Jimmy’s Smoke House continues the Lexington barbecue tradition in Welcome

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Name: Jimmy’s Smoke House
Date: 5/14/26
Address: 6043 Old U.S. Hwy 52, Lexington, NC 27295
Order: Chopped barbecue tray with fries, BBQ slaw, and baked beans with Cheerwine (link to menu)
Pricing: $

The building on Old US Highway 52 in Welcome, NC has gone through a bunch of changes in the past 3 years. After operating as Rick’s Smokehouse for about 7 years, that restaurant closed and Cafe 71 Smokehouse took its place in late 2022. While each operated under different ownership, I was impressed by the quality of both wood-smoked barbecue places in the Lexington tradition.

Cafe 71 abruptly closed before I published my review, so rather than focusing on the positive aspects of the barbecue, I attempted to read the tea leaves as to what went wrong. However, it did emerge that new owners Candy Martin and James Sink, Jr. were going to take the restaurant space over and operate as Jimmy’s Smoke House with the longtime cook from both Rick’s and Cafe 71 in the kitchen, Glenn “Speedy” Holbrook (yet another Lexington-area “Speedy” after Speedy’s Barbecue and Speedy Lohr’s). Three years later, I finally checked it out.

Martin and Sink named the restaurant for Sink’s father and opened the business in spring of 2023 and kept the same ethos when it came to the barbecue – wood smoked Lexington-style – as well as much of the same menu. One positive change she did make was moving to freshly made burgers instead of frozen patties, though I did not try it this time.

On this day, I was talked into the chopped barbecue tray. Speaking of which, they have also made the change to aluminum trays very much in the spirit of Texas barbecue. I’m on the fence as to whether this aesthetic decision is a positive change but it in no way impacts the quality of the food.

As for the barbecue itself, I did not enjoy it as much as I recalled enjoying the chopped pork at Rick’s and Cafe 71. The wood smoke pits were firing away at lunch time but for me the pork just didn’t have it on this day even after combining it with the slaw on a bun to create a sandwich with some dashes of Texas Pete thrown in for good measure.

Through some miscommunication between myself and the waitress, I got a bun on the side instead of hush puppies. I didn’t feel like waiting for an order of hush puppies but I’ve read that they switched to donut-shaped hush puppies instead of oblong. Next time. The sides I did get were standard issue crinkle cut fries, a BBQ slaw with a shade of deep red, and baked beans. Perhaps I was bummed because I didn’t get my order right but all were, let’s say, fine.

That’s not to say Jimmy’s Smoke House is not worth trying. It’s a family-owned business that by all accounts is doing things the proper way a restaurant should and thus should be supported by the community since we shouldn’t take these places for granted. I’m certainly willing to try them again the next time I find myself between Winston-Salem and Lexington.

Ratings:
Atmosphere – 4 hogs
Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Previously:

Rick’s Smokehouse – Lexington, NC
Cafe 71 Smokehouse Closed Abruptly Amidst Allegations of Mismanagement

Is Bringle’s Pastrami the Best Smoked Meat in Nashville?

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Name: Bringle’s Smoking Oasis
Date: 5/3/26
Address: 4901 Centennial Blvd, Nashville, TN 37209
Order: Pastrami, brisket, ribs, Kool-Aid pickles, turnip greens, Mexican street corn (link to menu)
Pricing: $$$

Monk: Since Speedy moved to Nashville nearly a decade (!!) ago, we’ve tried our fair share of barbecue joints around the city. Most recently, we shared a pretty decent meal at Shotgun Willie’s in January 2025 but Speedy’s favorite has always been Cary Bringle’s second restaurant after Peg Leg Porker (which we’ve visited a few times), Bringle’s Smoking Oasis, which he first visited in 2022. On my most recent trip to Nashville, I finally checked it out with Speedy to see what all the fuss is about.

Bringle’s calls itself a “West Texas Style BBQ Joint” and it is situated in the middle of the growing Nations neighborhood. In addition to the barbecue, they are going for a bit of a neighborhood hangout/outdoor sports bar vibe with a big, enclosed outdoor beer garden with large TVs and outdoor games. Good for families with small kids during the day but I imagine also good for catching a NBA playoff game or World Cup match at night. 

Speedy: And don’t forget dog friendly! In addition to its big outdoor spot, Bringles has some indoor dining, and a cafeteria style line as you walk in, where you order desserts first, then cold sides, hot sides, and finally the meat. Always available are pastrami, brisket, ribs and pulled pork (we ordered all three) as well as turkey and sausage (which we skipped).

I told Monk going in – and also re-confirmed on this visit – the pastrami is my favorite smoked meat in Nashville. Smoked to perfection with great salty flavor, it always delivers. It’s one that I frequently order extra for leftover sammies the next day. On this day, Monk and I cleaned our plates.

Monk: Pastrami is not always a protein you see at a barbecue joint, but Speedy wasn’t lying about it. Great meat executed super well. I was flying out the next day but would have gladly eaten a leftover sammie had we not eaten it all.

The brisket was sliced from whatever was the current brisket on the cutting board, and while we weren’t given the choice of fatty or lean we also didn’t ask. What we got was a good-sized slice of lean that was well-smoked with the nice, peppery rub that you expect from a Texas-style joint.

Speedy: The ribs are done Texas style, with (I believe) just salt and pepper as seasoning. That gives them a widely different flavor than those you get at Peg Leg Porker which I also quite like but are dusted with rub Memphis-style. One day I will do a side by side, but both are great, and no sauce is needed for these dry seasoned ribs.

Monk: The one weak spot at Bringle’s on this visit was the pulled pork, which had dried out considerably sitting under a heat lamp on the cutting board. In addition to the dry texture it lacked a lot of flavor and needed several hits of the mild vinegar barbecue sauce.

The sides of kool-aid pickles, Mexican street corn, and turnip greens were above average across the board. 

Speedy: As usual, Bringles delivered a solid barbecue experience with a great atmosphere. As of this writing, I would still consider this my favorite barbecue spot in Nashville (apologies to Rodney Scott (editor’s note: all Rodney Scott’s locations are closed until further notice as of this post with no reopening announced) – largely on the back of the great atmosphere and the pastrami. However, with Terry Black’s slated to open in Germantown this summer, challengers are a-comin’.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 3.5 hogs
Pork – 2 hogs
Pastrami – 4.5 hogs
Ribs – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs

Previously:

Bringle’s Smoking Oasis – Nashville, TN

Lawrence Barbecue is helping make downtown Cary a destination

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Name: Lawrence Barbecue
Date: 4/10/26
Address: 150 E Cedar St, Cary, NC 27511
Order: Sliced brisket, pulled pork, sweet n spicy collards, deviled egg potato salad, red slaw (link to menu)
Pricing: $$$

Monk: A favorite past time of the Monk family is me forcing them to eat barbecue while on vacation. For Spring Break 2026, we started with Green Street Smoked Meats in Chicago on a Monday before checking out Lawrence Barbecue in Cary on our way to Greenville for a gymnastics meet; they were spared from B’s Barbecue the next morning.

Lawrence Barbecue opened their in Cary location in September 2025, adding to what has become quite the bustling downtown scene. On this Friday night with some beautiful spring weather, after meeting some friends at nearby Bond Brothers Brewing we walked the two blocks to Lawrence Barbecue. Lawrence itself was also quite busy but we managed to to snag a table outside on the patio. Ordering was done via QR code and before not long the food came out.

While I still would have loved to see whole hog on the menu (as was initially the plan for the first location), but Lawrence Barbecue still does a great job with their pork they smoke on the Lang offsets. The pulled pork tasted fresh and flavorful at the dinner hour. The brisket was also another winner in terms of proteins. Next time I’ll try the ribs and the turkey.

Lawrence doesn’t slack on the sides either. The sweet n spicy collards were Mrs. Monk approved and the deviled egg potato salad captured the essence of its namesake. I would take a minor nitpick of the red slaw in that I would have preferred the cabbage to be diced a little more.

On the other hand, I had no nitpicks with the banana pudding, though. It was up there with the best banana puddings I’ve had in recent memory.

Jake Wood and the Lawrence Barbecue gang have consistently knocked it out of the park each time I have checked them out: my original visit to their previous Boxyard RTP location in 2022, the beef fat caramel wings at the Jon G’s Jubilee in 2024, and now my first visit to this downtown Cary location. Highly recommended if you’re looking for legit barbecue in the Triangle.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pulled Pork – 4.5 hogs
Brisket – 4.5 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs

Saturdays at B’s Barbecue – A Tradition Unlike Any Other in Eastern North Carolina

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Monk: My dad spent 3 years at Eastern Carolina University in the early 1970’s before transferring back home to Raleigh to finish up his studies. His last time there was approximately 4 years before Bill McLawhorn set up a barbecue restaurant in a former grocery store on the edge of town. Nearly 52 years later on a Saturday morning in mid April, I was happy to introduce him to the majesty of B’s Barbecue.

Of course, I’m no expert when it comes to B’s, having been for the first time just four years ago. But knowing his tastes when it comes to barbecue I knew he’d be a big fan. Him and my mom were coming from an overnight stop in Wilson and we were staying a mile down the road for a gymnastics meet so I told him to meet me there at 8:30 Saturday morning to put us in good shape for the line that would eventually form. Turns out that put us first in line by a good 10-15 minutes before anyone else started showing up.

Dad put me in charge of the order for everyone (including a couple of pounds to bring back west) and we took it back to the lobby of our hotel to eat a good old fashioned eastern Carolina barbecue breakfast.

But not before I snapped a few photos in the smokehouse, which I didn’t do last time but the guys were more than happy to let me do. I get the feeling that this isn’t a unique request by visitors.

My dad was rather taken by the barbecue and ate it up, with some contented sighs along the way. It was every bit as good as I recalled and I was happy I was able to introduce it to him. I don’t know how much longer the McLawhorn daughters will keep the business running as they have since their dad retired early 2000’s but I hope to get another time or two in myself. Truly a 5 hog meal.