Jim ‘N Nick’s Bar-B-Q – Charlotte, NC

Name: Jim ‘N Nick’s Bar-B-Q
Date: 1/21/19
Address: 13840 Steele Creek Rd Charlotte, NC 28278
Order: 2 meat combo with Carolina-style pork and brisket, collards and coleslaw (link to menu)

Monk: Sometimes you don’t get to stake out the perfect barbecue run on your day off. No complaints here, but with the Monkette in tow for the MLK Holiday, I didn’t feel I should make a run to somewhere 1-2 hours away like I had done in years past (Bar-B-Q King (Lincolnton) and Big Tiny’s BBQ (Mooresville) in 2017 and Speedy Lohr’s and Smokey Joe’s (Lexington) in 2018). After a chilly morning hike at the McDowell Preserve on Lake Wylie, none of the potential Gastonia or Belmont options were open or made sense so we went to a Jim ‘N Nick’s about 10 minutes back towards our house. Because while this wouldn’t have been my first choice, what am I gonna do, not have barbecue?

Jim ‘N Nick’s is a well-regarded regional Southeast chain, and in my only prior visit to one of their stores (in Concord, where I made almost the exact same order without planning to) I mostly enjoyed my visit, minus the pickle toppings. Fast forward a little over 5 years, how would another visit to JNN (albeit to a different location) fare compared to some of the other chain options that have since opened in Charlotte?

As for my meat options, the Carolina-style pork means eastern NC pork as indicated by the visible red pepper flakes in the sauce the meat is chopped in. Despite those pepper flakes, the pork wasn’t overly spicy but was tender.

The brisket was another story. It arrived lukewarm and the fat in the brisket slices wasn’t completely rendered. Or perhaps more likely, reheated from the prior day. To make things worse, JNN insists on pre-saucing their brisket. All in all, it was a bit of a mess.

The good news is that customers always get a basket of cheese biscuits up front, and of course I ate 3.5 of the 4 we were given. I could taste that both the coleslaw and the collards were fresh and scratch-made, even if nothing about either were particularly memorable.

In what could be a future post about chain options in the Charlotte area, Jim ‘N Nick’s would have fared a little better prior to this visit. I do appreciate that they are a chain that does assist the smoking process with actual wood (albeit in a Southern Pride gasser), as indicated by the cords of wood just off the side of the building near the smokehouse. However, the execution was lacking on this visit at this location.

Ratings:
Atmosphere/Ambiance – 2 hogs
Pork – 2.5 hogs
Brisket – 2 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

Jim 'N Nick's Bar-B-Q Menu, Reviews, Photos, Location and Info - Zomato

The Honey Hog – Fallston, NC

Name: The Honey Hog
Date: 12/28/18
Address: 4629 Fallston Rd, Lawndale, NC 28090
Order: Chopped pork combo platter with red slaw, fries and a sample of chopped beef brisket, appetizer of cheese curds

Monk: The Honey Hog is a farm-to-table restaurant in the tiny town of Fallston (about 20 minutes north of Shelby) that this past summer brought on Johnny Ray as a managing partner and pitmaster to add wood smoked barbecue to their menu on Fridays, Saturdays, and Sundays. Interestingly, Johnny is doing whole hog each of those days with pork ribs on Friday nights and central Texas-style brisket on Saturday nights.

The Honey Hog uses a thicker barbecue sauce that Johnny Ray has been selling in grocery store across the state and the chopped pork comes pre-sauced with it. It’s possible that I missed it, but I didn’t see this indicated on the menu and I don’t usually prefer my barbecue pre-sauced. This was no exception. In this case, it was hard to detect any smoke and I have to admit I was a little disappointed.

Well before central-Texas brisket made its way east of the Mississippi, chopped beef was something commonly found in the western part of NC heading towards the mountains. The Honey Hog didn’t have a combo on the menu so instead of ordering a full order of the chopped beef they were kind enough to provide me a sample with my meal. I could taste the smoke more on the beef, which did not come with the sauce, but it still wasn’t for me.

My sides of red slaw and fries were fine but the best part of the meal was the cheese curds I ordered as an appetizer. Those things were ridiculous and are apparently a big favorite of regular customers.

I didn’t love my lunch on this day but from what I can tell on social media The Honey Hog is probably be worth a second visit to try the ribs or brisket specials. And I’ll retry their whole hog, making sure to request the sauce on the side.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 2.5 hogs
Chopped Beef – 2.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

Field House Bar-B-Que – Kannapolis, NC

Name: Field House Bar-B-Que
Date: 12/18/18
Address: 1907 S Cannon Blvd, Kannapolis, NC 28083
Order: Chopped barbecue plate with slaw, fries, and hush puppies; Cheerwine

Monk: I first heard of Field House Bar-B-Que in Kannapolis in regards to a 2017 name change from its original name of Varsity BBQ & Ice Cream after being sued by The Varsity in Atlanta. How a one store NC barbecue restaurant in operation since 1998 could be confused with the classic burgers chain two states away baffles me, but nonetheless Field House opted to change the name rather than going through a lengthy legal process.

As for the food itself, as best I can tell Field House uses a gasser but manages to get some decent smoke on the pork. While I ordered the plate with fries, they do serve Lexington-style trays which you don’t see too often on the stretch of highway between Salisbury and Shelby. Next time I’ll try to avoid the temptation of fries and just get the tray with pork, slaw, and hush puppies on the side.

Speaking of slaw, they do offer a choice of red slaw as well as white slaw so you can keep your Lexington tray traditional. I appreciate that the hush puppies are scratch made and not some frozen nonsense.

As best I can tell, nothing really changed in fall 2017 when Varsity Bar-B-Que was renamed to Field House Bar-B-Que (the old sign is even still out back). For local Kannapolis-ians (Kannapolites?), that appears to be a good thing. The old name does live in on the back of each waitresses’ shirts, however, which are styled as jerseys with “Varsity Team” as the player name above a “98” as the block style jersey number. Nicely played, Field House. Nicely played.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Varsity Bar-B-Q & Creamery Menu, Reviews, Photos, Location and Info - Zomato

Charlie Vergos Rendezvous – Memphis, TN

Name: Charlie Vergos Rendezvous
Date: 12/18/18
Address: 52 S 2nd St, Memphis, TN
Order: Pork ribs and brisket combination (link to menu)

Speedy: I’ve been spending a lot of time in Memphis lately for work, working mostly with a local team. When my co-workers learned of this blog, they started peppering me with recommendations, but not once did a local tell me to visit Rendezvous. Apparently it is considered more of a tourist destination, but it is 1) super famous and 2) two blocks from my client site, so a visit seemed in order.

Monk: My neighbor here in Charlotte who used to live in Memphis confirmed that it is a bit of a tourist destination but that he always found their ribs to be pretty good, actually.

Speedy: The sign on Rendezvous advertises “charcoal ribs,” and walking up, it’s easy to smell the charcoal smoker throughout Rendezvous alley. As I went with a co-worker on a Tuesday night, the restaurant was fairly empty and we didn’t have to wait for a table. Upon entering Rendezvous, you descend into a basement and come to an old dinner-esque place. It doesn’t look like the decor has been updated a whole lot since it’s 1948 opening, but still, it’s spacious and comfortable.

The menu at Rendezvous is pretty simple. I knew I was getting ribs, but the waiter also recommended brisket, so I took him up on it. Standard sides are beans and slaw, and there’s not much else in terms of sides, so I just went with what was given.

The food came out super fast. The waiter told us that there was both spicy and normal sauce on the table, but advised we try the ribs dry first, which I obliged. I’ll say this right off – Rendezvous is not the best barbecue meal I’ve had in Memphis, but I don’t understand why it’s so shunned. The ribs were meaty, cooked well (maybe slightly undercooked) and had a nice, smoky flavor. They were fine without the sauce, but I did enjoy the spicy sauce as well.

Monk: It’s looking likely that I will be back for Memphis in May next year so if I’m wandering around downtown is it worth a stop?

Speedy: Well, there’s a Central BBQ downtown as well, so I’d recommend that first, but I wouldn’t steer you away from Rendezvous.

I didn’t expect much from the brisket (I never do outside of Texas), but it was actually decent. It had good tug and nice flavor. I could’ve used a little more bark and ended up using the spicy sauce on this as well, but I would order it again. Overall, a solid effort.

The one thing that surprised me was the slaw. Rendezvous’ slaw is mustard/vinegar based, and really is quite enjoyable.

Monk: Having not tasted it, it sounds like the slaw at Bill Spoon’s here in Charlotte. I’m curious if there is a Memphis connection there.

Speedy: I thought of Bill Spoon’s as well – it’s very similar.

Overall, if you’re expecting the best barbecue meal of your life at Rendezvous, you might be disappointed. But if you go in with realistic expectations, you’ll find it to be just fine.

Ratings:
Atmosphere/Ambiance – 3 hogs
Ribs – 4 hogs
Brisket – 3 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Charlie Vergos' Rendezvous Menu, Reviews, Photos, Location and Info - Zomato

Sweet Lew’s BBQ – Charlotte, NC

Name: Sweet Lew’s BBQ
Date: 12/5/18
Address: 923 Belmont Ave, Charlotte, NC 28205
Order: NC smoked pork shoulder plate with red slaw, collards, and cornbread plus ¼ lb of brisket (link to menu)
Price: $$ (out of $$$)

Monk: With Jim Noble’s forthcoming barbecue venture Noble Smoke delayed until next Spring, the title of “most anticipated Charlotte barbecue opening for 2019” fell to Sweet Lew’s BBQ by default (though not without merit). I got a chance to sample some of Sweet Lew’s chopped pork a few months back and while they had hoped to open in October, construction delays and permitting being what it is they weren’t able to open until the first week in December. I showed up eagerly on opening day right before 12 noon,

Sweet Lew’s is located in the Belmont neighborhood in a converted service station with a brand new pit room built out back. There Lewis Donald, co-owner (along with Laura Furman Grice) and pitmaster, smokes the meat on a Myron Mixon smoker. As you walk in through the front door, guests are greeted by the welcome sound of chopping by Lewis himself. At Sweet Lew’s, the meat is sliced or chopped to order and the sides are served cafeteria-style similar to how a lot of Texas places do it (as did Midwood Smokeshack, RIP). They’ve got a small dining room and a patio that will come into play more when the weather warms back up in the Spring.

The coarsely chopped pork is described as Lexington-style pork on the menu and while it is very good, I don’t find that label to be completely accurate. The pork butts (sourced from Beeler’s Pure Pork in Iowa) are rubbed with salt and pepper and smoked over wood before being finished with a vinegar sauce. Mix it with some red slaw and Texas Pete and you’ve got a pretty good version of classic NC barbecue, just no quite true Lexington-style.

I was lucky enough to get a fresh brisket pulled out just before my order. Sweet Lew’s sources their briskets from Creekstone Farms in Kansas and are smoking them Central Texas style. There’s a lot of flavor in the bark of the lean slices, but I got a little bit of a sodium overload by the end of the meal. Still, this is one of the better briskets in Charlotte for sure.

To be a true Lexington red slaw, I found that it needs a little more ketchup for the sweetness to balance the vinegar tang. Each combo plate comes with a slide of cornbread and while I would have preferred hush puppies, I’ll take it. The collards were pretty standard but next time I’ll probably order the Virginia boiled peanuts instead. I’m excited for the daily specials, which start this week and consists of Turkey Tuesday, Hash Wednesday, Sausage Saturday, and Fried Chicken Sunday.

Sweet Lew’s BBQ has hit the ground running and sold out of meats on the couple of days, a feature they had been touting since the venture was announced that would set them apart from other Charlotte spots. I’m sure the smoking will ramp up in the comings weeks to meet demand but its comforting to know that the meat will always be fresh and not reheated from the previous day. For this among many other reasons, we should all be very excited that Sweet Lew’s has raised the stakes in the Charlotte barbecue scene and should only continue to get better.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 4 hogs
Brisket – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs

Sweet Old Bill’s Burgers, Que & Brew – High Point, NC

Name: Sweet Old Bill’s Burgers, Que & Brew
Date: 11/21/18
Address: 1232 North Main Street, High Point, North Carolina
Order: Three meat combo (pork, brisket, ribs) with hush puppies, corn pudding, and slaw
Price: $$ (out of $$$)

Monk: Well, what do you know? The Barbecue Bros’ hometown of High Point has grown to the where someone has opened up a yuppie cue spot (next to a brewery no less). High Point’s always had standard issue barbecue joints like Kepley’s, Carter Brothers, or Henry James but a full bar barbecue joint that serves not only pulled pork but brisket, ribs, chicken and more? Now that’s something new for the Home Furnishings Capital of the World.

Speedy: While this is exciting, I take great offense at calling Kepley’s a “standard issue barbecue joint.” Where’s the respect, Monk?

Monk: All respect given, Speedy. That was not a comment on the quality of the food – I only meant that none of those I mentioned above go the “International House of Barbecue” route and also don’t serve beer or alcohol like Sweet Old Bill’s.

SOB’s opened in early November on North Main Street and shares a wall with the well-received Brown Truck Brewery. At the back of the Sweet Old Bill’s side of the building is a wood-assisted gasser just off the kitchen. Inside, a large bar area occupies approximately half of the interior with a decor that I would probably best described as “industrial chic” with my limited interior decorator vocabulary.

The three meat combo plate was decently priced at $18 and I chose pork, brisket, and ribs. Not ordered but also available was chicken and turkey. The pork had hints of smoke but benefited from being eaten with the slaw and table vinegar sauce, a small batch sauce I didn’t recognize or snap a photo of. I will note that a red slaw was advertised on the menu but what came out was a mayo-based white slaw. I still ate it, but was really hoping to try their version of a Lexington red slaw. Regardless, not a bad start to the meal.

The brisket at SOB’s comes pre-sauced but underneath that sauce were lean slices with a decent pepper bark. This was definitely not a Central Texas style brisket, but for High Point it was not bad. Not great, mind you, but not awful.

Speedy: For NC brisket, “not awful” is high praise…  

Monk: The dry-rubbed ribs were well seasoned and not overcooked, giving a good tug with each chew. Of the three meats I ordered, the ribs were probably my favorite, and thankfully they weren’t drowning in sauce like the brisket.

I already mentioned the slaw but when it came to the rest of the sides the scratch-made hush puppies were more on the savory end of the spectrum but were nicely fried orbs of cornmeal goodness. The highlight of sides was definitely the corn pudding, which had some sweetness and also appeared to be scratch made.

I would be remiss if I didn’t also mention that they had a nice selection of craft beers, many of which were local to NC. I ordered a Brown Truck porter, which was made not 10 feet on the other side of the wall from where we were sitting – pretty cool and not too many other barbecue restaurants could claim that I’d bet.

Overall, I was pretty pleased with my meal at Sweet Old Bill’s. Being a new restaurant, they could have easily cut corners in a few areas but thankfully did not. The meats are not all quite there but I appreciated the attention paid to the side dishes. Keep in mind that they were only a few weeks old for this meal so with time I think they will eventually get to a good spot. They are certainly off to a nice start.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3 hogs
Ribs – 3.5 hogs
Brisket – 3 hogs
Sides – 3 hogs
Overall – 3 hogs

Review: The Sqweelin’ Pig – Black Mountain, NC

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Name
: The Sqweelin’ Pig
Date: 11/3/18
Address: 3206 US Hwy 70 W, Black Mountain, North Carolina 28711
Order: Three meat combo dinner with pork, ribs, brisket, hush puppies, green beans, mac and cheese
Price: ~$21

Monk: As I’ve encountered in travels in the mountains of Western NC, barbecue is very hit or miss once you go west of, say, Hickory or Shelby. For every Buxton Hall or even Luella’s, there are those places that may smoke over wood but aren’t all that good or those that don’t even bother with wood. It’s all a game of barbecue roulette, essentially.

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The Sqweelin’ Pig started as a food truck that smoked solely over wood when now pitmaster Buddy Clemons lost his construction job in 2012 and decided to make a late career change to barbecue. It seems as though its working out pretty well for him and his wife (who then quit her own job to help him) as this Black Mountain location that opened earlier this year is the third location after Weaversville and Barnardsville northwest of Black Mountain. Here, a trailer is positioned just outside of the main restaurant with the woodpile stacked against the building.

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The wood smoke did come through once the three meat combo platter of pork, ribs, and brisket was delivered to the table. For the most part, the wood smoke alone didn’t make for great barbecue. The pork and ribs were passable (the pork being a bit better when adding one of their sauces, including an interesting blackberry vinegar sauce) but the brisket was what you expect at most places in the mountains of NC – thin, dried out, and with a consistency more like roast beef than Texas brisket. I’d be curious if they are reheating yesterday’s brisket.

The sides are scratch made but weren’t particularly noteworthy. I will note that all beer bottles, including several local beers, were all $2.50. My wife and I each opted for beers from High Wire out of Asheville while my father-in-law went for Coors Light. Again, each of those beers were $2.50 so not bad at all.

Unfortunately, The Sqweelin’ Pig fell into the “smoke over wood but aren’t all that good” category of western NC mountain barbecue places. I’d recommend sticking with the pork if you make it, but I’d also mention that Buxton Hall is only about 30 minutes west of Black Mountain…

Ratings:
Atmosphere/Ambiance – 3 hogs
Brisket – 2 hogs
Ribs – 3 hogs
Pork – 3 hogs
Sides – 2.5 hogs
Overall – 3 hogs

 

Cook Out – Charlotte, NC

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Name
: Cook Out
Date: 10/19/18
Address: 10645 Park Rd, Charlotte, NC 28210
Order: Cookout tray with barbecue sandwich, tray pups, tray nus, and sweet tea (link to menu)
Price: $5.68

Monk: I was first introduce to Cook Out, a Greensboro-based fast food burgers and milkshakes chain, way back in 1993 when our family moved from Fayetteville, NC to High Point. Those milkshakes were legendary and any time I had them it was a big, big deal.

Then, I was introduced to Cook Out in a whole new light back in my college days in the early 2000’s, where the Western Blvd location was a favorite post-bar, late night destination. Not only did it stay open way past the bars (until 5am on the weekends) but the food was ridiculously cheap ($3.99 for a Cook Out Tray at the time). To say that it did the trick on many a late night my last couple of semesters would be an understatement, and I have the photos to prove it.

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I mentioned the price – while it was $3.99 for a Cook Out Tray in the early 2000s, it will now run you $5.25. With it, you pick from about 10 main items including burgers, chicken sandwiches, hot dogs, and even a barbecue sandwich. Then, you got to pick two sides – and in addition to the usual fries or onion rings, things like corn dogs, chicken nuggets, and quesadillas are considered sides. Top it off with a huge 32 oz sweet tea (or sub it out for one of their 40+awesome milk shakes) and you felt like you were stealing for the amount of food you were getting for around $5. To read more on the wonders of the Cook Out Tray, check out this Drew Magary piece in Deadspin from his visit to one in Durham in 2012. He does more justice to it than I ever could.

The Cook Out in Raleigh had a few picnic tables but is really more of a drive through or takeout place. While that is the predominant layout of most Cook Outs I’ve encountered, you will occasionally find those with an actual sit down restaurant with an order counter inside such as this one in south Charlotte near Pineville.

I knew what I was getting when I opted to review the barbecue sandwich here. It was not going to blow my socks off, but it did end up being a serviceable version of an eastern NC barbecue sandwich. It comes already topped with a mayo slaw and hot sauce and is surprisingly spicy. You don’t get really any smoke in the pork but it will definitely satisfy in a pinch.

I got my usual side order – hush puppies and chicken nuggets (or “tray pups and tray nugs” in Cook Out employee parlance) – and though they are clearly from frozen, again they will do in a pinch.

Which brings us to the point of Cook Out. It’s fast and cheap food that you shouldn’t think (or perhaps write in my case) too much about. Though when it comes to their barbecue, get it if you must but my recommendation would be instead of that, get one of their crazy good burgers (my recommendation would be Cheddar Style) and a shake. You’ll thank me later.

(For more thoughts on Cook Out, check out one of the chapters at Marie, Let’s Eat! here or here)

Ratings:
Atmosphere/Ambiance – 2 hogs
Pork – 2.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

Art’s BBQ & Deli – Charlotte, NC

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Name: Art’s BBQ & Deli
Date: 8/30/18
Address: 900 E Morehead St, Charlotte, NC 28204
Order: Large chopped pork plate with slaw, hushpuppies, and sweet tea (link to menu)
Price: $11

Monk: Art’s BBQ & Deli is a breakfast and lunch spot located in the heart of the Dilworth neighborhood for the past 42 years. It’s known as a popular spot for Panthers players and is said to be a favorite of former QB Jake Delhomme (of particular note to Speedy, I’m sure). The walls are littered with signed Panthers memorabilia and photographs and there’s even a Panthers parking sign around the side of the building.

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Art’s follows the tradition of greeks who started restaurants or diners shortly after immigrating to the United States. Art Katopodis, the original owner, moved to the US from Greece in the 50’s and then to Charlotte in the 60’s. He started the restaurant 42 years ago in 1976 before retiring in 2002 and passing the reins onto his son and current owner, Danny.

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As for Art’s itself, it’s more of a diner/deli than a barbecue restaurant. Circling the building, I did not see a smoker nor detect any smoke in the air during the lunch rush. Not sure if they prepare the barbecue offsite, but if they do I don’t detect any smoke in the chopped pork. Though even if that were the case, it would have been hard to taste since the barbecue comes pre-sauced with a thicker, sweet sauce.

My guess is the barbecue is more of a roasted pork in an oven before being chopped and tossed in that sauce. Curiously, the Art’s branded sauce on the table was a vinegar-ketchup sauce in the vein of a Lexington dip and not what the pork was tossed in. Some dashes of that or Texas Pete helped the chopped pork by cutting the sweet sauce and giving it a bit more tang. All in all, I wasn’t wowed by the barbecue.

The mayo slaw was pretty standard but I have a feeling that the hush puppies were originally frozen as opposed to made from scratch. I did get a choice of rolls or corn muffins with my meal, and the corn muffins were far preferable to the hush puppies for my cornbread fix.

Art’s BBQ & Deli is a Charlotte institution and I wish them many more years of continued success, but I wouldn’t recommend it for barbecue. Try the breakfast, deli sandwiches, or fried chicken (a Thursday lunch special) instead.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 2 hogs
Sides – 2 hogs
Overall – 2 hogs
Art's Barbecue & Deli Menu, Reviews, Photos, Location and Info - Zomato

Lewis Barbecue – Charleston, SC (Speedy’s take)

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Name
: Lewis Barbecue
Date: 8/1/18
Address: 464 N Nassau St, Charleston, SC 29403
Order: 1 pound brisket, 2 hot gut links, 6 bones pork ribs, corn pudding, collards (link to menu)

Speedy: Later in the day after my trip to Rodney Scott’s BBQ (and after visiting a brewery of course), some of my fam and I decided to visit another new-ish Charleston joint I was pumped about – Lewis Barbecue. After superb visits to both Franklin Barbecue and La Barbecue (where John Lewis did stints), my expectations were super high. Finding a true Texas joint in South Carolina is definitely a treat.

The atmosphere at Lewis Barbecue is awesome. There’s an order counter, a bar, a fair amount of indoor seating and ample outdoor seating. Upon arriving, you order and just like in Texas, the meat is cut and weighed right in front of you. Even though we were still full from our earlier lunch, for our second lunch we made sure to order the brisket, pork ribs, and hot guts.

Monk: I was quite jealous when I heard Speedy and crew were doing Rodney Scott’s and then Lewis back-to-back. You may notice that most of my comments below are just agreeing with how good the food is at Lewis, and I hope I get a chance to get back there again soon (Labor Day weekend, perhaps?).

Rudy: I’m jealous too that you were able to visit Lewis Barbecue.  When he was the pitmaster at La Barbecue, that was the best brisket and maybe best ribs I’ve had, so I’ve missed him in Austin and have been wanting to try his place in Charleston.

Monk: Just throwing this out there…Barbecue Bros company retreat in Charleston next year?

Speedy: I’ll start with the brisket, as that’s the flagship meat. In short, it’s the best brisket I’ve had outside of Texas. We got a mix of fatty and lean, and both cuts were smoked to perfection, seasoned perfectly. I liked the fatty better than the lean, as I felt the lean was a bit dry. Unfortunately, this brisket did not enter into the holy quadrumvirate with Franklin, La Barbecue, Killen’s, and Pecan Lodge, but it’s certainly in the next tier down. A must order.

Rudy: Like I said before, his brisket in Texas is the best I’ve ever had (although Franklin and Pecan Lodge are very very close) so I am not surprised that it was great, but am surprised that it did not break into that group.

Speedy: I was a little surprised too, Rudy. It was still darn good and very close, but maybe it was just a slightly sub-par day or that I usually don’t order lean at all, but it just lacked that extra something special.

Monk: While I have a few more Texas joints (notably, Louie Mueller) under my belt from my trip earlier this year, Lewis Barbecue is still the best brisket I’ve personally had at a restaurant. Note that I have yet to visit any of the spots mentioned in Speedy’s quadrumvirate. Also, based on the lack of spell check squigglies, “quadrumvirate” is apparently a real word and not something made up by Speedy.

Speedy: The hot guts took things to the next level. I like smoked sausage, but have always considered it a second tier barbecue meat. Well, John Lewis is challenging that. The sausage had a perfect snap and great flavor, with just  a bit of a kick. I’m not sure the sausage could have been better.

Monk: I didn’t know that you were biased against sausage, Speedy. Six-plus years into this barbecue blog and you still manage to surprise me.

In any case, I too loved the hot guts.

Rudy: I’ve had the hot guts two times and really didn’t like it all that much.  I think they are all beef and I am not a huge fan of that because I think it can sometimes dry out or crumble.  It could have also been because I had heard so much about them and went in with huge expectations. But most people rave about it and you guys are no different.

Speedy: The ribs were also enjoyable – served with just a light glaze, these spare ribs were big and meaty, rich and tender. There was a hint of sweetness associated with the glaze, and you could clearly taste the smoke, but I would have liked a little more rub under the glaze to add a little spice and seasoning. Still quite good, but if you’re going to skip a meat at Lewis, this is the one.

The sides at Lewis Barbecue are worth more than a casual mention – they are really really good. Particularly the corn pudding was amazing, so don’t skip it.

Monk: The corn pudding was both mine and Mrs. Monk’s favorite side from Lewis as well. Jon G’s Barbecue has their own version of a corn pudding inspired by Lewis and it’s nearly as good. The takeaway here is that more joints should add corn pudding to menus.

Speedy: The meal at Lewis Barbecue was really great. Eating it in the same day as Rodney Scott’s was a real treat (as well as a challenge in terms of stomach room). Both joints are must-visit if you’re in the Charleston area and offer great insights into different styles of ‘cue.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 4.5 hogs
Ribs – 4 hogs
Hot guts – 5 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs