"Dropping Knowledge Like Hot Biscuits"®

Soul Food Beauty Products sticker1 sticker2contact

May, 2019

Congratulations to the Barbecue Hall of Fame’s 2019 Inductees!

From the American Royal Barbecue Hall of Fame:

FOR IMMEDIATE RELEASE     CONTACTS May 29, 2019                Will Gregory (AR) / (816) 645-6116


Kansas City, Missouri – The American Royal Association is pleased to announce the 2019 class of inductees to the Barbecue Hall of Fame: John “Big Daddy” Bishop, Wayne Monk, and C.B. Stubblefield.  The induction ceremony will take place on Saturday, September 14 during the 2019 American Royal World Series of Barbecue® at the Kansas Speedway. Each year, three individuals are awarded the prestigious honor and are recognized by the Barbecue Hall of Fame for their significant contributions to the barbecue community and demonstration of achievement in barbecue excellence.

This year, the Barbecue Hall of Fame will welcome the following three inductees:

John “Big Daddy” Bishop

John “Big Daddy” Bishop – Restaurateur, Media, Pitmaster John “Big Daddy” Bishop was born in Tuscaloosa, Alabama on October 15th, 1921. He spent much of his professional life working as a brick mason, but over time felt compelled to open his own neighborhood business. He initially settled on the idea of starting a mortuary, but all that changed with a dream. It was in that dream that God told Mr. Bishop to open a restaurant on the land in front of his home and to call it Dreamland. Mr. Bishop obliged and in 1958, he and his wife – Miss Lillie – opened Dreamland in the Tuscaloosa neighborhood of Jerusalem Heights. Miss Lillie – a fantastic cook – initially served everything from fried fish to cheeseburgers. However, it was their hickory-smoked ribs that quickly went from a local favorite to a national sensation. To keep up with demand, the Bishops soon whittled down their menu and began serving only ribs, white bread, and potato chips. The rest, as they say, is history.

Since Mr. Bishop’s passing in 1997, Dreamland has expanded to ten locations, is often ranked as one of the country’s top BBQ spots and is on the bucket lists of BBQ enthusiasts the world over. Despite its growth, Dreamland still stays close to its roots, using the same techniques and recipes John Bishop and Miss Lillie perfected six decades ago. His photo still hangs in every restaurant, employees still proudly share his story, and the community he began serving back in 1958 still reveres his name.


Wayne Monk

Wayne Monk – Pitmaster, Restaurateur While Wayne Monk certainly qualifies as a business owner, it’s his role as a pitmaster of the Lexington style that makes him critically important to the history of barbecue. Since opening in 1962 when he was only 26, Wayne “Honey” Monk has set the standard that practically defines North Carolina barbecue; Lexington is recognized as a specific style, and the best example of that style is Monk’s restaurant.
The restaurant, and Mr. Monk, have received endless accolades from every publication that writes about Southern barbecue: Southern Living, USA Today, Garden & Gun, Our State magazine, The Charlotte Observer, even Craig Claiborne in the New York Times. In 1983, Monk even catered a barbecue dinner for seven heads of state, including President Ronald Reagan, at a G7 Summit in Williamsburg, Va. Wayne Monk is a part of the barbecue family tree: He worked for Warner Stamey himself, considered the godfather of Lexington-style barbecue. He defines the very role of North Carolina pitmaster.

C.B. Stubblefield

C.B. Stubblefield – Pitmaster, Chef, Business/Industry, Restaurateur C.B. Stubblefield is the creator and founder of Stubb’s Legendary Bar-B-Q Sauce as well as the famous restaurant “Stubb’s” originally opened in Lubbock, Texas and now situated in Austin. He was a pitmaster, a business leader, and a chef of everything barbecue. C.B. Stubblefield, known as “Stubb” got his first chance to cook for the masses as a mess sergeant in the last all-black regiment of the Korean War in the U.S. Army, transforming his mess hall into the first incarnation of Stubb’s Bar-B-Q restaurant. After his tours of duty in Korea, Stubb moved to Lubbock, Texas where, in 1968, he christened Stubb’s Legendary BarB-Q. It was here where he was urged by friends and patrons to sell his signature sauce. So using old whiskey bottles and jam jars, Stubb began hand-bottling his sauce for sale, corking each makeshift container with a jalapeño. Today, Stubb’s heritage lives on in his renowned sauces, marinades and rubs, continuing to make people feel good all over the world.

The American Royal World Series of Barbecue® will return to the Kansas Speedway, September 12 – 15. The event brings together world-renowned pitmasters and barbecue enthusiasts from across the country and around the world to compete for the title of Grand Champion in both the Open and Invitational contests. For more information about this year’s event, visit www.AmericanRoyal.com/bbq.

About the American Royal Association Woven through the history of Kansas City since 1899, the American Royal provides opportunities for youth and adults from around the country to compete in our Livestock Show, ProRodeo, Horse Shows, and the World Series of Barbecue®. These events allow the American Royal, a 501 (c) (3) not-for-profit organization, to give over $1 million annually for youth scholarships and support agriculture education programs. In 2018, over 101,000 attendees attended American Royal events generating over $60 million

BBQ Research–East Texas Edition

Eastern Texas barbecue is a sub-regional style that truly deserves more attention. It’s an interesting blend of Creole influences and traditional Texas barbecue. It’s most distinctive elements are beef link sausage and boudin sausage (interestingly spelled “boudain” in many instances). The latter is sausage stuffed with seasoned meat and boiled rice. I really appreciate Houston Chronicle columnist J.C. Reid for joining me. I learned a lot during the half-day that we spent together. Here are the joints that I visited:

Gerard’s Bar-B-Que

My first stop in Beaumont. I had a great time talking to George Gerard about a wide range of topics. Fortunately for me, his mom was helping out that morning, so I chatted with her as well. I ordered the beef link, sliced beef brisket, chicken, smoked pork neck bones, pork spareribs, chili beans, potato salad, and rice dressing. Of these, the beef link and the chicken were very tasty! I loved that our food was served on one of those school cafeteria trays. That sure did bring back some memories. Read a nice article on Gerard’s here.

Patillo’s Bar-B-Q

Founded in 1912, this is one of the oldest barbecue restaurants in the country. It’s a great spot with good ambience and food. I ordered the beef link, the chopped beef sandwich, a boudin, and some dirty rice. The sandwich was a revelation–tender, chopped beef in a deep chocolate-colored gravy. I wanted to inhale the entire sandwich, but I chilled. That’s right, I chilled because I knew I had a lot more food in my near future.

Broussard’s Links + Ribs

This well-known takeout place was pretty on the Saturday morning while I visited. I ordered a beef link, boudain, chicken and pork spareribs. I loved the boudain the most. It was well-seasoned and it paired up well with the saltine crackers.

Charlie’s Bar-B-Que and Catering

The cool thing about hanging out with a local barbecue expert is that he or she can point out places to visit that may not have been on your radar screen. Charlie’s is one of those gems. So many great and interesting things on the menu here. I ordered beef link, boudain, pork neck bones, oxtails, pork spareribs, cracklins (impressed to even see that fried, rendered pork fat would even be an option), potato salad, and rice dressing. The beef link and spareribs were very good, but the neck bones and the oxtails were next-level. Both were a little chewy, spicy, and very flavorful. Unusual for a barbecue place, but a welcome menu option. Fantastically, Charlie’s was picked as a “Best new BBQ restaurant” by Texas Monthly.

Jaws Bar-B-Que II in Port Arthur

Not too far from Beaumont in Port Arthur which had some places of note, but unfortunately, one of them had permanently closed. Jaws was open though. This place has a limited menu, so I got a beef link and saltine cracks with a combination of barbecue sauce and mustard as condiments. It was a filling snack, but nothing outstanding.

Bonus Coverage: Leon’s World Finest In and Out Bar-B-Que, Galveston, TX


I’ve read a lot about Leon’s, and I’ve always wanted to visit Galveston because of the Juneteenth story. I had a packed schedule, but Leon’s was open on Sunday. It made for a nice excursion to get some church in at Reedy Chapel African Methodist Episcopal Church (established in 1848!), and then head for lunch at Leon’s.

I ordered “Leon’s cut” (beef clod), chicken (called “yard bird” on the menu), pork spareribs, turnip greens, mac ‘n’ cheese, potato salad, and a slice of rum cake. All of the food was really good, but I’m still dreaming about the incredibly tender and flavorful beef clod meat and the earthy and velvety turnip greens.

How U.S. Military Troops and Veterans Helped Spread Soul Food Around the World


Thanks to the award-winning team at Ascender Communications for pulling together another great, short video on soul food history. This one’s about how U.S. military troops and veterans helped spread soul food around the world.


American Royal Barbecue Hall of Fame Announces 2019 Semi-Finalists

Will Gregory
American Royal Public Relations

Kansas City, MO., May 24, 2019The American Royal is pleased to announce the Barbecue Hall of Fame® 2019 Top 9 Semi-finalists from this year’s nominees.

  • John “Big Daddy” Bishop, Tuscaloosa, LA
  • Aaron Franklin, Austin, TX
  • Meathead Goldwyn, Chicago, IL
  • Michael Ray Higgins, Mesquite, TX
  • James Lemons, Chicago, IL
  • C.B. Stubblefield, Lubbock, TX & Austin, TX
  • Wayne Monk, Lexington, NC
  • Jim Quessenberry, Memphis, TN
  • Desiree Robinson, Memphis, TN

Each year, the Barbecue Hall of Fame has the pristine honor of inducting three individuals that have impacted the world of BBQ. For a full calendar year, nominations for this honor are sent in from individuals throughout the world and this year, we received over 50 nominations.

At the close of the nomination period, each individual nominated is reviewed by the Hall of Fame Nominating Committee and the list is reduced to the top nine. The nine semi-finalists are then reviewed and voted on by Hall of Fame voting members. Voting members include the Hall of Fame Nominating Committee and all living Hall of Fame Inductees.

The three 2019 Hall of Fame Inductees will be announced on Wednesday, May 29, 2019. Barbecue Hall of Fame Induction ceremony and events will take place during the 40th American Royal World Series of Barbecue® held at the Kansas Speedway, September 13 – 15, 2019.

About the American Royal Association
Woven through the history of Kansas City since 1899, the American Royal provides opportunities for youth and adults from around the country to compete in our Livestock Show, ProRodeo, Horse Shows, and the World Series of Barbecue®. These events allow the American Royal, a 501 (c) (3) not-for-profit organization, to give over $1 million annually for youth scholarships and support agriculture education programs. In 2018, over 101,000 attendees attended American Royal events generating over $60 million of economic impact. To learn more about the American Royal visit AmericanRoyal.com.


Adrian Miller Joins the Board of the American Royal Barbecue Hall of Fame

I think it only fitting for the first day of “National Barbecue Month” (known to many people as “May”) to I announce that I’m joining the board of the American Royal’s Barbecue Hall of Fame (“ARBBQHoF”). As you may know, I’ve been critical of the ARBBQHoF in the past, due to the lack of diversity amongst its inductees. Last year, I wrote an op-ed about it that was published in the Kansas City Star.

To the board’s credit, rather than banishing me to barbecue Purgatory, they asked me to join the board, be a part of the nominating process, and help them do better. I’m happy to be on the inside working for change, and I’m rolling up my sleeves to creative a more inclusive celebration of the very best in the past and present world of barbecue. 

Yours in smoke and sauce,