Linkdown: 9/14/22

Featured

Monk: Greenville, SC has added a heavy hitter in barbecue today as Lewis Barbecue has opened the doors of its second location. John Lewis has taken over the former 30-year location of Tommy’s Ham House, and even earned the blessing of owner Tommy Stevenson. The original Charleston location earned a 4.5 hogs from both Speedy and Monk in separate visits in 2017 and 2018.

Eater Carolinas has all the behind the scenes information:

Lewis Barbecue is open Wednesdays through Saturdays, from 11 a.m. to 10 p.m. and Sundays from 11 a.m. to 9 p.m.

Native News

Midwood Smokehouse has made it to the finals of the News & Observer Barbecue Bracket against Wilber’s Barbecue; voting ends Thursday, 9/15 at noon

Chopped vs pulled: who you got?!?!?

Three pitmasters – Dr. Dana Hanson of NC State, Michael Markham of Big Mike’s BBQ in Raleigh, and Matthew Register of Southern Smoke – give their tips for backyard smokers and beginners

Non-Native News

Adrian Miller joins the Southern Foodways Alliance Fall Symposium

I haven’t listened yet but I’m already pre-jealous of the Tales from the Pits epic bourbon and barbecue roadtrip

Kerlin BBQ in Austin had its last day of service after 9 years this past week

Friday Find: The News & Observer’s Favorite NC Barbecue Joints

Monk: The News & Observer presents a video slide show of some great photos of their favorite barbecue joints across the state, from classic whole hog joints to new school places that feature brisket and a Texas influence. Restaurants included:

  • B’s Barbecue in Greenville
  • Grady’s Barbecue in Dudley
  • Jon G’s Barbecue in Peachland
  • Lawrence Barbecue in Durham
  • Longleaf Swine in Raleigh
  • Picnic in Durham
  • Prime Barbecue in Knightdale
  • Redneck BBQ Lab in Benson

Description: Barbecue is the hottest trend in food right now. And in tradition-rich North Carolina, a new generation of pitmasters is making new traditions of their own. Here are a few of our favorites. Video by Kevin Keister / The News & Observer.

Linkdown: 7/20/22

Featured

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:

“The hard lines that used to exist, that barbecue was either this or it’s not barbecue — that’s over. It used to be, for people in North Carolina, it was either whole hog, or it ain’t (expletive). For 10 million Texans, it’s brisket. As times go on and we’re so much more transient as a society, those lines are blurred.”

Sam Jones

Read more at the link:

Native News

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?

A behind-the-scenes follow-up to Jeremy Markovich’s story on B’s Barbecue in Our State Magazine from 2016

Non-Native News

A couple of recent stories where Adrian Miller was interviewed:

Little Pigs BBQ is on this Eater essential restaurants list for Myrtle Beach

Feges BBQ hosted Premier League champions (ugh) Man City on their pre-season US tour

Barbecue sauce beer? Barbecue sauce beer.

Eastern NC Whole Hog Tour: B’s Barbecue – Greenville, NC

As the old saying goes, more often than not a person’s favorite barbecue is what he or she was raised on. Here at Barbecue Bros, it should be no secret that we are Lexington-style barbecue fans (sometimes known as Piedmont- or Western-style barbecue). Each of the three of us were raised in High Point, NC, just under 20 miles up I-85 from the Barbecue Capital of NC.

However, despite the two warring styles of barbecue in the state, I have never harbored any ill-will to my whole hog compatriots to the east. While I’ve spent many a tank of gas exploring all the Lexington-style joints in the western Piedmont of NC, I’ve bemoaned for years the fact that I just simply haven’t had a ton of reasons to spend much time in the eastern part of the state where whole hog and a vinegar pepper sauce reign supreme. 

Thankfully, the oldest Monkette’s gymnastics competition travels recently took the whole Monk family to Greenville, NC for USAG State Championships. We even stayed in an AirBnB in Ayden. Finally, I had a reason to be in Pitt County for a couple days. I hoped to make the most of being in the heart of whole hog country!

B’s Barbecue – Greenville

Address: 751 State Rd 1204, Greenville, NC 27858
Order: Barbecue diner with potatoes and slaw, dozen corn sticks
Pricing: $

Monk: My first stop of the weekend would be B’s Barbecue in western Greenville off State Road 43. If you are fortunate (or depending on your viewpoint, unfortunate enough) to have East Carolina University (ECU) fans in your life, you will have undoubtedly heard about the fabled B’s when it comes to comparing barbecue bonafides.

B’s is now owned by three sisters, the daughters of Bill “B” McLawhorn. They are Judy, Donna, and Tammy and their mother Peggy also worked with them before her retirement a few years back. Bill passed away in 2016 but had stepped away from the business in the early 2000s. Another thing they inherited from their father was B’s unique way of smoking their hogs; they smoke over only charcoal briquettes (bags of Kingsford, if I’m not mistaken). That’s right, no hardwood oak or hickory coals. That decision was apparently made after a few smokehouse fires a few years back. Based on my experience, I have a feeling the locals could care less. Neither could I.

Open Wednesdays through Saturdays from 9 until sold out (or 2:30, whichever comes first) and without any indoor dining, you will almost certainly wait in a line. Particularly if ECU has a home football game on a Saturday. But this is no central Texas-style line; it moves fairly quickly and efficiently. Arriving right at 9am on a Saturday, I was 11th or so in line and got my food within 40 minutes. Part of that is because B’s has a pretty limited menu: barbecue, chicken, bread (corn sticks) and sides of slaw, potatoes, or green beans. So really, you should know your order by the time you get up there.

Being a chilly and overcast morning, instead of eating on the picnic tables outside I opted to sneak some bites in the car before making my way back to our AirBnb. The chopped whole hog pork was flavorful if not overly smoky. It was also leaner than the other whole hog I’d have later that weekend. Regardless, this barbecue fully lived up to my lofty expectations.

The cornsticks at B’s (called “bread” on the menu board) were the first corn sticks I’ve personally had and was my favorite cornmeal of the weekend. I bought an extra dozen and took them home to the family. The slaw was about what I’d expect but I did enjoy the potatoes, a simple side that’s not really found in the Piedmont.

At the time of this excellent Our State article from 2016 by Jeremy Markovich, the three sisters were all in their 50s and only saw it continuing for maybe another 10 years. If that math holds, then we may only be talking about a few more years of B’s Barbecue. I fully intend to make it back at least once or twice more in case it comes to that.

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