Friday, October 5, 2012

Pin It

The BBQ Films of Joe York

The Southern Foodways Alliance's annual symposium in Oxford, Mississippi starts in a few weeks. This year's symposium — the fifteenth — is Barbecue: An Exploration of Pitmasters, Places, Smoke, and Sauce. Rumor has it that tickets sold out in twelve minutes this year. One of the constants in good barbecue is low and slow. What the hell happened? A lot of people who missed out on tickets were bummed by that, but word is that the unexpected rush has inspired some changes in how future events will be managed. Good on them.

Those of us who will be elsewhere that weekend can still get in on some of the action from afar through the short films of documentary filmmaker Joe York. After the video is a list of some of York's other barbecue-themed films. But first, let's start with Joe York's CUT/CHOP/COOK which profiles Rodney Scott of Scott's Bar-B-Q in Hemingway, South Carolina.

List continues after the video.

From John T. Edge and the rest of the SFA crew comes a list of York's films they recommend viewing as preparation for paying attendees of this year's symposium. But you? You can watch them for free on the SFA's site (link below).

Oral History and Film Resources

The Southern Barbecue Trail: An SFA Documentary Project”
Our filmmaker, Joe York, has made a number of documentaries about barbecue. All are available to stream at They are:

BBQBBQ is a short profile of Big Bob Gibson’s Bar-B-Que, the origin point for white barbecue sauce, in Decatur, Alabama.

Capitol Q: Travel to Ayden, North Carolina’s Skylight Inn and meet the Jones family, cooking whole hog barbecue since the 1830s.

CUT/CHOP/COOK profiles Rodney Scott of Scott's Bar-B-Q in Hemingway, South Carolina.

Dial S for Sausage focuses on Southside Market in Elgin, Texas, and its famous hot links.

Helen’s Bar-B-Q is a celebration of pitmistress Helen Turner of Brownsville, Tennessee.

Mutton: The Movie focuses on Owensboro, Kentucky, where barbecued mutton is on the menu at Catholic church picnics and restaurants, too.

Something Better Than Barbecue documents the life and religious beliefs of Chuck Ferrell of Chuck’s Bar-B-Q in Opelika, Alabama.

To Live and Die in Avoyelles Parish celebrates Louisiana’s cochon du lait tradition—the Cajun equivalent of barbecue.

Whole Hog codifies whole hog barbecue culture in west-central Tennessee and showcases Ricky Parker of Scott’s-Parker’s Bar-B-Que in Lexington.

*                      *                      *
Our friends at Foodways Texas have recently begun making short films as well. Check out Vencil Lives Here, a profile of octogenarian pitmaster Vencil Mares of Taylor Café, by filmmaker Keeley Steenson with additional camera work by Joe York. (Available at

Filmmaker Stan Woodward, who made the 1980 food-doc classic, It’s Grits!, gave similar treatment to South Carolina hash in the film Carolina Hash. (Available at

No comments: