Links to recent podcasts, interviews, newspapers, and other media appearances
Robert Moss Is Part of a BBQ Editor's Convention!
819
Get In The Smoke! I join Greg Rempe to discuss the fate of Memphis in May and the forthcoming Southern Living Top 50 BBQ List
BBQ Central ShowAugust 9, 202308-09 2023
CHS Menu: The Art of the Restaurant Review
807
In this episode, Parker and I dive into the mechanics of restaurant reviews and how the landscape has changed . We touch upon my recent reviews of Sorelle and El Molino Supermarket and discuss whether it's time to bring back star ratings.
CHS Menu PodcastJuly 27, 202307-27 2023
Robert Moss Hosting His Own Podcast (and game)
813
Get In The Smoke! This month I try to stump Greg and see if he can tell whether BBQ clickbait was written by a human or by ChatGPT
BBQ Central ShowJuly 13, 202307-13 2023
Texas Barbecue Is the Best It Has Ever Been. Here’s Why.
814
In a new golden age, younger pitmasters are advancing the form using dynamic flavors from Black, Mexican and Asian cuisines, among others.
New York TimesJuly 3, 202307-03 2023
CHS Menu: The Story Behind Little Miss Ha
815
Parker Milner and I discuss the sushi scene in Charleston, including my recent review of 167 Sushi Bar. Then we're joined by Little Miss Ha owner Janice Hudgins to discuss her family's journey and her career in cooking and restaurant ownership.
CHS Menu PodcastJune 28, 202306-28 2023
Simple, Satisfying 3-Ingredient Barbecue Sauces
810
I talked to Steven Raichlen about BBQ sauce for his latest New York Times piece on sauce, which offers three simple recipes for Alabama white, South Carolina mustard and North Carolina vinegar sauces.
New York TimesJune 27, 202306-27 2023
Hash: The delicious barbecue dish that’s a South Carolina secret
808
Hash is a barbecue tradition practiced almost exclusively in the Palmetto State. Patricia Gaines reveals the secrets of this South Carolina sensation..
CNN TravelJune 19, 202306-19 2023
Sweet Baby Ray Stops By & Robert Moss Cautions The Click Bait!
811
Get In The Smoke! I joined Greg Rempe in my usual 2nd Tuesday of the month slot in the first hour of the BBQ Central Show
