Link to web version Monk: Over the past 7 years, Bryan and Andrew from Tales from the Pits has been churning out content on the barbecue scene in Texas and across the US. And that will continue in their fifth season starting in the coming weeks. But! They are expanding into video with their new Cookfire Tales video series that broadens out into other food and live fire cooking outside of barbecue. Currently on Twitter and Instagram and soon on YouTube, they are starting in the near future with content from a trip to Oregon. Can’t wait to see how it all turns out. Description: Season 5 of Tale ..read more

Name: Palmira Barbecue Date: 2/4/24 Address: 2366 Ashley River Rd Building 1, Charleston, SC 29414 Order: Whole hog barbecue, hash and rice, beef cheek, slaw, and collards (link to menu) Pricing: $$ Note: a version of this review originally appeared earlier this year in The Smoke Sheet, a great national barbecue newsletter that I regularly contribute to. For more information on how to subscribe, visit bbqnewsletter.com. Monk: From the moment I first tried Palmira Barbecue at the former Port of Call food hall in Charleston in 2022, I knew pitmaster Hector Garate and Palmira were destined for b ..read more

Monk: Earlier this month, Ryan (aka BBQ Tourist) and Sean (aka NYC BBQ) of The Smoke Sheet invited myself, Ronald Simmons of Master Blend Family Farms, Michael “Chigger” Willard of the Low and Slow Barbecue Show, and Paige Hogan of Barbecued_ to meet up at Jon G’s Barbecue for a Barbecue Saturday while they were in town from Omaha and New Jersey, respectively. Not to be outdone, Ronald invited his friend and videographer Paul to video the experience, and this is how it turned out. Enjoy! Video by Paul B Video If you don’t have your tickets for the Carolina Barbecue Festival, get them here Ma ..read more

Note: A version of this article originally appeared late last year in The Smoke Sheet, a fantastic national barbecue newsletter that I regularly contribute to. For more information on how to subscribe, visit bbqnewsletter.com. Monk: In late October of 2023, Asheville’s Buxton Hall Barbecue officially announced that it will close for good after service a few weeks later on November 22nd, 8 years after bringing whole hog to Asheville’s South Slope neighborhood.  This closure came roughly 15 months after Elliott Moss, who was instrumental in the creation and initial branding of Buxton Hall ..read more

Link to web version Monk: Flightless Bird is a podcast where journalist David Farrier, the New Zealand-born host the podcast is named after, explores various American customs through the lens of a curious outsider. In this episode from March 2023, David meets up with Texas Monthly Barbecue Editor Daniel Vaughn to live a day in the life of a barbecue reviewer. That means a barbecue road trip to 4 of Vaughn’s favorite barbecue joints. Starting in Austin, David and Daniel visit Micklethwait Craft Meats before heading on to City Market in Luling, Smitty’s Market in Lockhart, and finally ..read more

Featured Monk: John Tanner did some digging on the brand new NC Barbecue Hall of Fame, which was recently formed. Some details in his website here: The first class of inductees were honored on March 1 in Burlington: Kent Bridges of Alston Bridges Barbecue in Shelby Steve and Gerri Grady of Grady’s BBQ in Dudley Charles Hursey of Hursey’s Bar-B-Q in Burlington Wayne Monk of Lexington Barbecue in Lexington Sam Jones of Sam Jones BBQ in Winterville and Raleigh Pete Jones of Skylight Inn in Ayden Charles Stamey of Stamey’s Barbecue in Greensboro John has hopes that the NC BBQ Hall of Fame can h ..read more

Link to web version Monk: I had the good fortune to meet Low and Slow Barbecue Show host Michael “Chigger” Willard earlier this month at Jon G’s alongside The Smoke Sheet guys as well as Master Blend Family Farms pitmaster Ronald Simmons. Sadly, I had not yet taken the time to listen to his podcast, which is a shame since he’s doing great work to showcase North Carolina pitmasters through interviews. After this listen, I can’t wait to dig into the archives. In this episode, Chigger sits down with Brandon Shepard of Shepard Barbecue in Emerald Isle, NC to discuss his origin story with barbecue ..read more

Monk: Palmira Barbecue’s West Ashley location in Charleston opened its doors early last month. In my latest for The Smoke Sheet published a few weeks back, I recap my experience on the Sunday of opening weekend. While my experience was fairly smooth (minus a few hiccups at the cash register), it sounds like there have been mixed reviews of Palmira since it opened. Or at least that’s how it appears based on feedback I’ve received on my Best Barbecue Joints in Charleston post. Have you tried Palmira Barbecue yet? How was your experience? That article is exclusive to The Smoke Sheet. Want to rea ..read more

Monk: Trey’s Chow Down visits Smitty’s Market and gives you a tour of the operation from a first person POV. Description: Smitty’s Market is still run by the family today and offers authentic Central Texas Style BBQ, sides, and house prepared sausages hot or cold. No matter what kind of meat you love, Smitty’s offers some of the best ..read more

Name: Alston Bridges Barbecue Date: 3/1/24 Location: 620 E. Grover St, Shelby, NC 28150 Order: Small chopped barbecue plate (with red slaw, hush puppies), Sun Drop Pricing: $ Monk: While it’s no secret that we are a big fan of Red Bridges Barbecue Lodge here at Barbecue Bros, there is another Bridges restaurant in Shelby (no relation) called Alston Bridges. I had only visited once before, in May of 2013, so I was more than overdue for a return visit. Especially when I have a lot of Shelby natives in my life telling me that Alston’s is their preferred barbecue place and perhaps even the c ..read more