– From Joe Haynes, the author who brought us Virginia Barbecue, comes Brunswick Stew: A Virginia Tradition out in October:
– Grant finds some decent cue but some great fries at Love That BBQ in Knoxville
– Elliott Moss’s favorite spots for hash in his home state of SC
– The supposed golden age of Texas barbecue means “waiting is the price you pay for transcendence”
– In search of great barbecue at last weekend’s Windy City Smokeout
– Aaron Franklin with tips to improve your backyard smoker in Esquire
– Stubb’s (the restaurant) will be changing names after settling a lawsuit with Stubb’s (the sauce)
– From the G&G archives
– A few more stops in the Carolina’s for Grant: Stephenson’s Bar-B-Q in Willow Spring, Skylight Inn in Ayden, and Sweatman’s Bar-B-Que down in Holly Hill, SC
– Robert Moss has an introduction to Georgia BBQ to kickoff Georgia BBQ Week, which Grant will surely love
– Coming to West Nashville soon from Pitmaster Pat Martin
– Daniel Vaughn of TMBBQ muses on a couple of easy rules for barbecue line etiquette
– From last month, Destination BBQ has an interview with Daniel Doyle of Poogan’s Smokehouse in Charleston
– The highly-anticipated Scott’s BBQ has broken ground at its Charleston location
– John Shelton Reed has a pretty out there barbecue theory on why Donald Trump carried the state of NC and I’ll just let him have at it
The latest, he told me the other day, was Hillary Clinton’s choice of a barbecue stop in Charlotte at the end of the presidential campaign. She and President Obama ate at the Midwood Smokehouse. It has a varied and upscale menu, but it is not a traditional barbecue eatery. Meanwhile, Donald Trump was buying one of those $3.50 barbecue sandwiches at Stamey’s in Greensboro.
“Maybe Clinton’s choice sold in Charlotte,” Reed said, “but the rest of the state was thinking Drumpf was eating at a real North Carolina barbecue stop, a big reason he won and she lost.
Name: The Mallard Creek Annual BBQ
Date: 10/27/16 (4th Thursday of every October)
Address: 11400 Mallard Creek Road, Charlotte, NC 28262
Order: BBQ plate with brunswick stew, slaw, and applesauce (link to menu)
Monk: After going to the Mallard Creek Annual BBQ for each of the past three years, I figured it was time for an official review. Now in its 87th year, the Mallard Creek BBQ is by far the oldest barbecue institution in Charlotte (admittedly a city of very few old barbecue institutions). Its a one-day annual event on the fourth Thursday of every October where barbecue and local politics mix, though the politics won’t get in the way if you just want barbecue. My pro tip for any first-timers is to take a late lunch and go after 2pm when there is no line, otherwise you might be in the car for awhile.
Every year, literally tons of barbecue is smoked by an army of volunteers and this year was no different with 14,000 pounds of pork smoked. I’ve been both in mid and late afternoon and the coarsely chopped pork is always moist, a tribute to the whole operation. Add the table-side hot sauce, a spicy vinegar-based sauce (skip the other, ketchup-based one) and pile with slaw on a slice of the Merita bread loaf on every table and you’ve got a nice open-faced sandwich. On this recent visit, I did this twice and had ample amounts of pork left over.
Really, the Mallard Creek Annual BBQ is probably more well known for its brunswick stew though its not the typical brunswick stew. Per Kathleen Purvis, instead of potatoes it has rice. Instead of shredded chicken and beef, it has ground-up chicken, beef and pork. Instead of lima beans, it has only corn and tomatoes. I’m still no expert on the dish but I would go so far as to say its one of the best versions of the dish I’ve had. On the October days when the weather is a little more brisk, its a very welcome dish. Though it was a little on the warmer side this year.
It is my opinion that any true barbecue fan in the Charlotte area should make it a point to go to the Mallard Creek Annual BBQ at least once. Other publications have covered its history much more extensively, but in short its a great event put on by the folks of Mallard Creek Presbyterian Church. You should go.
Pork – 3.5 hogs
Brunswick Stew – 4 hogs
Sides – 3 hogs
Overall – 3.5 hogs
Boone’s Bar-B-Que Kitchen
Pork, brisket, ribs, wings, brunswick stew
Burnt ends from Midwood Smokehouse
Ten Park Lanes
We initially started this blog in order to find the best barbecue restaurant in Charlotte. While we feel pretty comfortable with our current rankings on the big board having visited 40+ restaurants, what more logical next step than to explore the best meats and dishes in the greater Charlotte area? Click here to find the other posts.
We’ve previously posted our lists for pork, brisket, ribs, and sausage but now it’s time for the rest. These are dishes that are not necessarily widely available in restaurants in the Charlotte area, so we wouldn’t have a lot of competition for each.
The Brunswick Stew from Boone’s is not only the dish that led to his food truck, but it also earned the number 1 best brunswick stew in Johnny Fugitt’s book The 100 Best Barbecue Restaurants in America. I believe that Midwood Smokehouse is one of only maybe two or three restaurants in Charlotte that serves burnt ends, but we feel it’s a pretty darn good representation. And finally, if you aren’t familiar with a “que jar” or “barbecue sundae” its a mason jar or sundae cup filled with pulled pork at the bottom and some combination of baked beans, mac and cheese, and cole slaw layered on top. And it is glorious.
- Brunswick Stew from Boone’s Bar-B-Que Kitchen
- Burnt Ends from Midwood Smokehouse (Original location; Ballantyne location)
- Que Jar from Ten Park Lanes
What do you think? Have we missed the mark? Leave your comments below.