Ed and Ryan Mitchell’s Barbecue Mission

Biscuits & Jam

Meredith Corporation

Music Interviews, Arts, Food, Music

4.8 • 608 Ratings

🗓️ 25 July 2023

⏱️ 31 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this week’s episode, Sid Evans, Editor-in-Chief of Southern Living, chats with legendary pitmaster Ed Mitchell and his son, Ryan, who’s helping to bring the family business to a new generation. In addition to a long-awaited barbecue joint set to open in 2024, the duo have a new book out with co-author Zella Palmer called Ed Mitchell’s Barbeque, which delves into the deep history and traditions of whole-hog cooking in North Carolina. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:19.0	Shop Abercrombie denim in, in the app, online, and in store.
0:35.3	Welcome to Biscuits and Jam from Southern Living. I'm Sid Evans, editor-in-chief of Southern Living magazine,
0:41.5	and some of y'all may know that I grew up in Memphis, Tennessee, a town that takes its barbecue seriously.
0:47.7	Well, this week I'm talking with a father and son who are as serious about barbecue as anyone in the South. Ed and Ryan Mitchell come from
0:56.4	a very large family in Wilson, North Carolina, as well as a deep tradition of cooking
1:01.7	whole hogs over wood-fired pits. Ed deserves credit for fueling a national obsession with
1:07.9	barbecue in the early 2000s, and now he and his son are on a mission
1:12.3	to cement the legacy of their town, their community, and their family. In addition to a new
1:18.2	barbecue joint set to open in 2024, the duo have a new book out called Ed Mitchell's
1:23.9	Barbecue that delves into the deep history and traditions behind a North Carolina art form.
1:29.8	We'll talk about all that and their recipe for oddball carrot cake on this week's Biscuits and Jam.
1:41.3	Ed and Ryan Mitchell, welcome to Biscuits and Jam.
1:45.2	Glad to be here, man.
1:46.5	I love the title, by the way.
1:49.0	Thank you.
1:50.3	Well, listen, I want to just start by saying congrats on the book.
1:53.8	It's called Ed Mitchell's Barbecue, and it looks great.
	...

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