June Media Appearances

We’re in the season for magazines and newspapers to run big barbecue features, and over the past few weeks I was interviewed by several writers for their summer pieces, which are now hitting the newsstands, the airwaves, and the Internet.

First up, I talked to Patricia Gaines for her CNN.com piece on “Hash: The barbecue dish that’s a delicious South Carolina secret,” and so did some great South Carolina hash cooks and aficionados. Glad to see the “meat gravy” get a little more national attention.

Sticking to the theme of South Carolina barbecue icons, I talked with Steven Raichlen about South Carolina-style mustard sauce (and also Alabama style white sauce) for his latest New York Times piece on “Simple, Satisfying 3-Ingredient Barbecue Sauces.”

I agree with Steven that the best barbecue sauces are often the simplest, though I will note that he and the Times stretch that three-ingredient definition just a tad by caveating, “not counting salt and pepper.” But five-Ingredient sauces are still pretty simple and satisfying in my book.

And, as I do every second Tuesday of each month, I joined Greg Rempe in the coveted 9:35 PM guest slot on the BBQ Central Show, where we talked about the passing of barbecue columnist Chuck Blount, click-bait barbecue lists, and much more. You can stream the episode online or on your favorite podcast player.