Kevin's BBQ Joints

Kevin's BBQ Joints Blog

BBQ Video – Kevin Pang’s Interview With Keith Allen – Allen & Son Bar-B-Que – Chapel Hill, NC

Allen & Son Bar-B-Q is one of those BBQ Joints that rank up there with the best in the country. To say it’s legendary is an understatement, especially when you have a pitmaster/owner (Keith Allen) who works there six days a week for almost 50 years. The BBQ he puts out on a daily basis meets that dedication and passion.

Kevin Pang from the Chicago Tribune (aka The Cheap Eater) went on a BBQ road trip in the later part of 2010 and had a great interview with Mr. Allen.

Read his entire piece on Allen & Son Bar-B-Que here
You can retrace his steps on their 2010 BBQ road trip here

Find Allen & Son Bar-B-Que here:

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Meat Week – January 30th – February 6th

Thanks to Capital Spice for clueing me into something that I feel I should have already know about. It’s called Meat Week (they did their piece on DC Meat Week). Are you serious? Even though that’s pretty much every week for me (ask Michelle), having a designated week to meat (BBQ) sounds quite glorious. Here’s the scoop on how it started:

Photo of Rocklands Belly Buster Plate

It was a hot winter’s day in Tallahassee Florida. Two bored co-workers, Chris Cantey and Erni Walker, sat in an office pretending to edit video footage of an insurance seminar. To take a break from the monotony of escrow lectures, they decided to play with the random word generator on Chris’s website. It summoned the holy combination of Meat-Week. They decided it would be a holiday during which BBQ was eaten every night of the week. It was scheduled for two Sundays later (the day after Sorcerer Day), which happened to be the last Sunday in January.

Here’s the info on the Meat Week in Washington, DC, but scroll down below to find links to your city (if they are involved)


Sunday, January 30
Urban Bar-B-Que
Rockville, MD

Monday, January 31
American Ice Company
Washington, DC

Tuesday, February 1
Pork Barrel BBQ at Mango Mike’s
Alexandria, VA

Wednesday, February 2
PORC (Purveyors of Rolling Cuisine) at Torries @ Wilson
Washington, DC

Thursday, February 3
Capital Q
Washington, DC

Friday, February 4
Rocklands Barbecue
Washington, DC

Saturday, February 5 – 1 PM
Mr. P’s Ribs and Fish
Washington, DC

Here are the cities that are participating (yes, that’s London, England):
Iowa City
Los Angeles
New York

So let me know if you are planning on attending a Meat Week your neck of the woods and after the week is up, I’d love to hear all about it. If I get a chance, I’ll try to hit up some of the nights in Los Angeles and get back to you guys. Also would love to know what you think of your city’s participating BBQ Joints (they are definitely ones that are missing from the list, but they may not have wanted to be involved this year).

You can read the entire article here

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BBQ Video – Myron Mixon – Jack’s Old South

Here’s a video from on Myron Mixon from Jack’s Old South BBQ that I found that I enjoyed and thought you would too. Let me know what you think. Video is from BBQSuperStars.

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Parton’s Smokin’ Butz BBQ – Blount, TN – New BBQ Joint

Thanks to Blount Today for alerting me to the opening of Parton’s Smokin’ Butz BBQ in Blount, Tennessee (it opened around Thanksgiving of last year).

Photo courtesy of Suzy Smith

From the article, “Parton’s Smokin’ Butz BBQ features down-home, comfort food that is freshly prepared. Homemade baked beans, corn muffins, slaw and pulled pork are just some of their specialties. They also feature St. Louis-style ribs which are seasoned with a rub that incorporates Smoky Mountain Porkers Butt Rub.”

I haven’t been, but maybe some readers out there have. Let me know your thoughts. You can also read the entire piece here

‘Like’ them on facebook here

You can try it for yourself here:

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BBQ Video – Paul Kirk – Baron of BBQ – BBQ and Judging

Here’s the first of my series of BBQ videos that I really like and feel people can learn from. This is from Paul Kirk (Baron of BBQ).

Let me know what you think.

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Big Lou’s Bar-B-Q – York, PA – New BBQ Joint

In more ‘new BBQ Joint news’, there’s a new addition to the York, Pennsylvania BBQ scene. Big Lou’s Bar-B-Q opened in late 2010 and the owner, Louis Smith Sr. already proclaims his joint as “Home of the Greatest Ribs in York.”

Photo courtesy of The Susquehanna Photographic

Photo courtesy of The Susquehanna Photographic

See the full story (and video) from right here. From the write ups and reviews I’ve seen so far (he doesn’t have a website yet), it looks like Lou is cranking out some real authentic BBQ. People seem to be gravitating towards the ribs, brisket, pulled pork, and beans. Let me know if you get a chance to check it out and if I get additional photos or an interview I’ll let you know.

You can find it here:

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Pork Barrel Barbeque – New Joint Coming Soon – Alexandria, VA

I’ve been getting a lot of emails lately asking when the new BBQ Joint for the guys (Brett & Heath) who own Pork Barrel Barbeque Sauce will be opening. Their joint, Pork Barrel Barbeque, looks like it’ll have it’s opening February/March.

Here’s proof of their progress:

In talking to them I found that they will be using a Southern Pride Smoker. They said “the neighborhood wouldn’t allow us to use an all wood smoker so we did a bunch of homework and liked what we heard and saw with the Southern Pride.” They’ll be in excellent company with that smoker. You can actually see all of the joints that use Southern Prides here.

They continued, “We went down to Richmond, VA to check out the ones Tuffy is using at Q Barbecue and he had some very nice things to say about them.”

I’ll continue to update with photos and information on their BBQ joint as I get them.

Also, if you didn’t know already, they added a mustard based sauce to their offerings. You can see it here.

You’ll be able to check the progress here in person:

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smoQ – New BBQ Joint – Cincinnati, Ohio

If you’re in the Cincinnati area, it looks like you have a new BBQ Joint in your midst. Thanks to P. Campbell at for the heads up and the review of smoQ.

Here’s some info straight from the article, “The new money went into Old Hickory Pit smokers that can handle 300 slabs of ribs. Pete Zimmer, who ran the former Burbank’s Real Bar-B-Q, is the owner, and Brett Miles, most recently of deSha’s, is the chef…we had much discussion over whether to get the baby back ribs or St. Louis style ribs, until we noticed the sampler with half a rack of each ($21.99). Without question, our table preferred the St. Louis-style. They put up a little fight but gave up easily to flavorful, pinkly smoked meat mingled with a dry rub. You can add your own sauce. The meatier baby backs are good, too, glazed with sauce; but with a blander texture.”

You can read the entire piece here, but the general consensus appears to be that they still have a little fine tuning to do, but that overall they are doing it low and slow with a twist (having an Ole Hickory Pit puts them in great BBQ joint company and shows they are very serious about their cue). I do like the fact that they’ve gone with a little more experimentation when it comes to BBQ (deep frying ribs is pretty out there). Let me know what you think of their menu here and please shoot me an email if you’ve been here and have a review.

‘Like’ them on facebook here

You can find smoQ here:

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New BBQ Joint – Center Street Tavern and Smokehouse – King’s Mountain, North Carolina

Thanks to the Gaston Gazette for pointing out that Center Street Tavern just opened a BBQ Joint aptly named Center Street Tavern and Smokehouse.

Photo courtesy of Jeff Melton/Freedom News Service

I spoke with owner Kathleen Hover today for additional information and found that they just opened last Friday. They are going low and slow with their BBQ and are using a Southern Pride Smoker and their pitmaster is Alex Ranucci from the BBQ Team, Ranucci’s Big Butt BBQ. From the article Ranucci said, “The pork is dry-rubbed, injected and smoked for 14 hours before it’s hand-pulled. Separated from the fat, the resulting meat is of competition quality.” That’s nice to hear. Makes me hungry just thinking about it. The article continues, “Ranucci took ninth place in the pork shoulder event at last year’s Memphis in May international barbecue festival.”

You can read the entire piece here. Let me know if you get a chance to stop in.

You can find it here:

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Old Clinton Bar-B-Q – Milledgeville, Georgia – Review

I’ve always heard good things about Old Clinton Bar-B-Q. They have locations in Gray as well as Milledgeville, Georgia and it was nice to finally see a recent review of this joint.

Photo courtesy of The Grit Tree

Here are some highlights from the piece, “One bite in and I instantly knew I had made the right decision. That first bite was something special. I don’t know exactly what I was expecting, but what I received was simply delightful. The meat was tender and not fatty. You could tell that it had been cooked slow, probably overnight in a pit. They had a touch of their sauce on it that accented the meat perfectly. I try not to hand out too many over-the-top compliments when it comes to my bbq, because it takes a special place to match what I set the bar by- Fresh Air. But they had done it. On my personal point scale, they get a 5 out of 5.”

See the entire piece here. Let me know if you’ve been to either location.

You can find it here:

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