A 9:30 video on Rodney Scott’s BBQ that’s part profile and part technique and process. Nicely produce from the Barbecue Tricks YouTube channel. Can’t wait for Rodney Scott BBQ to open in Charleston.
(h/t)
whole hog
Linkdown: 1/25/17
– 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
The Best Barbecue We Ate in 2016
Whole hog pulled pork plate from Buxton Hall Barbecue
Q: What was the best barbecue (new or old) that you ate in 2016?
Monk:
- Whole hog barbecue from Buxton Hall Barbecue, Asheville – It’s simply a revelation that you can find true eastern NC/Pee Dee whole hog in the mountains of NC. I can’t wait to get back to Buxton Hall.
- Lamb belly from Hometown Bar-B-Que, New York – I didn’t quite know what to expect with lamb belly. It was pulled similar to their pork but had completely different flavor profile. I don’t know where else I might be able to try it again that’s a little closer to home but I want to in 2017.
- Hash and rice from True BBQ, West Columbia, SC – Grant of Marie Let’s Eat! said it best about the hash and rice from this West Columbia joint which opened in 2011: “It’s two-hundred mile hash.”
Speedy:
- Brisket from B’s Cracklin’ Barbeque, Atlanta – From review: “The seasoning was amazing, and the meat was tender and juicy. Overall, this was in the upper echelon of briskets that I’ve tasted.”
- Beef rib from Hometown Bar-B-Qu, New York (above) – From review: “It was seasoned well, providing some bark on the outside, and was cooked to perfection – tender but not overly so.”
- Chopped pork from Lexington Barbecue – Every year.
Rudy:
- Brisket and sausage sandwich from Black’s Barbecue, Austin (above) – From review: “And it was amazing, because the fat from the brisket was soaked up by the bun, giving it a rich moist taste. The spice from the jalapenos also gave the sandwich some great flavor. The brisket was the same great brisket you are accustomed to getting from Black’s, as was the sausage. “
What was the best barbecue you ate in 2016?
Linkdown: 1/11/17
– A nicely written, in-depth article from Robert Moss about the uptick in whole hog barbecue restaurant openings:
Is America on the verge of a whole hog BBQ revival? The future of an almost-lost art. https://t.co/VicMSQV485
— BBQ Hub (@thebbqhub) January 11, 2017
– BBQ Hub breaks down the worst barbecue news of 2016
– On this episode of Charlotte Magazine’s #DiscussCLT podcast, Frank Scibelli reveals that the Midwood Smokehouse Park Rd location should open in March(ish) and they are planning to open another one in Lake Norman this year
– Speaking of Midwood, they have a new burnt ends recipe that’s more in line with traditional KC style
The burnt ends have changed at @MidwoodBBQ. But don’t fret, says @kristenwile: https://t.co/fsiY9vcjeo
— Charlotte magazine (@CharlotteMag) January 4, 2017
– Marie, Let’s Eat! checks out a “Chattanooga-style” barbecue joint called Porkers Bar-B-Que
– Congrats to The Smoke Pit on the opening of their Salisbury location
The Smoke Pit opens it’s 2nd location. Come visit your Salisbury location today. #thesmokepit #salisburync #Salisbury #bestbbq pic.twitter.com/V8oatE4UC0
— The Smoke Pit (@thesmokepitnc) January 10, 2017