Fork & the Road // Andrew’s Must-visit Barbecue Joints
By: Andrew Zimmern, Delta Sky Contributing Editor
In the latest issue of Sky, I look at America’s barbecue renaissance. Here are a few of my favorite meat shacks at the moment.
Any project involving Adam Perry Lang
Chef Adam Perry Lang’s barbecue empire started with Daisy May’s BBQ, a killer rib shack in the heart of his native New York City. Soon after, Mario Batali tapped Perry Lang’s expertise when opening Carnevino in Las Vegas, and Jamie Oliver did the same for the London-based Barbecoa. Perry Lang’s best-selling first cookbook, Serious Barbecue, will be reissued this month, and his latest book, Charred & Scruffed, is my new outdoor cooking bible.
Fans of Aaron Franklin’s brisket start queuing up at his Austin, Texas, barbecue temple as early as 8 a.m.
Rodney Muirhead, the man behind Podnah’s Pit in Portland, Oregon, proves you don’t need to be from below the Mason-Dixon line to churn out great ribs that celebrate locality, craftsmanship, wood smoke and lots of love and attention. And in the barbecue world, that’s everything.
This humble roadside shack is the essence of South Carolina barbecue (it’s located in tiny Hemingway). Pit master Rodney Scott’s whole hogs are the stuff of food pilgrimages.
Zimmern is the James Beard Award-winning host of Bizarre Foods America on the Travel Channel and a Delta Medallion traveler.
Photo caption/credit: Grilled meat prepared by chef Adam Perry Lang. Photos by David Loftus.