Monk: A fairly wide-ranging state of NC barbecue from News & Observer writer Drew Jackson, who has been very ably covering the barbecue scene in and around Raleigh for the past few years.
Despite the invasive species of brisket coming into the state, there are still a number of places clinging to the NC barbecue tradition, be that eastern whole hog or Lexington-style shoulders (though this story focuses on places east of Durham. Wyatt Dickson, Matt Register, Ronald House (night pitmaster at B’s Barbecue), and Ryan Mitchell are all quoted in the story but of course Sam Jones has the money quote:
Read more at the link:
Lewis Donald is no longer involved with Dish and will be focusing his efforts on Sweet Lew’s BBQ and the Carolina Barbecue Festival going forward
Axios Raleigh releases their Triangle barbecue list
Barbecue Center in Lexington is closing for a week later this month for some hard earned rest and relaxation, so plan accordingly
Hillsborough’s Hog Day festival is the oldest barbecue festival in Orange County and this year will officially be part of the Whole Hog Barbecue State Championship
Jon G’s makes the Yelp Charlotte Top 25 Places to Eat along with…JD’s Smokehouse in Rutherford College near Morganton?
Monk: Even before the effects of Covid-19 crippled the restaurant industry across the US, it was a pretty eventful first quarter in Charlotte barbecue with some good and some bad. Here’s a rundown of all the news and notable happenings from the first three months of the year.
1/3 Short-lived presidential candidate Mike Bloomberg stopped by Sweet Lew’s BBQ while campaigning in Charlotte
1/20 North State BBQ opened in a former Shane’s Rib Shack near Northlake Mall in north Charlotte
1/22 Jon G’s Barbecue officially announced they will be opening a brick and mortar location later this year
2/4 Peace N’ Hominy Q Shack in Belmont closes after 5+ years when the breast cancer of owner Christine Rienks returned after 12 years in remission
2/27 Jon G’s Barbecue officially announces the location of their forthcoming brick and mortar store in the old Barbee’s Barbecue in Peachland, 35 miles southeast of Charlotte
3/2 Dish, a Plaza-Midwood southern food diner purchased by Sweet Lew’s BBQ owner Lewis Donald in the fall of 2019, reopens with new sandwiches on the menu that includes turkey and pork belly smoked at the Belmont Beauty Myron Mixon smoker down the road at Sweet Lew’s
3/17 North Carolina Governor Roy Cooper declared that as of 5 p.m. March 17, restaurants must close the dining rooms, but will be able to offer takeout and delivery. All Charlotte restaurants (including barbecue) begin to either close or adjust to takeout or curbside pickup only, with no end in the foreseeable future…
Episode 106: “How Do You ‘Cue?” (Friday, May 1, 9:00-10:00 p.m. ET)
On a tour of eastern North Carolina barbecue joints, Vivian is reminded of traditions that define the area’s version of pork barbecue while being introduced to new techniques. Flipping what she already knows about ‘cue, Vivian sets out to uncover buried histories and learn about the unexpected ways different types of meat are smoked, pit-cooked, wood-fired and eaten. We learn that barbecue – both the food and the verb – cannot be pigeonholed into one definition. Starting from the whole-hog pits in her figurative backyard, Vivian explores the history of Black barbecue entrepreneurship, from the North Carolina families who started turkey barbecue to the women firing up pits in Brownsville and Memphis, Tennessee. Curious about other iterations, Vivian travels to the west coast of Florida, where a storied “Cracker” history at a smoked mullet festival drastically changes her perspective on Southern ‘cue. In Texas, robust barbecue techniques steeped in tradition are being morphed by longtime families doing what they know best. A pair of sisters in tiny San Diego, Texas add a Tejano touch to their barbecue joint menu, and two Japanese Texan brothers with a smokehouse pair brisket and bento boxes.
Dish was purchased by Sweet Lew’s BBQ owner Lewis Donald last fall and reopened this week with sandwiches on the menu that include turkey and pork belly smoked at Sweet Lew’s BBQ
Details on Hogs for the Cause, happening later this month in New Orleans
Prime Barbecue and Cut & Gather are included on Eater Carolinas’ 5 most anticipated restaurants list
Texas Monthly Barbecue Editor went on a mollejas hunt in South Texas
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