The festival takes place in downtown Kinston every May. Ahead of this year’s version from May 5-6, UNC-TV posted this video on the 2016 festival.
– The 2017 TMBBQ Top 50 is here and Snow’s overtakes Franklin in the number one spot
– The Smoking Ho was a lucky contributor to the list and wrote a little about his experience
– JC Reid of the Houston Chronicle has some thoughts on the list as well
– Not to be outdone, the top 10 barbecue restaurants in New Orleans
– La Barbecue’s trailer could be set up in Los Angeles by September after moving to their permanent Austin location
– Midwood Smokehouse and Seoul Food both have some of the best fried dishes in Charlotte
– Congrats to Mac’s Speed Shop for winning second place in whole hog at Memphis at May this past weekend
– I’m composing this from my iPhone but some photos from my vacation thus far
Name: City Barbeque
Address: 11212 Providence Rd W, Charlotte, NC 28277
Order: Judge’s Sampler (pulled pork, brisket, 1/2 slab ribs, and 1/4 chicken) with mac and cheese, collard greens, hush puppies, and two beers (link to menu)
Price: $12 (the $26.99 judges platter was covered but did not affect my review in any way)
Monk: City Barbeque is an Ohio-based chain that in the past 2 years has begun to make inroads into NC and even more recently, Charlotte. The Ballantyne location was the first in the area to open in 2016, and since then a Matthews location has opened with a University location on the way later this year. Speedy had previously checked out the Cary location a few years back and came away fairly impressed, so I knew to expect a fast casual set up with decent barbecue from a gas-assisted wood smoker and scratch made sides.
For the first Charlotte location, I was invited to check it out and provided a gift card for a free Judge’s Sampler which allowed me to check out 4 of the meats. Mrs. Monk and I got an extra side of hush puppies and a couple of beers on top of it, plus a kids meal for the Monk-ette. All in all, the amount of food we got ended up providing more than enough for 3 total adult meals, so the portion sizes are nice.
The pork and brisket were in small portions next to each other on the tray and were so hard to distinguish between each other that at first glance to the point where I wasn’t sure that we had gotten any brisket at all (we were initially missing our order of hush puppies so it wasn’t too far fetched). Though I will say the folks at City Barbeque were nice enough to provide us extra brisket even though clearly it was a mistake on our end. As for the meat, both were decently smokey. The pork was moist and was nicely accentuated by the spicy vinegar sauce on the table. The brisket was haphazardly sliced and came across as chopped in texture – which led to our mistake in the first place – but was tasty nonetheless.
I found the half slab of ribs to be the best meat of the meal. The heavily-applied rub created a dark, flavorful bark on the ribs and the meat pulled away from the bone nicely. I would go for these ribs here again for sure.
Chicken is not a smoked meat I normally go for (and I didn’t think to substitute it out on this visit) but I will say that it was pretty good. You could do a lot worse if that is the meat you prefer at a barbecue restaurant.
Mrs. Monk was disappointed that the mac and cheese was not baked (she’s a bit of a snob that way) and while I didn’t mind that fact as much as she did, I could see her point. The collards had plenty of pulled pork and were pretty good. The corn bread and Texas toast that came with the sampler were actually quite good but the hush puppies were the best sides we had. Needless to say, we were fine on carbs for the rest of the day (and weekend for that matter).
When it opens, the University location will be pretty convenient to my work and I wouldn’t have to be convinced too hard to go there for lunch. In terms of chains I’ve had, City Barbeque are on par with Jim ‘N Nick’s and way above Moe’s Bar-B-Que.
Atmosphere – 3 hogs
Pork – 3.5 hogs
Brisket – 3.5 hogs
Ribs – 3.5 hogs
Chicken – 3 hogs
Sides – 3 hogs
Overall – 3.5 hogs
Earlier this year, Bob Garner visited Picnic ahead of their one year anniversary for UNC-TV’s NC Weekend.
Happy belated National Barbecue Day!
– Jim Shahin steps back and looks ahead to the future of barbecue not just in NC but in other barbecue capitals across the country
One weekend last October, some of the nation’s top young pitmasters gathered on a pig farm just outside Durham, N.C., to participate in an event called the N.C. Barbecue Revival.
On undulating farmland, the cooks, veiled in wood smoke, tended their creations while Duroc and Berkshire pigs trundled freely in the surrounding woods. Without setting out to, these pitmasters — they’re all in their 30s and opened their places in just the past few years — were making a statement: that the next generation of barbecue has arrived.
– Aaron Franklin in Bloomberg (huh?): Eight Things You’re Doing Wrong When You Go Out for Barbecue
– The story of how Heirloom Market Bar-B-Que came to be
— MUNCHIES (@munchies) May 13, 2017
– Grant continues his Memphis barbecue trip at Pollard’s Bar-B-Q and ended up digging the side of barbecue spaghetti
– Kosher barbecue festivals are starting to pop up in cities in the south like Memphis, Atlanta, and Charlotte
– Tickets are now available for a Lenny Boy Brewing and Midwood Smokehouse beer and barbecue dinner
Join Lenny Boy Brewing’s Owner and Founder, Townes Mozer, and Midwood Smokehouse Pitmasters in a three course beer pairing event. Sip on Lenny Boy’s famouse Citraphilia IPA, Burndown Brown English Style Brown Ale, and a small batch suprise created special for this evening while enjoying a three course slow smoked menu coming soon.
– How a small town north of Fort Worth, TX became a barbecue destination
– Daniel Vaughn screencapped the barbecue scenes from Master of None season 2
— Daniel Vaughn (@BBQsnob) May 15, 2017
– Cheerwine’s 100th birthday celebration is this Saturday in Salisbury and includes a barbecue competition; more details here:
What are the 3 Cheerwine recipes every Carolinian needs? https://t.co/Mg0J800yTu
— Kathleen Purvis (@kathleenpurvis) May 16, 2017
Name: Dan Good Que
Order: Pulled pork barbecue plate with coleslaw and baked beans (link to menu)
Monk: When we started this blog almost 5 years ago, the original intent for me and Speedy (when he was still living in town) was to find the best barbecue in Charlotte once we realized we were each too much of a barbecue snob to depend on suggestions from Yelp. In the time since, I’ve had some very good barbecue in Charlotte and I’ve had some that is not so good – all in the name of being as exhaustive and thorough.
I do try to be as positive as possible when reviewing barbecue, focusing on other more positive aspects to the experience (plus, Speedy is better at being snarky than I am). Our friend Grant at Marie, Let’s Eat! is a really good example of focusing on the positive, but then again his posts aren’t reviews as much as they are chapters within a larger, ever-continuing story.
Dan Good Que is a new-ish food truck that’s begun popping up in Charlotte and I tried it at the same weekly food truck festival where I tried Rocky Top BBQ Company a few weeks earlier. I may have been a bit harsh on Rocky Top and in the spirit of continuous improvement, let me simply say that I was disappointed in the lack of smoke in the chopped pork on this day from Dan Good Que. The cole slaw and baked beans were middling and while this may seem a little bit of a backhanded compliment, I imagine mixing all 3 would have created a perfectly acceptable barbecue sundae.
I am open to giving Dan Good Que another try at a later date but will be sure to give them enough time to work out the kinks. Here’s hoping they do.
Atmosphere – N/A
Pork – 1 hog
Sides – 2 hogs
Overall – 1.5 hogs
Studying Southern Identity: Meet John Shelton Reed https://t.co/Te3sWKuoNN
— Barbecue Bros (@BarbecueBros) May 10, 2017
In honor of our Book Club post on John Shelton Reed’s Barbecue cookbook earlier this week, here’s a link to a podcast interview of the man from WUNC’s “The State of Things” podcast recorded last year. The barbecue-specific portion begins at 25:47.
John Shelton Reed did not think of himself as a southerner until his classmates at MIT pointed it out.
The Tennessee native was going to school in the northeast just as the Civil Rights Movement of the 1960s took off. It was the beginning of a career dedicated to the study of southern culture.
He came to it as a kind of outsider in his own home but quickly returned to his roots, helped create the Center for the Study of the American South at UNC-Chapel Hill, and has become one of the preeminent voices on the “correct” way to make North Carolina barbecue.
– Grant tries a “catfish” sandwich from Scott’s-Parker’s BBQ, which is not a fish sandwich as you might expect based on the name
— Grant Goggans (@MarieLetsEat) May 5, 2017
– Not a good look, pt 2: An update on the Smithfield’s v Raleigh PD story, which may have been greatly embellished
– Good news from our new-ish Charlotte #1: Jon G’s BBQ is getting a food trailer
– One of the things you may not have known about Cheerwine (but probably did if you grew up in NC): Cheerwine is often the number one or two brands sold at BBQ restaurants
– Three Wilson men were honored by the Chamber of Commerce last week
While the trio don’t date back to Parker Barbecue’s opening in 1946, they have been a part of the iconic restaurant on U.S. 301 for more than a century collectively. Williams joined the staff in 1963 as a waiter before heading into the kitchen to cook ‘cue alongside one of the original owners, Ralph Parker. He stepped into an ownership role in 1987, eventually bringing Lamm and Lippard along for the ride. Lippard started working in the kitchen in his twenties while Lamm started in 1985.
– Speaking of Parker’s, Our State Magazine tweeted out their profile of them back in 2013
— Our State Magazine (@ourstatemag) May 9, 2017
– Could barbecue be why Seymour Johnson Air Force Base near Goldsboro came to be? That’s apparently how the story goes, according to writer Julian Pleasants
And, Pleasants writes with a smile, the Seymour Johnson air base came about when “the War Department, in search of delicious eastern North Carolina barbecue,” designated the municipal airport near Goldsboro “as essential to national defense.”
– Some of our favorite pitmasters – Sam Jones, Elliott Moss, John Lewis, among others – will be in Greenville, SC in September for a barbecue brunch as part of Euphoria Greenville
– The new Whole Foods store in south Charlotte is having a barbecue and bluegrass opening on May 20; no word on where the barbecue is from
– The latest location of Midwood Smokehouse opens Thursday, May 18
– Charlotte Agenda includes dishes from Bar-B-Q King, Bill Spoon’s, and Art’s Barbecue & Deli on this list of 50 must-try Charlotte cheap eats under $10
— Charlotte Agenda (@charlotteagenda) May 8, 2017
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
Monk: The Savor the South cookbook series from the University of North Carolina Press covers one “beloved food or tradition” of the South at a time (like bourbon or pecans – those books are written by Charlotte Observer food writer Kathleen Purvis). One of the latest in the series from 2016 is “Barbecue” from John Shelton Reed, who along with his wife wrote one of my favorite barbecue books ever, “Holy Smoke: The Big Book of North Carolina Barbecue” back in 2008.
Reed acknowledges that the world doesn’t necessarily need another barbecue cookbook – heck, he himself already owns a couple dozen – which is why I appreciate that he attempts to make this particular cookbook more educational than the average one. In his usual dry humor tone, Reed gives a baseline of the history of southern barbecue in the Introduction chapter before exploring the variations in meats and sauces in the subsequent chapters. Finally, he moves on to sides and ultimately desserts by the end of the book.
I may or may not get around to the trying some of the recipes, but the history and education is what really makes “Barbecue” a good read.
A short film from Zagat on Alabama barbecue, which they say “might be America’s best kept secret”. I don’t know about all that, but it’s worth exploring their barbecue a little more.
When it comes to great barbecue, Alabama might not the first state that comes to mind. However, Alabama is home to more barbecue restaurants per capita than any other state, and its pitmasters are extremely confident their state offers the best barbecue in America. Zagat toured a selection of Bama’s famed barbecue joints to find out what defines this style of cuisine.