Elliot Moss and his wife Jenifer joined the AVL Food Fans podcast for a roughly 30 minute discussion on how they met, how Buxton Hall came to be, and some of the issues they have faced when provided substandard hogs from a vendor. Very interesting stuff.
AVL Food Fans is your new favorite show about the amazing local Asheville food scene with food writer Stu Helm and Chef Joe Scully of Corner Kitchen and Chestnut.
Link to podcast (the interview starts around the 20 minute mark)
–Monk
On this week’s podcast: we’re talking BBQ with @skylightinn and @picnicdurham https://t.co/XO24z3lpfM pic.twitter.com/FMJFfoyAta
— Bon Appetit Magazine (@bonappetit) June 30, 2016
Ahead of this weekend’s July Fourth festivities, Bon Appétit Magazine talks with Sam Jones of Sam Jones BBQ (duh) and Wyatt Dickson of Picnic to discuss the changing landscape of American barbecue.
The two reminisce about being raised in households where everything down to the greens had pork fat in it. Says Jones: “My grandfather was one of those people who was like, ‘This is the way we cook BBQ, and if you don’t cook it this way you’re going to hell.” Meanwhile, Dickson has been “getting hell” about how his hush puppies are, apparently, “wrong.” And if you believe beer with your BBQ is par for the course, the people of eastern North Carolina have a few words for you—not many of which are nice.
-Monk
-Did you know? Whole hog barbecue has been a NC pastime for over 300 years
-Barbecue traditions from around the world:
Learn the history behind 10 other cultures’ barbecue traditions – http://t.co/v0ZRX3Zqt1 pic.twitter.com/0RXqeFAA8Z
— First We Feast (@firstwefeast) September 7, 2015
– Though Labor Day has come and gone, here’s some history on the holiday and barbecue that goes back to the early 1900’s
1901 marked the first official recognition of Labor Day in North Carolina, and its celebration included barbecue, too. In Raleigh, the city’s union members and their guests gathered at the State Fairgrounds for music, speeches, and a baseball game between the printers and the pressmen-binders unions. It closed with a feast, and the Raleigh News & Observer noted that, “The tables were laden with Brunswick stew, barbecue, salads, breads, and all the little side dishes that tickle the palate.”
– In Charlotte, the Ballantyne Hotel & Lodge’s Gallery Bar has their hands on two Woodford Reserve Personal Selection Bourbons and are launching them with a barbecue dinner this Friday
– Marie, Let’s Eat! revisits Barbecue Street in Kennesaw, GA and finds it to be a much better visit than his previous two trips there, particularly the newly-changed brunswick stew
– Southern Foodways Alliance previews an upcoming Gravy podcast with “Texans and a Barbecue Love Affair”
-There is a Barbecue Presbyterian Church in Sanford, NC – suck it, every other state – and they are having a barbecue dinner later this month
-Johnny Fugitt has 7 things you need to know about barbecue in America in 2015 based on his barbecue travels in 2014
– Our State’s latest in the barbecue profile series Carolina ‘Cue is Hursey’s Bar-B-Q in Burlington (our review here)
Hursey’s Bar-B-Q in Burlington has a tale like this to tell. In the mid-’40s, patriarch Sylvester Hursey and a good friend were engaged in a night of bacchanalian revelry — they had a little party that got out of hand — and at some point it seemed like a good idea to find a pig and cook it, so that’s what they did. I imagine them in the still heat of a Carolina summer’s night, climbing over a splintered wooden fence and into the pigpen. The moonlight broke through the limbs of the giant oak and shone on the chosen pig, as big as any pig there ever was, and the two of them wrestled with it into the night, coming this close to losing their own lives in the process, but finally emerging victorious. They had their pig, and then they dragged it halfway across Alamance County and fired up the pit and cooked it.
– Indy Week reviews Ed Mitchell’s Que, saying it “lives up to the hype”
– Durham restaurant Piedmont is hosting a whole hog barbecue dinner next Thursday (h/t bbqboard)
– Eater guide to where to eat barbecue around Atlanta
– Also, some Eater photos from Heirloom Market on a Wednesday at 11:35am
– The latest update on The Great NC BBQ Map states that the maps will mail out the week of 7/28-8/1 to all Kickstarter backers; also, they have a new logo
New logo reveal, designed by @goodsouthfolks | Getting started on the stamping & the tubes are easier than we thought pic.twitter.com/1C15g1SEru
— Amanda Aileen (@ncbbqmap)
– Really hate that I missed the first SC-TX BBQ Invitational because it sounds like it was legendary; no seriously it looked epic
Rodney Scott we love you and your pulled pork, but we must concede the star of yesterday’s SC-TX BBQ Invitational was clearly John Lewis of Austin, Texas’ La Barbecue. The man’s beef brisket was O-face-inducingly good (I saw more than one pair of eyes roll back into eaters’ heads). And the pit master’s presence was all thanks to the members of Charleston Brown Water Society (CBWS), whose Holy City Brewing hoedown came off smokingly well, despite intermittent rain threats.
