BBQ Interview Series - Kevin’s BBQ Joints
A BBQ Interview Series by Kevin’s BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.
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Episodes
Sunday Jun 28, 2020
Sunday Jun 28, 2020
In this episode I get the chance to chat with Rebecca King from The Bad Jew.
The Bad Jew on Instagram: https://www.instagram.com/thebadjew
The Bad Jew website: https://thebadjewla.com
The Next Pop-Ups for The Bad Jew: https://thebadjewla.com/pop-ups
Rebecca King's Instagram: https://www.instagram.com/rebeccakooking
Rebecca moved to Los Angeles 3 years ago from Cleveland to do commercial real estate, but her true passion is cooking. She talks about purchasing 'On Vegetables' by Jeremy Fox and how she would go to his restaurant(seeing all of the farms listed on his menu) and used those menus to recreate dishes(by shopping at her local farmer's market). She calls this 'menu reading'.
The concept of The Bad Jew is to do pastrami and corned beef with PORK. She threw herself deeply into learning about pickling, brining, and fermenting and connected with Danny Gordon from Flatpoint Barbecue(https://www.instagram.com/flatpointbarbecue) to learn how to smoke meats(this is where I first met Rebecca who was working with Danny and his crew) Rebecca truly shows the power of hard work, hustling, and being a sponge for learning about everything she is passionate about. Be sure to stop by one of her pop-ups or a house party when that is a thing again.
Check out Melody Wine Bar(https://melodyla.com) and their 'Porkstrami crushers'.
Tuesday Jun 23, 2020
Tuesday Jun 23, 2020
In this episode of From Behind the BBQ Front Lines I talk to Nick Solares, Host of Meat Life(https://www.youtube.com/meatlife). This was recorded 6 weeks into the pandemic and I wanted to check in to see how he was doing, and see how things were in New York(both in general and the overall restaurant and meat scene). We get into the climate, how things will be after this is over(or mostly over) and what it's like to live around 3 major hospitals in New York City and to bike around with no one outside. We discuss Pat LaFrieda(https://www.lafrieda.com), Gold Belly(https://www.goldbelly.com), Rocker Brothers Meat & Provisions(https://rockerbrosmeat.com), John Tesar(https://johntesar.com), Joe Jr., and that Nick's spirit animal is a hot dog.
Check out Meat Life on YouTube here: https://www.youtube.com/meatlife
See Nick Solares on Twitter here: https://twitter.com/Nick_Solares
Otto Wilde Grillers: https://www.ottogrills.com/shop/grills/
Monday Jun 22, 2020
Monday Jun 22, 2020
In this episode of Behind the BBQ Front Lines I talk to Tyler Harp from Harp Barbecue in Raytown, MO. This was recorded a few weeks ago when he was still popping up at The Antler Room(https://www.theantlerroomkc.com), but he is now BACK at Crane Brewery(http://cranebrewing.com) in Raytown, Missouri Saturdays 11AM - Sold Out.
Prior to COVID19 he staged at Helberg Barbecue(https://www.helbergbarbecue.com) and Bodacious on Mobberly(https://bodaciousmobberly.com) and got new pits from Harper Barbecue(https://www.instagram.com/harperbarbecue).
We talk about the Kansas City barbecue scene, what he is doing during COVID, and about what is coming soon.
Check out Harp Barbecue on Instagram here: https://www.instagram.com/harpbarbecue
See Harp Barbecue on Facebook here: https://www.facebook.com/harpbarbecue
Monday Jun 22, 2020
Monday Jun 22, 2020
In this episode I chat with Simon Majumdar(https://www.simonmajumdar.com), the Host of the Eat My Globe Podcast: Things you didn't know, you didn't know about food(https://www.eatmyglobe.com/about-eat-my-globe-podcast). He is currently up to Season 4 and we get deeply into the podcast itself and the work and prep that goes into it. Some of my favorite ones are the History of Gin, History of Beef(it's in two parts), History of Cheese, and the 'Last meal served on the Titanic'. Who am I kidding though, the are ALL worth listening to and I promise you, listening will make you smarter. We also go into what a Gentleman Amateur is,
Guy's Tournament of Champions, Chef Carl Ruiz, Anthony Bourdain, bread making, growing scallions in water, his morning walks. how things are similar now to when bubonic plague hit Europe, how restaurants are being resourceful, what it might look like when restaurants do open up again, the National Theatre in London(https://www.nationaltheatre.org.uk/nt-at-home), and everything in between. I dare say you'll get smarter listening to this too.
Charities:
Guy's Restaurant Relief Fund: https://rerf.us
Golden Rule Charity: https://www.goldenrulecharity.org
Convoy of Hope: https://www.convoyofhope.org
See all things Simon Majumdar here: https://www.simonmajumdar.com
Check out Simon on Instagram here: https://www.instagram.com/simonmajumdar
Follow him on Twitter here: https://twitter.com/SimonMajumdar
Tuesday Jun 02, 2020
Tuesday Jun 02, 2020
In this episode I get a chance to chat with Ali Khan, the host of Cheap Eats which airs Mondays on Cooking Channel and stars, hosts and is a judge on a large number of shows on Food Network. He's also a food writer, burger blogger, and passionate soul.
Check out Ali Khan on Instagram here: https://www.instagram.com/alikhaneats
See Ali's YouTube Channel 'Good Sauce' here: https://www.youtube.com/channel/UCNiM1wl2ktRbHwrq4VAgOZA
(check out the new Bitesize series)
Cheap Eats on the Cooking Channel: https://www.cookingchanneltv.com/shows/cheap-eats
Tuesdays - 9AM central
Ali Kaha Eats on Facebook: https://www.facebook.com/AliKhanEats
Ali Khan Eats on Twitter: https://twitter.com/alikhaneats
Blog Bang for your Burger Buck: https://bangforyourburgerbuck.com
Also can be seen on 'Best thing I ever ate' on Mondays We talk about his time spent in Los Angeles, St. Louis, Blackbook Eats, LA Taco, working on a show with Jeff Mauro, deeply into burgers, tacos, Texas(specifically Austin) barbecue, the Houston food scene, New Orleans, Los Angeles BBQ, and what he's doing during the pandemic(and the crazy original burger he orders from In-n-out)
Favorite quote: "I want to feel like Magic at Dan Tanas"
Sunday May 31, 2020
Sunday May 31, 2020
In this episode of 'From Behind the BBQ Front Lines' I chat with Charlie McKenna from Lillie's Q in Chicago, Illinois.
Lillie's Q at District Brewyards: https://www.instagram.com/lilliesqchicago
District Brewyards https://districtbrewyards.com
417 N Ashland Ave, Chicago, IL 60622 (5 minutes from old location)
Essentially at the same menu(minus bone in chicken)
Tuesday - Saturday 2PM - 8PM
Curbside or delivery
Place orders here: https://www.toasttab.com/district-brew-yards/v3#!/order
The
restaurant in Destin, Florida is still open for business.
The Lee Initiative: https://leeinitiative.org/
Photos of Lillie's Q by Goldberg Photo: https://www.instagram.com/goldbergphoto
Saturday May 30, 2020
Saturday May 30, 2020
In this episode of 'From Behind The BBQ Front Lines' I chat with Blake Stoker from Blake's BBQ in Martin, Tennessee.
Blake's BBQ Hours: Wednesday - Friday 11:00 - Sold Out / Saturday 10:30 - Sold out | Closed Sunday, Monday, & Tuesday
See all things Blake's BBQ here: https://www.facebook.com/Blakes-BBQ-1189254797773684
Check Blake's BBQ out on Instagram here:https://www.instagram.com/blakes_bbq
Follow Blake Stoker on Instagram here: https://www.instagram.com/bbq_bstoker
We talk about the changes that they have made to accommodate the CDC guidelines for the pandemic and what it's like in Martin(and surrounding cities), Tennessee as things slowly get back to 'normal'. We talk about his menu and how it is changing slightly due to the increase in beef prices. We also talk about the 'perfect' meat combination that makes up part of the now famous Bubba Cole sandwich. We also talk about his upcoming brick & mortar. It's insightful, passionate, and a great tool for those who have BBQ joints outside of Texas.
If you're in the area, you NEED to visit Blake's BBQ.
Find it here: https://bit.ly/3djdMZ7
Thursday May 28, 2020
Thursday May 28, 2020
Brenda and Danny Castillo from Heritage Barbecue were a mere two months away from achieving their dream of opening their own barbecue spot in San Juan Capistrano when an investor pulled out leaving them in need of $ 50,000 to complete construction to open by July 4th.
To make the goal they have set up a GoFundMe page here: https://bit.ly/2Xdz9Fw
They are also doing two events to raise funds. They are:
Sunday May 31st
They are doing a taco popup at GameCraft Brewing(https://www.gamecraftbrewing.com) in Laguna Hills. For a minimum donation of $25 you get two pulled pork tacos with fire roasted salsa verde and fresh onions/cilantro. No limit on tacos or donations. Garrison Brothers Whiskey(https://www.garrisonbros.com) have donated 40 awesome gift bags that they will be selling on site too with proceeds going to Heritage Barbecue.
Sunday June 7th They will be doing a 6 course dinner in downtown Santa Ana at the Vacation bar(https://vacationdtsa.com). 100 tickets will be sold at $ 100.00 per ticket. Tickets will go on sale online shortly so check their social media.
Follow all things Heritage Barbecue here: https://www.instagram.com/heritagebarbecue
