Crawfish are scarce and costly this year, thanks an unusually cold winter, but the shortage hasn’t stopped Home Team BBQ’s West Ashley location from staging its fifth annual All-American Crawfish Boil.
The party is scheduled for May 3. From 12 noon-8 p.m., patrons can purchase a plate of crawfish for $10 (additional plates are prices at $5 apiece.) Beer specials, raffles and live music will complete the celebration.
Many New Orleans’ crawfish sellers deemed 2014 “the worst crawfish season in recent memory,” according to a recent story in the Times-Picayune. Continue reading
Garden & Gun’s Jubilee festivities next weekend don’t include a Friday dinner option, but nearby Fiery Ron’s Home Team BBQ is hoping to lure event-goers with a collaborative smoking session.
Pitmasters from Southern Soul Barbeque on St. Simons Island are joining the Home Team crew to prepare beef barbacoa, goat tacos, goat sausage and oysters, along with a sides spread including Brussels sprouts, cornbread, lima beans and corn.
Spokeswoman Angel Postell describes the two sets of pitmasters, who first met when they partenered on the 2012 Charleston Wine + Food Festival finale, as representing “the ‘new school’ of younger pitmasters offering a fresh, creative approach to all things barbecue.” Home Team’s Aaron Siegel recently won a StarChefs.com “concept” award, which recognizes a “creative, successful chef-driven concept that could be successfully expanded.”
The Backyard BBQ, which includes music from Shrimp City Slim and cocktails from High Wire Distilling Co., runs from 7 p.m.-9 p.m. on Friday, Dec. 6. Tickets are $30, and can be purchased by e-mailing firstname.lastname@example.org or by calling 345-9563.
Home Team BBQ this weekend unveiled the fruits of owner Aaron Siegel and executive chef Taylor Garrigan’s recent study trip to Austin, Tex: Brisket, beautifully fatty, smoky and tender — if a cut below what the pair likely encountered in Hill Country.
The brisket I sampled at The Alley on Saturday night was the unfortunate victim of inexpert slicing, a problem all-too-common even in the Lone Star state, as my friend Daniel Vaughn’s recent Texas Monthly blog post attests. As Vaughn, the magazine’s barbecue editor, points out, there are several ways to slice a brisket, but none of them involve slicing with the grain. A brisket sliced with the grain acquires an unappealing, stringy pull, and is tougher than brisket sliced against the grain.
“That’s one of the things we’re dealing with,” Siegel says of the extensive staff training required to produce a perfect brisket plate. “We’re schooling everyone on how to serve it.” Continue reading