Monk: The NC Food & Beverage Podcast speak with with Keith “Bub” Wright of Lexington Barbecue, who married into Monk family by way of Wayne Monk’s daughter Kelly, who he began dating in high school while working at Lexington Barbecue. Bub speaks with the NC F&B guys and schools them on Lexington-style barbecue and how they do things in Davidson County. Right off the bat, he explains why they serve their barbecue three ways: chopped, coarse chopped, and sliced.
Description: The gents go on the road to one of the “Mecca’s” of BBQ, Lexington, NC. Their first stop was at Lexington BBQ AKA Monks. Here’s what they learned:
- What makes Lexington BBQ different than Eastern NC and Texas.
- Why pork shoulder became the meat of choice
- Who are the major players in the Lexington BBQ game.
- When to take your meat off the smoker.
- How many pounds of pork get cooked per day? When you learn this in relation to the amount of people there are in the city of Lexington you will be shocked!
- Where to put the dip versus the sauce?