Podcasts about carolina barbecue

In the world of Carolina Barbecue, which state reigns supreme – North Carolina or South Carolina? We find out with the results from the first-ever Smithfield Cup and salute some other top pitmasters who are catching the attention of national media. More importantly, we spotlight how the barbecue community is providing critical food service to North Carolina residents affected by Hurricane Helene. Listen to learn how you can help Operation BBQ Relief – and get the Low & Slow Barbecue Show recipe for jalapeno poppers. Visit the Low & Slow Barbecue website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Barbecue Bros Founder “Monk” joins The Low & Slow Barbecue show to share memories from 12 years of barbecue blogging. He gives us the story of the Barbecue Bros, highlights some of his favorite barbecue stops, and provides perspective on the current state of Charlotte barbecue. Listen to get the inside scoop on where you can find the Barbecue Bros reviews of barbecue from the Carolinas and beyond – and get tips for planning your own barbecue adventure.Visit The Low & Slow Barbecue Show website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Low & Slow Barbecue Show compiles Carolina barbecue news from The Lowdown to deliver a late Summer 2024 audio digest. Find out about Texas Monthly's “Best Texas Barbecue in America,” Southern Living's “Best New BBQ Joints,” and even Geography King's best barbecue states (the Carolinas top the list so – VALID!). Find out about Lawrence Barbecue's new world HQ, Elliott Moss's brewery collaboration, and the biggest Carolina barbecue festival coming in September-October. Listen now for The Lowdown!Want to see the video of this episode? Watch it here!Visit The Low & Slow Barbecue Show hereSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're eating good on The Kenny & JT Show as Brian Bailey from Old Carolina Barbecue Company feeds us good. Brian fills us in on the Ribs Burnoff happening all weekend at the Pro Football Hall of Fame, and gives us some good barbecue advice.

It's hot, Y'all.  So hot.  Summer beers are here to save the day.Now you know we're not scared to go dark in the Summer, but we do enjoy the lighter, crispy, refreshing beers that Summer brings.  Kolsch, Pilsner, Pale Ale, and a lot more.  We share some of the most popular styles for the season and an unexpected trend this year with... Rocket Pop beers?Another hot item for Summer - the backyard barbecue.  Maybe you call it a cookout, or just grilling.  Call it what you like as long as the end result is delicious grilled meats.  We've got pairings for some of the most popular grilled/smoked meats - ribs, pulled pork, brisket, and good ol' burgers and dogs.  We also talk about some of the regional barbecue styles across the country and the city that's the most BBQ obsessed, which may be a surprise to many.What's your favorite Summer beer?  What's your favorite kind of barbecue?  We've got ours, but we'll be doing research this year to verify.Summer Beers of the WeekDos Equis Especial Lime & Salt (Lager)Sierra Nevada Summerfest (Summer Lager)Westbrook Key Lime Pi (Sour)Three Taverns Beeps (American Light Lager)Oyster City Mangrove (Mango Pale Ale)Deadwords Timberline (West Coast-ish IPA)Oyster City Tates Helles (Helles Lager)Good Supply Beer Co. (Easy Lager)Liability Brewing Stainless Steel Magnolias (Kolsch)Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

If you want the best Carolina BBQ you need a low slow cooking heat source, the best quality meat… and a seasoned pitmaster.The Low & Slow Barbecue Show partnered with the Carolina BBQ Festival for this Pitmasters Series of Podcasts. We want you to hear the Pitmasters' stories. From managing the fire and seasoning the meat to seeing it through to a perfect finish. We know the person serving a show-stopper for the mouth is the one at the pit, the ringmaster of the Carolina Barbecue main event.In this episode, we talk with Carolina BBQ Festival Founder Lewis Donald, the pitmaster of Sweet Lew's BBQ in the Belmont neighborhood of Charlotte. We also talk to Garren Kirkman the pitmaster at Jon G's Barbecue in Peachland, NC. Finally, stay tuned to the end of our conversation with Matthew Register from Southern Smoke BBQ in Garland. You'll want to hear how he went from backyard barbecue to successful restaurant runner and cookbook author featured in Southern Living and Our State.Visit The Low & Slow Barbeque Show website here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a battle of two 5-8 teams, the Steelers were superior through three quarters. Even though the home team Panthers put up a fight in the fourth, the Steelers left Bank of America Stadium with a 24-16 victory. Join Jeff Hartman, Dave Schofield and Bryan Anthony Davis as they break down the game like no one else does on the latest edition of The Steelers Post-Game Show. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wines and barbecue make a perfect pairing, but depending on the type of barbecue you like - Kansas City barbecue or Memphis barbecue or Carolina barbecue or Texas barbecue - there are different types of wines that will definitely pair better. Intimidated?!? Don't be! We got you covered! In this episode, we discuss different types of barbecue styles and wines that should go well with them. And we taste and review three different styles of red wine that are great fits. One is a fizzy, frothy, and fun Lambrusco, another is a rich and deep Tempranillo, and a third is a balanced and flexible Sangiovese. Listen to learn more about what we think of these wines, and how to make a perfect wine pairing at your next barbecue. Wines reviewed in this episode: Lini 910 Labrusca Rosso Lambrusco, 2016 Pico Cuadro Ribera del Duero Tempranillo, and 2020 Podere La Berta Sangiovese Superiore.

In Episode 17 of The SurgeCast, Zach is joined by Kyle Hall to discuss: - Previewing the Rangers/Hurricanes Series- Underrated X-Factors- Player Matchups+ much moreMake sure to follow Kyle Hall on Twitter (@KHallNY) and The Broadway Hat Podcast (@broadwayhatpod)Go check out Primo X Hockey at primoxhockey.com and follow them on Twitter along with their Instagram (@PrimoXHockey). Also, check out Shocked Hydrate at shockedhydrate.com and their Twitter (@ShockedHydrate). Use "SurgeCast" for 10% off your order at checkout with Shocked Hydrate. Plus, check out In The Clutch Apparel. They have 100% fully licensed products. Use the code "Surge" for 10 % off your order. Check them out on Twitter (@InTheClutchCom)To keep up to date with the Canes, follow Zach on Twitter (@OneTrueZach) and the podcast (@TheSurgeCast). https://linktr.ee/TheSurgeCast

In Episode 17 of The SurgeCast, Zach is joined by Kyle Hall to discuss: [removed][removed]- Previewing the Rangers/Hurricanes Series[removed]- Underrated X-Factors[removed]- Player Matchups[removed]+ much more[removed][removed]Make sure to follow Kyle Hall on Twitter (@KHallNY) and The Broadway Hat Podcast (@broadwayhatpod)[removed][removed]Go check out Primo X Hockey at primoxhockey.com and follow them on Twitter along with their Instagram (@PrimoXHockey). [removed][removed]Also, check out Shocked Hydrate at shockedhydrate.com and their Twitter (@ShockedHydrate). Use "SurgeCast" for 10% off your order at checkout with Shocked Hydrate. [removed][removed]Plus, check out In The Clutch Apparel. They have 100% fully licensed products. Use the code "Surge" for 10 % off your order. Check them out on Twitter (@InTheClutchCom)[removed][removed]To keep up to date with the Canes, follow Zach on Twitter (@OneTrueZach) and the podcast (@TheSurgeCast). [removed][removed]https://linktr.ee/TheSurgeCast Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode I chat with the BBQ Snob himself, Mr. Daniel Vaughn.  He's the BBQ Editor at Texas Monthly and Author of The Prophets of Smoked Meat: A Journey through Texas Barbecue and Coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue.  He's also the man behind the Texas Monthly Top 50 BBQ joints list and 50 honorable mentions list.  We chat about both lists and dig into some of the details around the processes and methods used to construct the list. I also get to ask him some fun questions about his travels, providing feedback, uncovering hidden gems and so much more.  I'd always dreamed of having the BBQ Snob on my show and it definitely lived up to my expectations.  I hope you enjoy the show, this is Daniel Vaughn.   Remember to follow us on your favorite social media platform at @Icrushbbqshow  if you like the show please let us know by leaving us a 5 star rating on your favorite listening App, Subscribe to get all past and future shows, and share with your friends!!    Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Keep Crushing that Que!   Music Credit: Audionautix- Dirt Road Traveler  

Join the Friends of the Texas Historical Commission for a virtual talk on Texas barbecue history on Thursday, Aug. 19, at 6 p.m. via Zoom with Texas Monthly barbecue editor Daniel Vaughn. Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, and the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue. He has traveled the world sampling smoked meats at more than 1,800 barbecue joints, most of which are in Texas. The online event is free; however, donations in support of the Friends of the Texas Historical Commission are welcome. Register online...Article Link

In this week’s episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, talks to Scott Avett of The Avett Brothers about his passion for painting, how fatherhood has inspired him, and his favorite barbecue joints. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I'm taking you on a trip to Fox Bros. Bar-B-Q in Atlanta where Sam Jones and Michael Letchworth of Sam Jones BBQ are doing up a Whole Hog Dinner to celebrate Sam’s new book Whole Hog BBQ: The Gospel of Carolina Barbecue. -- written by Sam Jones and Daniel Vaughn. We go on a behind the scenes tour of the Fox Bros. Bar-B-Q commissary and catering operation with Catering and Operations Manager Max Binns … and follow that up with some back story on Fox Bros. from Beau Nolen, who has some very cool words about the pivotal role Max plays with Fox Bros. After that, we’ll hear directly from Justin and Jonathan Fox. These guys have a great story to tell… filled with massive BBQ house parties, an electrocution!!!!, and a gradual yet clearly fruitful progression backyard BBQ novices to crafters of deliciously smoked meats. Finally, we’ll hear from Michael Letchworth on his long-time friendship and business partnership with Sam Jones, followed by a great conversation with Mr. Jones himself on the subject of BBQ, Family, and the power of lasting friendships. Social Media Links:  Fox Bros. BBQ  Sam Jones Sam Jones BBQ The BBQ Beat   

Pitmaster Sam Jones talks whole hog BBQ, his new book and his family tradition with Fox News's Lilian Woo. Listen Here: Follow Lilian Woo on Twitter:@LilianNY PORK SPARE RIBS From: Whole Hog BBQ Sam Jones Daniel Vaughn PORK SPARE RIBS RECIPE Makes 3-4 servings Ingredients: Brine: 1 gallon water 1 1/2 cups sugar 1 cup kosher salt 1 gallon ice Ribs: 1 full rack pork spare ribs, about 2 1/2 pounds 1/4 cub Rub Potion Number Swine 1/3 cup Sweet Barbecue Sauce Directions: To make the brine, in a 10-quart pot, bring the water to a boil, then turn off the heat. Add the sugar and salt and stir until dissolved. Pour in the ice to chill the mixture. If you'd rather not bother with the ice, make the brine with 2 gallons of water, and do it far enough in advance so it will be completely cooled before adding the raw ribs. To make the ribs, brine the ribs overnight, or for at least 4 hours. Preheat a smoker to 250°F. Evenly coat the ribs with about 2 tablespoons of the rub on each side. Put them bone side down on the rack of the smoker, directly over the coals. Let them cook for 1 hour, then flip and cook for another hour. Rib Recipe Sam Jones Check the sag of the ribs with the bend test. To do so, take a pair of tongs held perpendicular to the rib bones and guide one arm of the tongs under the rib rack. Do so carefully so as not to rough up the underside of the ribs too bad. Once the arm of the tongs is halfway up the rack, pinch down on the rack and lift the whole thing up. If the ribs don't bend at all, you still have a long way to go. The more tender they become, the more bend you'll see when performing this test. Once there's enough bend that a seam opens up, cracking the surface of the rib bark on the top side of the ribs, they're tender enough to wrap. Once they've reached the proper sag, wrap the ribs in foil and place them back on the pit for at least another hour. Use the bend test to check for doneness and tenderness. Rewrap and continue cooking if needed. Unwrap the ribs, lightly brush each side with half the barbecue sauce, and put them back on the pit for 10 minutes longer, until the surface of the ribs is browned. To serve, cut through the rack between the rib bones. The bones will be easier to locate with the ribs turned upside down. Serve with the remaining barbecue sauce on the side. We bought a wood-fired cabinet smoker just for ribs because we couldn't keep up with demand when we first opened. The smoker is a big metal box fueled by wood chunks, but it's not really appropriate for home cooks due to its size and hefty price tag. It was the first barbecue-cooking implement we'd ever used that wasn't fueled solely by hardwood coals. After a few months of tweaking temperature settings and which racks the ribs should sit on, we gave up the fight. The results just weren't right. The ribs were either undercooked or too smoky, and we didn't have the time or help to figure it out. One of our pit guys reverted back to coo ing the ribs inside the whole hog pits during his shifts. We liked the flavor and made what in hindsight was an obvious change in methods. There's nothing that isn't improved by a little extra smoke from hog fat. We brine the meat overnight, then rub it in the morning. The brine isn't necessary at home, but it helps with making consistently juicy ribs at the restaurant. The rub is best applied right before you put the slabs on the pit. Feel free to season ribs as heavy or light as you like at home. At the restaurant, we evenly coat them from a shaker full of Rub Potion Number Swine. "Evenly coat" means a lot of different things to differ- ent people, but it's not a rub. The racks aren't dunked into a large pan full of rub, either. It's shaken on to a thickness where you can still see some of the meat underneath. From: Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ/Ten Speed Press Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of '10 Minutes With' Kevin chats with Daniel Vaughn(BBQ Editor for Texas Monthly Magazine) about his new book he co-authored with Sam Jones(Skylight Inn and Sam Jones BBQ)coming out in May entitled Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ. We also talk about the '25 Best New BBQ Joints' list coming out for Texas Monthly.My first interview with Daniel is here: https://kevinsbbqjoints.podbean.com/e/episode-1-daniel-vaughn-bbq-editor-texas-monthly-magazineHear Daniel's Dallas BBQ City Guide here: https://kevinsbbqjoints.podbean.com/e/ep-17-dallas-bbq-city-guide-by-daniel-vaughn-bbq-editor-texas-monthly-magazine/Check out every article written by Daniel on Texas Monthly here: https://www.texasmonthly.com/author/daniel-vaughn/Follow Daniel on Instagram here: https://www.instagram.com/bbqsnobCheck Daniel out on Twitter here: https://twitter.com/bbqsnobOrder a copy of Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ here: https://amzn.to/2KfFpbj Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook

The Asheville restaurant 12 Bones Smokehouse is a local institution whose creative barbecue is so popular that even President Obama eats there when he's in the area. Head Chef Shane Heavner shares the story of Mr. Obama's first visit to the restaurant, while he was still on the campaign trail, & talks about the experience of cooking for a president.

The Asheville restaurant 12 Bones Smokehouse is a local institution whose creative barbecue is so popular that even President Obama eats there when he's in the area. Head Chef Shane Heavner shares the story of Mr. Obama's first visit to the restaurant, while he was still on the campaign trail, & talks about the experience of cooking for a president.

I don't have much to add: to what I said when we last "aired" this conversation, except to express some apologies that we've reached again into the Archive. It's End of Year at Augustana College, which for both students and faculty is like being pressed headfirst through a funnel at Mach 2.3: its painful, but kind of exhilarating at the same time. It also doesn't allow much time for anything else. But I should also add a warm welcome to the many new listeners who are causing the silver spinning platters in Historically Thinking's quaint Amish-built server farm to work full-time. We thank you particularly because your downloads tell us that we're doing something good, and make us want to keep doing more of it. Many thanks. I like this podcast a lot, for three reasons. First, it's with a conversation with a friend, a man I admire for being an academic who does his own thing, in his own unique way. Second, it's about barbecue. Third, it is really a conversation about place, and place is something of a secondary preoccupation at Historically Thinking, right after historical thinking (and historical feeling, but that's another podcast series). Pig is pig, even in Memphis; but Memphis is not North Carolina, and it would be foolish for it to try to be. Here on the Upper Mississippi it's May, which means winter is just about over; people are creeping outside and beginning to put things on the grill; and the redolent smoke is floating through the late evening, a sign and seal of the approach of summer. Sometimes these nice Midwestern folk call what they're doing barbecue; and while they're good people, that "just ain't right." Barbecue is ... well, What Barbecue Is, and particularly what North Carolina Barbecue Is, happens to be the subject of this podcast. Once again, the eminence grease of Southern Sociology and Self-Understanding, John Shelton Reed, joins Al Zambone, this time to talk about North Carolina barbecue, the subject of a book he recently coauthored with Dale Volberg Reed and William McKinney. Holy Smoke: The Big Book of North Carolina Barbecue is not only a history and sociology of North Carolina barbecue; it's not only a set of interviews with some of the foremost practitioners of the art; it's also got recipes. It even has instructions on how to build your own barbecue pit so that you can cook a whole hog. Isn't that something? We don't want to brag, but, we have to say it: this is our most delicious podcast yet. And since Reed will soon be coming out with a book surveying the rest of the Southern barbecue scene, he's sure to be on Historically Thinking again. For Further Reading and Eating John Shelton Reed and Dale Volberg Reed, with William McKinney, Holy Smoke: The Big Book of North Carolina Barbecue  Reed thinks this review of his book by Bill Kauffman got what the book is all about. Allen & Son Bar-B-Q–they don't have a website, but they have a Yelp page full of happy customers. Don't even bother to read it. Just go eat there, OK?

Barbecue devotee John Shelton Reed's latest book picks up where his last one left off – sort of! Having done a comprehensive history of our state's "barbeculture" in Holy Smoke, Mr. Reed now takes us into the kitchen & shares a smorgasboard of recipes for Carolina 'cue & several of its famous side dishes & desserts.

Barbecue devotee John Shelton Reed's latest book picks up where his last one left off – sort of! Having done a comprehensive history of our state's "barbeculture" in Holy Smoke, Mr. Reed now takes us into the kitchen & shares a smorgasboard of recipes for Carolina 'cue & several of its famous side dishes & desserts.

We're celebrating all things barbecue! Eastern-style, Lexington style, ribs, hush puppies, cole slaw and more we're tasting our way across the state - and the country - with a barbecue feast of epic proportions guided by our own Bob Garner.

We continue our series on NC's community colleges with Pamlico Community College. We look back at the history of Carolina Barbecue. And author Georgann Eubanks talks about her new book - Literary Trails of Eastern NC.