Why banana pudding is the most popular BBQ dessert (plus top news & events)
During our travels eating at barbecue joints around the country, one dessert has shown up on barbecue menus seemingly more than anything else: banana pudding. The only thing that rivals it at Southern barbecue joints are cobbler and pie, two other great desserts with long histories.
We’ve eaten banana pudding at many places around the U.S., including Snow’s BBQ in Texas, Hometown Bar-B-Que in New York, Germantown Commissary in Tennessee, Old Hickory Bar-B-Que in Kentucky, Community Q in Georgia, and Rodney Scott's Whole Hog BBQ in South Carolina. It’s especially popular now in Texas BBQ, and Texas Monthly’s Daniel Vaughn even wrote about the best banana pudding options you can find throughout the state.
The banana pudding at Hometown Bar-B-Que in Brooklyn, New York is delicious.
But why is banana pudding so popular and found on so many barbecue menus throughout the country?
Back in 2015, Southern Living barbecue editor Robert Moss wrote a fantastic piece about the history of banana pudding, so he seemed like the perfect person to ask. Moss first traces banana pudding’s emergence in the barbecue world to the Carolinas in the 1970s and 1980s, where it could be found at BBQ buffets as the featured dessert.
“From what I can tell, it’s a fairly recent phenomenon historically speaking compared to the long history of barbecue,” Moss said. “Around the '70s and '80s, you see the rise of the barbecue buffet, which is still fairly unique to the Carolinas. You get your tray and fill it up with all sorts of things. I think banana pudding is a dish that lends itself to that format because you can make a whole pan of it.”
Both the banana pudding and wings are must-try items at Rodney Scott's BBQ in Charleston.
After establishing itself in the Carolinas from the 1970s on, banana pudding then spread to barbecue joints in other states near the turn of the 21st century. Moss said the evolution of banana pudding from a fancy dish to a country dessert made it an ideal dessert for Southern barbecue joints to add to their menus.
“It didn’t start as a Southern dish per se, it started off as a trifle made with bananas, which early on were very exotic,” Moss said. “If you get to the '50s and '60s, it switches up and is made with ladyfingers, sponge cake, vanilla wafers, and/or box pudding … and then it gets referred to as a Southern dish. When barbecue became cool again in the late '90s and early 2000s, I think [banana pudding] was a natural thing for barbecue restaurateurs to pick up on because it had a country, down-home character to it."
One more reason you might see banana pudding on so many barbecue menus is that it can have a calming effect on your stomach after a rich, meaty meal.
“One of the reasons I think banana pudding took off so much is that it goes very well with barbecue,” Moss said. “Think about barbecue flavors that are smoky and tangy, and sometimes there’s vinegar and spiciness. Banana pudding offsets that. You always have room for banana pudding and it is very soothing and comforting after a big meal.”
The banana pudding at Old Hickory Bar-B-Que in Owensboro, Kentucky is worth trying.
Moss said that while you always might have room for pudding, the only danger is eating too much.
“It’s remarkable that you always have room for a little bit,” Moss said. “My son fell into this trap, and he loved banana pudding so much that he’d go back for a second bowl. But that’s always a bad idea because it does expand. The first time he did that he was probably 11 and he had to lie down in the backseat."
Moss said one of his favorite banana pudding he’s ever had was Hill's Lexington Barbecue in Winston-Salem, North Carolina, which is served warm and baked with real meringue and custard. My personal favorite is the banana pudding at Snow’s BBQ, which is served cold and has crushed bananas mixed into the base and two vanilla wafers on top.
What’s your favorite banana pudding you’ve ever had a barbecue restaurant? Let us know.
Sean Ludwig (NYC BBQ)
Co-Founder, The Smoke Sheet
Here are the top recent barbecue news stories from around the country:
The ribs at Blake’s BBQ were named to Food Network’s list of best ribs in every state.
The Food Network recently released their list of the best ribs in every state and it contains lots of our favorite classics, such as Dreamland Bar-B-Que in Alabama and new and up-and-coming spots, including Blake’s BBQ in Martin, Tennessee.
Speaking of lists, Big 7 Travel also recently listed the 50 Best Spots for BBQ in America, which we appreciated for its geographical diversity that includes states like Oregon, Vermont, and Alaska.
This past weekend’s Southern Smoke Festival in Houston raised a record $573,394 for the National MS Society and the Southern Smoke Foundation. An all-star cast of chefs from both Houston and across the country served 1,500-plus attendees, CultureMap Houston reports.
Austin’s Aaron Franklin and Tyson Cole will open a new location of Loro, their much-acclaimed Asian smokehouse collaboration, in Dallas. This endeavor will be Franklin’s first major operation to open outside Austin, Eater Dallas reports.
For those looking for barbecue in Mississippi, you shouldn’t miss Ubons Barbeque of Yazoo City, writes the Clarion Ledger. This profile features history on the Roark family, how their sauce recipe was handed down through five generations, and more.
In Seattle, the smoked bologna sandwich at the recently opened Lady Jaye’s has been turning heads. The restaurant/bar opened in West Seattle just a couple of weeks ago, but the creation from co-chefs Tyler Palagi and Charlie Garrison has been an enormous hit, Forbes writes.
An international group of researchers has produced a series of analyses concluding that the increased health risks of red meat consumption “is not backed by good scientific evidence,” the New York Times reports. This contradicts long-standing concerns about eating red meat. Vox writes that while this new development “might feel jarring, it’s not actually a bad thing for nutrition — or even science generally.”
Texas Monthly’s Daniel Vaughn writes that Waco, Texas has been elevated by Helberg Barbecue, Guess Family Barbecue, and Honky Tonk Kid BBQ. These establishments previously were in food trailers but have moved into brick-and-mortar locations.
Fort Worth’s Panther City BBQ, which we highlighted , has bid farewell to their food trailer and will have the grand opening of their permanent location next door to Republic Street Bar at 201 E. Hattie St. on October 12.
Weston, Missouri-based McCormick’s 360 has announced a limited release of a new Kansas City barbecue flavored vodka.
Tickets are now on sale for Meat Fight, a Dallas, Texas BBQ competition featuring items from 16 renowned chefs. 100% of the proceeds benefit people living with Multiple Sclerosis nationwide.
According to the Houston Chronicle’s J.C. Reid, pork steaks are the best kept secret in Texas barbecue.
Saun and Brandy Gallinoto are bringing a taste of North Carolina barbecue to Lincoln Park, New Jersey with their restaurant Fixin’s Biscuits & BBQ. The couple serves the secret sauce recipe handed down from Saun’s grandfather that is “made with a healthy handful of spices and five different peppers.”
Here are BBQ shows, podcasts, or books you should check out this week:
Pitmaster Rodney Scott talks about whole hog on this week’s Hogs & Hash video.
Watch: Hogs & Hash: Discovering the Soul of South Carolina BBQ - Zagat Documentaries
Barbecue in South Carolina means whole hogs, hash, and plenty of mustard sauce. And although certain areas and establishments don't abide by all of these features, the passion these pitmasters have to carry on the legacy of their state's barbecue reputation unites them. Watch here.
Listen: Sterling Smith of Loot-N-Booty BBQ - Man Meat BBQ
In this episode, host Mikey Kay chats with Sterling Smith of Loot-N-Booty BBQ. They talk about how Sterling’s military and banking background prepared him to enter the world of barbecue. The two discuss how Sterling became active in barbecue competitions, finding success early on. Sterling also describes the development of his line of rubs with Old World Spices as well as the classes he teaches with Green Mountain Grills and what he has planned in the future. Listen to the episode here.
Read: 12 Bones Smokehouse: An Updated Edition with More Barbecue Recipes from Asheville, NC - by Bryan King, Angela King, Shane Heavner, and Mackensy Lunsford
When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts. Buy it here.
This weekend’s EGGtoberfest will be a great event for all the Egg-heads out there.
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 12: NYCWFF’s Titans of BBQ - New York, New York
The New York City Wine and Food Festival’s ultimate BBQ event returns on Saturday, October 12, and this year it’s called Titans of BBQ. It will be hosted by Italian butcher Dario Cecchini, meat master Pat LaFrieda, and Food Network host/BBQ guy Michael Symon. More than 20 chefs and pitmasters from NYC and around the country will be there serving up incredible bites. The ticket prices are steep but the food and drinks will be top-notch. 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, North Carolina
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.
November 10: Meat Fight - Dallas, Texas
Meat Fight is a yearly BBQ competition with chefs competing against each other for titles including best brisket, best sausage and more. 16 fancy DFW chefs from restaurants including Lucia, Petra and the Beast, Fauna, Jose, Salaryman, and more will be there duking it out. Attendees will be able to sample it all, plus side items, whiskey samples, beer, and more. The best part: This “funlanthropy” event benefits people living with Multiple Sclerosis. More info here.
See the full Smoke Sheet events calendar online here.
Make your own awesome banana pudding at home with this recipe.
Banana Pudding - by Smokin' & Grillin' wit AB
For our Recipe of the Week, we chose a recipe for banana pudding from the Smokin' & Grillin' wit AB YouTube Channel. Channel host AB got this recipe from a fellow barbecue lover named Terri he met in line at Franklin Barbecue. First, AB whisks together water, condensed milk, and French vanilla pudding, and then chills in the refrigerator. Next, he blends the whipping cream and folds in the chilled pudding mixture. Finally, he layers a pan with bananas and vanilla wafers and tops with the pudding mixture. View the recipe here.
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