The yearly South By Southwest conference in Austin is coming up this weekend and so Virginia B. Wood of the Austin Chronicle put together Smoke Trail, a guide to eleven purveyors of delectable BBQ around the city center: "Central Texas is nationally known for great barbecue, and we consider the capital to be the burnished buckle of that famous barbecue belt. In part because Austin is where the South meets the Southwest, we've got it all here – the mesquite-smoked West Texas cowboy style, the German/Czech sausages and dry-rubbed smoked meats, and the soul-satisfying deep South style of meats smoked over hardwoods and slathered with sauce. Working on the assumption that many of our March visitors will be concentrated...
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"chinese BBQ roast pork is one of my favorite foods because it’s delicious and so easily accessible in chinatown, as nearly every block will have a shop that has fresh roast meats in the window. i love anything made with it : roast pork buns, roast pork flaky pastry called “char siu so”, roast pork rice crepe, and scrumptous barbeque roast pork on its own, but i have never seen a flat roast pork cookie before." Jo Jo of Eat 2 Love discovered what sounds like may potentially be my new favorite savoury pastry treat....
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Serious Eats is proud to bring you, through special arrangement, six tasty excerpts from
Smokestack Lightning, a Day in the Life of Barbecue. The movie, from filmmakers and serious eaters Scott Stohler and David Bransten, follows ten subjects from five different states, exploring "the history and tradition of this food from its rural beginnings to its present day incarnation in large-scale commercial organizations."
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Good barbecue is a matter of meat, heat, and time. In this edition of
Smokestack Lightning, two Carolina pit masters,
Keith Allen (Allen & Son, Chapel Hill, North Carolina) and
Ricky Scott (Scott Family Farm & Barbecue, Hell's Half Acre, South Carolina) talk about the wood they use and the many hours that go into their pork.
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Serious Eats's Adam Kuban revisits a handful of the barbecue joints he grew up around in Kansas City. On the menu: pulled pork at
LC's, ribs at
Oklahoma Joe's, and burnt ends at
Arthur Bryant's (pictured above).
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From back the alleys off Beale Street in Memphis to the cattle yards of Kansas City, Smokestack Lightning takes a look at urban 'cue.
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There was a fascinating story on NPR that got lost in the shuffle in the days leading up to the holidays. On December 22, the network aired a piece on Bobby Egan, a Hackensack, New Jersey, barbecue-joint owner who for many years has been an unofficial go-between for North Korea and the United States. According to the story by Adam Davidson, Mr. Egan, owner of Cubby's BBQ Ribs, fell into the role in the 1980s, when some friends of his, Vietnam veterans, asked for his help in dealing with POW-MIA issues. Mr. Egan began assisting them, traveling to Vietnam several times and eventually making friends with the country's Communist officials. The Vietnamese took a shine to Egan and mentioned him...
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In this episode of Smokestack Lightning, Memphis pit masters Raymond Robinson (Cozy Corner) and J. C. Hardaway (Big S Lounge) serve up their origin stories and talk meat—from Boston butt to ribs to Cornish hens.
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