Smokey Joe’s Barbecue – Lexington, NC

: Smokey Joe’s Barbecue
Date: 1/15/18
Address: 1101 S Main St, Lexington, NC 27292
Order: Small chopped tray with hush puppies and a Cheerwine (link to menu)
Price: $9

Monk: Part two of my MLK Day sojourn to Lexington, Smokey Joe’s is right in downtown Lexington off South Main Street in a small brick building with a drive-thru window. This was actually my first time in downtown Lexington since most of the joints I’ve previously gone to were right off interstate 85.

In terms of menu, Smoke Joe’s was almost identical to what I had just seen at Speedy Lohr’s in terms of having not only barbecue but other southern comfort food staples in hamburgers, hot dogs, fried chicken, chuck wagon, fried fish, etc. I’m not sure if this is just the typical menu setup for a classic Lexington joint or just a coincidence but I’ll have to pay more attention the next time I’m at a different spot.

Ordering the small tray allowed me to compare like to like with what I had just eaten at Speedy Lohr’s. The portions were nearly identical – that is, much larger than the “small” designation would indicate. In terms of pork Smokey Joe’s was smokey, tangy, and moist. I was officially two for two on the day.

As for sides, I actually preferred the slaw here since it was more vinegary and less sweet than Speedy Lohr’s. The basket of oblong-shaped hush puppies was less plentiful than the previous spot, which was welcome from me. I should note that, had I actually wanted more hush puppies it would have gladly been refilled by the friendly wait staff. This being my second meal in a matter of an hour span, I was most definitely not looking for more hush puppies.

This particular day was a good day full of really good barbecue (emphasis on “full”). Smokey Joe’s was yet another above average Lexington joint and when I am ultimately able to make a credible Lexington big list, I suspect Smokey Joe’s will be up there just a notch below my favorites.

Atmosphere – 3 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4 hogs


Speedy Lohr’s BBQ – Lexington, NC

: Speedy Lohr’s BBQ
Date: 1/15/18
Address: 3664 NC-8, Lexington, NC 27292
Order: Small chopped tray with hush puppies and a Cheerwine 
Price: $9

Monk: On our way to Cook’s BBQ just after Thanksgiving, we actually passed Speedy Lohr’s BBQ, a barbecue joint with a very similar name to two other joints in the town of Lexington: Speedy’s Barbecue Inc. and Speedy Lohr’s BBQ of Arcadia. While Cook’s was alright, after this trip in hindsight maybe we should have just stopped at Speedy Lohr’s instead of heading another 4 miles south.

Speedy Lohr’s is located in a no frill building off NC Highway 8 south of Lexington, a classic Lexington-style joint that actually caught fire in 2015 and closed. Thirteen months and $200,000 later, it reopened in August 2016 with its barbecue pits now conforming to current code and has been seemingly humming along ever since. Prior to Speedy Lohr’s taking over the building and its pits in June 2013, it was a barbecue restaurant named Whitley’s Barbecue. Owners Randy and Amy are no strangers to the barbecue business though, with Randy’s father previously running a barbecue joint in the area that was a casualty of when the state of North Carolina expanded highway 8.

Knowing that I was likely going to go to one more spot that day, I tried to keep it simple with a small chopped pork tray with hush puppies instead of buns (duh). Little did I know, the small tray is actually quite big and I left a bit more stuffed than I would have liked. Thankfully, what I was stuffed with was really good smoke-kissed chopped pork basted in a traditional Lexington dip. I couldn’t stop eating the pork until it was all finished even though I knew that I was going to pay for it later due to my limited stomach space. But it was just that good.

The basket of fresh, small orb hush puppies was also a rather bountiful and the slaw on the other side of the cardboard tray was maybe a tad heavy on the dip but still good. Each part of the Lexington trinity was hitting on all cylinders that day.

In all honesty, I actually meant to go to Speedy Lohr’s BBQ of Arcadia that day to try and knock out another joint on the NC Historic Barbecue Trail. I’ll get to that some other time but I was very happy with the meal I got at Speedy Lohr’s BBQ. In my preliminary “Speedy” power rankings of Lexington joints with that in the name, Speedy Lohr’s BBQ wins out over Speedy’s Barbecue Inc. simply because they smoke over wood as opposed to electricity (even though we gave Speedy’s 4 hogs back in 2012). Next up I’ll have to try Speedy Lohr’s BBQ of Arcadia to see who takes the belt.

Atmosphere – 3.5 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4 hogs
Speedy Lohr's BBQ Menu, Reviews, Photos, Location and Info - Zomato

Das BBQ – Atlanta, GA (Rudy’s take)

IMG_6561Name: Das BBQ
Date: 7/15/17
Location: 1203 Collier Rd, Atlanta, GA 30318
Order: 2 Meat Plate with Brisket and Sausage, Side of collard greens and Mac & Cheese. Separate order of ½ pound of pulled pork.  (link to menu)
Bill: $25

Rudy:  I knew that Monk had already reviewed Das BBQ on a trip to Atlanta, but when I went to visit family they told me they wanted to take me to their new favorite barbecue restaurant. Who was I to complain? I didn’t recall how the place had rated, so it was good to go in without any preconceived ideas of what to expect.

Like Monk said, they have a Texas-style feel to them. That’s evident from the menu and also from the decor around the place. I noticed some photos of some of Lockhart’s most famous joints. It is also has a Texas-style menu (meats by the pound), however when I asked them for a single piece of chicken or quarter pound of pork (feeding Rudy Jr) they looked at me like I had two heads. Most places in Texas you can order almost any increment of weight (even ask for a single slice of brisket, turkey, etc.). From what I heard, the owners spent some time in Texas learning the tricks to the trade before opening their venture in Atlanta.

The time that they spent learning about Texas-style barbecue, specifically in relation to the brisket, was time well spent. I got a piece of moist brisket and it was fantastic. The smoke was not too overwhelming and it had a great mixture of salt and pepper in the bark. I tend to have low expectations for brisket outside of Texas because of my past experiences, but I was pleasantly pleased with the offering from Das.

Monk: Couldn’t agree more about the brisket. They are putting those Franklin-spec offset smokers to good use.

Rudy: I opted for the spicy sausage, which I thought was fine but not one that I was in love with. I didn’t notice that much of a spice from it, more just pepper flavor. The other thing, and this is purely a personal preference, I tend to like jalapeno and cheddar sausage over just jalapeno sausage. I feel like the creaminess from the cheese compliments the spice. I know I shouldn’t count off for that because they weren’t even offering that type of sausage, but these are my arbitrary rankings, so I’m counting off.

Monk: Loyal readers may recall that the sausage is imported from Meyer’s Smokehouse in Elgin, TX so its legit authentic. Although come to think of it, I don’t know that I’ve had a jalapeno cheddar sausage before (we know Speedy definitely hasn’t) but that’s now officially on my list to try.

Rudy: The pork was moist and flavorful. Nothing too special about it, but still very good. I liked it more than the sausage and Rudy Jr definitely did. He opted to eat a decent amount of it before turning his attention to the mac & cheese (priorities).

As far as the sides, they were serviceable. Mac & cheese was standard offering. The collard greens were good, but definitely on the spicy side. I did not mind that, but others with my group were not expecting that and were not fans. One side that I did not order, but tried from another person’s order, was the cream corn. I thought it was by far the best tasting side and also the most unique. It was not just a standard side, but had lots of flavor and spice to it.  That would be my recommendation for someone getting a side.

Monk: While you hadn’t checked out my review before checking it out, turns out we ended with pretty close ratings both overall and by meat. I’d say that’s a continued good sign for the quality of Das on two independent visits over 3 months apart.

Rudy: Overall, I was very pleased with Das BBQ and enjoyed getting some barbecue that tasted very similar to back home while I was out of town. I can definitely tell that they have done lots of studying to make sure that their barbecue tastes as close to genuine Texas standards, which is something that many places don’t do when they are that far from the state. Next time I am looking for barbecue in Atlanta, I definitely will head back to Das BBQ.

Atmosphere/Ambiance – 4 hogs
Brisket – 4 hogs
Sausage – 3.5 hogs
Pulled Pork – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs

Bill Spoon’s Barbecue – Charlotte, NC (RE-REVIEW)

: Bill Spoon’s Barbecue
Date: 7/14/17
Address: 5524 South Boulevard  Charlotte, NC 28217
Order: Large chopped pork plate with slaw, baked beans, hush puppies, and sweet tea (link to menu)
Price: $13

Monk: As I was compiling the latest Charlotte Big Board update in March, I noticed a disturbing lack of NC-centric barbecue joints on the list. Four of the top 5 are Texas-style joints (Jon G’s Barbecue, Midwood Smokehouse and Smokeshack, and The Smoke Pit), and Boone’s doesn’t adhere to either eastern or Lexington-style tradition. Clearly, it was time to revisit some NC joints around town.

First on my list (once I got around to it a few months later) was Bill Spoon’s Barbecue, a whole hog eastern NC joint that is not all that inconvenient for me but which I tend to overlook. The last time we checked in was in 2015 and Speedy focused on the ribs which were a new menu item at the time. I considered the ribs but between the fact that the two-meat combo is a bit pricey and that Speedy wasn’t blown away by them last time, I steered clear and stuck with the large pork combo.

Looking back at old reviews, I think we underrated the pork at Spoon’s just a little bit. The chopped pork was tangy, flavorful, and moist. As I recalled, it was good on its own but was enhanced nicely by the table vinegar sauce. I gotta say, it was a nice change of pace to only get pork for once instead of getting all of the meats and having tons of leftovers.

The hush puppy basket was late in arriving, coming after our plates had come. But that likely saved me from overeating on the delicious, slightly-sweet cornmeal pups. I have come to appreciate the mustard-based slaw, even if it will never be my favorite style. And the beans were fine.

Me and the Monkettes got some naner pudding to go and if I’m being truthful, it was half the reason why I wanted to revisit Spoon’s. Just ridiculously good.

I left the meal full and satisfied, with a thought in my head. Bill Spoon’s Barbecue has been around for 54 years and will (hopefully) be there for many more, but on a Friday night the dining room hovered between 25-50% occupied. If I have anything to do with it, we need to make Bill Spoon’s more of a thing.

For more reviews, check out:
Marie, Let’s Eat! (2009)
Marie, Let’s Eat! (2016)
Big Wayner’s BBQ (2011)
Our original review in 2012
Speedy’s review in 2015

Atmosphere – 4 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4 hogs

Bill Spoon's Barbecue Menu, Reviews, Photos, Location and Info - Zomato


Swig & Swine – Summerville, SC

: Swig & Swine
Date: 5/27/17
Address: 1990 Old Trolley Rd, Summerville, SC 29485
Order: 3 meat plate (pulled pork, brisket, and sausage) with hash & rice, collards, and mac & cheese (link to menu)
Price: $24 (for two)

Monk: I have a confession, dear readers, and not one that I like to readily admit: sometimes I do get sick of barbecue. It doesn’t happen often but it usually happens after I’ve had a particularly bad meal. After having 4 meals in 6 days on the Monk family vacation I was actually completely fine with hitting something quick on the road back to Charlotte so we could just get back to real life. The last meal at Smoke BBQ had broken my enthusiasm for the week, it would appear.

However, in an unexpected twist, Mrs. Monk had looked up reviews of Swig & Swine’s Summerville location and insisted that we stick to our original plan. Her enthusiasm helped push me and on we headed about 35 minutes from Mount Pleasant to Summerville, SC. Sometimes the missus really does just get me.

This Swig & Swine, unlike the West Ashley location that Speedy previously visited, has enough room to smoke whole hogs and that was the main draw for me. Besides that, they do go the “international house of barbecue” route with a little bit of everything in terms of smoked meats.

The pulled pork single-handedly restored my faith in barbecue after the disaster of a meal the day before. The lighter meat was pulled into long strands and dare I say, might I have enjoyed it a bit more than Rodney Scott’s BBQ? Perhaps so.

The brisket had well-rendered fat and a nice tug to it. While the whole hog was the main draw, I would just as soon as go back for the brisket.

The housemade sausage was another solid entry and at this point in the meal, Swig & Swine was running laps around my previous meal at Smoke BBQ. In Speedy’s review of the West Ashley location, sausage was by far his favorite part of the meal and I found it to be really juicy with a nice snap to the casing.

My hash & rice fascination continued at Swig & Swine and I realize should take better notes when it comes to hash, because the subtle differences are probably lost on me. Still, that plus the collards and mac & cheese really brought it.

Swig & Swine capped my trip off nicely with a great meal of barbecue. This was the fifth and last barbecue meal in seven days of vacation to and from Charleston – almost certainly the most amount of barbecue I’ve eaten out in a week-long stretch. There was only one real dud, and overall most of my other experiences were really positive. But after this trip, I’m not ashamed to admit that barbecue and I decided to take a little bit of a break from each other for a week or two – and a welcome one at that.

Atmosphere – 3.5 hogs
Pork – 4.5 hogs
Brisket – 4 hog
Sausage  – 4 hogs
Sides – 4 hogs
Overall – 4 hogs

Rodney Scott’s BBQ – Charleston, SC

: Rodney Scott’s BBQ
Date: 5/24/17
Address: 1011 King St, Charleston, SC 29403
Order: Whole hog plate with hush puppies and coleslaw (link to menu)
Price: $13.50

Monk: Coming into my vacation week in the Charleston area, I was just as excited for Rodney Scott’s BBQ as I was for Lewis Barbecue. I was fortunate enough to have visited Scott’s Bar-B-Que in tiny Hemingway, SC (pop. 573) a few years back taking the long way from Charleston back to NC. First trying Scott’s whole hog at a plastic table in that tiny convenience store was one of the top five or so best barbecue experiences in my life.

Thankfully, Rodney Scott has made it little more convenient to try his barbecue for those who can’t make the trek to Hemingway by opening up a store in Charleston earlier this year, adding to the city’s already booming barbecue scene.

Remembering that styrofoam tray back at Scott’s, I focused on the pork plate as I stepped up to the counter to order. In hindsight maybe I should have tried the ribs as well, but there’s always next time. In terms of setup, Rodney Scott’s is fast casual and covered in the same soothing light blue as the original which reminds me of a classic diner. It has booths on either side of the small-ish dining area with a raised community table at the center of the restaurant.

I’ll start by saying that the whole hog was very good. Still, I don’t think it quite lived up to how I remembered it from the original store. Perhaps it’s unfair to compare it to a memory of one of my favorite barbecue bites, but in any case it didn’t quite measure up. Both were tender and I favored the spicy table sauce in each instance. One difference between the two stores though: whereas the original has coarsely pulled strands of pork the Charleston location was coarsely chopped. But, like I said, it was still very good.

Keeping it traditional, I got hush puppies and white slaw on the side. The hush puppies in particular were very good, served with honey butter which I always like to see.

Like Lewis Barbecue, Rodney Scott’s BBQ falls victim to the Charleston effect when it comes to prices. A plate with two sides will run you almost $14 and that’s before a drink or beer. Some may quibble whether that’s worth it, but for whole hog of that quality in a town filled with tourists, that’s about what I’d expect.

For me, the whole hog of Rodney Scott’s BBQ doesn’t quite capture the magic of the original Hemingway location but there’s still a lot to like about the Charleston location.

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

The Smoke Pit – Salisbury, NC

: The Smoke Pit
Date: 2/11/17
Address: 117 E Innes St, Salisbury, NC 28144
Order: Three meat combo (brisket, sausage, ribs) with baked beans and fries (link to menu)
Price: $28.95

Monk: On occasions such as my birthday, the Monk clan meets my parents (and occasionally the in-laws, like my mother-in-law this time) in Salisbury which is conveniently located exactly halfway between Charlotte and High Point. Lo and behold, The Smoke Pit, a favorite of ours in Concord, opened a second location there about a month ago. So that was an easy decision.

This location is an old brick building in Salisbury’s historic downtown and is a sit-down, full service restaurant as opposed to the fast casual model of the original location. It does have a bar and serves local beer on draft from New Sarum Brewing, Salisbury’s only brewery which is located just a few blocks away. I don’t recall the Concord location having beer on draft, so this is a welcome change.

Splitting a three meat tray with my dad, I went with the Texas Trinity – brisket, ribs, and sausage. As is the case in Concord, the portions are huge and this tray ended up being far more than my dad and I could even come close to eating for lunch that day. We each took home a box, so it really made for about 4 servings.

The brisket was well smoked if not perhaps a little on the fatty side (a choice of lean vs fatty isn’t offered). The two links of sausage come pre-sliced and was my favorite meat of the meal, particularly when dipped in the mustard. The ribs came a little too easily off the bone but still had good flavor. All were very good and consistent from the last time I went to the Concord location.

As for sides, the beans were standard and the fries had nice seasoning. The Texas toast and cornbread that came with the meal were both nice accompaniments, with the cornbread being of the sweeter variety that I always like.

After my meal, I traded Facebook comments with Joey, who manages both restaurants. He is splitting his time between the two locations, and I think it shows when it comes to the consistency. The Smoke Pit has done well with their Salisbury location, and based on a packed lunch on a Saturday, I think the town is a fan.

Atmosphere – 3.5 hogs
Brisket – 4 hogs
Ribs – 3.5 hogs
Sausage – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs

Big Tiny’s BBQ – Mooresville, NC


Name: Big Tiny’s BBQ
Date: 1/16/17
Address: 179 N Main St, Mooresville, NC 28115
Order: ¼ lb brisket, ¼ lb Texas sausage, ¼ lb pork spare ribs, Natty Greene’s Session IPA (link to menu)
Price: $16.59

Monk: While you can find a couple of pretty darn good briskets in and around Charlotte (Midwood Smokehouse and The Smoke Pit immediately come to mind), it’s usually at a place that serves a little bit of everything in terms of barbecue cuisine (John Shelton Reed calls that model the “International House of Barbecue” model). Big Tiny’s BBQ is a newish joint in Mooresville that is truly trying to replicate a Texas style joint in NC – think Rudy’s Country Store and Bar-B-Q (mainly because that is exactly what they are going for).

In addition to being super nice people, owners John and Elizabeth Maddox are both Texans that have been in Mooresville for the past 15 years. After years of John smoking as a hobby and then as a side job, they opened their location in downtown Mooresville in a beautiful space last summer. Being that they are both new to the restaurant industry – John worked in auto racing and Elizabeth in insurance – they are learning more about running a restaurant and consistency of product each day. Based on what I saw 4 months in, they are off to a great start.

The layout of Tiny’s is has guests form a line as soon as they enter before they are greeted by a couple of tubs filled with beers and soft drinks in glass bottles before stepping up to a counter where they order meats by the ¼ or ½ pound. Those meats are then sliced and weighed in front of the customer. Even for fast casual barbecue restaurants in the area, this is a unique experience where you are paying by the pound even if you aren’t buying in bulk. They wrap the meats in foil and place into a plastic carrying container (apparently another cue from Rudy’s) with butcher paper and white bread. Then off the customer goes to the long picnic-style tables with red and white gingham table cloths where they can spread out and dig in.

As for the meats, Big Tiny’s is using a Cookshack pellet smoker from Oklahoma. I am not sure if I’ve ever eaten barbecue smoked on a Cookshack but in any case they are able to get a lot of smoke onto the meats. The brisket – I don’t recall there being a choice between lean or fatty – was moist and had a nice peppery bark as well as a good tug to it. The sausage is imported from Texas and had a nice snap and spice to it. The rib was smoked nicely and didn’t pull completely away from the bone with each chew. And the turkey, which I got a few sample slices of after I sat down, was lean, well smoked, and a nice alternative. In general the meats are consistently pretty excellent.

One thing you won’t find on the menu is chopped or pulled pork, and John assured me that will always be the case, no matter how many times they may get asked from locals who are used to barbecue joints automatically serving pork. They want to stay true to their Texas roots, and in a way I can respect them for that approach.

While I only ordered meats (after having just come from Bar-B-Q King in Lincolnton), I got a small sample of the corn casserole which was fantastic. It has been adapted from a family recipe, as has several other of the scratch made sides on the menu.

Named after their first dog, whose large portrait is one of the first pictures you see as you get in line, Big Tiny’s BBQ is a worthy addition to the barbecue scene in the Charlotte area. It ably fills a niche in our pork-centric barbecue culture, and I hope that the locals give John and Elizabeth Maddox’s Texas-style joint a fair shake. I certainly plan to go back next time I’m in the area.

Atmosphere – 3.5 hogs
Brisket – 4 hogs
Sausage – 4 hogs
Ribs – 4 hogs
Turkey – 3.5 hogs
Sides – 4.5 hogs
Overall – 4 hogs

Midwood Smokeshack – Matthews, NC

img_6574Name: Midwood Smokeshack
Date: 9/30/16
Address: 3335 Siskey Pkwy #400, Charlotte, NC 28105
Order: Well-Fed combo platter with pulled pork (x2), brisket, and sausage with creamed corn, collards, and cornbread  (link to menu)
Price: $24

Monk: Readers may recall that I had previously checked out Midwood Smokeshack in early September on the invitation of FS Food Group owner Frank Scibelli for the primary purpose of meeting the new pitmaster, Michael Wagner. I didn’t want do an official review of that visit but this time around I took the family there on a Friday night to check it out on my own dime.

During our couple of minutes wait in a short line, I was able to convince Mrs. Monk to go in on the “Well-Fed” platter containing 4 meats and two sides with the stipulation that two of the meats be pork since she she wasn’t interested in eating any brisket (we also got sausage as our fourth meat).

Midwood Smokeshack is utilizing the same rotisserie-style, stick burning smoker used at the full-sized Midwood Smokehouse locations and while there may some slight variations, all in all I found the meats to be pretty consistent in quality and flavors. The chopped pork had flavorful chunks of bark throughout and I really enjoyed mixing some of the eastern NC sauce in. I requested a mix of fatty and lean brisket and it had the peppery bark you would expect from Midwood Smokehouse. And the sausage with the South Carolina mustard sauce was a hit with both myself and the missus.

I’m usually pretty consistent when it comes to sides at Midwood Smokehouse: slaw and hush puppies. But with Mrs. Monk picking out sides (another stipulation of getting the Well-Fed platter), we were a bit more adventurous. I hadn’t tried the creamed corn before and after tasting it, I’m not sure why I hadn’t – I loved it and will definitely order it again. The collards with chunks of brisket mixed in were just ok and I’ve tasted better.

The other difference between Smokeshack and Smokehouse is they have opted for cornbread over hush puppies. Partially for logistical reasons – a deep fryer in a crowded serving area would be dangerous – but I also got the sense from speaking with Frank last time that they also wanted to try something different. Their version of cornbread was little bite-sized muffins and was delicious.

I love the original Midwood Smokehouse and will continue to frequent that establishment when the occasion calls for it. But fast casual is increasingly the way people want to eat these days (families, in particular) so its really smart for FS Food Group to build out the Midwood Smokeshack concept (along with their Mediterranean concept Yafo). The fact that they execute a slimmed-down version of the same menu with no drop off in quality is impressive, and I predict that I will find myself frequenting this establishment pretty darn often.

Atmosphere – 3 hogs
Pork – 4 hogs
Brisket – 4 hogs
Sausage – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs

Old Etowah Smokehouse – Etowah, NC

: Old Etowah Smokehouse
Date: 9/17/16
Address: 6577 Brevard Rd, Etowah, NC 28729
Order: Three meat plate with pulled pork, brisket, and sausage with slaw, collards, and barbecue hash; hush puppy basket,  (link to menu)
Price: $21.50

Monk: When I met Elliot Moss of Asheville’s Buxton Hall Barbecue back in June, he recommended I check out Old Etowah Smokehouse started by a buddy of his Mike Moore, co-founder of Blind Pig Supper Club and former owner of Seven Sows. Etowah is a small mountain community about 15 minutes west of Hendersonville, which is itself about 30 minutes from Asheville. On a recent apple picking day trip in the mountains (#dadlife), this allowed me a good opportunity to continue my mini quest to try all of the new wave whole hog joints in NC. This makes 3 of 4 including aforementioned Buxton Hall and Picnic.

As I understand it, Old Etowah Smokehouse took over a location that used to house another barbecue spot called The Barbecue Shack. They’ve since added a patio around the side that overlooks a golf course. And on a mid-September Saturday, the shaded patio provided a nice spot to eat. One quirk is that if you are eating on the patio, you actually order at the hostess station and it is brought out to the patio – as opposed to ordering via a waitress at the table if you sit inside the main dining area. There’s also a buffet, which makes a third way of ordering.

I ordered a 3 meat platter with pork, brisket, and sausage (didn’t plan to, but accidentally ordered “the Texas trinity”) because Mrs. Monk wasn’t going for the deluxe combo that would have added chicken and ribs. The pulled pork was very well smoked and moist. I tried the Eastern sauce and it definitely enhanced the meat like a good sauce should.

The brisket was a mix of fatty and lean (no choice given when ordering) and had a good peppery bark. It was a very good approximation of central Texas style and I’d say above average for a brisket in NC. I’m unsure of the origins of the sausage and whether it’s imported from Texas or made in house, but it was fine but maybe slightly dry.

As a starter, we ordered a hush puppy basket and lo and behold, it actually comes with a side of melted pimento cheese. I had never seen this before and I gotta tell you, I didn’t mind it. Though I still probably prefer honey butter or served just plain, I’m glad I tried it. The collards were Mrs. Monk approved and the only miss of the meal for me was the barbecue hash. The flavor of the gravy had a slightly burnt taste that was a bit off-putting. Perhaps it was an off day for the hash.

While overall I enjoyed the meal at Old Etowah Smokehouse and the direction they’re going in since opening in just June, of the new wave of whole hog joints I’d rank it behind Buxton Hall but ahead of Picnic. Sam Jones BBQ, you’re up next hopefully soon.

Atmosphere – 3.5 hogs
Pork – 4 hogs
Brisket – 4 hogs
Sausage – 3 hogs
Sides – 3 hogs
Overall – 4 hogs