of cooking and serving whole hog, and how the mindset of not being afraid to ask questions and to learn lead to the eventual creation of better processes for running a successful business and brand.

Part 2:

Friday Find: Eater Finds Filipino Lechon in Delaware

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I mean damn, look at that crispy pork skin:

On today’s episode of Halo Halo, Fran brought her mom along to check out Philippine Smoked BBQ & Grill and chat with the owners about being one of the only Filipino restaurants around and try out their lechon.