3 must-watch BBQ conversations about adapting to COVID-19
3 Must-Watch Conversations About Adapting to COVID-19
During the past few months, we’ve witnessed the crazy rollercoaster for BBQ restaurant owners and event organizers that are trying to make it to the other side of the COVID-19 pandemic. It’s been a transformative time, with some places calling it quits, some innovating their way to success, and some still trying to figure out what the rest of 2020 will look like.
Here are three great conversations with important names in the barbecue community regarding how they’ve adapted to the coronavirus era.
Tyler Harp of Harp Barbecue on Kevin’s BBQ Joints
In this episode of Kevin’s BBQ Joints (in his great Behind the BBQ Front Lines series), host Kevin Kelly spoke to Tyler Harp from Harp Barbecue in Raytown, Missouri. Kevin and Tyler talk about the Kansas City barbecue scene, what Tyler has been up to during the COVID-19 months, and about what he is working on next coming soon. Watch the interview here.
Erin Feges of Feges BBQ on Cost of Goods Told
In this episode of the Cold of Goods Told podcast, host Conor Moran talks with Chef Erin Feges of Houston’s Feges BBQ via Zoom about the ever-changing landscape for restaurants during the COVID-19 era. Feges BBQ has especially been hard hit as it is located in a food court that is normally populated with hungry office workers. Watch the interview here.
Emily Detwiler of KCBS on The Pitmasters Podcast
In this episode of The Pitmasters Podcast, hosts Rusty Monson and Anthony Lujan spoke with Kansas City Barbeque Society CEO Emily Detwiler about the current state of KCBS given the COVID-19 pandemic and the cancellation of events. They also spoke with her about judging, the future of KCBS, what the org is doing about backyard comps, and more. Watch the interview here.
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These are but a few of the great conversations happening every day about survival in our robust BBQ community. Please stay safe out there everyone!
Sean Ludwig (NYC BBQ) and Ryan Cooper (BBQ Tourist)
Co-Founders, The Smoke Sheet
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—The Praise The Lard barbecue competition in Murphysboro, IL was canceled this week.—
HOT OFF THE PRESS
The anticipated Praise The Lard barbecue competition, which was to be held in September, has been canceled this week by its hosts at 17th Street Barbecue. They write: "We’ve delayed this decision for several months, hoping our country would be in better shape by September. Due to the continuing threat of COVID-19, and keeping the health and safety of our staff, teams, judges, and local volunteers and supporters top of mind, we are officially postponing this year’s barbecue cook-off. Praise the Lard is a jewel in the crown of the barbecue circuit and a highly anticipated event both in the industry and in our region. We are always so grateful for the generous support from both the barbecue world and Southern Illinois. Rest assured we will be back with a vengeance in 2021 to continue this 33-year tradition!"
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Heritage Barbecue, a newly opened barbecue joint in Orange County, CA, has crafted the first fully-licensed Texas-style barbecue restaurant in the area, with offset outdoor smokers. Owners Brenda and Daniel Castillo "worked for years to advance the ability of offset smoking in their own home county, hoping that the push to fully legalize the operation would lead to an expansion across the state, Eater Los Angeles reports.
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Daniel Vaughn of Texas Monthly writes that Vaqueros Texas Bar-B-Q in Grapevine, Texas, serves a "bold new version of Tex-Mex barbecue." On top of other good smoked meats, don’t miss the brisket birria taco.
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Oakland pitmaster Matt Horn has become a Bay Area sensation and his anticipated brick-and-mortar restaurant should open by Labor Day. "To get a taste of his Central Texas-style barbecue, people have waited in three-hour-long lines at the pop-ups he’s held around the region. Now, he’s planning to make his brisket and hot links available every day," writes the Robb Report.
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The sweet smells from the smoker welcome you to Jazzy B’s Diner in Lee’s Summit, Missouri. Chef and owner Brandon Simpson has a lot to offer diners, including high-quality BBQ and candid conversations, reports 41 KSHB.
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ADDITIONAL READS
Former Texas Barbecue Pitmaster Michael Wyont Pivots to Tortillas, and They Are Glorious
Barbecue Favorite to Take Over Historic Building in Houston’s Second Ward — a New El Burro & the Bull is Coming
Smoked Rib Tips? South L.A.'s RibTown BBQ Stands Apart for Southern-Style Pit Barbecue
J.C. Reid Reports on 'Getting your barbecue fix at Houston-area grocery stores'
CNN Travel: Farewell to Beloved Barbecue and the Pre-Pandemic Memories of a Family Business
Washington D.C. "Nose-to-Tail" Stalwart the Pig Reopens as an Affordable Barbecue Spot
The 6 Best Vegan BBQ Joints Across The U.S.
Coming Soon to a 3D Printer Near You: Plant-Based Steaks
Small-Town Business Spotlight: Snow’s BBQ in Lexington Keeps Busy Shipping Briskets
Review: Journeying Through Phoenix’s Thriving Black Barbecue Scene
Barbecue Specialist Lucky Well Brings Ribs and Whiskey Cocktails to Callowhill
—Miguel Vidal of Valentina’s Tex Mex BBQ runs one of the best BBQ joints in Austin.—
WATCH
Meet the Pitmaster: Miguel Vidal — The BBQ League
“Home is where our food is.” Pitmaster Miguel Vidal has always been someone who has a great love for family, and in his family that also came with a love for food. Miguel, his wife Modesty, and their business partner, and brother, Elias, own and operate Valentina’s Tex Mex BBQ day to day, making Valentina's truly a family business. WATCH HERE
LISTEN
Brandon Simpson of Jazzy B’s Diner — Chew Diligence
Brandon Simpson, chef and owner of Jazzy B's Diner in Lee's Summit, joins co-hosts Lindsay Shively and Jill Silva via Zoom this week. He talks with them about operations since the COVID-19 pandemic started, as well as conversations he’s had with new customers looking to support Black businesses. LISTEN HERE
READ
Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience — by Big Green Egg
The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture. BUY IT HERE
—Dr. BBQ loves turkey and he shows off how to do whole turkey on the Big Green Egg.—
PULLED WHOLE TURKEY BARBECUE
by Ray “Dr. BBQ” Lampe
For this week’s Recipe of the Week, we chose this video from Serve Turkey with Ray “Dr. BBQ” Lampe” showing how he makes pulled whole turkey barbecue on the Big Green Egg. You've heard of whole hog barbecue? Well, Dr. BBQ is showing us his spin on whole turkey barbecue! It takes just a few hours and simple prep. Smoking a whole turkey is a simple way to feed a crowd or stock up your freezer. Serve the pulled turkey on a sandwich, as a salad topper, in tacos and quesadillas, or as a new pizza topping.
—Many of the largest barbecue events of 2020 have been canceled or postponed.—
In light of the constantly changing coronavirus crisis, we are leaving our events section blank for some time. Many events in 2020 have been canceled or postponed thus far. We’ll be updating our events section on our website with the most up-to-date information as we have it.
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