Monk’s Favorite Barbecue Meals of 2019

Monk: I never got those “best of the year” lists that publish in early December, whether it’s barbecue, music, or film (yes, I understand deadlines but stay with me here). What, do they think they aren’t going to potentially eat a great barbecue meal (or discover a new album or film) sometime in the last three weeks of the year? Not me; I’m always going to give myself every opportunity to eat a meal which could possibly make the list. And then I’m going to post that list in January.

That being said, with no signs of the barbecue boom slowing down any time soon, some of the best meals I’ve had yet in the history of this blog happened in 2019. Here were the best of those, and here’s hoping 2020 is full of even more great barbecue.

Honorable Mentions: Brisket and pork from Farmhouse BBQ (review), Whole hog sandwich from Martin’s Bar-B-Que Joint (review)

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

Sadly, shortly after my visit in March Mr. Barbecue experienced a fire in their stick burning brick pits that has temporarily closed the restaurant but hopefully they will reopen soon and continue slinging their Lexington-style barbecue to the lucky citizens of Winston-Salem.

10 (tie). Pork, brisket, ribs, burnt ends, chicken from Hubba Hubba Smokehouse (review)

Hubba Hubba Smokehouse has been quietly churning out great barbecue from their massive brick pits in the mountains of NC since the early 2000s. They had been on my list for years and I finally got a chance to check them out this year and also spend a little time with pitmaster Spencer Purcell. They are closed for the winter but any serious barbecue fan should check them out once they reopen in the Spring.

9. Bryan Furman’s whole hog and brisket at Sweet Lew’s BBQ (post)

In September, Bryan Furman of B’s Cracklin’ Barbeque in Atlanta and Savannah did a “pit takeover” of Sweet Lew’s and brought together several of Charlotte’s pitmasters for his overnight cook. He also brought his whole hog barbecue and brisket to Charlotte, and here’s hoping it was a trial run for a future restaurant in Charlotte.

8. Brisket, pork, ribs from Revenge BBQ (review)

Revenge BBQ is one of two places on this list from an unexpected barbecue location, with Revenge being in the scenic Hudson Valley town of Irvington, about 45 minutes north of New York City. And as is the case with just about any restaurant in an unexpected location, they adhere to the Texas tradition pretty closely and with good results. The brisket shone that day and the Kreuz Market-imported sausages were properly smoked, proving that disciples of Texas barbecue are continuing to spread the message far and wide.

7. Chopped barbecue tray with onion rings from BBQ King (review from 2017)

This meal from late December is exactly why I waited to publish my list until January. My previous stop at BBQ King was nearly 3 years before this visit but this simple tray of fresh barbecue on a Friday at 3pm on December 27 reminded me that I need to make it a point to stop by there more often. As should all barbecue fans in western NC.

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

While Apple City BBQ had been on my radar for some time, my visit this year was completely unplanned and only happened as a result of several detours on the way from Charlotte to the Wilkesboro area for a weekend getaway with the oldest Monkette. As soon as I passed Apple City in Taylorsville right at dinner time on that Friday, I turned the car around and made the stop. Thankfully I did, as it was a fantastic meal of pork, ribs, and brisket. Plus, those deep fried corn nuggets were a unique and noteworthy side.

5. Cheerwine hot link from Jon G’s Barbecue (Speedy’s take)

While the brisket, pulled pork, and ribs were on point each and every time I had Jon G’s Barbecue this year, the Cheerwine hot link represented a cool and exciting development for owners Garren and Kelly. From what I am hearing, 2020 is going to be a big year for them and I can’t wait for more folks in the Charlotte area to be able to try their barbecue. It is our #1 on the Charlotte Big Board, after all.

4. Brisket, pork belly, ribs, and pulled pork from Owlbear Barbecue (review)

I certainly didn’t expect one of the best barbecue meals I had in 2019 to be in Denver, CO. While in the past I would have considered Denver to be a bit of a barbecue wasteland (from a local circa 2013: “Head to Texas if you want good barbecue”), that appears to be changing as part of the nationwide barbecue boom. Owlbear Barbecue owner and pitmaster Karl Fallenius is originally from Texas and previously worked at Franklin Barbecue and has brought that approach to Denver. The brisket rivaled some of the best I’ve had in or out of Texas and the pork belly was the best meat on the platter that day and one of the best meats I tasted in 2019.

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

The simplicity of the whole hog sandwich from Sweatman’s reminded me that, when done right, mustard-based barbecue isn’t some unholy union of sauce and pork. Plus, that hash and rice was life-changingly good.

2. The Miss Mary Platter (Lexington-style barbecue, brisket, turkey, ribs plus eastern and red slaw) and smoked wings from Noble Smoke (review)

In July, Noble Smoke gave Charlotte a true destination barbecue joint and based on several recent visits, locals and out-of-towners alike have shown up for it. I can only hope that with the recent additions of Noble Smoke and Sweet Lew’s BBQ, both in our top 3, Charlotte’s barbecue scene continues the momentum into 2020.

1. Mine and Speedy’s own whole hog (post)

2019 certainly was the year of whole hog barbecue, and that looks to be continuing into 2020 (Particularly in Raleigh, who is getting no less than 4 whole hog joints – Sam Jones BBQ, Wyatt’s Barbecue, Ed Mitchell’s new place The Preserve, and Lawrence BBQ). 2019 was also the year that I finally achieved what I had been hoping to do for several years – smoke a whole hog on a cinder block pit in my backyard. Speedy made the trip into town and the two of us took shifts manning the pit overnight. I was extremely pleased with how (relatively) easy it was and how good the barbecue turned out. For my first whole hog, I couldn’t have been happier (or more tired).

So that’s it. What were some of your favorite barbecue meals this year?

Pitmaster Profiles: Spencer Purcell of Hubba Hubba Smokehouse

Monk: For this Pitmaster Profile, we are branching out of Charlotte and spotlighting a pitmaster in Western North Carolina. Spencer Purcell is the pitmaster/fire tender/”BBQ guy” at Hubba Hubba Smokehouse in Flat Rock, who we recently reviewed. Thanks to Spencer for his time in answering my questions and I hope you enjoy hearing from a new and different voice in North Carolina barbecue.

For more about Hubba Hubba Smokehouse, check out their website, Instagram, Facebook page, or Spencer’s Instagram.

If you know of a pitmaster who we should feature next, let us know!

Courtesy of Spencer Purcell

How long have you lived in the Flat Rock area and how did you get there?

The Hendersonville/Flat Rock area became my new home in 2017, after living in Chicago for roughly 13 years. For four summers prior to moving here, I worked at a summer camp down the street from Hubba that specialized in giving kids with Autism and/or ADHD an option to enjoy the beautiful western Carolina area. I fell in love with the mountains and vibrant culture of Asheville pretty quickly and made it a mission to make it here.

How did you become a pitmaster?

We are using a live and at-times large fire at Hubba. At least for our sake, if you think you’ve mastered fire or the ten foot brick mason pit (Starla), you are probably about to burn something important. I tend the fire and am known as the “BBQ guy” at our window. I had worked in BBQ in Chicago for a few years while in school but really didn’t fall in love with BBQ until moving here. The owner of Hubba, Starr Teel, convinced me that this is something that I would be good at and now I just try to learn more everyday.

What is your favorite meat to smoke? What type of wood do you prefer?

I’m originally from, and have most of my family in, the very cow-centric state of Wisconsin. Briskets, burgers – anything beef typically – will come first for me on an order. Brisket took a frustrating amount of time to understand, but now is something I enjoy cooking greatly. Red and white oak as a base and hickory to flavor have worked well for us at Hubba.

What are your barbecue influences?

Elliot Moss [of Buxton Hall Barbecue] is one of the most laid-back, creative, unique, can-cook-some-serious-BBQ dudes that I am inspired by. Billy Durney’s style [at Hometown Barbecue] of ethnic fusion into classic BBQ dishes is pretty awesome as well.

The biggest influence on me would have to be the five or six bad ass moms that we have working at Hubba. BBQ is a war of attrition that they put in place day in and day out.

What is your favorite barbecue joint or style?

One of the first meals I had when I moved to the area was a fried chicken sandwich and about 5 bourbon slushies from Buxton Hall. Since then I’ve gone back countless times and really value their kind of whole picture approach. Their burgers are unreal.

Courtesy of Spencer Purcell

What is your earliest memory of barbecue?

While I was growing up in Chicago there wasn’t a ton of great BBQ (much different now) so I rarely had a memorable moment. Maybe 2009 on spring break, my mom took me and a friend to Southern Soul BBQ on St. Simon’s in Georgia and I had a damn near spiritual bite of brisket.

What is the best thing about barbecue in western North Carolina?

BBQ and the food scene are both transforming pretty much in parallel with the new influx of people coming to the area. This Asheville-Hendo-Greenville (SC) corridor is blossoming with new diverse families that are bringing their unique traditions and dishes. These are then meshing with the tradition that Carolina style BBQ is steeped in.

What is a weakness or opportunity of barbecue in western North Carolina?

WNC is at a sort of crossroads that has begun a fusion between the traditional style of Carolina BBQ and other regional specialties. You can go to Noble Smoke and get Texas Style brisket. Elliot Moss does oysters and other oddities that you wouldn’t see on a BBQ menu typically. At Hubba Hubba, one of our most popular items are the burnt ends, which aren’t common to the area at all. Its a very exciting area to cook in right now.

Courtesy of Spencer Purcell

Anything else you’d like everyone to know?

Since Hubba is an outdoor patio/garden of a restaurant, when the temps drop we close up for the season. We will be reopening mid-March 2020. In the mean time we are focusing on opening a new pub and grill down the street from Hubba called Campfire. It will not be a BBQ joint but will have many smoked items on the menu that you can enjoy with a tall draft, inside from the cold. Opening Mid December.

Thanks again to Spencer for his time!

Hubba Hubba Smokehouse – Flat Rock, NC

Name: Hubba Hubba Smokehouse
Location: 2724 Greenville Hwy, Flat Rock, NC 28731
Order: Indecision Plate (pulled pork, sliced brisket, pulled chicken) with vinegar slaw and tangy baked beans; half rack ribs plus burnt ends special and apple crisp (link to menu)
Pricing: $$

Monk: Hubba Hubba Smokehouse is a wood-smoking hidden gem barbecue restaurant in western NC that has been around for well over a decade. It is open from March to October and appears to do steady business from tourists coming through Flat Rock (home to the Carl Sandburg Home National Historic Site), particularly during apple picking season after families have finished up at one of the many orchards in the Hendersonville area.

Pitmaster Spencer Purcell is a Chicago transplant who has the enormous responsible of smoking all of the meat served at Hubba Hubba on a huge brick masonry pit (not too dissimilar from something you might find in Lexington, NC) originally built by owner Star Teel about 15 years ago. Spencer has been at Hubba Hubba for a little over a year after getting a call from Teel, who took him under his wing. While he had spent some time in school working for a barbecue joint up in Chicago, it wasn’t until Hubba Hubba Smokehouse that Spencer began to take barbecue seriously as a craft. He toured barbecue restaurants in North Carolina and Chicago last off season and even spent a week training at the famed Southern Soul Barbecue in Saint Simon’s Island, GA to continue to learn and hone his craft.

At Hubba Hubba, Spencer learned from the classically trained Teel not only the smoking of the meats but also the science and art of fire control. He smokes with all native hardwoods in the form of hickory and both red and white oak. And he churns out some damn fine barbecue

The burnt ends were on special the Saturday I was there and was my favorite of all the meats I tried. I was fortunate enough to get them pretty fresh off the smoker but I liked that they weren’t overly sauced like Kansas City-style burnt ends tend to be. The meaty ribs sprinkled with a savory/sweet finishing dust were a close second. Turns out both of these are Spencer’s favorites at the restaurant, and for good reason.

The “Indecision Plate” is their sampler of pulled pork, sliced brisket, and pulled chicken. The meats aren’t pre-sauced, which I appreciate, and a sauce station more than has you covered with a variety of traditional and non-traditional barbecue sauces. The pulled pork was decently smokey and moist but still benefited from the tang of the eastern NC vinegar sauce. The brisket wouldn’t be considered a central Texas brisket but still had a nice if not overly peppery bark. The pulled chicken was a tad on the dry side and lacking discernible smoke on that day, but I am not normally a huge fan of smoked chicken anyways.

I enjoyed my sides of vinegar slaw and tangy baked beans, but I especially enjoyed the sweet cornbread that come with every plate. The warm small apple crisp dessert was a nice way to finish the meal.

If you are reading this before October 26th, 2019 and are near anywhere near Asheville or Hendersonville in NC or Greenville, SC, do yourself a favor and head to Hubba Hubba Smokehouse before they close for the season until March. This year, they are closing a little earlier than normal for owner Starr Teel to open a small plate/barbecue spot down the street called Campfire. That restaurant has apparently even built a small brick pit and will be utilizing a Santa Maria-style grill from J&R Manufacturing (the folks behind Oyler) at that establishment, which definitely sounds worthy of a visit once they open in the December time frame.

For a wood-smoked barbecue joint in a very scenic part of North Carolina, more people should know about Hubba Hubba Smokehouse, and not just as a lunch stop after apple picking at one of the many nearby apple orchards. Head there to check out the old style brick masonry pit and the cool courtyard which sometimes have chickens roaming free (thankfully not the case on this day for the sake of Mrs. Monk), but mainly to check out the impressive array of smoked meats from Spencer Purcell.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 3.5 hogs
Brisket – 3.5 hogs
Ribs – 4.5 hogs
Burnt Ends – 4 hogs
Chicken – 3 hogs
Sides – 3 hogs
Overall – 4 hogs

Hubba Hubba Smokehouse Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 11/26/14

– The Pit beats out NC State University in The Triangle Business Journal’s Battle of the Brands for Reader’s Choice

– Downtown Charleston is getting yet another barbecue joint, this time with Irish pub Egan & Sons coming back as a barbecue restaurant (under a new name) complete with a new smokehouse to be built out back

– I missed this back in the summer, but Home Team BBQ (currently with Sullivan’s Island and West Ashley locations) is also expanding to downtown Charleston

– Billy Durney, pitmaster of Hometown Barbecue in New York, to consult on a Los Angeles barbecue restaurant for Mendocino Farms

– Boone’s Bar-B-Que sauces are now available at Savory Spice Shop in Charlotte

– Ohio-based barbecue chain City Barbeque plans to open another triangle location; in addition to their Cary location they are opening a location at Southpoint Mall in Durham

– Jim ‘N Nicks and Dinosaur Bar-B-Que are forming a partnership for the purest of barbecue ideals – “to leverage their buying power, consolidate labor costs and grow both companies”

– A flattering review of the Flat Rock Wood Room, just outside of Asheville

As for what comes out of that 250-degree wood-fired pit, well, I can only gush. Ordering a half rack of their St. Louis style ribs, I carefully narrowed my sides down to wood-smoked mac and cheese and collard greens. While the mac and cheese was plenty cheesy, it proved to be fairly standard with minimal wood smoke. The collards, on the other hand, had plenty of flavor and a slight sweetness.

– Barbecue Rankings recounts his “barbecue odyssey” in Feast Magazine

I began my barbecue odyssey on October 22, 2013, at Pappy’s Smokehouse in St. Louis.  I was nervous as I met owner Mike Emerson and tried to act as if I knew something about barbecue.  I have always considered myself a casual barbecue fan, but the truth is that I knew very little about regional nuances, barbecue history, smoking practices and the way restaurants work before setting out on this project.  I didn’t prepare much before setting off on my journey – I wanted to learn from the people working the pits day in and day out, not the so-called experts.

– Christmas is right around the corner