Greensboro

Linkdown: 3/20/24 – The NC BBQ Hall of Fame Edition

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Featured

Monk: John Tanner did some digging on the brand new NC Barbecue Hall of Fame, which was recently formed. Some details in his website here:

The first class of inductees were honored on March 1 in Burlington:

  • Kent Bridges of Alston Bridges Barbecue in Shelby
  • Steve and Gerri Grady of Grady’s BBQ in Dudley
  • Charles Hursey of Hursey’s Bar-B-Q in Burlington
  • Wayne Monk of Lexington Barbecue in Lexington
  • Sam Jones of Sam Jones BBQ in Winterville and Raleigh
  • Pete Jones of Skylight Inn in Ayden
  • Charles Stamey of Stamey’s Barbecue in Greensboro

John has hopes that the NC BBQ Hall of Fame can help fill the void left by the passing of Jim Early, the founder of the North Carolina Barbecue Society, some years back. I have the same hopes, and looking forward to see what comes next.

Native News

Monk: Check out a preview of a recent episode of the Low and Slow Barbecue Show with Ronald Simmons of Master Blend

Pinhouse in Charlotte is cooking two pigs for their Pig Pickin’ this Saturday and sandwiches will be $2; all sales are benefitting their Marketing Director’s Dad who has been going through kidney failure and looking for a kidney donor

Volunteers needed for the Carolina BBQ Festival in Charlotte on April 5-6; link here for more information

Stamey’s has new cups stating “94 years and still smoking”

Firehawk Brewpub is launching a kayak club

Laurinburg is hosting the Suds and Swine Barbecue Festival, a NC Whole Hog Barbecue Series event

Non-Native News

John Tanner has some of the best brisket he’s tasted outside of Texas at Little Miss BBQ in Phoenix

LeRoy and Lewis recently celebrated the 7 year anniversary of their food truck in addition to the 4th week of service in their new restaurant and bar

Linkdown: 2/1/23 – The Barbecue in a Bowl Edition

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Featured

Monk: The second annual Carolina BBQ Festival is once again bringing some of the best and brightest pitmasters to the Queen City in early May. Lewis Donald has invited many of the same pitmasters from last year’s festival and added a few new faces: Jake Wood of Lawrence Barbecue, Keith Henning of Black Powder Smokehouse, Michael Letchworth of Sam Jones BBQ, and Tank Jackson of Holy City Hog.

The full list of pitmasters and chefs:

Tickets go on sale on Friday, February 10th. More information here.

Native News

Backyard BBQ Pit has received nearly $50,000 from its GoFundMe campaign and even got new kitchen appliances donated by an angel donor; now they are paying it forward to other local small businesses

It’s Brunswick stew season

In sad news, Clyde Cooper’s daughter Joyce recently passed but the occasion brought together is grandchildren and great grandchildren

Sweet’s Turkey BBQ is a Greensboro food truck serving chopped turkey barbecue, a healthier alternative to pork and beef

Midwood Smokehouse‘s Raleigh location has gotten their Oyler

Non-Native News

The James Beard semi-finalists were announced last week and pitmasters from Moo’s Craft Barbecue in LA, Heirloom Market BBQ in Atlanta, Tropical Smokehouse in West Palm Beach, Distant Relatives and KG BBQ in Austin, Goldee’s in Fort Worth, Curry Boys BBQ in San Antonio, Gatlin’s BBQ in Houston, and Burnt Bean in Seguin make the list

Charleston’s Swig & Swine BBQ is expanding to Myrtle Beach

Adrian Miller’s field guide to US barbecue

Bill Murray recently enjoyed a beef rib at Heritage Barbecue

30 pitmasters will be in Greenville, SC for Southern Roots: A BBQ Reunion on April 15

Episode 3 of Peacock’s “Poker Face” is brisket-focused and actually gets the specifics mostly right

After 92 Years, Stamey’s Barbecue Still Plays the Hits and Plays Them Very Well

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Name: Stamey’s Barbecue
Date: 11/25/22
Address: 2206 High Point Road, Greensboro, NC 27403
Order: Chopped pork plate (extra brown) with red slaw, hush puppies, and Cheerwine (link to menu)
Pricing: $

Monk: While I had in recent years visited Stamey’s Barbecue in Greensboro via the drive-thru, it’s hard to believe that the last in-restaurant visit took place way back in 2013. That’s unacceptable, and I will make it a point to visit more often going forward. Especially, after my most recent meal for a crowded lunch the Friday after Thanksgiving where lots of other families had a similar idea.

I might be surprised that my order this time was the exact same as in 2013 – a chopped plate with extra brown and a Cheerwine – but really that’s the order I would suggest to anyone else so I probably shouldn’t be all that surprised. And while I didn’t order the Brunswick stew that Rudy highly recommends, I did at least get it last time.

The chopped pork was delicious and smoky as I would have expected, but it was nice to get confirmation. The hush puppies were fresh and a perfectly golden color. The red slaw provided the necessary crunch an contrast. It’s beauty is in its simplicity. Throw in the requisite Cheerwine and its a five hog meal, no doubt.

Leaving after lunch, the smokehouse was pumping out barbecue smoke tinged with the fat of the pork dropping onto the wood coals that wafted into the surrounding industrial area and Greensboro Coliseum complex. A simple but extremely effective form of advertising.

If someone you missed the smoke, the giant woodpile taking up multiple parking spots was another tipoff. Staff smartly bypassed the metal wood racks and just piled directly onto the asphalt.

After 92 years, Stamey’s Barbecue continues to pump out destination-worthy barbecue. Make it a point to stop in next time you’re in the area – I plan to.

Ratings:
Atmosphere/Ambiance – 4.5 hogs
Pork – 5 hogs
Sides/Dessert – 4.5 hogs
Overall – 5 hogs

The 8 Best Barbecue Meals Monk Ate in 2022

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Monk: 2022 was yet another year of great barbecue. In addition to finally getting to spend some time in the eastern part of the state for whole hog (although still not nearly enough), I tried two of the best new school barbecue at Palmira Barbecue in Charleston and Lawrence Barbecue in Durham. In terms of North Carolina, in the last weeks of the year I ate at two of the best joints in Buxton Hall Barbecue and Stamey’s. Here are the meals in photos listed in alphabetical order.

Whole hog barbecue dinner from B’s Barbecue, Greenville, NC (link)

Whole hog and ribs from Buxton Hall Barbecue in Asheville (re-review coming soon)

Hash and rice from Duke’s Barbecue in Orangeburg, SC (link)

A little bit of everything from Jon G’s Barbecue in Peachland, NC

Pork, brisket, and sticky ribs from Lawrence Barbecue, Durham, NC (link)

Whole hog barbecue, hash and rice from Palmira BBQ, Charleston, NC (link)

Whole hog barbecue from Skylight Inn, Ayden, NC (link)

Chopped barbecue plate with extra brown from Stamey’s Barbecue, Greensboro, NC (re-review coming soon)