We went back to school for this amazing BBQ class (plus top news & events)
At this time of year in high schools and colleges around the country, former students are welcomed back for an annual tradition called homecoming. Last week, I had the opportunity for my own unique form of homecoming when I returned to my alma mater — the University of Missouri — to visit with a special class in the Honors College called BBQ: Culture, Cuts, and Consumption. The semester-long course is taught by Dr. J.D. Bowers, Director of the Honors College and Dr. Jim Spain, Vice Provost for Undergraduate Studies and Professor of Animal Science.
As the course name suggests, the subject of barbecue is studied in-depth, with an examination of the cultural, historical, economic, and environmental issues surrounding barbecue. Students get the chance to visit barbecue joints, volunteer at a barbecue competition, talk to pitmasters, and more. The class is one of the most popular and highly sought after in the University Catalog and is even highlighted on campus orientation tours each year.
Dr. J.D. Bowers talks about The American Royal with students of his Honors College class.
When asked why they chose to focus on barbecue for the class, Dr. Bowers said it derives from personal passion. “As professors, it is something that we are each passionate about as individuals, as food and culture,” Bowers said. “But it is also something that we recognize has the potential to be an equally engaging and passionate topic through which we can teach students so much — about themselves and their world."
In order to participate in the class, students are required to write an in-depth essay about barbecue. I was able to ask the students why they were drawn to the class and the answers were fascinating.
One student had grown up in Minnesota, far from any barbecue tradition and wanted to have the opportunity to learn more about something that was an important part of the culture of cities in Missouri, such as Kansas City and St. Louis. For other students, barbecue had been something they had been surrounded by growing up, with one student having grown up on a hog farm and another having an uncle who was a pitmaster.
Dr. Jim Spain discusses plant-based meat, such as Beyond Meat, which was developed at the University of Missouri.
During my visit, I was asked insightful and challenging questions. We talked a lot about different regional traditions in barbecue (more than one student seemed particularly intrigued with Alabama white sauce) and the cultural aspects of barbecue. We briefly touched on the emergence of plant-based meat and discussed new and innovative culinary changes within barbecue. One of my favorite questions was, “So when did barbecue become a suburban dad thing?” We also had the chance to talk about The Smoke Sheet, which is shared each week on the class Facebook group.
Students had the opportunity to visit the and will also attend Q in the Lou in St. Louis. Several pitmasters and scholars will be participating in the class, including Megan Day of Burnt Finger BBQ, Tyler Harp of Harp Barbecue, scholar Adrian Mille, and Thin Blue Smoke author Doug Worgul.
The class is more than simply a celebration of barbecue, however. Dr. Bowers wants students to take away both the practical and theoretical of the world of barbecue. “We try to explore every facet possible, including the controversies, the challenges, and the dilemmas,” Dr. Bowers said.
Faculty and students of the BBQ: Culture, Cuts, and Competition course pose with me for a barbecue selfie.
It’s clear that barbecue has become such an important part of the fabric of American culture that it has now been identified as a subject deserving of academic study. As we covered , Georgia College and State University history professors Craig Pascoe and Trae Welborn are teaching a class on barbecue in Georgia. The Texas A&M Department of Animal Science has taught popular classes and “camps” focused on Texas barbecue since 2009.
“We want [students] to see that everything and anything can be studied, and better understood, and contextualized within one’s own life story, choices, actions, and growth,” Dr. Bowers said. “We also hope that they leave with an ongoing, deeper appreciation for the place and culture of barbecue in American life.”
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
Here are the top recent barbecue news stories from around the country:
We’ve braved the famous line at Franklin Barbecue in Austin, as well as many others.
In the world of barbecue, long lines are common and can help put a barbecue joint on the map. But are they a marketing ploy? In a new column, the Houston Chronicle’s J.C. Reid writes that the answer is emphatically “no” and that there are several good reasons those lines exist.
The Washington Post has profiled Sweden’s Holy Smoke BBQ, arguably “the most authentic Texas barbecue in all of Europe.” Interestingly enough, Holy Smoke buys its pork and chicken locally, but imports brisket, short ribs, and chuck from Kansas.
Congrats to Heath Riles and his team on winning both the Memphis Barbecue Network and Kansas City Barbecue Society competitions at the 2019 Praise the Lard Murphysboro Barbecue Cook-Off. St. Louis Black Iron BBQ was the KCBS Reserve Grand Champion at the event, which attracted more than 100 teams from 18 states.
Good news for Atlanta barbecue: famed joint B’s Cracklin’ Barbecue will soon open a new location inside a Kroger grocery store across from Ponce City Market. The new restaurant is not meant to replace the Riverside location that burned down earlier this year, but owner Bryan Furman is hoping this location will help bring B’s to more people.
Texas Monthly’s Daniel Vaughn explores the history of Mesquite BBQ just outside Dallas, which just celebrated 60 years of serving up tasty sliced brisket sandwiches and much more.
Deep in the Arkansas Delta, Jones Bar-B-Q Diner attracts national and international barbecue fans to Marianna, one of Arkansas’s poorest communities. The Valdosta Daily Times dives into the history and food of this famous joint.
John Lewis of Lewis Barbecue recently visited New Mexico to seek out inspiration and flavors for a new food trailer he will be opening in downtown Charleston, writes The Post and Courier.
The Texas Bucket List show recently visited Henderson & Kane General Store in Houston, where you can find high-quality breakfast tacos, barbecue, and baked goods.
D.G. Martin, host of North Carolina Bookwatch and a barbecue fan, writes in a new column about the loss of North Carolina barbecue joints including Wilber’s in Goldsboro and Allen & Son in Chapel Hill. He spoke to fellow writers Jim Auchmutey and John Shelton Reed about what it means and what the future may hold.
Aaron Franklin of Franklin Barbecue will bring his Hot Luck food and music festival to Oakland this October with a special edition called Hot Luck Road Trip. The event will take place at 4505 Burgers & BBQ's new Oakland location and will feature chefs and pitmasters around the country.
Barbecue chain Famous Dave’s has begun testing vegan, plant-based barbecue in 13 stores, mostly within the chain’s home state of Minnesota. CCXMedia has stopped in to try some of the new options there.
A new Denver barbecue joint called Smokehouse17 opened this month and is differentiating its menu with the inclusion of wagyu brisket. The joint is open for dinner only, and it also serves Colorado-sourced smoked chicken, pork shoulder, pork belly, spare ribs, and housemade hot links.
Hometown Bar-B-Que, often cited as the best barbecue you’ll find in New York City, has opened its anticipated second location in Miami. In a change up, the restaurant has counter service for lunch and table service for dinner.
Here are BBQ shows, podcasts, or books you should check out this week:
Ben Siegel and Ted Prater from Banger's Sausage House & Beer Garden in Austin spoke to Kevin’s BBQ Joints recently.
Watch: Interview with Banger’s Sausage House - Kevin’s BBQ Joints
In this episode, Kevin chats with Ben Siegel and Chef Ted Prater from Banger's Sausage House & Beer Garden in Austin, Texas.They discuss how Banger's came to be as well as Ben and Chef Ted's backgrounds and what brought them together. They also talk about the original concept and how Ben knew when to pivot and 'listen' to his customers to grow the business. Ben and Ted talk about the evolution of the smokehouse and now everything that they offer (including whole hog barbecue Thursday through Sunday) and discuss sausage making, pickling, fermenting, curing, and so much more. You will learn an exceptional amount about Banger's and the two men behind this business, which is actually only in its infant stage. Watch the video here.
Listen: Russell and Misty Roegels - BBQ State of Mind
If there is one truism in the barbecue business, it's that you never stop learning. On a recent trip through the Deep South, Russell and Misty Roegels got a crash course in the art and science of cooking whole hog barbecue. The owners of Roegels Barbecue Co. became so inspired by what they saw and tasted, they purchased a new barbecue pit built specifically to cook whole hogs. And now, on occasional weekends at their restaurant on Voss, they will put their newfound knowledge to work and serve real-deal whole hog dishes to Houston barbecue fans. Listen to the episode here.
Read: Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking - by Paula Marcoux
Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast. Buy it here.
Q in the Lou takes place this weekend at Kiener Plaza in downtown St. Louis, Missouri.
September 27-29: Q In The Lou - St. Louis, Missouri
Get ready to go hog wild and get your BBQ fix at another great year of Q in the Lou. Many of the country’s biggest names in BBQ are back once again, including Peg Leg Porker, Ubons BBQ, The Shed Barbeque & Blues Joint, Sugarfire Smokehouse, and more. There will also be live music all three days. More info here.
September 29: Houston BBQ Throwdown 2019 - Houston, Texas
The Houston Barbecue Festival and Saint Arnold Brewing Company will throw the 5th annual Houston BBQ Throwdown on Sunday, September 29. It will feature 14 of Houston's best barbecue restaurants competing to create the next great barbecue dish that represents Houston-style barbecue, including Daddy Duncan's BBQ (2018 Judge's and People's Choice winner), Eddie O's Texas BBQ, Harlem Road Texas BBQ, Reveille Barbecue Co, Tejas Chocolate + Barbecue, and Victorian's Barbecue. More info here.
October 3-5: Firebox 3 BBQ On The Bluff Invitational - St. Simons Island, Georgia
The 3rd Annual BBQ on the Bluff Invitational takes place October 3-5, 2019 on St. Simons Island in Georgia. The festival is presented by Southern Soul BBQ and features some of the biggest names in barbecue from around the world. Proceeds benefit the Firebox Initiative. More info here.
October 5: Brew N’ Que - Perth, Western Australia
On Saturday, October 5th, the Brew N’ Que Festival will take place in Perth, Australia at the Ascot Racecourse. Experience the best in craft brew and barbecue. The event includes barbecue food vendors, craft beer, live music, cooking demos, competitions with national and international teams, Kids Q competition, classes from “BBQ Pitmasters” television celebrity Harry Soo, and the headline event with pitmaster Bill Dumas of The Switch in Dripping Springs, Texas. More info here.
October 6: Southern Smoke - Houston, Texas
An impressive lineup of pitmasters and chefs have been announced for the fifth annual Southern Smoke festival, which takes place on October 6 in Houston, Texas. Proceeds from the event will go towards the Southern Smoke Emergency Relief Fund and the National MS Society. More info here.
October 12: EGGtoberfest - Stone Mountain, Georgia
EGGtoberfest is a fun-filled, family-oriented celebration held each October for Big Green Egg fans. This event takes place on October 12 at Stone Mountain Park in Stone Mountain, Georgia and features food from over 200 Big Green Eggs, demonstrations, music, and more. More info here.
October 20: Butcher’s Ball - Brenham, Texas
The Butcher's Ball brings together Texas' most talented chefs, butchers, ranchers, and advocates for a day of demonstrations, discussions, tastings, and competition at the beautiful Rockin' Star Ranch in Brenham, Texas. The event is an incredible celebration of food, drink, music, and education, meant to shine a light on our local culinary and creative communities, bring awareness to sustainable farming and ranching practices, raise funds for local charities, and make the connection between the producer and the consumer. More info here.
October 20: Brett’s Backyard BBQ Ball - Rockdale, Texas
Join the crew at Brett’s Backyard BBQ for the first anniversary of the “BBQ Ball” with eight of the best pitmasters Texas, including those from Snow’s BBQ, Roegels Barbecue Co, Tejas Chocolate & Barbecue, and more. The ticket includes samples from each pitmaster, complimentary beer from Texas Beer Company, and live music. More info here.
October 25-26: Jack Daniel’s 2019 World Championship Invitational - Lynchburg, Tennessee
For one weekend every year, the smallest town in whiskey becomes the biggest scene in barbecue. More than 60 championship teams from the U.S. and more than 20 international teams from around the world convene in Lynchburg to compete for the coveted title of The Jack Grand Champion. More info here.
October 26: The Barbecue Festival - Lexington, Kentucky
The 36th annual Barbecue Festival in Lexington, North Carolina will attract thousands of BBQ aficionados from around the country. The event features lots of great Lexington-style barbecue, but also includes a bike race, a car show, live music, BMX stunt shows, lumberjack competitions, and a festival finale with fireworks. Admission is free but plan to buy ‘cue on site. More info here.
November 2-3: Texas Monthly BBQ Fest Weekend - Austin, Texas
The Texas Monthly BBQ Fest is one of the top annual barbecue festivals in Texas. The Top 50 BBQ Joints in Texas have all been invited, so come see who will be smoking at this weekend of ‘cue. Plus, check out the return of the popular Franklin & Friends event. More info here.
See the full Smoke Sheet events calendar online here.
These chicken-and-bacon-filled jalapenos are explosive in a good way.
Atomic Elephant Bombs - by BBQiT
For this week’s Recipe of the Week, we chose a recipe for “Atomic Elephant Bombs” by Craig Kimberley’s excellent new YouTube channel BBQiT. If you are unfamiliar with Atomic Elephant Bombs, these are stuffed jalapenos wrapped in chicken and bacon. Craig starts out by softening the jalapeno peppers on the grill and preparing the meat for wrapping. Next he combines cream cheese and shredded 3-pepper colby cheese for the filling. Once softened, the peppers are stuffed with the filling and seasoned with barbecue rub and sriracha. The peppers are wrapped in chicken and bacon and placed on the grill to smoke. The final step is to add another layer of flavor with barbecue sauce. The result is an excellent treat that would be perfect for tailgating. View the recipe here.
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