Wilber’s Barbecue has completed their pit restoration
Bar-B-Q King in Charlotte (not to be confused the similarly named restaurant in Lincolnton) has experienced a surge in business as a result of customers feeling more comfortable at their drive-in due to social distancing
Home Team BBQ in Columbiahas reopened after being closed for more than a month
More coverage on Prime Barbecue’s opening last week
— WRAL OutandAbout (@WRALOutandAbout) May 11, 2020
Big T’s BBQwill be opening in the former Top’s Pizza Factory location in Fallston by the same owners because apparently co-owner Tony Maness “can cook anything”
SAW’s Soul Kitchen had their smoker Black Betty stolen at the end of March
This 18-Foot Meat Smoker Was Stolen from a Beloved Alabama BBQ Joint. We Want to Find It. https://t.co/jufYJsupTj
Beef and pork suppliers have been hit hard as a result of the pandemic
“Not cooking brisket for a little while might not be the end of the world,” says Reid Guess of @guessfamilybbq. On the trouble with our beef (and pork) supply: https://t.co/tySAmQ4zpn
The Honey Hog in Fallston, NC (about 12 miles north of Shelby) released a documentary film about the origins of the restaurant on their Facebook page a few weeks ago. Tyler “Bones” Jones is the farmer and Johnny Ray is the pitmaster, and this short documentary shows how they got their starts individually before their partnership started at The Honey Hog.
The second half of the short film features two of their local suppliers in Guernsey Girl Creamery and Honey Tree Farm. Ashley from Guernsey Girl Creamery in nearby Shelby is a 4th generation dairy farmer who provides the cheese curds for The Honey Hog’s best selling appetizer, fried cheese curds. Casey from Honey Tree Farms in Conover provides them with their greens and vegetables through their organic “market gardening” processes.
“The Honey Hog” is a 27 minute short film available only on Facebook.
Description: When a community chooses to represent their local farmers, we all eat better. A food revolution has started in Western, North Carolina. Where in the middle of no where, folks have chosen to come from everywhere. This is The Honey Hog.
Name: The Honey Hog Date: 12/28/18 Address: 4629 Fallston Rd, Lawndale, NC 28090 Order: Chopped pork combo platter with red slaw, fries and a sample of chopped beef brisket, appetizer of cheese curds
Monk: The Honey Hog is a farm-to-table restaurant in the tiny town of Fallston (about 20 minutes north of Shelby) that this past summer brought on Johnny Ray as a managing partner and pitmaster to add wood smoked barbecue to their menu on Fridays, Saturdays, and Sundays. Interestingly, Johnny is doing whole hog each of those days with pork ribs on Friday nights and central Texas-style brisket on Saturday nights.
The Honey Hog uses a thicker barbecue sauce that Johnny Ray has been selling in grocery store across the state and the chopped pork comes pre-sauced with it. It’s possible that I missed it, but I didn’t see this indicated on the menu and I don’t usually prefer my barbecue pre-sauced. This was no exception. In this case, it was hard to detect any smoke and I have to admit I was a little disappointed.
Well before central-Texas brisket made its way east of the Mississippi, chopped beef was something commonly found in the western part of NC heading towards the mountains. The Honey Hog didn’t have a combo on the menu so instead of ordering a full order of the chopped beef they were kind enough to provide me a sample with my meal. I could taste the smoke more on the beef, which did not come with the sauce, but it still wasn’t for me.
My sides of red slaw and fries were fine but the best part of the meal was the cheese curds I ordered as an appetizer. Those things were ridiculous and are apparently a big favorite of regular customers.
I didn’t love my lunch on this day but from what I can tell on social media The Honey Hog is probably be worth a second visit to try the ribs or brisket specials. And I’ll retry their whole hog, making sure to request the sauce on the side.
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