Monk: April was a busy month for ol’ Monk here, but we’re back with the first linkdown in a while. Hoping to get back to a more regular schedule now.
Native News
John Tanner on Bum’s in Ayden
The 40th Lexington Barbecue Festival will be on October 26
ICYMI
Non-Native News
John Tanner has started a “survey of SC barbecue and hash” if you want to follow along on his blog; here are the first entries
Damien Brockway of Distant Relatives and Deepa Shridhar are teaming up for a barbecue-Indian lunch service this week
Valentina’s Tex Mex BBQ‘s Buda restaurant is temporarily closed while they sell to new management
The Pit Room‘s second location is now open in Memorial, TX
On a recent trip to NYC, Daniel Vaughn finds some promise in Bark Barbecue, located in a stall in the Time Out Market food hall, but also finds that the city’s best barbecue days may be behind it
Monk: John Tanner did some digging on the brand new NC Barbecue Hall of Fame, which was recently formed. Some details in his website here:
The first class of inductees were honored on March 1 in Burlington:
Kent Bridges of Alston Bridges Barbecue in Shelby
Steve and Gerri Grady of Grady’s BBQ in Dudley
Charles Hursey of Hursey’s Bar-B-Q in Burlington
Wayne Monk of Lexington Barbecue in Lexington
Sam Jones of Sam Jones BBQ in Winterville and Raleigh
Pete Jones of Skylight Inn in Ayden
Charles Stamey of Stamey’s Barbecue in Greensboro
John has hopes that the NC BBQ Hall of Fame can help fill the void left by the passing of Jim Early, the founder of the North Carolina Barbecue Society, some years back. I have the same hopes, and looking forward to see what comes next.
Native News
Monk: Check out a preview of a recent episode of the Low and Slow Barbecue Show with Ronald Simmons of Master Blend
Pinhouse in Charlotte is cooking two pigs for their Pig Pickin’ this Saturday and sandwiches will be $2; all sales are benefitting their Marketing Director’s Dad who has been going through kidney failure and looking for a kidney donor
Monk: The Mallard Creek Barbecue is back later this month for its 92nd annual event, but with a wrinkle. The barbecue will be drive-through and carryout only this year. That’s right, no dine-in. Per the event’s Facebook page:
The BBQ is on for 2023!
The fourth Thursday of October holds a special place in the hearts of the members of the Church and the community at large. This year’s BBQ will be a little different from our traditional event. Our delivery methods will be DRIVE-THRU and WALK-UP CARRY OUT ONLY.
1 – The Walk-Up Carry Out under the awning at the left side of the Drive-Thru area for large orders Plates, Sandwiches, Bulk BBQ, Stew, & Slaw 2 – The Sandwich Stand – Small orders – Sandwiches, Drinks, Bulk BBQ, Stew, & Slaw (No Plates) Souvenir T-shirts & hats also available at the Sandwich Stand
Sorry, we are not able to offer dine-in seating this year.
Our menu is assuredly the same; Hickory Smoked Pork BBQ, our special Brunswick Stew and our own blend of Cole Slaw (vinegar based). Please check the price list below for current pricing. We accept CASH and VISA/MC CREDIT CARD payment methods for your convenience.Sorry, NO DEBIT CARDS accepted.
Serving begins at 10:00 AM and we will continue until sold out.
Call 704-547-0038 after 9am on BBQ day for pick-up orders of 50 or more units ONLY. No other advance orders are taken
The pricing is as listed below.
The 92nd Annual Mallard Creek Barbecue will take place on Thursday, October 26 from 10am until sold out at 11400 Mallard Creek Road in Charlotte.
Native News
Pik N Pig is set up at the NC State Fair this month
Speaking of the State Fair, Longleaf Swine is offering a Krispy Kreme Bacon Cheeseburger
Old Colony Smokehouse is Edenton is moving…eventually
It’s always been a family thing at Skylight Inn
The Pit origin story
Order information for Jon G’s-Giving
Non-Native News
City Limits gets featured in The State
And even makes the front page of the actual paper
Ribbee’s is coming from the folks behind Goldee’s (get it?)
Robert Moss made his way through west Tennessee and checked out Blake’s at Southern Milling
Monk: Dave Grohl has popped up once again in barbecue, this time cooking “ribs, brisket, cabbage, coleslaw, and beans” for a LA homeless shelter. He spent a whopping 16 hours cooking and serving and paid for all of the food himself according to this article from Uproxx. Grohl’s love of barbecue is well-documented but he had been somewhat quiet on the barbecue front the past few years.
The CFO of the Hope of the Valley homeless shelter Rowan Vansleve posted a photo of Grohl preparing food in the rain and wrote, “In the middle of the storms this week. This is Dave Grohl cooking over 500 servings of the best barbecue for those living in our shelters. That’s class.”
We don’t deserve Dave Grohl.
Native News
John Tanner stops by Skylight Inn for the first time in a while and while some things may have changed, the important things have not
Robert Moss likes what he tasted from the chopped pork trailer at Jon G’s Barbecue; best of all, no line
Lawrence Barbecue and Jon G’s Barbecue are collaborating with N. Sea Oyster Co on an oysters and barbecue party for St. Patty’s Day
Black Powder Smokehouse‘s Asheboro location is now opening next week on March 7
Not sure if being known as the “Cracker Barrel” of barbecue is a good thing, tbh but Mike D’s BBQ is coming to Easter Durham
Let’s hope Jimmy’s Smoke House, in the restaurant space formerly occupied by Cafe 71 Smokehouse and Rick’s Smokehouse, sticks around for awhile
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