Linkdown: 8/21/19

Sweet Lew’s Barbeque, Buxton Hall Barbecue, Lexington Barbecue, Grady’s BBQ, and Skylight Inn BBQ all represent NC on this Thrillist list

Is the North Carolina Department of Transportation Anti-Barbecue? John Tanner things maybe perhaps so.

NC DOT, careless of the thousands of victims of The Great Wilber’s Debacle, now turns its guns on Lexington.  NC Dot has determined that the Smiley’s-Speedy’s section of Winston Road apparently gets a fair amount of traffic.  Of course it does.  It contains two barbecue places.   

Robert Moss reflects on Charleston’s dining scene so far, including the barbecue scene which went from “minor outpost to [an] acclaimed destination”

USA Today advocates for Clyde Cooper’s BBQ in Raleigh, saying its “a key stop on any tour of America’s pantheon of BBQ joints”

Bryan Furman will be at this November’s Savannah Food & Wine Festival

Can any city rival Austin’s BBQ? Austin-based food writer Rob Balon says no.

The 36th Barbecue Festival will take place October 26th in Lexington

Linkdown: 8/14/19

HUGE Charlotte barbecue news from B’s Cracklin’ BBQ and owner/pitmaster Bryan Furman (who grew up in Charlotte); no definite plans yet but seems something’s in the works

The latest NC Barbecue Bracket in the Canes Country Barbecue Wars

J.C. Reid says South Texas is starting to show more Central Texas influence in its barbecue, which is a good thing

Little Richard’s BBQ in Winston-Salem opened its “bar-n-que” concept on Stratford Road earlier this month

Barbecue speakeasy? I’m in

Where to find the best barbecue ribs in America, according to Men’s Journal

Southern Smoke BBQ in Garland will be open on Friday nights starting in September; currently they are only open for Thursday and Fridays for lunch

Monk’s 5 Favorite Barbecue Meals of the first half of 2019

Monk: It’s been a pretty darn good year in terms of new-to-me barbecue joints. Here’s my five favorite in no particular order…

Brisket, pork belly, ribs, and pulled pork from Owlbear Barbecue (review coming soon)

More to come soon on this recent visit by Speedy and me, but Owlbear Barbecue in Denver had perhaps the best brisket I’ve had outside of Texas (yes, that includes Lewis Barbecue). The pork belly was not far behind.

Lexington-style barbecue and brisket from Noble Smoke (preview)

Finally, Charlotte has some legitimate Lexington-style barbecue in the form of Noble Smoke from Chef Jim Noble. Noble is a lifelong fan of Lexington Barbecue (the restaurant) and has even styled his brick pits after the famed Lexington Barbecue smokestacks (with the Monk family’s permission, of course). This barbecue restaurant is decades in the making, and Jim Noble is certainly doing it right.

Pork, ribs, and brisket from Apple City BBQ (review)

While Apple City BBQ had been on my list, my stop there was completely unplanned. But afterwards, I felt fortunate that my route to the foothills took me right by the joint as all three meats I tried that day were ridiculously good. As I stated in my review, Apple City BBQ is a must-stop for any serious North Carolina barbecue fan.

Whole hog barbecue sandwich and hash and rice from Sweatman’s Bar-B-Que (review)

Sweatman’s Bar-b-que made me a believer in South Carolina whole hog that happens to be drenched with that mustard stuff. It’s legitimately that good. The hash and rice is otherworldly, too.

Chopped sandwich with hush puppies and Cheerwine from Mr. Barbecue (review)

Let’s hope that Mr. Barbecue can rebuild quickly from its smokehouse fire back in the spring, because its an unheralded barbecue joint in Winston-Salem that deserves more attention. Legit Lexington-style barbecue from a classic NC joint in one of the larger cities in the state.

Linkdown: 8/7/19

A “Carolina Mustard” colorway Saucony Jazz from Sneaker Charleston

I’ve got a few quibbles with Charlotte Agenda’s 5 best barbecue spots in Charlotte; specifically 6 of the 10 barbecue spots mentioned between the top 5 and the honorable mentions

Here’s what’s next for the “Noble Smoke Campus”

Another article on Jones Bar-B-Que in Marianna, AR, which has been open since 1910

Delta Blues BBQ is a new Memphis-style barbecue truck in Oakboro that will soon open a store at an old 1930’s service station

LeAnn Mueller and Ali Clem of la Barbecue get profiled in Austin Monthly

Speaking of Austin, Southside Market & BBQ of Elgin is opening a location in the capital

Some scenes from last weekend’s Pig & Pedals Barbecue Festival in Asheboro

Details on the Blue Ridge BBQ and Brew Festival, which will determine the NC state champion in West Jefferson later this month

A summer NC barbecue bracket pitting western/Lexington-style versus eastern; you can place your votes over at the Carolina Hurricanes blog Canes Country

This isn’t barbecue related (despite the photo below), but is highly recommended 8 minute read, particularly if you have lived in Charlotte in the past 20 years

Linkdown: 7/17/19

Required reading from John T. in this month’s Garden & Gun

Former Charlotte Observer food writer Kathleen Purvis also weighs in on the best new barbecue joints

From this Charlotte Observer article on Noble Smoke’s opening, I found out the interesting tidbit that Joe Kindred (of Kindred and Hello, Sailor) used to work for Jim Noble

He started getting serious about opening a barbecue restaurant around 2008, but he kept getting delayed. Joe Kindred, a former intern for Noble who has since opened his own restaurants, remembers going all across the state with Noble and stopping at barbecue places along the way.

Daniel Vaughn says the best thing on the menu at Franklin Barbecue is the beef rib

A recap of last weekend’s Tex-Mex BBQ Block Party at Houston’s St. Arnold Brewing

L&L B&M incoming:

Howard Conyers on his recent visit to Jones Bar-B-Que in Marianna, Arkansas, which has been open since 1910

North Carolina barbecue is spreading to Orlando via New York-based restaurant, Brother Jimmy’s

An excerpt from Jim Auchmutey’s book Smoke Lore is up on BarbecueBible.com

Heads up, Denver:

The 11th Annual Bedford Blues & BBQ Festival will take place in Bedford, TX during Labor Day weekend 2019. For more information, please visit their site.

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Save the date 🎸 #bedfordbluesfest2019

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Noble Smoke (Finally) Opens Its Doors

Monk: Personally, I have been following the Jim Noble barbecue restaurant quest for just short of four years. The first article I ever linked that mentioned Jim getting into the barbecue business was from an August 2015 linkdown and I’ve been tracking them on the Charlotte Big Board ever since. Though of course, as has been well established, Jim’s been looking to open a barbecue restaurant for over two decades but wasn’t going to open one without the right location, which Speedy and I got a behind the scenes look at last month. Well, after a visit during their soft opening, I’m happy to report that Noble Smoke is finally here and its spectacular.

While the official grand opening of Noble Smoke is July 25, they officially opened for business for a nearly 2-week period of soft openings (dubbed “The Little Smoke”) on Friday, July 12 meaning the restaurant opens at 4, food is served at 5, and they close once they sell out of meat. On the first Friday, the reduced menu comprised of pork and brisket (served either in sandwich form or by the ¼, ½, or 1 lb) as well as a several slides and a “hand pie” dessert.

And of course, with their on-site partnership with Suffolk Punch Brewing (who hasn’t opened this second location yet), they have plenty of beer on tap in addition to wine and cocktails. They even have a beer called “Noble Toast” which is a Vienna lager and was brewed in honor of their partnership with Noble Smoke. Once the brewery opens, it will surely cement its status as a destination barbecue restaurant.

I stopped in for a quick snack at the bar and am happy to report that they have hit the ground running at Noble Smoke. I ordered a ¼ each of pork and brisket as well as their Lexington-style red slaw. The pork is of course smoked in their custom brick pits fashioned with permission after the famous pits at Lexington Barbecue (Jim’s favorite barbecue joint along with Skylight Inn). I don’t believe they are serving it with the Lexington-style dip chopped in, instead allowing diners to add their choice of sauce. Adding a few dashes of the “Lex” sauce and mixing in the red slaw created the familiar taste of Lexington-style chopped barbecue. Next time I’ll try it on a sandwich. Also available is a sweeter “19” sauce and a mixture of the two, dubbed “Smoke.”

The brisket was what I was probably most interested in, having previously tried the pork at Suffolk Punch Brewing’s first location (then known as Hyde Brewing) for St. Patrick’s Day last year. As Speedy and I were shown a few weeks ago, Noble has 6 custom-built offset smokers that handle the brisket (and I’m guessing the rest of the forthcoming smoked meat items which I’m presuming will including chicken, sausage, pork ribs, and beef ribs). And what they put out is some seriously legit brisket. I was served both the flat and the point. The flat (or lean) had a great peppery bark and was not dry at all. The fatty cut from the point had well-rendered fat which melted in my mouth. Jim Noble’s focus has always been Lexington-style pork but (perhaps unsurprisingly) the man can make a mean brisket.

As I mentioned above, Noble Smoke has hit the ground running. The huge restaurant filled up quickly and had a line out the door by the time I left but I observed no major servicing hiccups. There was a little confusion at the bar as to when we were able to order but once ordered, the food came out promptly. Hospitality was great and all of the servers at the bar were friendly.

Once the soft opening period finishes later this month and the menu expands, I expect that Noble Smoke will be in serious contention for best barbecue restaurant in Charlotte. It’s that good.

Linkdown: 7/10/19

Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs

Chapel Hill’s TerraVita Food & Drink Festival will end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.

Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard

USA Today has their list of the country’s best regional barbecue joints but somehow includes Bill Spoon’s in Charlotte for North Carolina? Ok.

Southern Smoke by Matthew Register gets reviewed by the Triangle free paper

Where to Eat Barbecue Around D.C. according to Eater

A smoker fire has closed a downtown Atlanta joint

The Story of NC BBQ exhibit is currently showing at the NC Transportation Museum in Spencer

Jim Auchmutey on the south’s most overlooked barbecue states, Alabama and Georgia

More from Auchmutey on five myths regarding barbecue

Author D.G. Martin on what should replace the closed NC barbecue (and other roadside eatery) joints

A glowing profile of Matt Horn, “the future of Bay Area barbecue”

Linkdown: 6/19/19

Do you have what it takes to be Reynolds Wrap’s Chief Grilling Officer and taste ribs across america?

Another Carolina-style barbecue joint is closing, but this one’s in San Francisco

Wilber’s Barbecue in Goldsboro is officially for sale after unexpectedly closing earlier this year due to back taxes owed

Do you order lean or fatty brisket? A primer from Robert Moss for those who aren’t familiar with Texas barbecue

The Raleigh News & Observer gets around to reviewing the two NC barbecue books released last month from Sam Jones and Matthew Register of Southern Smoke

You can still use this barbecue sauce and beer pairing guide even though Father’s Day has passed

Over 30 Bloomberg journalists tasted a variety of barbecue sauces and gave their impressions

Interesting story on the latest move towards openness in barbecue

Sweet Old Bill’s ups the ante on High Point barbecue scene

Sweet Lew’s BBQ gets a mention in the Washington Post’s locals guide to Charlotte

Noble Smoke will raise the bar for Charlotte barbecue when it opens this summer

Jim Noble will officially enter the barbecue restaurant world with the opening of Noble Smoke in the coming few weeks, but he is certainly no newcomer when it comes to barbecue, having grown up in High Point and spent his life going to Lexington Barbecue. Noble Smoke will be the culmination of a decades-long idea that’s been rumbling around in Jim’s head ever since he got started in the restaurant business. Jim may have started off in french cuisine and fine dining, but from spending some time with him getting a behind the scenes tour of the upcoming restaurant, it’s pretty evident that barbecue (and in particular, North Carolina barbecue) is a passion of his.

We’re still a few weeks ago from the opening, but its pretty clear to me that once opened, this will be a destination barbecue joint. The touches that you would expect from a Jim Noble restaurant are there – there will be a full service bar, the design is impeccable, and the dining experience will be well thought-out – but where it will really stand out is what’s housed in the custom built smokehouse out back.

That is where there are 6 custom-built reverse-flow offset smokers (each one named for Jim’s great aunts and uncles) as well as a brick pit that pays homage to Lexington Barbecue via a slightly tweaked design of their pits. This was probably the coolest part of the tour for Speedy and me, as longtime readers will know that Lexington Barbecue is our #1 all-time favorite restaurant (Rudy too). Jim is also a huge fan and has learned from the Monks, the family behind Lexington Barbecue, for years. With Noble Smoke, he will be very much looking to continue the Lexington-style barbecue tradition that began with Sid Weaver and Jess Swicegood and their stalls across the street from the Lexington courthouse in 1919.

Besides the smoked meat, the other part of the experience that will help make Noble Smoke a destination barbecue spot will be Suffolk Punch Brewing, which shares the other side of the old bus depot that will house the restaurant. A beer garden and killer patio will make the strong case for customers to stick around well after their meals are done, and Suffolk Punch will be doing some lambic style brewing of sours onsite at this second location, which will surely help differentiate it in the Charlotte market.

Let’s not forget Bossy Beaulah’s, the chicken shack that will sit on the property down a small hill closer to Freedom Drive. Jim has named that after his Aunt Beaulah, whom he named a mobile smoker trailer after and whose fried chicken he grew up on. That will have a smaller menu but patrons in the beer garden will be able to order from it with the servers running up a small hill to bring them brined and buttermilk breaded fried chicken sandwiches.

Jim Noble is a North Carolina guy who is passionate about North Carolina barbecue and I am confident that he will raise the bar when it comes to barbecue in Charlotte. Midwood Smokehouse brought back wood smoked barbecue to Charlotte in 2012 and Sweet Lew’s BBQ has contributed greatly to the scene to it with its opening last December, but Charlotte has so much more room to grow when it comes to its barbecue scene. If Houston’s barbecue scene is blowing up, there’s no reason why Charlotte can’t do the same. I think it just takes more passionate folks like Jim. Noble Smoke will continue the upward trend of barbecue in Charlotte with its opening this summer and I predict will stake a worthy claim to be Charlotte’s flagship barbecue restaurant.

Linkdown: 6/12/19

From this month’s barbecue issue of Charlotte Magazine

Texas Monthly on 2019’s best barbecue books

Houston’s barbecue scene is on fire

Several Lexington barbecue joints are featured in this blog post from Bites of the Bull City

Robert Sietsema on the history of barbecue in NYC from the 80’s to the present

Sam Jones will be doing a book event at the downtown Martin’s Bar-B-Que Joint in Nashville on June 25

Congrats to The Smoking Ho on 6 years