In one of the latest signs of a return to normalcy, 60 teams participated in last weekend’s 40th Annual BBQ on the Neuse Festival, the world’s largest whole hog competition. Attendance was larger than expected, with upwards of 15,000 attendees (vs an expected 5,000) coming to downtown Kinston to enjoy barbecue, music, and a little rainy weather (at least on Friday night).
For David Gordon, this is his third year cooking at the festival and he said he woke up at 6 a.m. on Friday to prepare for this. https://t.co/ngQNuNBwNk
Indy Week reviews the Raleigh location of Sam Jones BBQ, which doesn’t even have a freezer on site
You can find hot new takes on southern-style cooking all over the downtown Raleigh food scene, but sometimes you just want to go back to the basics. Enter Same Jones BBQ. https://t.co/HxGXWryHNS
Daniel Vaughn spent a little over a week in NC and ended his tour at Jon G’s Barbecue this past Saturday where I was fortunate enough to meet up with him
A fitting end for this Texan on a barbecue tour in North Carolina. Fantastic brisket, ribs, sausage and a whole lot more at @jongsbbq. pic.twitter.com/0W3iCAIF8d
But of course Texas has a state high school barbecue championship
"Team coaches and mentors are not allowed to enter the cooking station. They must stand behind a perimeter of caution tape and offer guidance from the sidelines."
What a day at Texas's state high school BBQ championship looks like: https://t.co/qkaI03oCpz
Kevin’s BBQ Joints out here again doing yeoman’s work. This time, he reached out to 158 restaurants (4 were added since this Tweet) across the country to get what a best first order would look like. From North Carolina, Black Powder Smokehouse in Jamestown, Lawrence Barbecue in Raleigh, Longleaf Swine in Raleigh, Noble Smoke in Charlotte, Red Bridges Barbecue Lodge in Shelby, Southern Smoke in Garland. Naturally, Texas represents a large portion of the list and a separate “Texas-only” list is located here.
NEW: I talked to 154 BBQ spots across the nation to see what they would recommend a '1st Time Visitor' order to best experience their restaurant. The responses were as diverse as they are. Note this list will continue to grow as more responses come in. https://t.co/fc6mZ0TGCUpic.twitter.com/2FlQX1IaRY
Wilber Shirley is celebrated on the UNC Press Blog by reposting his interview with John Shelton Reed and his late wife Dale Volberg Reed from “Holy Smoke: The Big Book of NC Barbecue”
Adrian Miller @soulfoodscholar's third UNC Press book, "Black Smoke: African Americans and the United States of Barbecue," is available for preorder and officially on sale 4/27/21 wherever ebooks and books are sold.https://t.co/4KZr3xQGlT
John Tanner gets a dispatch on Salvage Barbecue from his “Senior South Portland (Maine) Correspondents”
Smoked wings are a big hit in Columbia
Utilizing barbecue’s defining cooking process and an ample dusting of in-house dry-rubs, an increasing number of restaurants have found a dedicated audience for this preparation of drums and flats. https://t.co/hMOhFfhOxW
— Post and Courier Columbia (@PCColumbia) April 13, 2021
The Riverdale Park, MD-based 2Fifty Texas BBQ is opening up a D.C. location
Name: Jon G’s Barbecue Address: 116 Glenn Falls St, Peachland, NC 28133 Order: 1.5 lbs brisket, 0.5 lbs pork, 0.5 lbs bacon burnt ends, 1lb rib, 2 Cheerwine hot links, jalapeno cheese grits, apple crisp (link to menu) Pricing: $$
Speedy: Finally, I was in the Charlotte area on a Saturday and able to make it to the Jon G’s Barbecue brick and mortar location, after Monk’s continual praise and an impressive experience with the food truck a few years back. As a non-NC resident, I am only able to pop in and out of Charlotte a few times a year, and Saturday’s are not always convenient times for a trip over to Peachland, so I have one plea: give the people what they want! More barbecue! But I digress.
Monk: I’m pretty sure Speedy gets it now, but even though they are only open Saturdays it’s not like Garren and Kelly are sitting around the rest of the week between prep, catering gigs, and the food truck. Plus, the Saturday only aspect makes it more of an experience.
Speedy: After loading up from Charlotte around 9:15 AM, we arrived at a small building off highway 74 with a picnic shelter out back around 10:00 and found our place in line for the 11:00 opening. Even an hour early, we were about 10th in line, but we didn’t mind the wait, as we were greeted with a cooler full of (free) Burial beer. A nice touch.
Monk: You know I love free beer and the fact that it’s one of my favorite breweries (NC or otherwise) only adds to it. We each grabbed and beer and joined in on the tailgating atmosphere. This is the one thing I try to convey when convincing anyone to make a trip to Peachland – it’s an experience that’s worth the trip. After all, Saturdays are for the boys!
Speedy: Let’s start with the brisket and not bury the lede. Similar to my experience with Jon G’s food truck a couple years ago, the brisket was fantastic. With apologies to both Jim Noble and John Lewis, this is the best brisket I’ve had in the Carolinas, and rivals Owlbear for the best outside of Texas. The peppery goodness pleased me greatly. I was actually a little worried about the brisket when I saw that Jon G’s uses a rotisserie smoker instead of the Texas standard barrel offset, but it worked out just fine.
For some reason, Jon G’s brisket is still ever so slightly behind my personal Holy Quadrumvirate of brisket (Franklin’s, La Barbecue, Pecan Lodge, Killen’s) but maybe because there’s just something different about eating brisket in Texas.
Monk: Of course that rotisserie smoker is an Oyler from Texas-based J&R Manufacturing, but I get Speedy’s concern when it’s not coming from an army of offset smokers made from old propane tanks (like the original Jon G’s smoker).
I don’t always get the pork at Jon G’s, but that’s not to say they don’t do a good job with it. And on this visit, it was up to par even if it’s not what we were there for.
Speedy: As you loyal readers know, I’m very much a rib man. When I visited the food truck ribs were not on the menu, so I had been salivating thinking about ribs the whole drive over. The dry ribs served at Jon G’s were seasoned well and cooked nearly perfectly. I don’t think I’d change a thing and would consider this a must order meat.
Monk: Man, those ribs are so good and I couldn’t agree more. They might even merit a revisit to my Ultimate Charlotte Barbecue Plate in the not-too-distant future.
I think they’ve really dialed in their Cheerwine hot link but I know Garren is really high on their newish Cheesy-Tex sausage made with cheese from Brown Creek Creamery in nearby Polkton So I’ll have to try that next time around when I’m not around Speedy, who is unyielding in his lack of tolerance for lactose.
Speedy: The bacon burnt ends were a special of the day. They had great flavor, as expected, but weren’t totally consistent. There were a couple pieces in our order that were a little dry. Overall, I’d still order again, but in a near perfect meal, this was my nit to pick.
Monk: My experience with smoking my own bacon burnt ends is that the variance in cubing leads to some getting overdone while they larger ones cook through. Unavoidable but understandable.
The jalapeno cheddar grits had a little more heat than usual on this visit, which was not unwelcome. Speedy ordered the apple crisp which I’m not sure I’ve ever had from them. It’s a simple but delicious way to end the meal.
Speedy: Like all Texas-style Barbecue, it’s not something I can eat every day, as I was left with a bit of a gut bomb later in the day. So maybe Jon G’s has it right with the Saturday only thing. But overall, Jon G’s Barbecue is ridiculous. One of the best barbecue meals you’ll get anywhere. If you get the chance, don’t just stop by; make a plan to get there early and spend a Saturday morning out there.
Monk: After nearly a year of various stages of lockdown and a big spike in COVID cases in January, the first quarter of 2021 had mostly positive news as restaurants managed through relaxed restrictions starting in March.
Here in Charlotte, restaurants are finding new and different ways to diversify their food offerings to attract customers and some are even in expansion mode. Let’s hope that trend continues into Q2.
1/10 RayNathan’s in Gastonia celebrated their 2 year anniversary
1/13 Sweet Lew’s BBQ hires its first “barbecue apprentice” in Keywon Dooling from the local culinary school at Central Piedmont Community College
1/29 Jon G’s Barbecue gets their first national magazine feature
February
2/7 Pitmasters from Bobby’s BBQ, City Limits Barbeque, and Fork Grove BBQ have a “barbecue Saturday Texas BBQ Pitmaster Meatman meat-up” meet up at Jon G’s Barbecue
2/24: Axios Charlotte posts their list of the 4 best barbecue spots in Charlotte, with another 4 worth the drive; we even get a brief shoutout in reference to Jon G’s
March
3/1 Jon G’s Barbecue acquired their restaurant one year ago on 3/1; they would open for business about 3 months later
3/2 Roddey’s BBQ food truck in Rock Hill changes locations
3/3 Noble Smoke introduces the “Mini Mary,” a smaller version of their “Miss Mary” platter that feeds 4
3/4 Sweet Lew’s Barbeque and Midwood Smokehouse make the Eater list for Charlotte
3/12 Sweet Lew’s Barbeque announces a “Bootcamp and BBQ” event on April 17
3/19 Noble Smoke introduces “The Noble Smoke Pitmaster Experience” where you can learn from their pitmasters for the somewhat steep price of $500 a spot; the initial spots have since sold out
“We are offering an exclusive opportunity to learn the step-by-step process of smoking meat first-hand from our pitmasters, Stuart and Ed. You get to take home the meats of your labor which includes a whole brisket and pork butt (5 lbs each). But that’s not all! 3 sauces, a hat, a pitmaster t-shirt, lunch, and a post-smoke beer are also included.“
3/19 Charlotte-based Mac’s Hospitality Group, the parent company of Mac’s Speed Shop, eyes growth across the Southeast in the Carolinas, Tennessee and Florida under the leadership of recently-hired president Shang Skipper
“We are aggressively looking and beginning to grow our pipeline of future growth,” says Shang Skipper, president of Mac's Hospitality Group. The popular barbecue concept has eight locations in the Carolinas. https://t.co/HxQvPoZcMZ
— Charlotte Business Journal (@CBJnewsroom) March 20, 2021
3/19 Crave Hot Dogs & BBQ will open a location of its fast casual concept in Concord in the coming weeks
