Name: Joe-B-Q BBQ Date: 9/22/22 Address: 140 Triska Dr, Maxton, NC 28364 Order: Barbecue plate with slaw and fries (link to menu) Pricing: $
Monk: Located just a few minutes off I-74 just past Laurinburg headed east, Joe-B-Q BBQ has popped up on my beach travels previously because it was indicated by the Great NC BBQ Map (RIP) as cooking over wood or coals. Off the exit you go past the Campbell Soup Factory (which recently celebrated 40 years open) to a standalone house-looking structure
Inside the restaurant, I was greeted by who I presume to be the Joe in “Joe-B-Q” and placed my order at the register before sitting in the small dining. The modest dining room has some decorations which represent Joe’s Lumbee Native American heritage.
The pork I was presented in the takeout container was fresh and not overly smoky. Based on some internet research I believe that’s due to cooking over charcoal instead of wood coals. Somewhat reminiscent of the not overly smoky flavor from B’s Barbecue in Greenville, although Joe-B-Q cooks pok butts instead of whole hog.
The hush puppies were slightly sweet just the way I like ’em and were freshly fried along with the fries. The mayo-based cole slaw was fine.
Joe-B-Q BBQ’s menu also includes seafood and burgers, but if you find yourself craving barbecue it will more than do the job.
The “Winningest Man in Barbecue” helps out the wannabe backyard smoker who may only have Weber charcoal grill handy.
Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows us how to make a homemade marinade, rub, and barbecue sauce to achieve barbecue perfection at home without an elaborate setup—all you need is a charcoal grill, no smoker required. Just grab your ingredients and a cold drink, light the grill, and follow along at home for the ultimate summer barbecue dish.
Of course, even food cooked on a gas grill gives off aromas — all food does. But food grilled over a charcoal flame has a special one: guaiacol.
Guaiacol is an aroma compound produced when you use heat to break down lignin, the resin responsible for holding strands of cellulose together to form wood. “It has a smoky, spicy, bacony aroma,” says Sacks. “In fact, the flavor that most people associate with bacon is largely degraded lignin.”
Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON.
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