Smithfield Cup Results & Carolina Pitmasters Help WNC

[00:00:02] What you want, when you want it, where you want it. This is The MESH.

[00:00:11] The people have spoken, but which is the best Carolina for barbecue? North or South?

[00:00:18] And regardless of where your allegiance is aligned, it's clear the barbecue community in the Carolinas and beyond are pitching in to help recovery after Hurricane Helene.

[00:00:28] So in this episode of the Low and Slow Barbecue Show, we'll share the latest from the barbecue relief efforts,

[00:00:34] and we'll spotlight the Smithfield Cup's best state for barbecue, and we're going to share some of the latest barbecue news around the Carolinas.

[00:00:42] First, a quick reminder to visit our website, LowSlowBBQShow.com.

[00:00:47] That's where you can sign up for our barbecue newsletter, The Lowdown.

[00:00:50] Click the subscribe link there at the website, share your email address,

[00:00:54] and we'll put the latest barbecue news, recipes, blogs, and podcasts right in your email inbox on Tuesdays.

[00:01:00] While you're at LowSlowBBQShow.com, be sure to poke around and listen to the other podcasts for interviews with some of the Carolinas' best pitmasters,

[00:01:09] including most of the guys who competed in the first ever Smithfield Cup.

[00:01:14] That happened Sunday, October the 13th in Elizabethton at Cape Fear Distillery.

[00:01:19] And of course, from North Carolina, the competitors were Louis Donald from Sweet Lou's in Charlotte.

[00:01:24] He's been a guest on the show.

[00:01:26] Of course, you probably know he's the founder of the Carolina Barbecue Festival in Charlotte.

[00:01:30] Carolina for North Carolina team also included Matthew Register from Southern Smoke Barbecue in Garland.

[00:01:36] He's a past guest as well, as well as an unfamiliar person we want to get on here real soon,

[00:01:41] Walt Monroe from Cruiser's Restaurant in Whiteville.

[00:01:45] Now, for the South Carolina competitors, that included Dylan Cook from Fort Grove Barbecue in Anderson.

[00:01:50] Of course, he's been a podcast guest here on the Low and Slow Barbecue Show.

[00:01:53] Robbie Robinson from City Limits Barbecue in West Columbia, another guest we've had.

[00:01:58] And Marvin Ross from Peculiar Pig Eats in Charleston.

[00:02:01] I've heard it's a great place.

[00:02:03] Can't wait to get there the next time I get into the Low Country.

[00:02:06] Now, the North and South teams competed with a feature meat and the side sampling

[00:02:11] that all the people who attended the Smithfield Cup got to taste.

[00:02:16] And all those people voted and the People's Choice ballots determined North Carolina is the best barbecue in these Carolinas.

[00:02:24] And Matthew Register and Sweet Lou told me today that the margin wasn't even close.

[00:02:29] North Carolina blew the South out of the water.

[00:02:32] Sorry, Robbie and Dylan and Marvin.

[00:02:35] North is the best, at least for this year.

[00:02:37] And of course, the North Carolina team won a glass traveling trophy.

[00:02:41] And it's going to be up for grabs again when that rivalry renews next year.

[00:02:45] Until then, look for the trophy at Sweet Lou's or Southern Smoke.

[00:02:49] Maybe it'll be at Cruisers.

[00:02:51] Look for that glass trophy, the Smithfield Cup, only in North Carolina for that first year.

[00:02:57] And while the North Carolina barbecue team won the inaugural Smithfield Cup,

[00:03:00] one of the South Carolina pitmasters, he's winning some high praises as well.

[00:03:04] Well, that's Robbie Robinson from City Limits Barbecue in West Columbia.

[00:03:09] Now, City Limits is featured among 50 of the nation's best restaurants by the New York Times

[00:03:15] in their 2024 restaurant list.

[00:03:18] City Limits is the only barbecue restaurant to land in this year's top 50 list from South Carolina.

[00:03:24] And of course, if you follow the Low and Slow Barbecue show and Robbie Robinson,

[00:03:27] you also know Robbie was a finalist for the James Beard Award this year.

[00:03:31] Now, the New York Times restaurant reviewer says,

[00:03:34] pitmaster Robbie Robinson's vinegary South Carolina-style chopped pork sandwich is a masterclass

[00:03:41] with crisp bits of cracklins mixed into the luscious meat

[00:03:45] and is best topped with a proper scoop of slightly creamy, finely chopped coleslaw.

[00:03:51] The quote continues to say that Robbie veers expertly into Texas territory too.

[00:03:56] Snappy hill country sausages and meaty beef ribs sell out early.

[00:04:01] Don't sleep on the warm peach cobbler or either.

[00:04:04] And of course, based on my visit to City Limits Barbecue,

[00:04:09] I'd encourage you to get the slaw dog.

[00:04:11] Sandy's slaw dog is fantastic.

[00:04:12] Love a great brisket slaw dog.

[00:04:14] So just a reminder, Robbie opens city limits as a food truck around Columbia and back in 2016.

[00:04:20] And later he moved into a brick and mortar restaurant last year.

[00:04:23] You can hear more of his story in our podcast from April.

[00:04:27] Another story we've been featuring on the Low and Slow Barbecue Show is that of the Southern Barbecue Network.

[00:04:33] We've spoken with some of the group organizers and competitors in the past few months.

[00:04:37] And we've also got an interview coming up with the Southern Barbecue Network president, Bill Engelhoff.

[00:04:42] Look for it to go live on October 24th.

[00:04:44] That's when you can learn more about the organization, its history and its focus.

[00:04:48] Of course, some of that focus is on events like smoke on the Waccamaw Festival in Conway, South Carolina.

[00:04:55] That happened October 11th and 12th.

[00:04:57] And this year's winner was the Bulls barbecue team.

[00:05:00] They won the grand championship at that competition.

[00:05:03] And with that win, they get an invitation to the SBN Invitational coming up in Monk's Corner, South Carolina on November 1st and 2nd.

[00:05:11] The event features grand champions from throughout the Southern Barbecue Network competition year.

[00:05:16] And if you show up in Monk's Corner on Friday, November 1st,

[00:05:20] you get to sample all the good stuff and rub elbows with the pit masters too.

[00:05:24] That event, like all the Southern Barbecue Network competitions, is a fundraiser.

[00:05:29] It's helping out the Monk's Corner Lions Club, which of course is hosting this year's event.

[00:05:33] Before that big competition, Southern Barbecue Network has another event coming up October 19th and 20th.

[00:05:40] It's the Bowes Battle Queue as part of Gardner Web University's homecoming activities in Boiling Springs, North Carolina.

[00:05:46] You don't have to be a Gardner Web grad to attend.

[00:05:49] And if you love good barbecue and a great Carolina tailgate and football experience,

[00:05:53] be sure to get to Boiling Springs for homecoming October 20th.

[00:05:57] And hey, maybe you want to take something to eat for that tailgate.

[00:06:01] And stand by, I've got my favorite recipe for jalapeno poppers coming up in just a few moments.

[00:06:06] First, I want to take a quick moment to salute the barbecue community for all the work that's being done in the aftermath of disaster.

[00:06:14] In the wake of Hurricane Helene's historic catastrophic effects across Western North Carolina,

[00:06:20] barbecue pit masters throughout the South raced into action to help our neighbors in need.

[00:06:26] Leading the charge, Operation Barbecue Relief, World Central Kitchen, Ben's Backdraft Barbecue,

[00:06:31] Amanda Riggin, and Hungry Heroes, plenty more.

[00:06:34] They've all dedicated tireless efforts toward providing critical support to our neighbors around Western North Carolina.

[00:06:40] And again, they aren't alone.

[00:06:42] From Waynesville, Canton, Hendersonville, Asheville, Swananoa, Newland, Boone, Fletcher,

[00:06:48] the volunteer efforts on the scene have fed thousands of people displaced by flooding

[00:06:53] or left without power and water in the state's mountain counties.

[00:06:56] As of this recording, Operation Barbecue Relief has provided more than 650,000 meals

[00:07:03] in communities affected by Hurricane Helene and Hurricane Milton.

[00:07:07] Of course, that's in North and South Carolina, Georgia, Florida as well.

[00:07:10] In North Carolina alone, on October 16th, Operation Barbecue Relief is supporting 15 different meal service sites

[00:07:18] and places like Swananoa, Burnsville, Marion, Marshall, Asheville, all those places near some of the hardest hit communities in North Carolina.

[00:07:27] Of course, we talked with Stan Hayes, the organizer from Operation Barbecue Relief.

[00:07:32] He was on the podcast back in February.

[00:07:34] He was the founder of the organization and Stan shared the origin of that group

[00:07:38] and some of the things they're working on, not just to help disaster victims as they're doing right now,

[00:07:43] but they're also supporting veterans and first responders and their families,

[00:07:47] all that going on at Camp OBR, Camp Operation Barbecue Relief.

[00:07:51] Now, Operation Barbecue Relief's work has been tireless like so many others providing support.

[00:07:57] That's why I want to invite you to donate or volunteer to Operation Barbecue Relief.

[00:08:01] Just visit obr.org, click volunteer or donate, and you can help with the cause.

[00:08:07] Or, of course, you can choose a charity that resonates with you.

[00:08:10] So, World Central Kitchen and Southern Smoke Foundation, the Firebox Initiative, those are all good ones as well.

[00:08:18] In Asheville, you know, that's a city that's renowned for its food culture.

[00:08:21] World Central Kitchen and others are helping to put members in the food and beverage industry to work,

[00:08:26] serving a lot of those meals, and that's offering critical support to those folks whose livelihood

[00:08:31] and their lives are totally disrupted by disaster.

[00:08:34] A lot of those restaurant workers, they don't have a place to go work anymore.

[00:08:37] And folks like World Central Kitchen, Southern Smoke Foundation, the Firebox Initiative,

[00:08:42] they're all offering a place to work or additional emergency assistance to those affected restaurant workers.

[00:08:49] Elsewhere in the city, spared by the hurricane's wrath, like mine,

[00:08:52] other pitmasters have collected and raised donations to support relief efforts.

[00:08:57] That's right.

[00:08:58] In Hickory, Cranford Brothers Barbecue closed its lunch service

[00:09:02] specifically to provide food for relief teams and flood refugees.

[00:09:06] Like much of the disaster, relief activities have been chronicled across social media,

[00:09:11] and the participating Carolina pitmasters are just too numerous to list all in one place.

[00:09:15] You know, just a few of the folks that are helping relief with supply drives and financial contributions

[00:09:21] on the site at their restaurant or by supporting Operation Barbecue Relief

[00:09:24] and some of those organizations.

[00:09:26] Folks like Sweet Lou's, we've mentioned, Barbecue in Charlotte,

[00:09:30] Lawrence Barbecue in Durham, Black Powder Smokehouse in Jamestown,

[00:09:33] John G's in Peachland, Regina's Westside in Asheville,

[00:09:37] Pig & Grits Barbecue in Burnsville, Smoke Pickle Barbecue in Knoxville,

[00:09:41] Union Barbecue in Charlotte, Southern Smoke Barbecue in Garland.

[00:09:44] I could go on and on and on.

[00:09:46] There's been so many barbecue people helping out friends and neighbors in need

[00:09:50] in Western North Carolina.

[00:09:52] Just want to appreciate those people so much and invite you guys to follow those,

[00:09:57] all those guys there on Instagram.

[00:09:59] Click like, follow them, give them support for all the good things they're doing.

[00:10:03] One more shout out to the good people in Gnarly Barley Brewing Company in Hammond, Louisiana.

[00:10:10] That's where I happen to have an old friend named Boudreau.

[00:10:13] Right, go figure, a Boudreau in Louisiana.

[00:10:16] Hard to believe, I know.

[00:10:17] So anyway, Gnarly Barley collected supplies in Louisiana, loaded up a U-Haul truck,

[00:10:22] drove nearly 700 miles.

[00:10:24] That's 10 and a half hours to bring supplies in support of the Asheville community.

[00:10:28] Big shout out to those guys.

[00:10:30] And of course, you know, Asheville's been a real beer mecca in recent years.

[00:10:34] And the future of craft beer scene there, still pretty unknown,

[00:10:37] but it's great to see communities of people coming together

[00:10:40] to help others in their time of greatest need,

[00:10:43] just as Gnarly Barley Brewing Company has done.

[00:10:46] And coming from Louisiana to North Carolina to help their peers,

[00:10:49] just like the barbecue folks have done

[00:10:51] to help all the other barbecue communities in Western North Carolina.

[00:10:55] Now, while the outpouring of relief for Western North Carolina has been tremendous,

[00:10:59] we know it's a long road to recovery.

[00:11:02] So please consider supporting the efforts to feed families who are hurting

[00:11:05] and the businesses volunteering their time, effort, and energy.

[00:11:09] I'll just remind you, we're all in this together.

[00:11:11] And thanks to a collaborative spirit, we can keep WNC strong.

[00:11:16] Now, on to the recipe, I promise.

[00:11:18] Smoked jalapeno poppers.

[00:11:20] And we got all the details, of course, on the Low and Slow blog at LowSlowBBQShow.com.

[00:11:25] And I know the internet's filled with recipes.

[00:11:27] Some of them are actually good.

[00:11:29] Some of them, eh, not so much.

[00:11:31] This recipe is based on a tried and true foundation with a few local tweaks.

[00:11:37] Now, I borrowed it from a friend and longtime Low and Slow smoker, Randy Abernathy.

[00:11:41] His variation wows the Carolina Panthers fans at his famous tailgate parties.

[00:11:46] They were the talk of home games in Charlotte for many years.

[00:11:50] And I've got his recipe.

[00:11:51] And I have my own version.

[00:11:53] And I usually use Ash County sharp cheddar cheese and spicy Niece's sausage.

[00:11:58] I know Jimmy Dean and other cheese varieties are okay,

[00:12:01] but I prefer to use those Carolina products when possible.

[00:12:03] And, you know, of course, Niece's is a can't miss.

[00:12:07] So the ingredients for the smoked jalapeno poppers, including peppers, shredded cheese, cream cheese, and sausage,

[00:12:13] you'll want to get 10 to 12 whole uncooked jalapeno peppers.

[00:12:18] And if you can grow those peppers yourself, all the better.

[00:12:21] A little side note here.

[00:12:23] Hickory Greenway Harvest planted one bush,

[00:12:25] and we grew a bushel's worth at our community garden at the Salt Block in Hickory Man,

[00:12:30] and they are hot.

[00:12:31] Nothing is hotter or better than a fresh jalapeno pepper homegrown.

[00:12:35] So get 10 or 12 of those.

[00:12:37] You want to get one 8-ounce container of cream cheese,

[00:12:40] a cup of that shredded Ash County cheddar cheese,

[00:12:43] and one 16-ounce package of Niece's hot sausage.

[00:12:46] Cut the jalapeno peppers in half.

[00:12:48] Remove all the seeds.

[00:12:50] Then you brown your sausage.

[00:12:51] Combine that hot brown sausage with the shredded cheese and the cream cheese,

[00:12:56] and fill all those peppers with sausage and your cheese mix.

[00:12:59] Smoke it at 250 to 275 degrees, about 50 minutes,

[00:13:04] and you want to sprinkle some shredded cheese on each jalapeno popper just before removing it from the heat.

[00:13:10] And if you want to kick it up a notch, people like to wrap it in bacon.

[00:13:13] Just wrap that pepper in a strip of bacon.

[00:13:15] But if you do, you probably want to hit those peppers with some high heat near the end of the cook.

[00:13:19] But that'll add a little bit of crisp to that bacon.

[00:13:22] With or without bacon, these smoked jalapeno poppers are a great addition to any tailgate party or pot look get-together.

[00:13:29] Just visit the blog at LowSlowBBQShow.com.

[00:13:33] Share more details, including some of the history of the jalapeno popper,

[00:13:37] and some other details you may want to know.

[00:13:39] That, my friends, is the lowdown for this week's episode.

[00:13:42] You've been listening to the Low and Slow BBQ Show on the Mesh.tv network, a podcast.

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[00:14:20] Special thanks to our producer, Andrew Moose,

[00:14:22] and the whole team at the Mesh.tv network, a podcast.

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[00:14:29] Remember, for the best barbecue and the best barbecue podcast, make it low and slow.

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