Eater’s How We Eat video series takes a trip to Nashville to talk with Pat Martin of Martin’s Bar-B-Que.
In West Tennessee, whole hog barbecue is a dying art, but pitmaster Pat Martin is working to change the story. How We Eat visits Martin’s Bar-B-Que Joint in Nashville this week to learn about the smokey tradition, how it differs from other barbecue methods around the country, and what Martin and his team are doing to preserve the practice.
A short, under 2-minute video from Swig & Swine’s owner/pitmaster Anthony DiBernardo at the newish Summerville location that is smoking whole hogs.
(h/t)
– BBQ Hub has a peek inside the pit room at Swig & Swine, the new whole hog joint in Summerville, SC
– Speaking of whole hog, looks like Kentucky is getting more whole hog in the form of a monthly event from Red Barn Kitchen BBQ in the Louisville suburb of Lydon
– Want:
Theyyy’re baaaack! We’ve got 6 snap backs back in stock @ https://t.co/yYMbTlb1jr. Get ’em while you can, these guys don’t hang around long. pic.twitter.com/Num9m7Mke9
— Buxton Hall Barbecue (@buxtonhall) January 20, 2017
– Marie, Let’s Eat! stops in B & C Melrose BBQ in Nashville
– Charleston’s getting more barbecue: Wild Hare Barbecue opens in February in the West Ashley neighborhood and will be smoking with an onsite stick burner
– Would love to make the trip to Garland
Meet Matthew Register of @SouthernSmokeNC who’s serving up traditional barbecue and reimagined sides in Garland, NC https://t.co/vbNT8xVV94 pic.twitter.com/q7GlmGJOiD
— Bit & Grain (@bitandgrain) January 18, 2017
– Ed Mitchell is no longer opening a stall at the upcoming Morgan Street Food Hall & Market in Raleigh but the News Observer has more information on his food truck which can be booked for holiday events
– A list of Charlotte barbecue joints from Charlotte’s Got A Lot; I think ours is a little more comprehensive
– Grant visits Smokin’ J’s BBQ, another no-frills joint in Knoxville
– The When Pigs Fly BBQ Festival is this weekend in Fayetteville and features a whole hog competition
– Summerville, SC is getting a new whole hog barbecue joint in the second location of Swig & Swine
– Elliott Moss is going on a book tour for Buxton Hall Barbecue’s Book of Smoke: Wood-Smoked Meat, Sides and More, and is making a stop in Charleston
– Buxton Hall gets a nice write up in this month’s Our State Magazine
It’s not every day that you see a barbecue joint with a cocktail menu and a pastry chef. @buxtonhall has both. https://t.co/D4RdngMEXf pic.twitter.com/PozK1mQRSP
— Our State Magazine (@ourstatemag) November 7, 2016