Podcasts about skylight inn

Sam Jones BBQ's pitmaster and business leader Michael Letchworth shares the story of his barbecue journey. From an early start working the pits at Skylight Inn to his current role leading the Sam Jones BBQ business alongside Sam, who carries on the Carolina barbecue legacy started by his grandfather Pete Jones. Don't miss Michael's perspective on a life spent in the barbecue business and what motivates him away from the pits. Listen to find out what the Sam Jones BBQ team will bring to the Carolina BBQ Festival in Charlotte (spoiler alert: it is exactly what you expect.)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.

North Carolina barbecue comes in all shapes, sizes, and flavors. Sure, there's always debate over Eastern Whole Hog and vinegar versus Western Pork Shoulder, red slaw, and barbecue dip with ketchup. But in the great barbecue state of North Carolina in the year 2023, people like a lot of other barbecue angles, too. The barbecue menu is diversifying even if the barbecue joint isn't changing too much.On this Low and Slow Barbecue Show episode, we meet pig masters AND pitmasters who stoke the flames of tradition and challenge expectations. We talk to Ronald Simmons from Master Blend Family Farms, a third-generation family farming business specializing in pasture-raised pork. Keith Henning is the Pitmaster at Black Powder Smokehouse in Jamestown and Asheboro – and he isn't afraid to step outside the traditional North Carolina barbecue box.Finally, Michael Letchworth joins us from Sam Jones BBQ in Winterville and Raleigh. He's spent a lifetime working in and around the same barbecue traditions that date back to Pete Jones and the Skylight Inn's whole hog barbecue, cornbread, and slaw.Listen to hear all about North Carolina barbecue traditions – and innovations.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.

Air Date: June 1, 2022 Welcome to Episode 205 of the podcast. Fourth generation North Carolina whole hog barbecue pitmaster and ambassador of barbecue Mr. Sam Jones is my guest this week. Sam Jones has become the face of his family's restaurant, Skylight Inn, in Ayden, NC and has also partnered with friend Michael Letchworth and others to open two locations of Sam Jones BBQ. You can follow Sam on Instagram @samjonesbbq and @samjones1980. Sam Jones BBQ is online at www.samjonesbbq.com and Skylight Inn can be found at www.skylightinnbbq.com and on Instagram @skylightinnbbq. This episode has been brought to you by: Motley Que's 2022 Competition Bounty Program. In 2022, when you use Motley Que products and win a category or a G.C. you'll get some extra jangle in your pockets! Visit www.motleyque.ca and click on the BBQ Bounty Program tab at the top of the screen to get all the details. Pitt County BBQ, who is bringing authentic North Carolina style, Whole Hog BBQ north of the border to Alberta and Canada. Specializing in corporate catering, and private events, Pitt County BBQ brings a unique regional BBQ dining experience. To book your event visit their website at Pittcountybbq.com And The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

Hi everyone! Nate had a fun idea for this week's cast. He wanted to spend some time doing a deep dive into some basic topics. On this episode, he covers blanching (boiling) vegetables, and Jesse gets into how to select the proper cooking fat. Also, they get into a bunch of nonsense and tell stories about pranks. Time Stamps: 0:59 The Double Scare Prank Story 6:21 Introducing Culinary Boot Camp 9:35 Jesse's Stage at Jacky's Bistro 12:45 The Sarah Duncan Revenge Story 14:24 On Big Pot Blanching 27:16 The Thomas Keller Effect 35:20 On the Additive Nature of Best Practices 36:45 How Not to Make Your Stock Suck 38:35 How to Choose Your Cooking Fat 42:42 Nate Gets Pissed Off, part what, like 97? 43:44 Butter is Different 44:45 On Ghee, and How to Sauté in Butter 53:50 On the Evils of Seed Oils 57:48 Jesse Visits the Skylight Inn for 100 Mile BBQ

The Jones family has been in the North Carolina barbecue business for over 200 years. At the Skylight Inn in Ayden, North Carolina, current owner and James Beard Award-winning pitmaster Sam Jones smokes whole hogs over North Carolina oak using the same way his great, great grandfather did. Sam give us a tour of Skylight's operations, showing us the barbecue pits and their signature menu items like the chopped pork sandwich and topped with coleslaw with cornbread. Get BBQ recipes and watch the full series here!

Daniel Vaughn, the barbecue editor for the Texas Monthly, shares the untold history of black-owned barbecue joints in Texas and talks about his latest cookbook, Whole Hog BBQ: The Gospel Carolina of Barbecue with Recipes from Skylight Inn and Sam Jones BBQ. You can catch up with Daniel on Instagram and Twitter, where he posts under the handle @BBQSnob. --- Send in a voice message: https://anchor.fm/brianwilliamsmd/message

Welcome to Episode 66 of the podcast! Original Air Date: October 23, 2019 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, powered by ATB. Be sure to visit www.seatgiant.ca for tickets to all the hottest sporting events, concerts and theatre. Use the code ‘APN' at checkout and save 5% off your purchase while helping out the Alberta Podcast Network. Visit the Canadian BBQ Society website at www.cbbqs.ca for a full calendar of events, team info and results from past competitions. I'm excited to be acting as emcee for the 2 And Out CFL Podcast live event coming up in Calgary during Grey Cup week. The event is happening Thursday, November 21st at 2:30pm at Booker's BBQ Grill & Crabshack and is officially sold out. I do have a couple of tickets that I'll be giving away, so stay tuned to the podcast and my social media in coming weeks. You can also contact Booker's directly to book a table for your group. I'm joined on the show this week by Peter Zukiwski of Pitt County BBQ in Edmonton, AB. Peter is currently doing whole hog barbecue catering for private events & functions. You can find them online at www.pittcountybbq.com and on Instagram @pittcountybbq Ayden, North Carolina is located in Pitt County and is home to Skylight Inn and Sam Jones BBQ. This is where the name of Peter's company came from. The book that Peter got his inspiration from is The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog by Rien Fertel. Check it out, it is a great read! This episode of The Eat More Barbecue Podcast is brought to you in part by the Alberta Forest Products Association, visit www.loveabforests.ca for more details. Check out the Alberta BBQ Trail at www.eatmorebarbecue.ca/alberta-bbq-trail and follow on Twitter @bbq_trail or Instagram at albertabbqtrail. Visit the website for a region by region listing of Alberta BBQ restaurants, and use the hashtag #albertabbqtrail on your social media posts. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found at www.eatmorebarbecue.ca, on Facebook & Instagram at eat_more_barbecue and on Twitter @eatmorebarbecue. My email is eatmorebarbecue@gmail.com Thanks for listening. Please subscribe, rate and review. This podcast is a www.EatMoreBarbecue.ca production.

Third-generation North Carolina barbecue pitmaster Sam Jones preaches the whole hog gospel; his family’s Skylight Inn is one of America’s great heritage barbecue institutions. Jones was among the pitmasters and chefs invited to cook at the 2019 Southern Smoke food festival, his second time appearing at Chris Shepherd’s culinary extravaganza featuring smoked, wood-fired and Southern-infused foods, where he joined Chris and Greg for a chat. Support the show.

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

(April 30, 2019 - Hour One) First up Max Good, The Keeper of The Flame at Amazingribs.com, joins me to cover their newly released 2019 "Best New Products" list. Max will hit the top items and what they took into account in order to name the winners. We will also discuss if they are items you NEED to have or that would be NICE to have but aren't mandatory. After Max, the first full-time BBQ editor in the country, Daniel Vaughn from Texas Monthly, joins me to talk about his new book that he co-wrote with whole hog pitmaster, Sam Jones. The book is soon to be released and is entitled "Whole Hog BBQ: The Gospel of Carolina BBQ With Recipes from Skylight Inn and Sam Jones BBQ". We will talk about the concept and the writing process...might hit some BBQ Hall of Fame stuff too!   **VETERAN Q PROMO:  20% off with code “bbq20”   ***ORDER THE NEW GRILLSEEKER BOOK HERE***   ***Get 20% off on CBD products at Early Bird CBD by using code: “bbqcentral”   **OFFICIAL 2019 HORSE MEAT T-SHIRTS – CLICK HERE**   For quick access to all show merch and important links, you can use this Linktree site!   PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets FireBoard Smithfield Southside Market & Barbeque FOGO Charcoal

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

Sam Jones is one heck of a storyteller and that skill is no more apparent than in part two of our interview with him and Michael Letchworth. This episode details some of the challenges Sam and Michael faced during the construction phase of their restaurant and what they did to navigate the problems that come along with opening a restaurant.   In this wide ranging interview we discuss everything from Sam and Michael's strong friendship to their very different musical tastes, the origins of the famous Skylight Inn capitol dome and how Skylight Inn got its name. Sam and Michael are two of the busiest men one is likely to meet and we cannot thank them enough for being so generous with their time and for inviting us to hang out and learn some invaluable lessons about barbecue, business, and life. They're great people with a great restaurant.   The barbecue world lost a legend recently, and Sam Jones lost a dear friend when Garry Roark of Ubon's BBQ in Yazoo City, Mississippi passed away. In this episode Sam mentioned a podcast he did with Garry and other barbecue friends. Here is the link to that podcast. We hope you'll give it a listen and keep the Roark family in your thoughts. https://www.spreaker.com/user/10580793/ep-14-the-big-apple-bbq-part-one    

Having grown up in a family whose history in barbecue could be traced back to the 1800's, whole hog cooking was something that had always been a part of Sam Jones' world. Despite being reluctant to make barbecue a career as young man, Sam returned to the business full time when his grandfather Pete Jones, founder of Skylight Inn, became ill. Sam navigated Skylight Inn through tough times after Pete's death and helped make the business thrive and prosper. Sam has a strong business mind and wanted to create a restaurant of his own, still focused on whole hog cooked the traditional way over wood burned down to coals, but something that would stand on its own and not be seen as a carbon copy of the now famous Skylight Inn.   Together with his longtime friend and business partner Michael Letchworth, they opened Sam Jones BBQ in Winterville, North Carolina in the fall of 2015. Check out part one of our interview with Sam and Michael where we discuss the history of Skylight Inn and its unique way of cooking and serving whole hog, and how the mindset of not being afraid to ask questions and to learn lead to the eventual creation of better processes for running a successful business and brand.   Sam Jones BBQ online at: http://www.samjonesbbq.com/ 715 WEST FIRE TOWER ROAD  WINTERVILLE, NC, 28590 MONDAY — SATURDAY 11AM — 9PM SUNDAY 11AM — 8:30PM   Skylight Inn BBQ online at: https://www.skylightinnbbq.com/ 4618 S Lee St, Ayden, NC 28513 Monday - Saturday10 am–7pm Closed Sunday      

In our newest episode, award-winning pit master Sam Jones tells David Ellner all about the roots of his North Carolina BBQ. Jones's grandfather opened the Skylight Inn as a 17-year-old barbecue lover back in 1947—and the Jones family has never stopped making pork, slaw, and cornbread since. But Jones didn't always love the idea of following the family business of making whole-hog barbecue. Hear about his journey back home, and when he first realized that barbecue wasn't just a job: it was a passion ingrained inside him from the start. Plus: The story of how Jones's "Fatback Collective" first got started. You can find some of Sam Jones's most iconic barbecue recipes by downloading the Panna app, or heading over to www.pannacooking.com.

Pitmaster Sam Jones of Skylight Inn and Sam Jones BBQ in Eastern North Carolina is a circuit preacher of sorts on the Southern food circuit preaching the gospel of whole hog barbecue, family traditions, humbleness, and care for his fellow man. And just like the North Carolina girl I once was, you’ll hear a little more of the accent of my youth in this interview, because when Sam gets going, I join in like he’s “preaching to the choir,” an expression he’d probably be fond of. But in all this talk about talk, don’t forget about the barbecue. In 2003 the Skylight Inn received a James Beard award as one of  “Americas Classics” and since then has been featured on numerous media outlets, including the Travel Channel, Food Network, and CBS Sunday Morning. We chatted recently in Greenville, S.C. after a long day for both of us, but especially for him, as he’d been up all night tending to the hog, then served it all the next day at Euphoria Greenville.  

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Mike Colameco, Mike checks in with President of the New York Mycological Society and author of Mycophilia Eugenia Bone. Eugenia recaps a recent foraging expedition that resulted in a huge haul of morels! How do forest fires affect morel growth? What are the best ways to clean and prepare morels? Later in the program, Mike is joined by Mike and Amy Mills of the famed 17th Street Bar & Grill, and pitmaster at the Skylight Inn, Sam Jones. Mike, Amy, and Sam are in town for the annual Big Apple Barbecue Block Party; tune in to learn about the event’s history, and how the pit masters display their regional pride through their barbecue. Learn about the time and care involved with the art of smoking and grilling! “If you substitute mushrooms for meat in your recipes, you lose weight… The proteins in mushrooms – they fill you up like you’re eating a burger, but without all of the calories.” [15:15] — Eugenia Bone on Food Talk with Mike Colameco “Barbecue – it’s a culture… even in competitions- if your fellow barbecuer needs something, you give it to them!” [42:00] — Mike Mills on Food Talk with Mike Colameco